Fumonisin Mycotoxins in Traditional Xhosa Maize Beer in South Africa

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• 作者：Gordon S. Shephard ; Liana van der Westhuizen ; Pumza M. Gatyeni ; Nontuthuzelo I. M. Somdyala ; Hester-Mari Burger ; and Walter F. O. Marasas
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2005
• 出版时间：November 30, 2005
• 年：2005
• 卷：53
• 期：24
• 页码：9634 - 9637
• 全文大小：39K
• 年卷期：v.53,no.24(November 30, 2005)
• ISSN：1520-5118

文摘

The production and consumption of home-brewed Xhosa maize beer is a widespread traditionalpractice in the former Transkei region of South Africa. HPLC determination of fumonisins B₁ (FB₁),B₂ (FB₂), and B₃ (FB₃) in maize beer samples collected in two magisterial areas, Centane and Bizana,showed a wide range of levels. All samples were positive for FB₁, with a mean level of 281 ± 262ng/mL and a range from 38 to 1066 ng/mL. Total fumonisins (FB₁ + FB₂ + FB₃) ranged from 43 to1329 ng/mL, with a mean of 369 ± 345 ng/mL. Data on the consumption of home-brewed beer arenot available. On the basis of published data for the consumption of commercial beer in South Africa,the fumonisin exposure in these districts among the consumers of maize beer was found to be wellabove the provisional maximum tolerable daily intake of 2 g/kg of body weight/day set by the JointFAO/WHO Expert Committee on Food Additives.Keywords: Fumonisins; mycotoxins; Transkei; beer; maize; corn; Fusarium