| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5852437 | Food and Chemical Toxicology | 2012 | 7 Pages |
Beauvericin (BEA) is a bioactive compound produced by the secondary metabolism of several Fusarium strains and is known to have various biological activities.This study investigated the bioaccessibility of the BEA tested in concentrations of 5 and 25 mg/L, in a model solution and in wheat crispy breads elaborated with different natural binding compounds as the soluble alimentary dietary fibers β-1,3 glucan, chitosan low molecular weight (L.M.W.), chitosan medium molecular weight (M.M.W.), fructooligosaccharides (FOS), galattomannan, inulin and pectin, added at concentrations of 1% and 5%. The bioaccessibility was determinated by employing a simulated gastrointestinal digestion that simulates the physiologic conditions of the digestive tract until the colonic compartment. The determination of BEA in the intestinal fluids was carried out by liquid chromatography-mass spectrometry detection (LC-MS). The mean BEA bioaccessibility data in the model solutions ranged from 31.8% of the samples treated with only the duodenal digestion until 54.0% of the samples processed including the colonic fermentation, whereas in the alimentary system composed by the wheat crispy breads produced with different fiber concentration the duodenal and the duodenal + colonic BEA bioaccessibility resulted in 1.9% and 27.0% respectively.
⺠Determination of BEA bioaccessibility in model solution with several fibers. ⺠Determination of BEA bioaccessibility in a food system of wheat crispy bread. ⺠Influence of the dietary fiber on the duodenal and colonic bioavailability.
