Reaction of zearalenone and α-zearalenol with allyl isothiocyanate, characterization of reaction products, their bioaccessibility and bioavailability in vitro
•AITC was able to react with ZEA/α-ZOL and their reaction products were identified.•Mycotoxin reduction by AITC was dose-dependent.•ZEA was more reactive than α-ZOL.•α-ZOL was more bioaccessible than α-ZOL-AITC.•ZEA/α-ZOL and their AITC conjugates present limited bioavailability in vitro. This study...
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Published in | Food chemistry Vol. 217; pp. 648 - 654 |
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Main Authors | , , , , , , , |
Format | Journal Article |
Language | English |
Published |
England
Elsevier Ltd
15.02.2017
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Subjects | |
Online Access | Get full text |
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Summary: | •AITC was able to react with ZEA/α-ZOL and their reaction products were identified.•Mycotoxin reduction by AITC was dose-dependent.•ZEA was more reactive than α-ZOL.•α-ZOL was more bioaccessible than α-ZOL-AITC.•ZEA/α-ZOL and their AITC conjugates present limited bioavailability in vitro.
This study investigates the reduction of zearalenone (ZEA) and α-zearalenol (α-ZOL) on a solution model using allyl isothiocyanate (AITC) and also determines the bioaccessibility and bioavailability of the reaction products isolated and identified by MS-LIT. Mycotoxin reductions were dose-dependent, and ZEA levels decreased more than α-ZOL, ranging from 0.2 to 96.9% and 0 to 89.5% respectively, with no difference (p⩽0.05) between pH 4 and 7. Overall, simulated gastric bioaccessibility was higher than duodenal bioaccessibility for both mycotoxins and mycotoxin-AITC conjugates, with duodenal fractions representing ⩾63.5% of the original concentration. Simulated bioavailability of reaction products (α-ZOL/ZEA-AITC) were lower than 42.13%, but significantly higher than the original mycotoxins. The cytotoxicity of α-ZOL and ZEA in Caco-2/TC7 cells was also evaluated, with toxic effects observed at higher levels than 75μM. Further studies should be performed to evaluate the toxicity and estrogenic effect of α-ZOL/ZEA-AITC. |
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ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2016.09.044 |