Fumonisin concentrations and in vivo toxicity of nixtamalized Fusarium verticillioides culture material: Evidence for fumonisin–matrix interactions

Abstract

The toxic potential of nixtamalized foods can be underestimated if, during cooking, reversible fumonisin–food matrix interactions reduce the amount of mycotoxin that is detected but not the amount that is bioavailable. Fusarium verticillioides culture material (CM) was nixtamalized as is (NCM) or after mixing with ground corn (NCMC). Additional portions were sham nixtamalized without (SCM) or with corn (SCMC). Nixtamalization and sham nixtamalization reduced FB 1; CM, NCM, and SCM diets contained 9.08, 2.08, and 1.19 ppm, respectively. FB 1 was further reduced in the NCMC (0.49 ppm) but not the SCMC (1.01 ppm) diets compared to their NCM and SCM counterparts. Equivalent weights of the cooked products, uncooked CM, corn (UC) or nixtamalized UC (NUC) were fed to rats for up to three weeks. Kidney lesions in the NCM-fed group were less severe than in the CM-fed, positive control group and no lesions were found in the NCMC and other groups. Group kidney sphinganine (biomarker of fumonisin exposure) concentrations decreased in the order: CM (absolute concentration (nmol/g) = 600–800) > NCM (400–600) > SCM and SCMC (30–90) > NCMC, UC and NUC (<8). Together, these results suggest that mycotoxin–corn matrix interactions during nixtamalization reduce the bioavailability and toxicity of FB 1.