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Toxin Induction and Protein Extraction from Fusarium spp. Cultures for Proteomic Studies
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Published on: February 16, 2010

Stability of fumonisins in food processing.

Lloyd B Bullerman1, Dojin Ryu, Lauren S Jackson

  • 1Department of Food Science and Technology, University of Nebraska-Lincoln, 68583-0919, USA.

Advances in Experimental Medicine and Biology
|April 2, 2002
PubMed
Summary
This summary is machine-generated.

Fumonisins, mycotoxins in corn products, degrade with heat, especially above 175°C. Glucose addition enhances fumonisin loss during processing, but alkaline treatments may increase toxicity.

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Area of Science:

  • Food Science and Technology
  • Mycotoxicology
  • Agricultural Chemistry

Background:

  • Fumonisins are toxic secondary metabolites produced by Fusarium fungi.
  • These mycotoxins are commonly found in corn and corn-derived food products.
  • Understanding fumonisin stability during food processing is crucial for food safety.

Purpose of the Study:

  • To investigate the impact of thermal processing on fumonisin concentrations.
  • To evaluate the effect of glucose on fumonisin degradation during heating.
  • To explore the influence of chemical and bioprocessing methods on fumonisin stability.

Main Methods:

  • Analysis of fumonisin levels in corn products subjected to varying temperatures (≤125°C, ≥175°C).
  • Assessment of fumonisin loss in the presence of glucose during baking and extrusion cooking.
  • Evaluation of fumonisin changes following alkaline processing (nixtamalization).

Main Results:

  • Fumonisins exhibit heat stability, with losses increasing significantly at temperatures ≥175°C (≥90% loss).
  • Processes like baking and canning show minimal fumonisin reduction, while frying and extrusion cause greater losses.
  • Heating fumonisins with glucose accelerates degradation, leading to substantial losses in processed foods.

Conclusions:

  • Thermal processing, particularly at high temperatures (≥175°C), effectively reduces fumonisin levels.
  • The presence of glucose enhances fumonisin loss during heat treatments.
  • Alkaline processing may hydrolyze fumonisins into potentially more toxic compounds, requiring further investigation.