Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, 46100 Burjassot, Spain.
Toxins (Basel). 2022 Aug 8;14(8):540. doi: 10.3390/toxins14080540.
Nowadays, the bakery industry includes different bioactive ingredients to enrich the nutritional properties of its products, such as betalains from red beetroot (. However, cereal products are considered a major route of exposure to many mycotoxins, both individually and in combination, due to their daily consumption, if the cereals used contain these toxins. Only the fraction of the contaminant that is released from the food is bioaccessible and bioavailable to produce toxic effects. Foods with bioactive compounds vary widely in chemical structure and function, and some studies have demonstrated their protective effects against toxics. In this study the bioaccessibility and bioavailability of three legislated mycotoxins (AFB, OTA and ZEN), individual and combined, in two breads, one with wheat flour and the other with wheat flour enriched with 20% , were evaluated. Bioaccessibility of these three mycotoxins from wheat bread and red beet bread enriched individually at 100 ng/g was similar between the breads: 16% and 14% for AFB1, 16% and 17% for OTA and 26% and 22% for ZEN, respectively. Whereas, when mycotoxins were co-present these values varied with a decreasing tendency: 9% and 15% for AFB1, 13% and 9% for OTA, 4% and 25% for ZEN in wheat bread and in red beet bread, respectively. These values reveal that the presence of other components and the co-presence of mycotoxins can affect the final bioavailability; however, it is necessary to assess this process with in vivo studies to complete the studies.
如今，烘焙行业包含不同的生物活性成分，以丰富其产品的营养特性，例如来自红甜菜根的甜菜红素。然而，谷物产品由于其日常消费，被认为是许多霉菌毒素的主要暴露途径，无论是单独存在还是组合存在，如果使用的谷物含有这些毒素。只有从食物中释放出来的污染物部分才是生物可利用的，并且可以产生毒性作用。具有生物活性化合物的食物在化学结构和功能上差异很大，一些研究已经证明了它们对毒物的保护作用。在这项研究中，评估了两种面包中三种法定霉菌毒素（AFB1、OTA 和 ZEN）、单独和组合的生物可及性和生物利用度，这两种面包一种是用小麦粉制成的，另一种是用富含 20% 的红甜菜粉制成的。从富含 100ng/g 的小麦面包和红甜菜面包中，这三种霉菌毒素的生物可及性相似：AFB1 分别为 16%和 14%，OTA 分别为 16%和 17%，ZEN 分别为 26%和 22%。然而，当霉菌毒素同时存在时，这些值随著下降趋势而变化：在小麦面包和红甜菜面包中，AFB1 分别为 9%和 15%，OTA 分别为 13%和 9%，ZEN 分别为 4%和 25%。这些值表明，其他成分的存在和霉菌毒素的共存会影响最终的生物利用度；然而，需要通过体内研究来评估这个过程，以完成研究。
