Bioaccessibility of ochratoxin A from red wine in an in vitro dynamic gastrointestinal model

Ochratoxin A (OTA) is a mycotoxin produced by Aspergillus and Penicillium species with immunosuppressive, teratogenic, and carcinogenic properties. It has been determined that wine is the second largest source of OTA (10% of total OTA intake) in the European diet and that its presence, even in small...

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Autores: González Arias, Cyndia A., Piquer Garcia, I., Marín Sillué, Sònia, Sanchís Almenar, Vicente, Ramos Girona, Antonio J.
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2014
País:España
Institución:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/59359
Acceso en línea:https://doi.org/10.3920/WMJ2014.1744
http://hdl.handle.net/10459.1/59359
Access Level:acceso abierto
Palabra clave:Bioaccessibility
In vitro digestion
Ochratoxin alpha
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spelling Bioaccessibility of ochratoxin A from red wine in an in vitro dynamic gastrointestinal modelGonzález Arias, Cyndia A.Piquer Garcia, I.Marín Sillué, SòniaSanchís Almenar, VicenteRamos Girona, Antonio J.BioaccessibilityIn vitro digestionOchratoxin alphaOchratoxin A (OTA) is a mycotoxin produced by Aspergillus and Penicillium species with immunosuppressive, teratogenic, and carcinogenic properties. It has been determined that wine is the second largest source of OTA (10% of total OTA intake) in the European diet and that its presence, even in small doses, can be a problem in terms of long-term toxicity. In this paper, we evaluated the bioaccessibility of OTA in a spiked red wine sample under human fasting conditions using an in vitro dynamic digestion model that includes a continuous-flow dialysis system to simulate intestinal passage. To the best of our knowledge, this report is the first examining the bioaccessibility of OTA in wine. A liquid-liquid method was used to extract the OTA and ochratoxin alpha (OTα) from gastrointestinal juices, and the extracts were analysed by HPLC with a fluorescence detector. The bioaccessibility of OTA from the spiked red wine (1.0, 2.0 and 4 µg/l) was high in the gastric compartment (102.8, 128.3 and 122.3%, respectively), whereas in the simulated intestine, it did not exceed 26%, and the amount of OTA that crossed the dialysis membrane was very low (<3.3%). The amount of OTα in gastric chyme ranged from 5.1 to 19.1% of the spiked OTA, whereas in the intestinal compartment it did not exceed 5%. In conclusion, in the in vitro system assayed, OTA exhibited a high bioaccessibility in the simulated stomach, but it decreased after the intestinal digestion and passage through the dialysis membrane.The authors are grateful to the Spanish (Project AGL2011- 24862) and Catalonian (XaRTA-Reference Network on Food Technology) Governments for their financial support. C.A. González-Arias thanks the Secretaria de Universitats i Recerca del Departament de Economia i Coneixement of the Generalitat de Catalunya for a pre-doctoral grantWageningen Academic Publishers2014info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionhttps://doi.org/10.3920/WMJ2014.1744http://hdl.handle.net/10459.1/59359reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)Inglésinfo:eu-repo/grantAgreement/MICINN//AGL2011-24862Versió postprint del document publicat a https://doi.org/10.3920/WMJ2014.1744World Mycotoxin Journal, 2015, vol.8, núm. 1, p. 107-112(c) Wageningen Academic Publishers, 2014info:eu-repo/semantics/openAccessoai:repositori.udl.cat:10459.1/593592026-06-24T12:42:17Z
dc.title.none.fl_str_mv Bioaccessibility of ochratoxin A from red wine in an in vitro dynamic gastrointestinal model
title Bioaccessibility of ochratoxin A from red wine in an in vitro dynamic gastrointestinal model
spellingShingle Bioaccessibility of ochratoxin A from red wine in an in vitro dynamic gastrointestinal model
González Arias, Cyndia A.
Bioaccessibility
In vitro digestion
Ochratoxin alpha
title_short Bioaccessibility of ochratoxin A from red wine in an in vitro dynamic gastrointestinal model
title_full Bioaccessibility of ochratoxin A from red wine in an in vitro dynamic gastrointestinal model
title_fullStr Bioaccessibility of ochratoxin A from red wine in an in vitro dynamic gastrointestinal model
title_full_unstemmed Bioaccessibility of ochratoxin A from red wine in an in vitro dynamic gastrointestinal model
title_sort Bioaccessibility of ochratoxin A from red wine in an in vitro dynamic gastrointestinal model
dc.creator.none.fl_str_mv González Arias, Cyndia A.
Piquer Garcia, I.
Marín Sillué, Sònia
Sanchís Almenar, Vicente
Ramos Girona, Antonio J.
author González Arias, Cyndia A.
author_facet González Arias, Cyndia A.
Piquer Garcia, I.
Marín Sillué, Sònia
Sanchís Almenar, Vicente
Ramos Girona, Antonio J.
author_role author
author2 Piquer Garcia, I.
Marín Sillué, Sònia
Sanchís Almenar, Vicente
Ramos Girona, Antonio J.
author2_role author
author
author
author
dc.subject.none.fl_str_mv Bioaccessibility
In vitro digestion
Ochratoxin alpha
topic Bioaccessibility
In vitro digestion
Ochratoxin alpha
description Ochratoxin A (OTA) is a mycotoxin produced by Aspergillus and Penicillium species with immunosuppressive, teratogenic, and carcinogenic properties. It has been determined that wine is the second largest source of OTA (10% of total OTA intake) in the European diet and that its presence, even in small doses, can be a problem in terms of long-term toxicity. In this paper, we evaluated the bioaccessibility of OTA in a spiked red wine sample under human fasting conditions using an in vitro dynamic digestion model that includes a continuous-flow dialysis system to simulate intestinal passage. To the best of our knowledge, this report is the first examining the bioaccessibility of OTA in wine. A liquid-liquid method was used to extract the OTA and ochratoxin alpha (OTα) from gastrointestinal juices, and the extracts were analysed by HPLC with a fluorescence detector. The bioaccessibility of OTA from the spiked red wine (1.0, 2.0 and 4 µg/l) was high in the gastric compartment (102.8, 128.3 and 122.3%, respectively), whereas in the simulated intestine, it did not exceed 26%, and the amount of OTA that crossed the dialysis membrane was very low (<3.3%). The amount of OTα in gastric chyme ranged from 5.1 to 19.1% of the spiked OTA, whereas in the intestinal compartment it did not exceed 5%. In conclusion, in the in vitro system assayed, OTA exhibited a high bioaccessibility in the simulated stomach, but it decreased after the intestinal digestion and passage through the dialysis membrane.
publishDate 2014
dc.date.none.fl_str_mv 2014
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.3920/WMJ2014.1744
http://hdl.handle.net/10459.1/59359
url https://doi.org/10.3920/WMJ2014.1744
http://hdl.handle.net/10459.1/59359
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MICINN//AGL2011-24862
Versió postprint del document publicat a https://doi.org/10.3920/WMJ2014.1744
World Mycotoxin Journal, 2015, vol.8, núm. 1, p. 107-112
dc.rights.none.fl_str_mv (c) Wageningen Academic Publishers, 2014
info:eu-repo/semantics/openAccess
rights_invalid_str_mv (c) Wageningen Academic Publishers, 2014
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Wageningen Academic Publishers
publisher.none.fl_str_mv Wageningen Academic Publishers
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
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