Recent research on fumonisins: a review

Area of Science:

• Food Science
• Mycotoxicology
• Analytical Chemistry

Background:

• Fumonisins are mycotoxins primarily produced by Fusarium species.
• New fumonisins and related compounds have been identified using mass spectrometry.
• Fumonisins have been detected in various food products beyond corn and sorghum.

Purpose of the Study:

• To investigate the occurrence of fumonisins in diverse food matrices.
• To understand the binding characteristics and stability of fumonisins during food processing.
• To assess the bioaccessibility of fumonisins and explore potential detoxification methods.

Main Methods:

• Mass spectrometry for fumonisin detection and identification.
• Analysis of fumonisin occurrence in coffee, grapes, wine, and beer.
• In vitro digestion experiments to estimate fumonisin bioaccessibility.
• In vivo studies to evaluate fumonisin binding for detoxification.

Main Results:

• Fumonisins B(2) and B(4) were produced by Aspergillus niger from coffee and grapes.
• Fumonisin B(2) was detected in coffee beans, wine, and beer.
• Bound fumonisins (FB(1)) were common in processed corn foods, and their binding affected analytical procedures.
• N-fatty acylated fumonisin derivatives were found in fried corn foods.
• Bioaccessibility of free and bound FB(1) in corn flakes was estimated.
• Intentional binding of fumonisins to cholestyramine showed potential for animal feed detoxification.

Conclusions:

• Fumonisins are present in a wider range of foodstuffs than previously recognized.
• Fumonsin binding and instability influence their analysis and bioavailability.
• Binding strategies, such as with cholestyramine, offer promising avenues for fumonisin detoxification in animal feed.