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

被引：80

作者：

Sugita-Konishi, Yoshiko

Park, Bong Joo

Kobayashi-Hattori, Kazuo

Tanaka, Toshitugu

Chonan, Takao

Yoshikawa, Kunie

Kumagai, Susumu

机构：

[1] Natl Inst Hlth Sci, Setagaya Ku, Tokyo 1588501, Japan

[2] Kobe Inst Hlth, Chuo Ku, Kobe, Hyogo 6500046, Japan

[3] Hokkaido Inst Publ Hlth, Kita Ku, Sapporo, Hokkaido 0600819, Japan

[4] Tokyo Univ Agr, Setagaya Ku, Dept Nutr Sci, Fac BioSci, Tokyo 1568502, Japan

[5] Univ Tokyo, Grad Sch Agr & Life Sci, Dept Vet Med Sci, Bunkyo Ku, Tokyo 1138657, Japan

[6] Gifu Univ, United Grad Sch Vet Sci, Gifu 5011193, Japan

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 2006年 / 70卷 / 07期

关键词：

bread; cytotoxicity; deoxynivalenol; high-performance; liquid chromatography; noodle; VOMITOXIN; FLOUR; TRICHOTHECENES; BREADBAKING;

D O I：

10.1271/bbb.50571

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The retention of deoxynivalenol in noodles and bread made from naturally-contaminated flour was examined by a chemical analysis (HPLC) and bioassays. The retention level of deoxynivalenol obtained from both assays was reduced by boiling process, although only the bioassays showed it to have been reduced by baking. This study is the first to estimate the exposure to deoxynivalenol from the consumption of the final products of wheat flour in Japan.

引用

页码：1764 / 1768

页数：5

共 17 条

[1] ADDITIVES AFFECT DEOXYNIVALENOL (VOMITOXIN) FLOUR DURING BREADBAKING [J].