Reduction of Fumonisin Toxicity by Extrusion and Nixtamalization (Alkaline Cooking)

Area of Science:

• Food Science
• Toxicology
• Mycotoxicology

Background:

• Fumonisins are toxic mycotoxins prevalent in corn, posing health risks including cancer and birth defects.
• Current analytical methods may underestimate fumonisin toxicity by missing reaction products in food.
• Reducing fumonisin contamination in corn-based foods is crucial for public health.

Purpose of the Study:

• To evaluate the effectiveness of extrusion and nixtamalization in reducing fumonisin toxicity in corn.
• To compare the teratogenic potential of fumonisin B1 and its hydrolyzed form.

Main Methods:

• Rat feeding bioassays were used to assess kidney effects as toxicity indicators.
• LM/Bc mice bioassays were conducted to evaluate neural tube defect induction.
• Fumonisin-contaminated corn grits and whole kernel corn were subjected to different cooking methods.

Main Results:

• Extrusion and nixtamalization demonstrably reduced the toxicity of fumonisin-contaminated corn.
• Hydrolyzed fumonisin B1 (HFB1) did not induce neural tube defects in mice, unlike fumonisin B1 (FB1).

Conclusions:

• Extrusion and nixtamalization are effective food processing methods for mitigating fumonisin toxicity.
• Nixtamalization transforms FB1 into a less toxic form (HFB1), reducing specific developmental risks.