Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80. Caixa Postal: 6121. CEP: 13083-862, Campinas, São Paulo, Brazil.
Young Researchers and Elite Club, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran.
Food Chem. 2019 Oct 1;294:587-596. doi: 10.1016/j.foodchem.2019.05.034. Epub 2019 May 9.
This study was aimed to evaluate the fate of D3G, 3-ADON, and 15-ADON during various processing steps (milling, fermentation, baking and cooking with water) of different cereal-based products, as well as the co-occurrence of culmorin (CUL) and its derivatives (15-Hydroxy-CUL and 5-Hydroxy-CUL. Some databases such as Science Direct, PubMed, Scopus, and Embase were screened to collect the relevant published papers between January 1983 to October 2018, and 23 articles with 319 data were included. The baking resulted in reductions in the concentration of all types of investigated masked mycotoxins, i.e., 15-ADON (-25%) > 3-ADON (-15%) > D3G (-6%). Also, rank order of CUL and its derivatives based on occurrence was CUL (70%) > 15-Hydroxy-CUL (47%) > 5-Hydroxy-CUL (15%) and their rank based on their concentration was 5-Hydroxy-CUL (99.21 µg/kg) > CUL (48.84 µg/kg) > 15-Hydroxy-CUL (9.39 µg/kg) > Hydroxy -CUL (0.06 µg/kg) > 12-Hydroxy-CUL (0.05 µg/kg) > 14-Hydroxy-CUL (0.01 µg/kg).
本研究旨在评估 D3G、3-ADON 和 15-ADON 在不同谷物基产品的各种加工步骤（研磨、发酵、烘焙和用水烹饪）中的命运，以及隐杯伞素（CUL）及其衍生物（15-羟基-CUL 和 5-羟基-CUL）的共同出现情况。通过筛选 Science Direct、PubMed、Scopus 和 Embase 等数据库，收集了 1983 年 1 月至 2018 年 10 月之间发表的相关文献，共纳入 23 篇文章，包含 319 项数据。烘焙会降低所有类型的调查霉菌毒素的浓度，即 15-ADON（-25%）>3-ADON（-15%）>D3G（-6%）。此外，基于出现情况，CUL 和其衍生物的顺序为 CUL（70%）>15-羟基-CUL（47%）>5-羟基-CUL（15%），基于浓度的顺序为 5-羟基-CUL（99.21μg/kg）>CUL（48.84μg/kg）>15-羟基-CUL（9.39μg/kg）>羟基-CUL（0.06μg/kg）>12-羟基-CUL（0.05μg/kg）>14-羟基-CUL（0.01μg/kg）。
