title: Effect of cooking process on the deoxynivalenol content and its subsequent cytotoxicity in wheat products.
abstract: 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.
authors.affiliation: National Institute of Health Sciences, Tokyo 158-8501, Japan. ykonishi@nihs.go.jp
authors.forename: Yoshiko
authors.initials: Y
authors.lastname: Sugita-Konishi
authors.forename: Bong Joo
authors.initials: BJ
authors.lastname: Park
authors.forename: Kazuo
authors.initials: K
authors.lastname: Kobayashi-Hattori
authors.forename: Toshitugu
authors.initials: T
authors.lastname: Tanaka
authors.forename: Takao
authors.initials: T
authors.lastname: Chonan
authors.forename: Kunie
authors.initials: K
authors.lastname: Yoshikawa
authors.forename: Susumu
authors.initials: S
authors.lastname: Kumagai
mesh_terms: D001939:Bread / Q000032:analysis*; D003296:Cooking / Q000379:methods; D005433:Flour / Q000032:analysis*; D005506:Food Contamination / Q000032:analysis*; D007564:Japan; D014255:Trichothecenes / Q000032:analysis*; D014908:Triticum / Q000737:chemistry*
chemical_list: D014255:Trichothecenes; C007262:deoxynivalenol