Total fumonisins are reduced in tortillas using the traditional nixtamalization method of mayan communities
Total fumonisins are reduced in tortillas using the traditional nixtamalization method of mayan communities
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DOI：
10.1093/jn/133.10.3200
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发表时间：
2003-10-01
影响因子：
4.2
通讯作者：
Riley, RT
中科院分区：
文献类型：
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作者：
Palencia, E;Torres, O;Riley, RT
伏马菌素B-1(FB1)是一种玉米真菌毒素。在玉米饼的制备过程中，玉米用石灰处理，由于失去了三甲酸侧链，产生了水解物FB1(HFB1)。这项研究确定了以下几点：1)玛雅社区的NixTamation是否减少了总伏马菌素，以及2)减少的过程中的步骤。传统工艺生产的玉米饼含有FB1、FB2、FB3及其水解物。玉米饼中的FB1和HFB1等摩尔含量，但总伏马菌素减少了50%。生玉米中残留石灰水和水洗中的Fb1+HFB1占总Fb1的50%。在Nixtanal、Masa面团和煮玉米饼的水洗中，Hb1和Fb1以1：1的摩尔/L的比例存在，而浸泡后的石灰水中Hb1：Fb1的比例为21。水洗中含有11%的FB1，这是生玉米中的FB1。结果表明，与污染玉米提取物处理的细胞相比，传统方法减少了玉米饼中的伏马菌素总量，并降低了玉米饼提取物处理细胞中的鞘氨酸升高(一种与伏马菌素毒性密切相关的生物标志物)。
Fumonisin B-1 (FB1) is a maize mycotoxin. In tortilla preparation, maize is treated with lime (nixtamalization), producing hydrolyzed FB1 (HFB1) due to loss of the tricarballylic acid side chains. This study determined the following: 1) whether nixtamalization by Mayan communities reduces total fumonisins, and 2) the steps in the process at which reduction occurs. Tortillas prepared by the traditional process contained FB1, FB2 and FB3 and their hydrolyzed counterparts. There were equimolar amounts of FB1 and HFB1 in the tortillas, but the total fumonisins were reduced 50%. The total FB1 plus HFB1 in the residual lime water and water washes of the nixtamal accounted for 50% of the total FB1 in the uncooked maize. HFB1 and FB1 were present in a 1:1 mol/L ratio in the water washes of the nixtamal, the masa dough and the cooked tortillas, whereas the ratio of HFB1:FB1 in lime water after steeping was 21. Water washes contained 11% of the FB1 that was in the uncooked maize. The results show that the traditional method reduced the total fumonisins in tortillas and reduced the sphinganine elevation (a biomarker closely correlated with fumonisin toxicity) in cells treated with extracts of tortillas compared with cells treated with extracts of contaminated maize.