Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food

11Soluble fibers, like pectin, are known to influence the physicochemical processes during the digestion 12 of dietary fat and may therefore affect the absorption of lipophilic micronutrients such as 13 carotenoids. The objective of the current work was to investigate whether the pectin concentration 14 and degree of methyl-esterification (DM) influence the bioaccessibility of carotenoids loaded in the 15 oil phase of oil-in-water emulsions. The in vitro β-carotene bioaccessibility was determined for 16 different oil-in-water emulsions in which 1 or 2% citrus pectin with a DM of 99%, 66% and 14% was 17 present. Results show that pectin concentration and DM influence the initial emulsion properties. 18The most stable emulsions with the smallest oil droplets (D(v,0.9) of 15-16 µm) were obtained when 19 medium or high methyl-esterified pectin was present in a 2% concentration while gel-like pectin 20 structures (D(v,0.9) of 114 µm), entrapping oil droplets, were observed in case low methyl-esterified 21 pectin was present in the aqueous emulsion phase. During in vitro stomach digestion, these gel-like 22 structures, entrapping β-carotene loaded oil droplets, significantly enlarged (D(v,0.9) of 738 µm), 23 2 whereas the emulsion structure could be preserved when medium or high methyl-esterified pectin 24 was present. Initial emulsion viscosity differences, due to pectin concentration and especially due to 25 pectin DM, largely disappeared during in vitro digestion, but were still significant after the stomach 26 digestion phase. The observed differences in emulsion structure before and during in vitro digestion 27 only resulted in a significant difference between emulsions containing low methyl-esterified pectin 28 (β-carotene bioaccessibility of 33-37%) and medium/high methyl-esterified pectin (β-carotene 29 bioaccessibility of 56-62%). 30

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“…The composition of those digestion juices was validated by in vivo derived data and published in 127 Versantvoort et al (2004). 128…”

Section: In Vitro Digestion 125mentioning

confidence: 99%

“…The digestion was simulated by using in vitro digestion juices described by Versantvoort et al (2005). 126…”

Section: In Vitro Digestion 125mentioning

confidence: 99%

The effect of pectin on in vitro β-carotene bioaccessibility and lipid digestion in low fat emulsions

et al. 2015

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“…The speculation on the interaction between mycotoxins on the cellular level raises many questions, which remain unanswered. It is now understood that in humans and animals, toxicokinetic 18 and toxicodynamic interactions result from a simultaneous influence of the amount and type of mycotoxins 19 . The incidence of AFB 1 and T-2 toxin in our current study were similar to the study in feed and feedstuffs that was reported by Oruc et al…”

Section: + T-2 Toxin + Don + Zen (20%) Afb 1 + T-2 Toxin + Fumonisinmentioning

confidence: 99%

Determination of Various Mycotoxin Concentrations in the Feedstuffs and Feed Produced by A Feed Manufacturer in Turkey

