Development of an Extraction Method of Aflatoxins and Ochratoxin A from Oral, Gastric and Intestinal Phases of Digested Bread by In Vitro Model

Abstract

Validated extraction methods from in vitro digestion phases are necessary to obtain a suitable bioaccessibility study of mycotoxins in bakery products. The bakery industry produces bread with different ingredients to enrich the nutritional properties of this product and protect it from fungal growth. This bread can be contaminated by AFB1, AFB2, AFG1, AFG2 and OTA, so an extraction method was developed to analyse these five legislated mycotoxins in digested phases of two types of bread, one with wheat and the other with wheat and also enriched with Cucurbita Maxima Pepo at 20%. The studied “in vitro” digestion model consists of oral, gastric and duodenal phases, each one with different salt solutions and enzymes, that can affect the extraction and most probably the stability of the mycotoxins. The proposed method is a liquid–liquid extraction using ethyl acetate by extract concentration. These analytes and components have an important effect on the matrix effect (MEs) in the analytical equipment, therefore, validating the method and obtaining high sensitivity will be suitable. In the proposed method, the highest MEs were observed in the oral phase of digested pumpkin bread (29 to 15.9 %). Regarding the accuracy, the recoveries were above 83% in the digested duodenal wheat bread and above 76 % in the digested duodenal pumpkin wheat bread. The developed method is a rapid, easy and optimal option to apply to oral, gastric and duodenal phases of digested bread contaminated at a level of established maximum levels by European legislation (RC. 1881/2006) for food.

Evaluation of the Bioaccessible Fraction of T-2 Toxin from Cereals and Its Effect on the Viability of Caco-2 Cells Exposed to Tyrosol

“…The extraction of T-2 from collected oral, gastric and intestinal samples was carried out through a liquid–liquid extraction using a method reported in the literature, with minor modifications [ 31 ]. In brief, 2 mL of each sample was placed into a 15 mL Falcon centrifuge tube, and then 2 mL of ethyl acetate was added, and the sample was vortexed for 1 min.…”

Mycotoxins in Wheat Flours Marketed in Shanghai, China: Occurrence and Dietary Risk Assessment

“…Linearity was determined by analyzing each mycotoxin standard solutions. The values (LOD and LOQ) for mycotoxins were determined by the signal-to-noise (S/N) ratios of 3:1 and 10:1, respectively, according to the lowest detectable level for quantitative ion [1,35]. Recovery analysis was conducted using three different concentrations of 13 mycotoxins to fortify simultaneously wheat flour matrices.…”

“…Some externally additive food compositions can also affect the risk of eventual exposure to mycotoxins. Recently, bread enriched with pumpkin extract and fermented whey individually and in combination were reported to reduce the bioaccessibilities of mycotoxins and alleviate their associated neurotoxicity [35][36][37]. Therefore, the associated health risks of AOH needs to be further studied, in combination with internal exposure, especially in children.…”