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dc.contributor.authorGonzález Arias, Cyndia A.
dc.contributor.authorPiquer Garcia, I.
dc.contributor.authorMarín Sillué, Sònia
dc.contributor.authorSanchís Almenar, Vicente
dc.contributor.authorRamos Girona, Antonio J.
dc.date.accessioned2017-03-06T10:04:31Z
dc.date.available2017-03-06T10:04:31Z
dc.date.issued2014
dc.identifier.issn1875-0710
dc.identifier.urihttp://hdl.handle.net/10459.1/59359
dc.description.abstractOchratoxin A (OTA) is a mycotoxin produced by Aspergillus and Penicillium species with immunosuppressive, teratogenic, and carcinogenic properties. It has been determined that wine is the second largest source of OTA (10% of total OTA intake) in the European diet and that its presence, even in small doses, can be a problem in terms of long-term toxicity. In this paper, we evaluated the bioaccessibility of OTA in a spiked red wine sample under human fasting conditions using an in vitro dynamic digestion model that includes a continuous-flow dialysis system to simulate intestinal passage. To the best of our knowledge, this report is the first examining the bioaccessibility of OTA in wine. A liquid-liquid method was used to extract the OTA and ochratoxin alpha (OTα) from gastrointestinal juices, and the extracts were analysed by HPLC with a fluorescence detector. The bioaccessibility of OTA from the spiked red wine (1.0, 2.0 and 4 µg/l) was high in the gastric compartment (102.8, 128.3 and 122.3%, respectively), whereas in the simulated intestine, it did not exceed 26%, and the amount of OTA that crossed the dialysis membrane was very low (<3.3%). The amount of OTα in gastric chyme ranged from 5.1 to 19.1% of the spiked OTA, whereas in the intestinal compartment it did not exceed 5%. In conclusion, in the in vitro system assayed, OTA exhibited a high bioaccessibility in the simulated stomach, but it decreased after the intestinal digestion and passage through the dialysis membrane.ca_ES
dc.description.sponsorshipThe authors are grateful to the Spanish (Project AGL2011- 24862) and Catalonian (XaRTA-Reference Network on Food Technology) Governments for their financial support. C.A. González-Arias thanks the Secretaria de Universitats i Recerca del Departament de Economia i Coneixement of the Generalitat de Catalunya for a pre-doctoral grantca_ES
dc.language.isoengca_ES
dc.publisherWageningen Academic Publishersca_ES
dc.relationMICINN/PN2008-2011/AGL2011-24862ca_ES
dc.relation.isformatofVersió postprint del document publicat a https://doi.org/10.3920/WMJ2014.1744ca_ES
dc.relation.ispartofWorld Mycotoxin Journal, 2015, vol.8, núm. 1, p. 107-112ca_ES
dc.rights(c) Wageningen Academic Publishers, 2014ca_ES
dc.subjectBioaccessibilityca_ES
dc.subjectIn vitro digestionca_ES
dc.subjectOchratoxin alphaca_ES
dc.titleBioaccessibility of ochratoxin A from red wine in an in vitro dynamic gastrointestinal modelca_ES
dc.typearticleca_ES
dc.identifier.idgrec022265
dc.type.versionacceptedVersionca_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccessca_ES
dc.identifier.doihttps://doi.org/10.3920/WMJ2014.1744


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