Oruç¹,

Sorucu²,

Turkmen³

et al. 2012

Kafkas Univ Vet Fak Derg

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SummaryThe aim of this study was to determine aflatoxin B1 (AFB1), T-2 toxin, fumonisin, deoxynivalenol (DON) and zearalenone (ZEN) levels in various feedstuffs (local and imported feed materials) and feed produced in a feed manufacturer. In addition, aflatoxin M1 (AFM1) levels were determined in raw cow milks (n = 24) collected from 10 certain dairy cattle farms. The samples consisted of dairy cattle (n = 26), fattening (n = 4), and calf starter (n = 4) feed, as well as feedstuffs (n = 40). All of the samples were analysed by ELISA. In the analysed samples, the incidence of AFB1, AFM1 and T-2 toxins, fumonisin, DON and ZEN were 100%, 80%, 75% and 33%, respectively. The results of this study in feedstuffs and feed revealed that the mycotoxin levels were lower than the mycotoxin limits of the European Union (EU) and Turkey. In previous studies, high concentrations of mycotoxins, especially AFB1 and AFM1, were identified in feedstuffs, feeds and milk in Turkey. In contrast, the mycotoxin levels in the current study were lower than that from the previous studies. The mycotoxin concentrations in imported feed materials (except fumonisin) were lower than those in feed materials obtained from Turkey. The results of this study indicate that the mean mycotoxin levels in feedstuff and feeds do not cause toxic effects in animals, and humans for AFM1. Keywords: Feedstuffs, Feed, Feed manufacturer, Mycotoxin levels, Multiple mycotoxin Bir Yem Fabrikası Tarafından Türkiye'de Üretilen Yem ve Yem Hammaddelerinde Çeşitli Mikotoksinlerin Miktarlarının Belirlenmesi ÖzetBu çalışmanın amacı bir yem fabrikası tarafından üretilen yemlerde ve çeşitli yem hammaddelerinde (yerli ve ithal) aflatoksin B1 (AFB1), T-2 toksin, fumonisin, deoksinivalenol (DON) ve zearalenone (ZEN) düzeylerinin belirlenmesidir. Ayrıca, seçilen 10 farklı süt işletmesinden toplanan inek sütlerinde (n = 24) aflatoksin M1 (AFM1) miktarlarının belirlenmesi amaçlanmıştır. Numuneler, süt yemi (n = 26), besi yemi (n = 4) ve buzağı başlangıç yemi (n = 4), ile yem hammaddelerinden (n = 40) oluşmaktadır. Mikotoksin miktarları ELISA ile analiz edildi. Mikotoksinlerin tespit edilme oranı AFB1, AFM1 ve T-2 toksin, fumonisin, DON ve ZEN için sırasıyla %100, %80, %75 ve %33'tür. Yem ve yem hammaddelerinde bulduğumuz mikotoksin miktarlarının Türkiye ve Avrupa Birliği'nde uygulanan limitlerin altında olduğu görüldü. Türkiye'de süt, yem ve yem hammaddelerinde daha önce yapılan çalışmalarda özellikle AFB1 ve AFM1 limitlerin üzerinde tespit edilmiştir. Bu çalışmanın sonuçları benzer olan önceki çalışmaların sonuçlarının aksine daha düşüktür. İthal yem hammaddeleri Türkiye'den sağlanan yem hammaddelerinden (fumonisin hariç) daha düşük miktarlarda mikotoksin içermektedir. Bu çalışmanın sonuçlarına göre, yem ve hammaddelerindeki ortalama mikotoksin düzeylerinin hayvan sağlığı; sütlerdeki AFM1 miktarlarının da insan sağlığı açısından toksik bir etkiye neden olamayacağı görüldü.

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“…Salivary fluid composition depends on the flow rate: at higher flow rates, sodium, calcium, chloride, bicarbonate, amylase increase while phosphate and mucin concentrations decrease, and the potassium concentrations show little change. Salivary pH values also fluctuate between fasted to fed state with values of 6.2e7.4 to 7.4e7.6, respectively (Versantvoort, Van de Kamp, & Rompelberg, 2004).…”

Section: Oral Phasementioning

confidence: 99%

Extending in vitro digestion models to specific human populations: Perspectives, practical tools and bio-relevant information

Shani-Levi

Alvito

Andrés

et al. 2017

Trends in Food Science & Technology

138

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a b s t r a c tBackground: In vitro digestion models show great promise in facilitating the rationale design of foods. This paper provides a look into the current state of the art and outlines possible future paths for developments of digestion models recreating the diverse physiological conditions of specific groups of the human population. Scope and approach: Based on a collective effort of experts, this paper outlines considerations and parameters needed for development of new in vitro digestion models, e.g. gastric pH, enzymatic activities, gastric emptying rate and more. These and other parameters are detrimental to the adequate development of in vitro models that enable deeper insight into matters of food luminal breakdown as well as nutrient and nutraceutical bioaccessibility. Subsequently, we present an overview of some new and emerging in vitro digestion models mirroring the gastro-intestinal conditions of infants, the elderly and patients of cystic fibrosis or gastric bypass surgery. Key findings and conclusions: This paper calls for synchronization, harmonization and validation of potential developments in in vitro digestion models that would greatly facilitate manufacturing of foods tailored or even personalized, to a certain extent, to various strata of the human population.

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Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food

Cited by 668 publications

References 28 publications

The effect of pectin on in vitro β-carotene bioaccessibility and lipid digestion in low fat emulsions

The effect of pectin on in vitro β-carotene bioaccessibility and lipid digestion in low fat emulsions

Determination of Various Mycotoxin Concentrations in the Feedstuffs and Feed Produced by A Feed Manufacturer in Turkey

Extending in vitro digestion models to specific human populations: Perspectives, practical tools and bio-relevant information

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