Fumonisin Concentration and Ceramide Synthase Inhibitory Activity of Corn, Masa, and Tortilla Chips
| Autor: | William P. Norred, Ronald T. Riley, Kenneth A. Voss, Filmore I. Meredith, D. Stephen Saunders |
|---|---|
| Rok vydání: | 2006 |
| Předmět: |
Food Handling
Health Toxicology and Mutagenesis Flour Food Contamination Toxicology Fumonisins Zea mays chemistry.chemical_compound food Nixtamalization Chlorocebus aethiops Fumonisin Animals Bioassay Food science Vero Cells Ceramide synthase Sphingosine food and beverages Tortilla chips Biological activity Mycotoxins In vitro food.food chemistry Biochemistry Food Microbiology Biological Assay Oxidoreductases Food Analysis |
| Zdroj: | Journal of Toxicology and Environmental Health, Part A. 69:1387-1397 |
| ISSN: | 1087-2620 1528-7394 |
| Popis: | Nixtamalization removes fumonisins from corn and reduces their amounts in masa and tortilla products. Fumonisin concentrations and potential toxicity could be underestimated, however, if unknown but biologically active fumonisins are present. Therefore, the relative amounts of fumonisins in extracts of fumonisin-contaminated corn and its masa and tortilla chip nixtamalization products were determined with an in vitro ceramide synthase inhibition bioassay using increased sphinganine (Sa) and sphinganine to sphingosine ratio (Sa/So) as endpoints. African green monkey kidney cells (Vero cells ATCC CCL-81) were grown in 1-ml wells and exposed to 4 microl of the concentrated extracts for 48 h. The corn extract inhibited ceramide synthase as Sa (mean = 132 pmol/well) and Sa/So (mean = 2.24) were high compared to vehicle controls (Sa = 9 pmol/well; Sa/So = 0.10). Inhibitory activity (mean Sa = 14-24 pmol/well; mean Sa/So = 0.17-0.28) of the masa and tortilla chip extracts were reducedor = 80% compared to the corn extract. Results were corroborated in a second experiment in which Sa and Sa/So of the wells treated with masa or tortilla chip extracts were reducedor = 89% compared to those treated with the corn extract. Masa and tortilla chip FB1 concentrations (4-7 ppm) were reduced about 80-90% compared to the corn (30 ppm) when the materials were analyzed by high-performance liquid chromatography (HPLC). Therefore, nixtamalization reduced both the measured amount of FB1 and the ceramide synthase inhibitory activity of masa and tortilla chips extracts. The results further suggest that the masa and tortilla chip extracts did not contain significant amounts of unknown fumonisins having ceramide synthase inhibitory activity. |
| Databáze: | OpenAIRE |
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