Common African cooking processes do not affect the aflatoxin binding efficacy of refined calcium montmorillonite clay.
Common African cooking processes do not affect the aflatoxin binding efficacy of refined calcium montmorillonite clay.
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DOI：
10.1016/j.foodcont.2013.08.037
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发表时间：
2014-03
期刊：
影响因子：
6
通讯作者：
Phillips TD
中科院分区：
文献类型：
--
作者：
Elmore SE;Mitchell N;Mays T;Brown K;Marroquin-Cardona A;Romoser A;Phillips TD
黄曲霉毒素是玉米和花生等主要农作物的常见污染物，是发展中国家食品安全和公共卫生问题的重要原因。黄曲霉毒素B1(AFB1)与人类和动物的急慢性疾病的病因有关，包括生长发育迟缓、肝癌和死亡。在黄曲霉毒素中毒的高危人群中，降低膳食AFB1暴露的成本效益和文化可接受的干预策略是迫切需要的。由玉米粉组成的发酵粥是这种接触的常见来源，在许多有频繁、高水平黄曲霉毒素暴露历史的国家，儿童和成年人都食用这种粥。一种建议的减少饮食中黄曲霉毒素的方法是在受污染的食品中加入选择性肠道吸着剂、均匀颗粒大小的NovaSil(UPSN)作为食品添加剂。为了使UPSN在这一能力上有效，它必须在复杂的酸性混合物中保持稳定，这些混合物在发酵粥制备过程中经常暴露在热中。因此，本研究的目的是测试UPSN在普通烹饪条件下对黄曲霉毒素的吸附能力。考察了发酵、热处理、酸度和处理时间对UPSN发酵效果的影响。使用现场实用的维卡姆测定法进行分析，并用高效液相色谱法对趋势进行验证。我们的发现表明，UPSN显著降低了玉米粉中的黄曲霉毒素水平(47%-100%)，无论加工条件如何。通过比较所测试的每种元素，时间似乎是影响UPSN疗效的主要因素。据报道，AFB1的降幅最大的是允许培养72小时的样品(有或没有发酵)。这一数据表明，在可能含有黄曲霉毒素的玉米原料中添加UPSN将是减少接触的可持续方法。
Aflatoxins are common contaminants of staple crops, such as corn and groundnuts, and a significant cause of concern for food safety and public health in developing countries. Aflatoxin B1 (AFB1) has been implicated in the etiology of acute and chronic disease in humans and animals, including growth stunting, liver cancer and death. Cost effective and culturally acceptable intervention strategies for the reduction of dietary AFB1 exposure are of critical need in populations at high risk for aflatoxicosis. Fermented gruels consisting of cornmeal are a common source for such exposure and are consumed by both children and adults in many countries with a history of frequent, high-level aflatoxin exposure. One proposed method to reduce aflatoxins in the diet is to include a selective enterosorbent, Uniform Particle Size NovaSil (UPSN), as a food additive in contaminated foods. For UPSN to be effective in this capacity, it must be stable in complex, acidic mixtures that are often exposed to heat during the process of fermented gruel preparation. Therefore, the objective of the present study was to test the ability of UPSN to sorb aflatoxin while common cooking conditions were applied. The influence of fermentation, heat treatment, acidity, and processing time were investigated with and without UPSN. Analyses were performed using the field-practical Vicam assay with HPLC verification of trends. Our findings demonstrated that UPSN significantly reduced aflatoxin levels (47-100%) in cornmeal, regardless of processing conditions. Upon comparison of each element tested, time appeared to be the primary factor influencing UPSN efficacy. The greatest decreases in AFB1 were reported in samples allowed to incubate (with or without fermentation) for 72 hrs. This data suggests that addition of UPSN to staple corn ingredients likely to contain aflatoxins would be a sustainable approach to reduce exposure.