Scientific Publications
Bioaccessibility of T-2 and HT-2 toxins in mycotoxins contaminated bread models submitted to in vitro human digestion
Innovative Food Science and Emerging Technologies, 22, 248-256
T-2 and HT-2 toxins are Fusarium mycotoxins frequently occurring in cereal-based products with a toxic effectascertained on different biological systems. Despite other mycotoxins, to date bioaccessibility of T-2 and HT-2toxins has never been investigated. In order to provide insights on T-2 and HT-2 stability and bioaccessibilityalong digestion in the upper intestinal tract, differently contaminated bread samples produced at laboratoryscalewere submitted to in vitro digestion experiments.Two different contaminated bread modelswere preparedwith this aim. One employed naturally contaminatedwheat flour for production of naturally contaminated bread,whereas in the other model dough was fortifiedwith both mycotoxins during bread preparation before undergoingthe leavening and baking process. Gastro-duodenal fluids were collected at different time-points along simulateddigestion and mycotoxin content determined by LC-High Resolution–Mass Spectrometry. Our data reportthat HT-2 content in the beginning of the gastric phasewas not significantly different fromwhatwas recorded atthe end of the duodenal phase, although an apparent decrease of the signal was displayed in the early duodenalphase in both bread models tested. By contrast, the consistent drop of approximately 50% observed for T-2 whenthe duodenal digestion started remained constant until the digestion reached completion. In conclusion both approachesprovided similar results thus considering incurred food models valid alternatives to undertake such investigations.Finally, bioaccessibility of T2 and HT2 was calculated in both food models tested with a higherbioaccessibility found in artificially contaminated bread samples.Industrial Relevance: Food is very complex both in composition and structure; therefore, generic realistic modelsthat can mimic this complexity are required. Such models would greatly facilitate evaluation of the impact ofchanging composition or processing conditions on nutrition and safety. The primary scope of this work (partof the EU funded DREAM project) is to integrate experimental and mathematical approaches elsewhereoptimised to develop a cereal-based food model realistic enough to be used by the industry and sufficiently versatileto be used as predictive tool of food behaviour. This is would be also applicable to study the release of contaminantsfrom food such as mycotoxins.In general, food parameters may affect mycotoxins bioavailability from foods. A number of mycotoxins are currentlyregulated in foodstuffs by the European Commission and as a consequence there is growing interest andconcern of the public health authorities for the presence of mycotoxins in human food. Due to the different chemicalstructure and stability, the fate of mycotoxins during food processing and the relevant bioaccessibility upondigestion process vary considerably depending on the different food preparations. Limited data are currentlyavailable on the fate of trichothecenes during food processing and human digestion. Therefore, the fate ofthese mycotoxins during processing of some specific food models is of paramount importance to be assessed.The bioaccessibility of trichothecenes (deoxynivalenol, T2 and HT-2 toxins) from a selected cereal based foodmodel evaluated by an in vitro digestion model is also important to understand the safety of the final food.
Innovative Food Science and Emerging Technologies, 22, 248-256
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