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Application of an In Vitro Digestion Model for Wheat and Red Beetroot Bread to Assess the Bioaccessibility of Aflatoxin B(1), Ochratoxin A and Zearalenone and Betalains
Nowadays, the bakery industry includes different bioactive ingredients to enrich the nutritional properties of its products, such as betalains from red beetroot (Beta vulgaris). However, cereal products are considered a major route of exposure to many mycotoxins, both individually and in combination...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9414101/ https://www.ncbi.nlm.nih.gov/pubmed/36006202 http://dx.doi.org/10.3390/toxins14080540 |
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author | Llorens Castelló, Paula Juan-García, Ana Cortés, Juan Carlos Moltó Mañes Vinuesa, Jordi Juan García, Cristina |
author_facet | Llorens Castelló, Paula Juan-García, Ana Cortés, Juan Carlos Moltó Mañes Vinuesa, Jordi Juan García, Cristina |
author_sort | Llorens Castelló, Paula |
collection | PubMed |
description | Nowadays, the bakery industry includes different bioactive ingredients to enrich the nutritional properties of its products, such as betalains from red beetroot (Beta vulgaris). 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(1), OTA and ZEN), individual and combined, in two breads, one with wheat flour and the other with wheat flour enriched with 20% Beta vulgaris, 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. |
format | Online Article Text |
id | pubmed-9414101 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-94141012022-08-27 Application of an In Vitro Digestion Model for Wheat and Red Beetroot Bread to Assess the Bioaccessibility of Aflatoxin B(1), Ochratoxin A and Zearalenone and Betalains Llorens Castelló, Paula Juan-García, Ana Cortés, Juan Carlos Moltó Mañes Vinuesa, Jordi Juan García, Cristina Toxins (Basel) Article Nowadays, the bakery industry includes different bioactive ingredients to enrich the nutritional properties of its products, such as betalains from red beetroot (Beta vulgaris). 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(1), OTA and ZEN), individual and combined, in two breads, one with wheat flour and the other with wheat flour enriched with 20% Beta vulgaris, 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. MDPI 2022-08-08 /pmc/articles/PMC9414101/ /pubmed/36006202 http://dx.doi.org/10.3390/toxins14080540 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Llorens Castelló, Paula Juan-García, Ana Cortés, Juan Carlos Moltó Mañes Vinuesa, Jordi Juan García, Cristina Application of an In Vitro Digestion Model for Wheat and Red Beetroot Bread to Assess the Bioaccessibility of Aflatoxin B(1), Ochratoxin A and Zearalenone and Betalains |
title | Application of an In Vitro Digestion Model for Wheat and Red Beetroot Bread to Assess the Bioaccessibility of Aflatoxin B(1), Ochratoxin A and Zearalenone and Betalains |
title_full | Application of an In Vitro Digestion Model for Wheat and Red Beetroot Bread to Assess the Bioaccessibility of Aflatoxin B(1), Ochratoxin A and Zearalenone and Betalains |
title_fullStr | Application of an In Vitro Digestion Model for Wheat and Red Beetroot Bread to Assess the Bioaccessibility of Aflatoxin B(1), Ochratoxin A and Zearalenone and Betalains |
title_full_unstemmed | Application of an In Vitro Digestion Model for Wheat and Red Beetroot Bread to Assess the Bioaccessibility of Aflatoxin B(1), Ochratoxin A and Zearalenone and Betalains |
title_short | Application of an In Vitro Digestion Model for Wheat and Red Beetroot Bread to Assess the Bioaccessibility of Aflatoxin B(1), Ochratoxin A and Zearalenone and Betalains |
title_sort | application of an in vitro digestion model for wheat and red beetroot bread to assess the bioaccessibility of aflatoxin b(1), ochratoxin a and zearalenone and betalains |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9414101/ https://www.ncbi.nlm.nih.gov/pubmed/36006202 http://dx.doi.org/10.3390/toxins14080540 |
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