Enzymatic detoxification of the fumonisin mycotoxins during dry milling of maize
نویسندگان
چکیده
Abstract Fumonisin esterase FumD (EC 3.1.1.87), FUMzyme® (BIOMIN, Austria), effectively detoxifies fumonisin B mycotoxins (FB) by hydrolysis and removal of the tricarballylic acid groups. The current study evaluated detoxification total FB (FBT) in commercial maize utilising an experimental dry milling plant introducing enzyme during kernel conditioning stage. Total hydrolysed product FB1, HFB1, products were determined LC-MS/MS. During 4 h 10 min substantial FB1 was achieved between 1 4 U FumD/100 g maize. Complete conversion into HFB1 delayed only at highest concentration (32 U/100 g maize) reaching a 1:1 M ratio. Dry containing 3.29 ± 0.20 ?mole FBT/kg (2354 ± 140 ?g/kg) absence FumD, resulted 2.5-fold increase FBT hominy feed (8.34 ± 0.22 ?mol/kg) (5979 ± 158 ?g/kg) compared to levels that prevail Super (0.52 ± 0.07 ?mol/kg) (347 ± 48 ?g/kg) Special (1.70 ± 0.01 ?mol/kg) (1213 ± 8 ?g/kg) meal, Semolina (1.07 ± 0.14 ?mol/kg) (765 ± 100 ?g/kg) products. Introduction (40 U/kg) mainly impacted (germ + hominy fractions), constituting up 30% reconstituted whole A 99% reduction obtained feed, 48% Semolina, 7% whereas no recorded meal. rates depend on contamination level, moisture diffusion rate from inner layers surface/aqueous interface. Risk modelling children adults indicated FumD-treated resultant intended for human consumption reduces risk exposure FBT. However, observed when considering meal could open new applications, such as its dietary incorporation source fibre, minerals bioactive constituents maize-based food. In addition, animal industry subsistence farming communities using rudimentary processes, also benefit.
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ژورنال
عنوان ژورنال: Food Control
سال: 2021
ISSN: ['0956-7135', '1873-7129']
DOI: https://doi.org/10.1016/j.foodcont.2020.107726