TY - JOUR
T1 - Reduction of Fumonisin Toxicity by Extrusion and Nixtamalization (Alkaline Cooking)
AU - Voss, Kenneth
AU - Ryu, Dojin
AU - Jackson, Lauren
AU - Riley, Ronald
AU - Gelineau-Van Waes, Janee
N1 - Funding Information:
*(K.V.) E-mail: ken.voss@ars.usda.gov. Phone: (706) 546-3315. Fax: (706) 546-3116. ORCID Kenneth Voss: 0000-0002-9965-7648 Dojin Ryu: 0000-0003-3424-1163 Funding The extrusion bioassay was funded by the National Research Initiative of the USDA Cooperative State Research, Education and Extension Service, Grant 2005-35201-16329. The nixtam-alization and mouse bioassay studies were funded by USDA ARS Projects 6612-42000-038-00D and 6612-42000-012-00D. The research was funded, in part, by the U.S. Food and Drug Administration (FDA), Center for Food Safety and Applied Nutrition (CFSAN) and by Grant 5U01FD003801 from the FDA to the Illinois Institute of Technology Institute for Food Safety and Health. Notes Fumonisin B1 is carcinogenic to rodents and classified as a group 2B carcinogen by the International Agency for Research on Cancer. Appropriate caution should be used when handling. The bioassay studies were approved by the Institutional Animal Care and Use Committee, Richard B. Russell Agricultural Research Center, USDA Agricultural Research Service, Athens, GA, USA. Presented at the 251st National Meeting of the American Chemical Society, “Public Health Perspectives of Mycotoxins in Foods” symposium, March 13−17, 2016, San Diego, CA, USA.
PY - 2017/8/23
Y1 - 2017/8/23
N2 - 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.
AB - 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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U2 - 10.1021/acs.jafc.6b05761
DO - 10.1021/acs.jafc.6b05761
M3 - Review article
C2 - 28170235
AN - SCOPUS:85027405178
VL - 65
SP - 7088
EP - 7096
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
IS - 33
ER -