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C03061 Investigation of the Loss of Parent Fumonisin Mycotoxins During

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C03061 Investigation of the Loss of Parent Fumonisin Mycotoxins During Report Number:C03061 INVESTIGATION OF THE LOSS OF PARENT FUMONISIN MYCOTOXINS DURING FOOD PROCESSING Sue Patel Clare Hazel Ijaz Shah March 2011 1 CONTENTS 1 SUMMARY .............................................................................................................. 4 2 ABBREVIATIONS ................................................................................................... 7 3 INTRODUCTION ..................................................................................................... 8 3.1 Background .................................................................................................................................................. 8 3.2 Structure ....................................................................................................................................................... 8 3.3 Analytical ...................................................................................................................................................... 9 3.4 Occurrence ................................................................................................................................................... 9 3.5 Toxicity .......................................................................................................................................................... 9 3.6 Regulatory .................................................................................................................................................. 11 3.7 Hidden Fumonisins .................................................................................................................................. 11 3.7.1 Hydrolysed Fumonisin .............................................................................................................. 11 3.7.2 Bound Fumonisins .................................................................................................................... 12 3.8 Project Aims .............................................................................................................................................. 13 4 GENERAL METHODOLOGY ................................................................................ 14 4.1 Safety ........................................................................................................................................................... 14 4.2 Materials and Chemicals ........................................................................................................................ 14 4.3 Mycotoxin Standards ............................................................................................................................... 14 4.3.1 Preparation of Hydrolysed Fumonisins Standards .............................................................. 14 4.4 Preparation of samples ........................................................................................................................... 14 4.5 Analytical Methodology .......................................................................................................................... 15 4.5.1 Extraction of Samples .............................................................................................................. 15 4.5.2 HPLC-MS/MS ............................................................................................................................ 15 4.5.2.1 Analysis of hydrolysed fumonisin .................................................................................. 17 4.5.2.2 Analysis of Bound Fumonisins ...................................................................................... 19 5 RESULTS .............................................................................................................. 21 5.1 Literature Review ...................................................................................................................................... 21 5.1.1 Summary of Published Information ........................................................................................ 21 5.1.2 Choice of Processes for Further Study .................................................................................. 21 5.2 Commercial Food Product Analysis .................................................................................................... 21 5.2.1 Parent and Hydrolysed Fumonisin Investigation .................................................................. 22 5.2.1.1 Summary .......................................................................................................................... 23 5.2.2 Bound Toxins ............................................................................................................................. 23 5.2.2.1 Summary .......................................................................................................................... 25 5.2.3 Discussion .................................................................................................................................. 25 5.2.4 Conclusions ............................................................................................................................... 27 5.3 Model Systems .......................................................................................................................................... 27 2 5.3.1 Simple Model ............................................................................................................................. 29 5.3.2 Effect of Simple Sugars ........................................................................................................... 32 5.3.3 Effect of heat .............................................................................................................................. 37 5.3.4 Food Products ........................................................................................................................... 40 5.3.4.1 Corn pasta ........................................................................................................................ 40 5.3.4.2 Cornflake Production - traditional. ................................................................................. 42 5.3.4.3 Maize snacks ................................................................................................................... 46 5.3.4.4 Expanded snack via direct extrusion processing ........................................................ 46 5.3.4.5 Expanded snack via pellet processing ......................................................................... 49 5.3.4.6 Tortilla Chip ...................................................................................................................... 50 5.4 Toxicological impact of breakdown products observed ................................................................ 52 5.4.1 Hydrolysed fumonisins ............................................................................................................. 52 5.4.2 Bound fumonisins ..................................................................................................................... 53 5.5 Occurrence of Fumonisins in Other Commodities .......................................................................... 54 5.5.1 Aspergillus niger, dried fruits, grapes and wine.................................................................... 55 5.5.2 Asparagus .................................................................................................................................. 56 5.5.3 Tea .............................................................................................................................................. 56 5.5.4 Figs ............................................................................................................................................. 56 5.5.5 Other producing fungi ............................................................................................................... 56 5.5.6 Range of fumonisins ................................................................................................................. 56 6 SUMMARY ............................................................................................................ 58 6.1 Investigation of the Presence of the Breakdown/Masking of Parent Fumonisins in Retail Food Products ............................................................................................................................................. 58 6.1.1 Cornflakes .................................................................................................................................. 58 6.1.2 Extruded Snacks ....................................................................................................................... 58 6.1.3 Tortilla Chips .............................................................................................................................. 58 6.2 Simple Model Systems ............................................................................................................................ 59 6.2.1 Maize .......................................................................................................................................... 59 6.2.2 Spiked Wheat Flour .................................................................................................................. 59 6.2.3 Simple Sugars ........................................................................................................................... 59 6.2.4 Heat ............................................................................................................................................
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