Hydrolysers of modified mycotoxins in maize: α-Amylase and cellulase induce an underestimation of the total aflatoxin content

Aflatoxins are the most potent genotoxic and carcinogenic mycotoxins. To date, research has only focused on the presence of free aflatoxins in agricultural commodities. Therefore, the main objective of this study was to investigate the occurrence of possible modified aflatoxins in maize. Different h...

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Detalles Bibliográficos
Autores: Vidal Corominas, Arnau, Marín Sillué, Sònia, Sanchís Almenar, Vicente, De Saeger, Sarah, De Boevre, Marthe
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2018
País:España
Institución:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/62346
Acceso en línea:https://doi.org/10.1016/j.foodchem.2017.12.057
http://hdl.handle.net/10459.1/62346
Access Level:acceso abierto
Palabra clave:Aflatoxins
Modified aflatoxins
Cereals
Matrix
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spelling Hydrolysers of modified mycotoxins in maize: α-Amylase and cellulase induce an underestimation of the total aflatoxin contentVidal Corominas, ArnauMarín Sillué, SòniaSanchís Almenar, VicenteDe Saeger, SarahDe Boevre, MartheAflatoxinsModified aflatoxinsCerealsMatrixAflatoxins are the most potent genotoxic and carcinogenic mycotoxins. To date, research has only focused on the presence of free aflatoxins in agricultural commodities. Therefore, the main objective of this study was to investigate the occurrence of possible modified aflatoxins in maize. Different hydrolysis methods were applied to convert modified mycotoxins into their free aflatoxins. Eighteen aflatoxin-contaminated maize samples were incubated with potassium hydroxide, trifluoromethanesulfonic acid and several enzymes to induce hydrolysis. Potassium hydroxide caused a total reduction of aflatoxins, while trifluoromethanesulfonic acid did not lead to an increase in free aflatoxins, neither did treatment with a protease. However, α-amylase and cellulase incubation caused significant increases in the total free aflatoxin content, 15 ± 8% and 13 ± 5%, respectively. These results show that a small proportion of aflatoxins could be associated to matrix substances in plants. Consequently, hydrolysis could occur during food processing and during mammalian digestion, leading to an underestimation of the total aflatoxin content.The authors acknowledge the Spanish government (project AGL2014-55379-P) for the financial support. A. Vidal acknowledges the Spanish government (Ministry of Education) for the pre-doctoral grant. The authors are grateful to Mrs. Cynthia Chilaka for the kind provision of the maize samples.Elsevier2018info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://doi.org/10.1016/j.foodchem.2017.12.057http://hdl.handle.net/10459.1/62346reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)Inglésinfo:eu-repo/grantAgreement/MINECO//AGL2014-55379-PVersió postprint del document publicat a: https://doi.org/10.1016/j.foodchem.2017.12.057Food Chemistry, 2018, vol. 248, p. 86-92cc-by-nc-nd, (c) Elsevier, 2018info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/esoai:repositori.udl.cat:10459.1/623462026-06-24T12:42:17Z
dc.title.none.fl_str_mv Hydrolysers of modified mycotoxins in maize: α-Amylase and cellulase induce an underestimation of the total aflatoxin content
title Hydrolysers of modified mycotoxins in maize: α-Amylase and cellulase induce an underestimation of the total aflatoxin content
spellingShingle Hydrolysers of modified mycotoxins in maize: α-Amylase and cellulase induce an underestimation of the total aflatoxin content
Vidal Corominas, Arnau
Aflatoxins
Modified aflatoxins
Cereals
Matrix
title_short Hydrolysers of modified mycotoxins in maize: α-Amylase and cellulase induce an underestimation of the total aflatoxin content
title_full Hydrolysers of modified mycotoxins in maize: α-Amylase and cellulase induce an underestimation of the total aflatoxin content
title_fullStr Hydrolysers of modified mycotoxins in maize: α-Amylase and cellulase induce an underestimation of the total aflatoxin content
title_full_unstemmed Hydrolysers of modified mycotoxins in maize: α-Amylase and cellulase induce an underestimation of the total aflatoxin content
title_sort Hydrolysers of modified mycotoxins in maize: α-Amylase and cellulase induce an underestimation of the total aflatoxin content
dc.creator.none.fl_str_mv Vidal Corominas, Arnau
Marín Sillué, Sònia
Sanchís Almenar, Vicente
De Saeger, Sarah
De Boevre, Marthe
author Vidal Corominas, Arnau
author_facet Vidal Corominas, Arnau
Marín Sillué, Sònia
Sanchís Almenar, Vicente
De Saeger, Sarah
De Boevre, Marthe
author_role author
author2 Marín Sillué, Sònia
Sanchís Almenar, Vicente
De Saeger, Sarah
De Boevre, Marthe
author2_role author
author
author
author
dc.subject.none.fl_str_mv Aflatoxins
Modified aflatoxins
Cereals
Matrix
topic Aflatoxins
Modified aflatoxins
Cereals
Matrix
description Aflatoxins are the most potent genotoxic and carcinogenic mycotoxins. To date, research has only focused on the presence of free aflatoxins in agricultural commodities. Therefore, the main objective of this study was to investigate the occurrence of possible modified aflatoxins in maize. Different hydrolysis methods were applied to convert modified mycotoxins into their free aflatoxins. Eighteen aflatoxin-contaminated maize samples were incubated with potassium hydroxide, trifluoromethanesulfonic acid and several enzymes to induce hydrolysis. Potassium hydroxide caused a total reduction of aflatoxins, while trifluoromethanesulfonic acid did not lead to an increase in free aflatoxins, neither did treatment with a protease. However, α-amylase and cellulase incubation caused significant increases in the total free aflatoxin content, 15 ± 8% and 13 ± 5%, respectively. These results show that a small proportion of aflatoxins could be associated to matrix substances in plants. Consequently, hydrolysis could occur during food processing and during mammalian digestion, leading to an underestimation of the total aflatoxin content.
publishDate 2018
dc.date.none.fl_str_mv 2018
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/10.1016/j.foodchem.2017.12.057
http://hdl.handle.net/10459.1/62346
url https://doi.org/10.1016/j.foodchem.2017.12.057
http://hdl.handle.net/10459.1/62346
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv info:eu-repo/grantAgreement/MINECO//AGL2014-55379-P
Versió postprint del document publicat a: https://doi.org/10.1016/j.foodchem.2017.12.057
Food Chemistry, 2018, vol. 248, p. 86-92
dc.rights.none.fl_str_mv cc-by-nc-nd, (c) Elsevier, 2018
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/es
rights_invalid_str_mv cc-by-nc-nd, (c) Elsevier, 2018
http://creativecommons.org/licenses/by-nc-nd/4.0/es
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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
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