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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Effect of baking and frying on the in vivo toxicity to rats of cornmeal containing fumonisins
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Effect of baking and frying on the in vivo toxicity to rats of cornmeal containing fumonisins

机译：烘烤和油炸对含伏马毒素的玉米粉对大鼠体内毒性的影响

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摘要

Fumonisins are mycotoxins produced by Fusarium verticillioides (=F. moniliforme) and other Fusarium species. They are found in corn and corn-based foods. Cooking decreases fumonisin concentrations in food products under some conditions; however, little is known about how cooking effects biological activity. Baked cornbread, pan-fried corncakes, and deep-fried fritters were made from cornmeal that was spiked with 5% w/w F verticillioides culture material (CM). The cooked materials and the uncooked CM-spiked cornmeal were fed to male rats (n = 5/group) for 2 weeks at high (20% w/w spiked cornmeal equivalents) or low (2% w/w spiked cornmeal equivalents) doses. A control group was fed a diet containing 20% w/w unspiked cornmeal. Toxic response to the uncooked CM-spiked cornmeal and the cooked products included decreased body weight gain (high-dose only), decreased kidney weight, and microscopic kidney and liver lesions of the type caused by fumonisins. Fumonisin concentration, as determined by HPLC analysis, in the 20% w/w pan-fried corncake diet [92.2 ppm of fumonisin B-1 (FB1)] was slightly, but not statistically significantly, lower than those of the 20% w/w baked cornbread (132.2 ppm of FB1), deep-fried fritter (120.2 ppm of FB1) and CM-spiked cornmeal (130.5 of ppm FB1) diets. Therefore, baking and frying had no significant effect on the biological activity or concentration of fumonisins in these corn-based products, and the results provided no evidence for the formation of novel toxins or "hidden" fumonisins during cooking.
机译：伏马菌素是由枯萎镰刀菌（= F。moniliforme）和其他镰刀菌产生的霉菌毒素。它们存在于玉米和玉米食品中。在某些情况下，烹饪会降低食品中伏马毒素的浓度;然而，人们对烹饪如何影响生物活性知之甚少。烤玉米面包，煎玉米饼和油炸油条是由掺有5％w / w F拟南芥培养材料（CM）的玉米面制成的。将高剂量（20％w / w加标玉米面当量）或低剂量（2％w / w加标玉米面当量）的雄性大鼠（n = 5 /组）将煮熟的材料和未煮熟的CM加标玉米面喂养2周。 。给对照组喂食含有20％w / w未加料的玉米面的饮食。对未煮熟的CM加标的玉米粉和煮熟的产品的毒性反应包括体重增加减少（仅高剂量），肾脏重量减少以及由伏马毒素引起的微小肾脏和肝脏损害。通过HPLC分析确定，在20％w / w的油炸玉米饼日粮中，伏马菌素浓度[92.2 ppm的伏马菌素B-1（FB1）]稍低，但无统计学意义，低于20％w / w w烤玉米面包（132.2 ppm的FB1），油炸油条（120.2 ppm的FB1）和CM加味玉米面（130.5 ppm的FB1）。因此，烘烤和油炸对这些玉米基产品中的伏马菌素的生物活性或浓度没有显着影响，并且结果没有提供烹饪过程中形成新毒素或“隐藏”伏马菌素的证据。

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