Reaction of zearalenone and α-zearalenol with allyl isothiocyanate, characterization of reaction products, their bioaccessibility and bioavailability in vitro
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- 作者：K. Bordina ; 1 ; kelianibordin@gmail.com" class="auth_mail" title="E-mail the corresponding author ; F. Saladinob ; 1 ; federicasaladino@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; C. Ferná ; ndez-Blancob ; 1 ; ce.ferblango@gmail.com" class="auth_mail" title="E-mail the corresponding author ; M.J. Ruizb ; m.jose.ruiz@uv.es" class="auth_mail" title="E-mail the corresponding author ; J. Mañ ; esb ; jordi.manes@uv.es" class="auth_mail" title="E-mail the corresponding author ; M. Ferná ; ndez-Franzó ; nb ; monica.fernandez@uv.es" class="auth_mail" title="E-mail the corresponding author ; G. Mecab ; giuseppe.meca@uv.es" class="auth_mail" title="E-mail the corresponding author ; F.B. Lucianoa ; fernando.luciano@pucpr.br" class="auth_mail" title="E-mail the corresponding author
- 关键词：Zearalenone ; α-Zearalenol ; Allyl isothiocyanate ; Reaction products ; Chemical reduction
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 February 2017
- 年：2017
- 卷：217
- 期：Complete
- 页码：648-654
- 全文大小：894 K
文摘
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AITC was able to react with ZEA/α-ZOL and their reaction products were identified.
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Mycotoxin reduction by AITC was dose-dependent.
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ZEA was more reactive than α-ZOL.
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α-ZOL was more bioaccessible than α-ZOL-AITC.
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ZEA/α-ZOL and their AITC conjugates present limited bioavailability in vitro.