Cirlini Martina, Hahn Irene, Varga Elisabeth, Dall'Asta Margherita, Falavigna Claudia, Calani Luca, Berthiller Franz, Del Rio Daniele, Dall'Asta Chiara
LS9 Bioactives&Health, Interlaboratory Group, Department of Food Science, University of Parma , Parma , Italy and.
Int J Food Sci Nutr. 2015 Feb;66(1):98-103. doi: 10.3109/09637486.2014.979316. Epub 2014 Dec 4.
Food processing may induce thermal degradation of fumonisins in corn via Maillard-type reactions, or alkaline hydrolysis via loss of the two tricarballylic acid moieties. In the former case, N-(1-deoxy-D-fructos-1-yl)-fumonisin B(1) (NDF) can be formed, while the latter derivative is called hydrolysed fumonisin B(1) (HFB(1)). The aim of this study was to deepen the knowledge about the gastrointestinal stability of HFB(1) and NDF in humans. Due to the lack of standard, NDF was chemically synthesised and cleaned up in high purity to be used for further experiments. While NDF is already partially cleaved (about 41%) during simulated digestion, it remained rather stable towards human colon microflora. In contrast to this, HFB(1) is partially metabolised by the colon microflora to unknown compounds after 24 h of fermentation, as seen by a loss of about 22%. Concluding, the cleavage of NDF during digestion as well as the likely metabolisation of HFB(1) emphasise the need for animal trials to ascertain their toxicity in vivo.
食品加工可能通过美拉德型反应诱导玉米中伏马菌素的热降解，或通过失去两个三羧酸部分进行碱性水解。在前一种情况下，可形成N-(1-脱氧-D-果糖-1-基)-伏马菌素B(1)(NDF)，而后一种衍生物称为水解伏马菌素B(1)(HFB(1))。本研究的目的是加深对HFB(1)和NDF在人体胃肠道稳定性的了解。由于缺乏标准品，NDF通过化学合成并进行高纯度纯化，以用于进一步实验。虽然NDF在模拟消化过程中已经部分裂解(约41%)，但它对人类结肠微生物群仍相当稳定。与此相反，发酵24小时后，HFB(1)被结肠微生物群部分代谢为未知化合物，损失约22%。总之，NDF在消化过程中的裂解以及HFB(1)可能的代谢强调了进行动物试验以确定它们体内毒性的必要性。
