Bioaccessibility Study of Aflatoxin B1 and Ochratoxin A in Bread Enriched with Fermented Milk Whey and/or Pumpkin

Abstract

The presence of mycotoxins in cereals and cereal products remains a significant issue. The use of natural ingredients such as pumpkin and whey, which contain bioactive compounds, could be a strategy to reduce the use of conventional chemical preservatives. The aim of the present work was to study the bioaccessibility of aflatoxin B1 (AFB1) and ochratoxin (OTA) in bread, as well as to evaluate the effect of milk whey (with and without lactic acid bacteria fermentation) and pumpkin on reducing mycotoxins bioaccessibility. Different bread typologies were prepared and subjected to an in vitro digestion model. Gastric and intestinal extracts were analyzed by HPLC–MS/qTOF and mycotoxins bioaccessibility was calculated. All the tested ingredients but one significantly reduced mycotoxin intestinal bioaccessibility. Pumpkin powder demonstrated to be the most effective ingredient showing significant reductions of AFB1 and OTA bioaccessibility up to 74% and 34%, respectively. Whey, fermented whey, and the combination of pumpkin-fermented whey showed intestinal bioaccessibility reductions between 57–68% for AFB1, and between 11–20% for OTA. These results pointed to pumpkin and milk whey as potential bioactive ingredients that may have promising applications in the bakery industry.

The Protective Effect of Pumpkin and Fermented Whey Mixture against AFB1 and OTA Immune Toxicity In Vitro. A Transcriptomic Approach

“…These results can be related to OTA-concentration, which is almost fivefold higher than AFB1 in the mixture, and may be explained by the greater effectiveness of bioactive compounds to reduce AFB1 intestinal bioaccessibility (a reduction of 70%) compared to OTA (only 10%) in contaminated breads. [8] Considering all studied conditions, the overlapping of 30 DEGs was obtained (Figure 2). Among them, the clear overex-pression of several genes belonging to the zinc finger family (ZNF28, 563, 594), GPR17 (G protein-coupled receptor), and the downregulation of RHOB was observed.…”

“…Table 1 showed the average concentration and profile of carotenoids identified in digested bread extracts using the method described by Juan et al [20] Table 2 showed AFB1 and OTA concentrations in digested bread extracts once diluted. Mycotoxins doses were determined as explained by Escrivá et al [8] Table 1. Average concentration (μg mL −1 ) and profile of carotenoids identified in digested bread extracts.…”

“…[20] The addition of these functional ingredients in bread formulation improved its shelf life, inhibited the growth of mycotoxigenic fungi, reduced AFB1 and OTA production as well as their intestinal bioaccessibility. [21,22] Escrivá et al [8] showed how the introduction of pumpkin (P) in bread preparation significantly reduced bioaccessibility values by up to 74% for AFB1 and 34% for OTA. Fermented whey (FW) and the combination of P-FW showed intestinal bioaccessibility reductions between 57% and 68% for AFB1, and between 11% and 20% for OTA.…”

“…In detail, values of 87% in wheat, 88–92% in maize, 95% in corn, and 114% in bread were detected. [ 6,7–9 ] Regarding OTA, values of 100% in buckwheat, 99% in cereal‐based foods, and 38–88% in bread were observed. [ 8,10–12 ] Once absorbed, AFB1 and OTA can trigger an innate and adaptive response by the immune system.…”

Utilization of pumpkin, pumpkin powders, extracts, isolates, purified bioactives and pumpkin based functional food products: A key strategy to improve health in current post COVID 19 period: An updated review

“…Júnior et al, 2022 , Escrivá et al, 2021 , Salavardic, 2021 , Komarayanti et al, 2020 , Li et al, 2022 , Li et al, 2022 , Singh and Kumar, 2022 , Atencio et al, 2022 …”