Effect of Cooking Process on the Deoxynivalenol Content and Its Subsequent Cytotoxicity in Wheat Products

• SUGITA-KONISHI Yoshiko

  National Institute of Health Sciences

• PARK Bong Joo

  National Institute of Health Sciences The United Graduate School of Veterinary Sciences, Gifu University

• KOBAYASHI-HATTORI Kazuo

  National Institute of Health Sciences

• TANAKA Toshitugu

  Kobe Institute of Health

• CHONAN Takao

  Hokkaido Public Health Institute

• YOSHIKAWA Kunie

  Department of Nutritional Science, Faculty of Bio-Science, Tokyo University of Agriculture

• KUMAGAI Susumu

  Department of Veterinary Medical Sciences, Graduate School of Agricultural and Life Sciences, The University of Tokyo

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.

Journal

• Bioscience, Biotechnology, and Biochemistry

  Bioscience, Biotechnology, and Biochemistry 70 (7), 1764-1768, 2006

  Japan Society for Bioscience, Biotechnology, and Agrochemistry

Keywords

• bread
• cytotoxicity
• deoxynivalenol
• high-performance liquid chromatography
• noodle

Details

• CRID: 1390001206479832960
• NII Article ID: 10018529515
• NII Book ID: AA10824164
• DOI: 10.1271/bbb.50571
• ISSN: 13476947
• ISSN: 09168451
• NDL BIB ID: 7998126
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I7998126
• Web Site: http://www.tandfonline.com/doi/pdf/10.1271/bbb.50571
• Text Lang: en
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed