Reduction of Fumonisin Toxicity by Extrusion and Nixtamalization (Alkaline Cooking)

Kenneth Voss, Dojin Ryu, Lauren Jackson, Ronald Riley, Janee Gelineau-van Waes

Research output: Contribution to journalReview article

8 Citations (Scopus)

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.

Original languageEnglish (US)
Pages (from-to)7088-7096
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume65
Issue number33
DOIs
StatePublished - Aug 23 2017

Fingerprint

nixtamalization
Fumonisins
fumonisin B1
fumonisins
Cooking
extrusion
Zea mays
Extrusion
Toxicity
Bioassay
cooking
toxicity
neural tube defects
corn
bioassays
Biological Assay
Poisons
Neural Tube Defects
Food
corn grits

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Cite this

Reduction of Fumonisin Toxicity by Extrusion and Nixtamalization (Alkaline Cooking). / Voss, Kenneth; Ryu, Dojin; Jackson, Lauren; Riley, Ronald; Gelineau-van Waes, Janee.

In: Journal of Agricultural and Food Chemistry, Vol. 65, No. 33, 23.08.2017, p. 7088-7096.

Research output: Contribution to journalReview article

Voss, Kenneth ; Ryu, Dojin ; Jackson, Lauren ; Riley, Ronald ; Gelineau-van Waes, Janee. / Reduction of Fumonisin Toxicity by Extrusion and Nixtamalization (Alkaline Cooking). In: Journal of Agricultural and Food Chemistry. 2017 ; Vol. 65, No. 33. pp. 7088-7096.
@article{2d8dbbb91bfb47e4a6dfcbd718bf5e11,
title = "Reduction of Fumonisin Toxicity by Extrusion and Nixtamalization (Alkaline Cooking)",
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.",
author = "Kenneth Voss and Dojin Ryu and Lauren Jackson and Ronald Riley and {Gelineau-van Waes}, Janee",
year = "2017",
month = "8",
day = "23",
doi = "10.1021/acs.jafc.6b05761",
language = "English (US)",
volume = "65",
pages = "7088--7096",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "33",

}

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

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.

UR - http://www.scopus.com/inward/record.url?scp=85027405178&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=85027405178&partnerID=8YFLogxK

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 -