Reduction of fumonisin B1 in corn grits by single-screw extrusion.
This study was designed to determine the efficacy of extrusion in reducing fumonisin B1 in corn flaking grits in the presence and absence of glucose. In addition, degradation products of fumonisin B1 during extrusion were identified and quantitated with a mass balance approach. Uncontaminated clean corn grits, grits spiked with 30 microg/g fumonisin B1, and grits fermented with Fusarium verticillioides M-2552 (40-50 microg/g fumonisin B1) were extruded in the presence and absence of glucose (10%, w/w) using a single-screw extruder. Extrusion decreased fumonisin B1 by 21-37%, whereas the same process with added glucose further decreased fumonisin B1 by 77-87%. LC-fluorescence and LC-MS showed that most fumonisin in the extruded samples without added glucose was the fumonisin B1 form, whereas the main degradation product in grits extruded with glucose was N-(deoxy- d-fructos-1-yl)fumonisin B1. The formation of hydrolyzed fumonisin B1 was not significant during extrusion. Results suggest that extrusion in the presence of glucose may reduce fumonisin B1 in corn grits significantly.
Bullerman
Lloyd B
LB
Department of Food Science and Technology, University of Nebraska, Lincoln, Nebraska 68583, USA.
Bianchini
Andreia
A
Hanna
Milford A
MA
Jackson
Lauren S
LS
Jablonski
Joseph
J
Ryu
Dojin
D
D005285:Fermentation; D005506:Food Contamination / Q000032:analysis*; D005511:Food Handling / Q000379:methods*; D037341:Fumonisins / Q000032:analysis*; D005670:Fusarium / Q000378:metabolism; D005947:Glucose / Q000008:administration & dosage; D012639:Seeds / Q000737:chemistry* / Q000382:microbiology; D003313:Zea mays / Q000737:chemistry* / Q000382:microbiology
D037341:Fumonisins; C056933:fumonisin B1; D005947:Glucose