Effect of cooking process on the deoxynivalenol content and its subsequent cytotoxicity in wheat products

Bioscience, Biotechnology and Biochemistry

Volumn 70, Issue 7, 2006, Pages 1764-1768

  Sugita Konishi, Yoshiko ^a   Park, Bong Joo ^a,f   Kobayashi Hattori, Kazuo ^a   Tanaka, Toshitugu ^b   Chonan, Takao ^c   Yoshikawa, Kunie ^d   Kumagai, Susumu ^e  

^a NATIONAL INSTITUTE OF HEALTH SCIENCES   (Japan)

^b KOBE INSTITUTE OF HEALTH   (Japan)

^c HOKKAIDO INSTITUTE OF PUBLIC HEALTH   (Japan)

^d TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

^e UNIVERSITY OF TOKYO   (Japan)

^f GIFU UNIVERSITY   (Japan)

Author keywords

Bread; Cytotoxicity; Deoxynivalenol; High performance liquid chromatography; Noodle

Indexed keywords

BIOASSAY; BOILING LIQUIDS; CHEMICAL ANALYSIS; CROPS; CYTOLOGY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

BREAD; CYTOTOXICITY; DEOXYNIVALENOL; NOODLE;

AROMATIC COMPOUNDS;

TRICHOTHECENE DERIVATIVE; VOMITOXIN;

ARTICLE; BREAD; CHEMISTRY; COOKING; FLOUR; FOOD CONTAMINATION; JAPAN; METHODOLOGY; WHEAT;

BREAD; COOKERY; FLOUR; FOOD CONTAMINATION; JAPAN; TRICHOTHECENES; TRITICUM;

BIOLOGICAL TESTS; BOILING; CHEMICAL ANALYSIS; HEATING; ORGANIC COMPOUNDS;

TRITICUM AESTIVUM;

EID: 33746392302     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.50571     Document Type: Article

References (17)

1. Scott, P. M., The natural occurrence of trichothecenes, 1. In "Trichothecene Mycotoxicosis: Pathophysiologic Effects," ed. Beasley, V. R., CRC Press, Boca Raton, pp. 1-26 (1989).
2. Rotter, B. A., Prelusky, D. B., and Pestka, J. J., Toxicology of deoxynivalenol (vomitoxin). J. Toxicol. Environ. Health, 48, 1-34 (1996).
3. Sugita-Konishi, Y., Hara-Kudo, Y., Kasuga, F., and Kumagai, S., Effect of trichothecenes on host defense against infectious diseases. Mycotoxins, 47, 19-23 (1998).
4. Boyacioglu, D., Hettierachchy, N. S., and D'Appolonia, B. L., Additives affect deoxynivalenol (vomitoxin) flour during breadmaking. J. Food Sci., 58, 416-418 (1993).
5. Neira, M. S., Pacin, A. M., Martinez, E. J., Molto, G., and Resnik, S. L., The effects of bakery processing on natural deoxynivalenol contamination. Int. J. Food Microbiol., 37, 21-25 (1997).
6. Young, L. C., Subryan, L. M., Potts, D., McLaren, M. E., and Gobran, F. H., Reduction in levels of deoxynivalenol in contaminated wheat by chemical and physical treatment. J. Agric. Food Chem., 34, 659-664 (1986).
7. Bullerman, L. B., and Ryu, D., Stability of fumonisins in food processing. Adv. Exp. Med. Biol., 504, 195-204 (2002).
8. Yumbe-Guevara, B. E., and Yoshizawa, T., Reduction of deoxynivalenol and nivalenol content during roasting of naturally contaminated barley. Mycotoxins, 53, 87-93 (2003).
9. Howard, P. C., Couch, L. H., Patton, R. E., Eppley, R. M., Doerge, D. R., Churchwell, M. I., Marques, M. M., and Okerberg, C. V., Comparison of the cytotoxicity of several fumonisin derivatives in a 28-day feeding study with female B6C3F(1) mice. Toxicol. Appl. Pharmacol., 185, 153-165 (2002).
10. Trucksess, M. W., Reasy, D. E., Pender, M. K., Ligmond, C. A., Wood, G. E., and Page, S. W., Determination and survey of deoxynivalenol in white flour, whole wheat, flour and bran. J. AOAC Int., 79, 883-887 (1996).
11. Widestrand, J., Lundh, T., Pettersson, H., and Lindberg, J., Cytotoxicity of four trichothecenes evaluated by three colorimetric bioassays. Mycopathologia, 147, 149-155 (1999).
12. Widesstrand, J., Lundh, T., Pettersson, H., and Lindberg, J. E., A rapid and sensitive cytotoxicity screening assay for trichothecenes in cereal samples. Food Chem. Toxicol., 41, 1307-1313 (2003).
13. Nowecki, T. M., Gaba, D. G., Dexter, J. E., Matsuo, R. R., and Clear, R. M., Retention of the fusarium mycotoxin deoxynivalenol in wheat during processing and cooking of spaghetti and noodles. J. Cereal Sci., 8, 189-202 (1988).
14. Scott, P. M., Kanhere, S. R., Lau, P. Y., Dexter, J. E., and Greenhaigh, R., Effects of experimental flour milling and bread making on retention of DON. Cereal Chem., 60, 421-424 (1983).
15. Young, J. C., Fulcher, R. G., Hayhoe, J. H., Scott, P. M., and Dexter, J. E., Effects of milling and baking on DON content of Canadian wheats. J. Agric. Food Chem., 32, 659-664 (1984).
16. Hazel, C. M., and Patel, S., Influence of processing on trichothecene levels. Toxicol. Lett., 153, 51-59 (2004).
17. "The National Nutrition Survey in Japan, 2002," Ministry of Health, Labour and Welfare, Daiichishuppan, Tokyo, p. 92 (2002).