Advanced search
1 file | 339.68 KB

Hydrolysers of modified mycotoxins in maize : α-amylase and cellulase induce an underestimation of the total aflatoxin content

(2018) FOOD CHEMISTRY. 248. p.86-92
Author
Organization
Abstract
Aflatoxins are the most potent genotoxic and carcinogenic mycotoxins. To date, research has only focused on the presence of free aflatoxins in agricultural commodities. Therefore, the main objective of this study was to investigate the occurrence of possible modified aflatoxins in maize. Different hydrolysis methods were applied to convert modified mycotoxins into their free aflatoxins. Eighteen aflatoxin-contaminated maize samples were incubated with potassium hydroxide, trifluoromethanesulfonic acid and several enzymes to induce hydrolysis. Potassium hydroxide caused a total reduction of aflatoxins, while trifluoromethanesulfonic acid did not lead to an increase in free aflatoxins, neither did treatment with a protease. However, a-amylase and cellulase incubation caused significant increases in the total free aflatoxin content, 15 +/- 8% and 13 +/- 5%, respectively. These results show that a small proportion of aflatoxins could be associated to matrix substances in plants. Consequently, hydrolysis could occur during food processing and during mammalian digestion, leading to an underestimation of the total aflatoxin content.
Keywords
MASKED MYCOTOXIN, FOOD-PRODUCTS, DEOXYNIVALENOL, FUMONISINS, CEREALS, EUROPE, B-1, IDENTIFICATION, COOCCURRENCE, DEGRADATION, Aflatoxins, Modified aflatoxins, Cereals, Matrix, Modified mycotoxins

Downloads

  • (...).pdf
    • full text
    • |
    • UGent only
    • |
    • PDF
    • |
    • 339.68 KB

Citation

Please use this url to cite or link to this publication:

Chicago
Vidal Corominas, Arnau, Sonia Marin, Vicente Sanchis, Sarah De Saeger, and Marthe De Boevre. 2018. “Hydrolysers of Modified Mycotoxins in Maize : Α-amylase and Cellulase Induce an Underestimation of the Total Aflatoxin Content.” Food Chemistry 248: 86–92.
APA
Vidal Corominas, A., Marin, S., Sanchis, V., De Saeger, S., & De Boevre, M. (2018). Hydrolysers of modified mycotoxins in maize : α-amylase and cellulase induce an underestimation of the total aflatoxin content. FOOD CHEMISTRY, 248, 86–92.
Vancouver
1.
Vidal Corominas A, Marin S, Sanchis V, De Saeger S, De Boevre M. Hydrolysers of modified mycotoxins in maize : α-amylase and cellulase induce an underestimation of the total aflatoxin content. FOOD CHEMISTRY. 2018;248:86–92.
MLA
Vidal Corominas, Arnau, Sonia Marin, Vicente Sanchis, et al. “Hydrolysers of Modified Mycotoxins in Maize : Α-amylase and Cellulase Induce an Underestimation of the Total Aflatoxin Content.” FOOD CHEMISTRY 248 (2018): 86–92. Print.
@article{8559691,
  abstract     = {Aflatoxins are the most potent genotoxic and carcinogenic mycotoxins. To date, research has only focused on the presence of free aflatoxins in agricultural commodities. Therefore, the main objective of this study was to investigate the occurrence of possible modified aflatoxins in maize. Different hydrolysis methods were applied to convert modified mycotoxins into their free aflatoxins. Eighteen aflatoxin-contaminated maize samples were incubated with potassium hydroxide, trifluoromethanesulfonic acid and several enzymes to induce hydrolysis. Potassium hydroxide caused a total reduction of aflatoxins, while trifluoromethanesulfonic acid did not lead to an increase in free aflatoxins, neither did treatment with a protease. However, a-amylase and cellulase incubation caused significant increases in the total free aflatoxin content, 15 +/- 8\% and 13 +/- 5\%, respectively. These results show that a small proportion of aflatoxins could be associated to matrix substances in plants. Consequently, hydrolysis could occur during food processing and during mammalian digestion, leading to an underestimation of the total aflatoxin content.},
  author       = {Vidal Corominas, Arnau and Marin, Sonia and Sanchis, Vicente and De Saeger, Sarah and De Boevre, Marthe},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  language     = {eng},
  pages        = {86--92},
  title        = {Hydrolysers of modified mycotoxins in maize : \ensuremath{\alpha}-amylase and cellulase induce an underestimation of the total aflatoxin content},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2017.12.057},
  volume       = {248},
  year         = {2018},
}

Altmetric
View in Altmetric
Web of Science
Times cited: