Bioaccessibility of Enniatins A, A1, B, and B1 in Different Commercial Breakfast Cereals, Cookies, and Breads of Spain

被引：21
|
作者：
Prosperini, Alessandra [1 ]
Meca, Giuseppe [1 ]
Font, Guillermina [1 ]
Ruiz, Maria-Jose [1 ]
机构：
[1] Univ Valencia, Lab Food Chem & Toxicol, Fac Pharm, E-46100 Valencia, Spain
来源：
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2013年 / 61卷 / 02期
关键词：
enniatins; bioaccessibility; in vitro gastrointestinal model; HPLC; VITRO DIGESTION MODEL; MYCOTOXINS ENNIATINS; BINDING EFFICACY; AFLATOXIN B-1; BEAUVERICIN; FUSAPROLIFERIN; FOOD; DEOXYNIVALENOL; OCHRATOXIN; GRAIN;
D O I：
10.1021/jf3044023
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
Fusarotoxins enniatins (ENs) can represent a potential risk as natural contaminants of cereal commodities. However, only their bioaccessible fraction can exert a toxicity. The purpose of this study was to determine the ENs A, A(1), B, and B-1 bioaccessibility added in 1.5 and 3.0 mu mol/g concentrations in breakfast cereals, cookies, and breads using a simulated in vitro gastrointestinal extraction model. Bioaccessibility values ranged between 40.4 +/- 1.9 and 79.9 +/- 2.8%. The lower values were 50.1, 40.4, 43.9, and 46.3% in wheat bran with fibers, and the higher values were 79.9, 64.2, 69.8, and 73.6% in white loaf bread for the ENs A, A(1), B, and B-1, respectively. Food composition, compounds structure, and presence of natural adsorbing materials can influence the ENs bioaccessibility. Application of a simulated in vitro gastrointestinal method is a good procedure to assess oral ENs bioaccessibility in cookies, breakfast cereals, and bread.
引用
收藏
页码：456 / 461
页数：6
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