Hydrolysed fumonisin B1 and N-(deoxy-D-fructos-1-yl)-fumonisin B1: stability and catabolic fate under simulated human gastrointestinal conditions. (February 2015)

• Record Type: Journal Article
• Authors: Cirlini, Martina; Hahn, Irene; Varga, Elisabeth; Dall'Asta, Margherita; Falavigna, Claudia; Calani, Luca; Berthiller, Franz; Del Rio, Daniele; Dall'Asta, Chiara
• Is Part Of: International journal of food sciences and nutrition. Volume 66:Number 1(2015)
• Page Start: 98
• Page End: 103
• Publication Date: 2015-02
• Subjects: Food -- Analysis -- Periodicals; Nutrition -- Periodicals; 641.3
• DOI: 10.3109/09637486.2014.979316
• Languages: English
• ISSNs: 0963-7486

Abstract

<abstract> <title>Abstract</title> <p>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, <italic>N</italic>-(1-deoxy-D-fructos-1-yl)-fumonisin B₁ (NDF) can be formed, while the latter derivative is called hydrolysed fumonisin B₁ (HFB₁). The aim of this study was to deepen the knowledge about the gastrointestinal stability of HFB₁ 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, HFB₁ 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 HFB₁ emphasise the need for animal trials to ascertain their toxicity <italic>in vivo</italic>.</p> </abstract>