New approach for detoxication of toxic substances in foods and the evaluation

霉菌毒素是一种天然污染物，对人类和动物健康造成不良影响。由于霉菌毒素很难达到零容忍，因此已经尝试了许多方法来减少最终食品中霉菌毒素的摄入量。然而，到目前为止开发的工具有优点和缺点。因此，在食品加工过程中需要开发新的方法来减少霉菌毒素的暴露。本研究开发了含霉菌毒素的果胶凝胶（DON），并研究了其对脱氧雪腐镰刀菌烯醇（DON）吸收的抑制作用。作为果胶，使用低甲氧基非酰胺化物（LMNA）果胶和酰胺化物（LMA）果胶。在4℃和37℃条件下，LMA果胶凝胶化能有效地将DON封闭在凝胶中。体内实验表明，LMA果胶可抑制DON在胃肠道的吸收，是一种有价值的降低霉菌毒素暴露的加工工具。

Mycotoxin is natural contaminant and cause adverse effects on human and animal health. Since it is too hard for mycotoxin to reach zero tolerance, many approachs to reduce intake mycotoxin from final food products have been tried. However the developed tools until now has advantages and disadvantages. Therefore the development of new method for reduction of exposure to mycotoxins is needed on food processing.In this study, we developed pectin gelation containing mycotoxin (DON) and examined suppressive effect on absorption of deoxynivalenol (DON). As pectin, low methoxy non-amidate (LMNA) pectin and amidate (LMA) pectin were used. The gelation using LMA pectin was effective for sealing DON into gel at 4℃ and 37℃. In vivo experiment revealed that the gelation suppressed the absorption of DON in gastro-intestine.The LMA pectin would be valuable processing tool to reduce the exposure to mycotoxin.