کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6391819 1628419 2014 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Short communicationInvestigation on the stability of deoxynivalenol and DON-3 glucoside during gastro-duodenal in vitro digestion of a naturally contaminated bread model food
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Short communicationInvestigation on the stability of deoxynivalenol and DON-3 glucoside during gastro-duodenal in vitro digestion of a naturally contaminated bread model food
چکیده انگلیسی


- Stability of DON, DON-3G was investigated during in vitro digestion of bread samples.
- DON content significantly decreased during gastro-duodenal digestion.
- DON-3G levels appeared to increase along digestion.
- We calculated DON apparent and actual bioaccessibility of 34 and 57%, respectively.

Deoxynivalenol (DON) and its main conjugate derivative, DON-3 glucoside (DON-3G), are Fusarium mycotoxins frequently occurring in cereal and cereal-based products destined to human consumption. In this paper, we investigated the stability of DON and DON-3G along the gastric and duodenal-jejunal tract (GI) by submitting a bread food naturally contaminated with both mycotoxins to in vitro digestion experiments. Gastro-duodenal digestion fluids were collected at different time-points along the whole digestion process (gastric and duodenal phases) and mycotoxin content was determined by LC/High Resolution Mass Spectrometry. Our findings show a rather stable behaviour displayed by DON during gastric digestion, whereas a 43% DON decrease was recorded during the passage from the gastric to the duodenal compartment. Ultimately, the apparent and actual bioaccessibility was calculated for DON with values ranging between 34 and 57%, respectively. Data obtained for DON-3G showed no significant differences between the beginning and the end of the gastric phase, whereas a remarked increase of this conjugated mycotoxin was highlighted during the passage in the duodenal compartment. Our results suggest that a conversion of DON in DON-3G is likely to occur during gastro-duodenal digestion of contaminated bread.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 43, September 2014, Pages 270-275
نویسندگان
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