Pavicich María Agustina, Roose Lief, Meerpoel Celine, Raes Katleen, De Saeger Sarah
Centre of Excellence in Mycotoxicology and Public Health, Department of Bioanalysis, Faculty of Pharmaceutical Sciences, Ghent University, Ghent, B-9000, Belgium.
Research Unit VEG-i-TEC, Faculty of Bioscience Engineering, Ghent University, Kortrijk, B-8500, Belgium.
NPJ Sci Food. 2024 Sep 4;8(1):59. doi: 10.1038/s41538-024-00303-9.
Consumers are increasingly looking for healthier and sustainable diets. Plant-based diets rich in legumes satisfy this demand. Legumes contain protein, dietary fibers and starch. Technological processes can separate these fractions, which can be used as supplements, or as ingredients. Nonetheless, legumes are susceptible to fungal infection, causing a potential health concern, since some fungi can produce mycotoxins: toxic secondary metabolites. The aim of this work was to analyze the fate of mycotoxins during different stages of the production process of legume derived products from the raw materials to final products. An extraction followed by liquid chromatography-tandem mass spectrometry was used for the analysis, revealing the presence of enniatin B (ENN B), alternariol monomethyl ether (AME), deoxynivalenol, T2-toxin, nivalenol, fumonisin B1 and sterigmatocystin in raw materials, intermediate products and side streams. The alkaline solubilization steps, were effective in reducing ENN B; however, AME was found in one of the final products.
消费者越来越倾向于选择更健康、可持续的饮食。富含豆类的植物性饮食满足了这一需求。豆类含有蛋白质、膳食纤维和淀粉。工艺过程可以分离这些成分，它们可作为补充剂或配料使用。尽管如此，豆类易受真菌感染，这引发了潜在的健康问题，因为一些真菌会产生霉菌毒素：有毒的次生代谢产物。这项工作的目的是分析从原材料到最终产品的豆类衍生产品生产过程不同阶段霉菌毒素的去向。采用萃取后结合液相色谱 - 串联质谱法进行分析，结果显示在原材料、中间产品和副产品流中存在恩镰孢菌素B（ENN B）、交链孢酚单甲醚（AME）、脱氧雪腐镰刀菌烯醇、T - 2毒素、雪腐镰刀菌烯醇、伏马菌素B1和 sterigmatocystin。碱性溶解步骤对降低ENN B有效；然而，在一种最终产品中发现了AME。
