Document Detail


Bioaccessibility of enniatins A, A1, B and B1 in different commercial breakfast cereals, cookies and breads of Spain.
MedLine Citation:
PMID:  23259648     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
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, A1, B and B1 bioaccessibility added in 1.5 and 3.0 µmol/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 the white loaf bread, for the ENs A, A1, B and B1, 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.
Authors:
Alessandra Prosperini; Giuseppe Meca; Guillermina Font; Maria-Jose Ruiz
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2012-12-21
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2012 Dec 
Date Detail:
Created Date:  2012-12-24     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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