PDF(Pubmed)
Abstract：
Mycotoxins, especially aflatoxin B1 (AFB1) and fumonisin B1 (FMB1), are common contaminants in cereal-based foods. Instances of contamination are predicted to increase due to the current challenges induced by climate change. Despite the health benefits of whole grains, the presence of mycotoxins in bran remains a concern. Nonetheless, previous research indicates that wheat bran can adsorb mutagens. Therefore, this study investigated the capacity of maize, wheat, and oat brans to adsorb AFB1 and FMB1 under varying in vitro conditions, including pH, binding time, temperature, particle size, and the amount of bran utilized. Maize bran demonstrated a high AFB1 adsorption capacity (>78%) compared to wheat and oat brans. However, FMB1 was not adsorbed by the brans, possibly due to its hydrophilic nature. Lower temperature (≤25 °C) enhanced AFB1 adsorption efficacy in wheat and oat bran, while for maize bran, the highest adsorption occurred at 37 °C. A linear model following Henry\'s law best explained AFB1 adsorption by the brans. Further studies identified the pericarp layer of bran as the primary site of AFB1 adsorption, with the initial liquid volume being a critical factor. The study concludes that bran could potentially act as an effective bioadsorbent. Further research is essential to confirm the adsorption efficacy and the bioavailability of AFB1 through in vivo experiments.
摘要：
霉菌毒素,尤其是黄曲霉毒素B1（AFB1）和伏马毒素B1（FMB1），是谷物食品中常见的污染物。由于当前由气候变化引起的挑战，预计污染实例将增加。尽管全谷物对健康有益，麸皮中霉菌毒素的存在仍然令人担忧。尽管如此，先前的研究表明，麦麸可以吸附诱变剂。因此,这项研究调查了玉米的容量，小麦,和燕麦麸在不同的体外条件下吸附AFB1和FMB1，包括pH值,绑定时间,温度,颗粒大小,以及麸皮的使用量。与小麦和燕麦麸皮相比，玉米麸皮表现出较高的AFB1吸附能力（>78％）。然而,FMB1没有被麸皮吸附，可能是由于其亲水性。较低的温度（≤25°C）增强了小麦和燕麦麸中AFB1的吸附效率，而对于玉米麸皮，最高的吸附发生在37℃。遵循亨利定律的线性模型最好地解释了麸皮对AFB1的吸附。进一步的研究确定麸皮的果皮层是AFB1吸附的主要部位，初始液体体积是一个关键因素。该研究得出结论，麸皮可能作为一种有效的生物吸附剂。进一步的研究对于通过体内实验确认AFB1的吸附功效和生物利用度至关重要。
