Unraveling the fate of mycotoxins during the production of legume protein and other derived products

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2024-09-04 DOI:10.1038/s41538-024-00303-9

María Agustina Pavicich, Lief Roose, Celine Meerpoel, Katleen Raes, Sarah De Saeger

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Abstract

Consumers are increasingly looking for healthier and sustainable diets. Plant-based diets rich in legumes satisfy this demand. Legumes contain protein, dietary fibers and starch. Technological processes can separate these fractions, which can be used as supplements, or as ingredients. Nonetheless, legumes are susceptible to fungal infection, causing a potential health concern, since some fungi can produce mycotoxins: toxic secondary metabolites. The aim of this work was to analyze the fate of mycotoxins during different stages of the production process of legume derived products from the raw materials to final products. An extraction followed by liquid chromatography-tandem mass spectrometry was used for the analysis, revealing the presence of enniatin B (ENN B), alternariol monomethyl ether (AME), deoxynivalenol, T2-toxin, nivalenol, fumonisin B1 and sterigmatocystin in raw materials, intermediate products and side streams. The alkaline solubilization steps, were effective in reducing ENN B; however, AME was found in one of the final products.

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揭示豆类蛋白质和其他衍生产品生产过程中霉菌毒素的去向

消费者越来越追求更健康和可持续的饮食。富含豆类的植物性膳食满足了这一需求。豆类含有蛋白质、膳食纤维和淀粉。技术工艺可以将这些成分分离出来，用作补充剂或配料。然而，豆类植物容易受到真菌感染，从而引起潜在的健康问题，因为某些真菌会产生霉菌毒素：有毒的次级代谢物。这项工作的目的是分析豆类衍生产品从原材料到最终产品的不同生产阶段中霉菌毒素的去向。分析采用了萃取-液相色谱-串联质谱法，结果表明在原料、中间产品和副产品中存在烯菌毒素 B（ENN B）、交替二醇单甲醚（AME）、脱氧雪腐镰刀菌醇、T2-毒素、新戊烯醇、伏马菌素 B1 和甾体菌素。碱性溶解步骤可有效减少 ENN B，但在一种最终产品中发现了 AME。

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.

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