Effect of Baking and Frying on the in Vivo Toxicity to Rats of Cornmeal Containing Fumonisins
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- 作者：Kenneth A. Voss ; Filmore I. Meredith ; and Charles W. Bacon
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2003
- 出版时间：August 27, 2003
- 年：2003
- 卷：51
- 期：18
- 页码：5546 - 5551
- 全文大小：73K
- 年卷期：v.51,no.18(August 27, 2003)
- ISSN：1520-5118
文摘
Fumonisins are mycotoxins produced by Fusarium verticillioides (=F. moniliforme) and other Fusariumspecies. They are found in corn and corn-based foods. Cooking decreases fumonisin concentrationsin food products under some conditions; however, little is known about how cooking effects biologicalactivity. Baked cornbread, pan-fried corncakes, and deep-fried fritters were made from cornmealthat was spiked with 5% w/w F. verticillioides culture material (CM). The cooked materials and theuncooked CM-spiked cornmeal were fed to male rats (n = 5/group) for 2 weeks at high (20% w/wspiked cornmeal equivalents) or low (2% w/w spiked cornmeal equivalents) doses. A control groupwas fed a diet containing 20% w/w unspiked cornmeal. Toxic response to the uncooked CM-spikedcornmeal and the cooked products included decreased body weight gain (high-dose only), decreasedkidney weight, and microscopic kidney and liver lesions of the type caused by fumonisins. Fumonisinconcentration, as determined by HPLC analysis, in the 20% w/w pan-fried corncake diet [92.2 ppmof fumonisin B1 (FB1)] was slightly, but not statistically significantly, lower than those of the 20% w/wbaked cornbread (132.2 ppm of FB1), deep-fried fritter (120.2 ppm of FB1) and CM-spiked cornmeal(130.5 of ppm FB1) diets. Therefore, baking and frying had no significant effect on the biologicalactivity or concentration of fumonisins in these corn-based products, and the results provided noevidence for the formation of novel toxins or "hidden" fumonisins during cooking.Keywords: Fumonisins; bioassay; cooking; food safety