Assessment of group B trichothecene contamination in bread: Correlations during breadmaking and gastrointestinal digestion simulation

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-06 DOI:10.1016/j.foodchem.2025.144248

Andressa Cunha Lemos, Verônica Simões de Borba, Priscila Tessmer Scaglioni, Eliana Badiale-Furlong

{"title":"Assessment of group B trichothecene contamination in bread: Correlations during breadmaking and gastrointestinal digestion simulation","authors":"Andressa Cunha Lemos, Verônica Simões de Borba, Priscila Tessmer Scaglioni, Eliana Badiale-Furlong","doi":"10.1016/j.foodchem.2025.144248","DOIUrl":null,"url":null,"abstract":"This study investigates bioaccessibility and permeation capacity of group B trichothecenes in bread by different parameters of fermentation and baking times. Variables of the experimental design were first fermentation time, second fermentation time and baking time. Results showed that 120-min baking in the 2nd fermentation reduced Nivalenol (NIV), 15-acetyl-deoxynivalenol (15-AcDON) and deoxynivalenol-3-glucoside (DON-3G), whereas 30-min baking increased NIV. In the gastric stage, Deoxynivalenol (DON) and 3-acetyl-deoxynivalenol (3-AcDON) bioaccessibility increased, while DON-3G and 15-AcDON were undetected. In the intestinal stage, high DON-3G levels were detected, but NIV was undetected. Bioaccessible 15-AcDON was correlated with the 1st fermentation time. Permeation rates were 100 % and 91 % in the cases of DON and DON-3G, respectively. This study reinforced the interconvertibility of group B trichothecene forms during bread making and digestion. Merely assessing contaminant concentrations in the final product is not suitable to reflect trichothecene exposure.","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"9 1","pages":""},"PeriodicalIF":8.5000,"publicationDate":"2025-04-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1016/j.foodchem.2025.144248","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

This study investigates bioaccessibility and permeation capacity of group B trichothecenes in bread by different parameters of fermentation and baking times. Variables of the experimental design were first fermentation time, second fermentation time and baking time. Results showed that 120-min baking in the 2nd fermentation reduced Nivalenol (NIV), 15-acetyl-deoxynivalenol (15-AcDON) and deoxynivalenol-3-glucoside (DON-3G), whereas 30-min baking increased NIV. In the gastric stage, Deoxynivalenol (DON) and 3-acetyl-deoxynivalenol (3-AcDON) bioaccessibility increased, while DON-3G and 15-AcDON were undetected. In the intestinal stage, high DON-3G levels were detected, but NIV was undetected. Bioaccessible 15-AcDON was correlated with the 1st fermentation time. Permeation rates were 100 % and 91 % in the cases of DON and DON-3G, respectively. This study reinforced the interconvertibility of group B trichothecene forms during bread making and digestion. Merely assessing contaminant concentrations in the final product is not suitable to reflect trichothecene exposure.

查看原文本刊更多论文

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.