fumonisin-b1 and tricarballylic-acid

Food processing may induce thermal degradation of fumonisins in corn via Maillard-type reactions, or alkaline hydrolysis via loss of the two tricarballylic acid moieties. In the former case, N-(1-deoxy-D-fructos-1-yl)-fumonisin B(1) (NDF) can be formed, while the latter derivative is called hydrolysed fumonisin B(1) (HFB(1)). The aim of this study was to deepen the knowledge about the gastrointestinal stability of HFB(1) and NDF in humans. Due to the lack of standard, NDF was chemically synthesised and cleaned up in high purity to be used for further experiments. While NDF is already partially cleaved (about 41%) during simulated digestion, it remained rather stable towards human colon microflora. In contrast to this, HFB(1) is partially metabolised by the colon microflora to unknown compounds after 24 h of fermentation, as seen by a loss of about 22%. Concluding, the cleavage of NDF during digestion as well as the likely metabolisation of HFB(1) emphasise the need for animal trials to ascertain their toxicity in vivo.

Topics: Chromatography, Liquid; Fermentation; Food Contamination; Food Handling; Food Microbiology; Fumonisins; Gastrointestinal Tract; Humans; Hydrolysis; Models, Biological; Tandem Mass Spectrometry; Tricarboxylic Acids; Zea mays

The circular dichroism (CD) exciton chirality method was employed for the stereochemical assignment of the tricarballylic acid (TCA) side chains of fumonisin B(1) 1a (FB(1)). Using 2-naphthoate for chromophoric derivatization of the reduced TCA moieties, the absolute configuration was shown to be R. For additional confirmation, an optically active dihydroxy-tert-butanoate 2 related to the TCA group of fumonisin B(1) was synthesized to serve as a model compound.

Topics: Carboxylic Acids; Circular Dichroism; Fumonisins; Indicators and Reagents; Magnetic Resonance Spectroscopy; Mass Spectrometry; Molecular Conformation; Mycotoxins; Spectrophotometry, Ultraviolet; Stereoisomerism; Tricarboxylic Acids