Bioaccessibility of Enniatins A, A1, B, and B1 in Different Commercial Breakfast Cereals, Cookies, and Breads of Spain

• Published in: Journal of agricultural and food chemistry 2013-01, Vol.61 (2), p.456-461
• Main Authors: Prosperini, Alessandra, Meca, Giuseppe, Font, Guillermina, Ruiz, María-José
• Format: Article
• Language: English
• Subjects: bioavailability; Biological and medical sciences; Bread - analysis; breads; breakfast cereals; Cereal and baking product industries; cookies; Depsipeptides - analysis; Depsipeptides - metabolism; Diet - ethnology; Dietary Fiber - analysis; Dietary Fiber - metabolism; Digestion; Edible Grain - chemistry; Edible Grain - metabolism; Fast Foods - analysis; food composition; Food Contamination; Food industries; Fundamental and applied biological sciences. Psychology; gastrointestinal system; Humans; Intestinal Absorption; loaves; Mycotoxins - analysis; Mycotoxins - metabolism; risk; Spain; toxicity; wheat bran
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf3044023

Fusarotoxins enniatins (ENs) can represent a potential risk as natural contaminants of cereal commodities. However, only their bioaccessible fraction can exert a toxicity. The purpose of this study was to determine the ENs A, A1, B, and B1 bioaccessibility added in 1.5 and 3.0 μmol/g concentrations in breakfast cereals, cookies, and breads using a simulated in vitro gastrointestinal extraction model. Bioaccessibility values ranged between 40.4 ± 1.9 and 79.9 ± 2.8%. The lower values were 50.1, 40.4, 43.9, and 46.3% in wheat bran with fibers, and the higher values were 79.9, 64.2, 69.8, and 73.6% in white loaf bread for the ENs A, A1, B, and B1, respectively. Food composition, compounds structure, and presence of natural adsorbing materials can influence the ENs bioaccessibility. Application of a simulated in vitro gastrointestinal method is a good procedure to assess oral ENs bioaccessibility in cookies, breakfast cereals, and bread.