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Abstract：
Tortillas are a traditional staple food in Mesoamerican cuisine, which have also become popular on a global level, e.g., for wraps or as snacks (tortilla chips). Traditional tortilla production includes alkaline cooking (nixtamalization) of maize kernels. This article summarizes the current knowledge on mycotoxin changes during the nixtamalization of maize and tortilla production. Upon nixtamalization, mycotoxins can be affected in different ways. On the one hand, the toxins can be physically removed during steeping and washing. On the other hand, mycotoxins might be degraded, modified, or released/bound in the matrix by high pH and/or high temperature. This also applies to the subsequent baking of tortillas. Many studies have shown reduced mycotoxin levels in alkali-cooked maize and in tortillas. Most of the available data relate to aflatoxins and fumonisins. The reduction (and detoxification) of aflatoxins during nixtamalization might, however, be partially reversed in acidic conditions. The loss of fumonisin concentrations is to some extent accompanied by hydrolyzation and by lower toxicity. However, some studies have indicated the potential formation of toxicologically relevant modified forms and matrix-associated fumonisins. More data are required to assess the influence of alkaline cooking regarding such modified forms, as well as mycotoxins other than aflatoxins/fumonisins.
摘要：
玉米饼是中美洲美食中的传统主食，它们也在全球范围内流行，例如，包装或作为小吃（玉米片）。传统的玉米饼生产包括玉米籽粒的碱性烹饪（镍污染）。本文总结了玉米和玉米饼生产中霉菌毒素变化的最新知识。在Nixtamization之后，真菌毒素可以以不同的方式受到影响。一方面,毒素可以在浸泡和洗涤过程中物理去除。另一方面,霉菌毒素可能会被降解，已修改,或通过高pH和/或高温在基质中释放/结合。这也适用于随后的玉米饼烘烤。许多研究表明，碱煮玉米和玉米饼中的霉菌毒素水平降低。大多数可用数据与黄曲霉毒素和伏马毒素有关。在毒化过程中黄曲霉毒素的减少（和解毒）可能，然而,在酸性条件下部分逆转。伏马菌素浓度的损失在一定程度上伴随着水解和低毒性。然而,一些研究表明，毒理学相关的修饰形式和基质相关的伏马菌素的潜在形成。需要更多的数据来评估碱性蒸煮对这种改性形式的影响，以及除黄曲霉毒素/伏马毒素以外的真菌毒素。
