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Cendoya E, Nichea MJ, Monge MP, Sulyok M, Chiacchiera SM, Ramirez ML. Fumonisin occurrence in wheat-based products from Argentina. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2018; 12:31-37. [PMID: 30280644 DOI: 10.1080/19393210.2018.1520308] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Abstract
In Argentina, wheat is the most consumed cereal by the human population. Since fumonisins occurence in wheat grains and wheat-based products have been reported worldwide, a survey was conducted in order to determine fumonisin contamination in 91 wheat-based products (white wheat flour samples, wheat flour used at bakery products and whole-wheat flour samples) collected from different retail stores of Rio Cuarto city in Argentina using HPLC-MS/MS. Sixty-seven samples (74%) showed contamination by fumonisins. From these samples, 16 showed fumonisin levels between LOD and LOQ (between 0.01 to 0.05 ng/g), while fumonisins (FB1 + FB2) in quantifiable samples ranged from 0.05 ng/g to 18.9 ng/g. Although FB1 was more prevalent, FB2 was foun3d in higher levels than FB1. Overall, fumonisin prevalence was high, but concentrations were far below EU or USA limits set for maize and maize-based products.
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Affiliation(s)
- Eugenia Cendoya
- a Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas Fco-Qcas y Naturales , Universidad Nacional de Río Cuarto , Río Cuarto, Córdoba , Argentina.,d Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)
| | - Maria J Nichea
- a Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas Fco-Qcas y Naturales , Universidad Nacional de Río Cuarto , Río Cuarto, Córdoba , Argentina.,d Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)
| | - María P Monge
- b Departamento de Química, Facultad de Ciencias Exactas Fco-Qcas y Naturales , Universidad Nacional de Río Cuarto , Río Cuarto, Córdoba , Argentina.,d Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)
| | - Michael Sulyok
- c Center for Analytical Chemistry, Departament for Agrobiotechnology (IFA-Tulln) , University of Natural Resources and Life Sciences, (BOKU) , Vienna, Tulln , Austria
| | - Stella M Chiacchiera
- b Departamento de Química, Facultad de Ciencias Exactas Fco-Qcas y Naturales , Universidad Nacional de Río Cuarto , Río Cuarto, Córdoba , Argentina.,d Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)
| | - María L Ramirez
- a Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas Fco-Qcas y Naturales , Universidad Nacional de Río Cuarto , Río Cuarto, Córdoba , Argentina.,d Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)
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Cendoya E, Chiotta ML, Zachetti V, Chulze SN, Ramirez ML. Fumonisins and fumonisin-producing Fusarium occurrence in wheat and wheat by products: A review. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.02.010] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Voss K, Ryu D, Jackson L, Riley R, Gelineau-van Waes J. Reduction of Fumonisin Toxicity by Extrusion and Nixtamalization (Alkaline Cooking). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:7088-7096. [PMID: 28170235 DOI: 10.1021/acs.jafc.6b05761] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Fumonisins are mycotoxins found in corn. They are toxic to animals and cause cancer in rodents and neural tube defects in LM/Bc mice. Reducing their concentrations in corn-based foods is therefore desirable. Chemical analysis or in vitro bioassays of food extracts might not detect toxic fumonisin reaction products that are unknown or unextractable from food matrices, thus potentially underestimating in vivo toxicity. The effectiveness of two common cooking methods, extrusion and nixtamalization (alkaline cooking), to reduce the toxicity of fumonisin-contaminated corn grits (extrusion) and whole kernel corn (nixtamalization) was shown by means of rat feeding bioassays using fumonisin-specific kidney effects as indicators of potential toxicity. A third bioassay showed that in contrast to fumonisin B1 (FB1), hydrolyzed fumonisin B1 (HFB1; formed from FB1 during nixtamalization) did not cause neural tube defects in LM/Bc mice. The findings indicate that extrusion and nixtamalization reduce the potential toxicity of FB1-contaminated corn.
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Affiliation(s)
- Kenneth Voss
- Toxicology and Mycotoxin Research Unit, U.S. National Poultry Research Center, Agricultural Research Service, U.S. Department of Agriculture , 950 College Station Road, Athens, Georgia 30605, United States
| | - Dojin Ryu
- School of Food Science, University of Idaho , 875 Perimeter Drive, MS 2312, Moscow, Idaho 83844, United States
| | - Lauren Jackson
- Division of Food Processing Science and Technology, Center for Food Safety and Nutrition, U.S. Food and Drug Administration , 6502 South Archer Road, Bedford Park, Illinois 60501, United States
| | - Ronald Riley
- Toxicology and Mycotoxin Research Unit, U.S. National Poultry Research Center, Agricultural Research Service, U.S. Department of Agriculture , 950 College Station Road, Athens, Georgia 30605, United States
| | - Janee Gelineau-van Waes
- Department of Pharmacology, Creighton University School of Medicine , 2500 California Plaza, Omaha, Nebraska 68178, United States
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