Stability of fumonisin B1 and its bioaccessibility in extruded corn-based products

Mitigation of Mycotoxins in Food—Is It Possible?

“…A reduction in the toxicity of fumonisins-and other mycotoxins-depends on the degradation of their chemical structure. Figure 5 shows fumonisin B1's (FB1) structure and its main points which are critical to reduce toxicity by applying physical, chemical and biological treatments [12,18,90,91]. A decrease in detected DON levels or its derivatives and/or change in their proportions is a consequence of deepoxidation, sulfonation, acetylation, oxidation and epimerization reactions, which depend on responses given by fungi to the environment or to substrate composition [78] and on the chemical composition of formulations or the addition of chemical reagents, which are not allowed in many countries [77].…”

“…A reduction in the toxicity of fumonisins-and other mycotoxins-depends on the degradation of their chemical structure. Figure 5 shows fumonisin B1's (FB1) structure and its main points which are critical to reduce toxicity by applying physical, chemical and biological treatments [12,18,90,91]. Hydrolysis of ester bonds may occur in alkaline and acid media, but it is not always suitable for nutritional properties.…”

“…The formulation of food with the addition of fiber and polyphenols has been proven to be good at reducing mycotoxin levels that act by interacting among polyphenolic hydroxyl groups and mycotoxins and adsorption by van der Walls force with fiber and resistant starch [20,32,96]. Therefore, a combination of processing parameters that promote interactions among mycotoxins and macromolecules of the food matrix which would be irreversible in the digestive step should enable us to reduce exposure to trichothecenes [78,84,97], aflatoxins [66,69,95,98], fumonisin B1 [69,90] and other mycotoxins [13,18].…”