Thermal Stability and Matrix Binding of Citrinin in the Thermal Processing of Starch-Rich Foods.

ABSTRACT: Citrinin (CIT) is a nephrotoxic mycotoxin commonly found in a broad range of foods, including cereals, spices, nuts, or Monascus fermentation products. Analyses have shown that CIT is present in processed foods in significantly lower concentrations than in unprocessed materials. Modified forms of CIT arising during food processing may provide an explanation for the discrepancy. This study deals with the thermal stability of CIT and the formation of reaction products of CIT with carbohydrates, followed by toxicological evaluations using cell culture models. HPLC-HRMS degradation curves of CIT heated in different matrix model systems were recorded, and the formation of decarboxycitrinin (DCIT), the main degradation product, was quantified. Additionally, chemical structures of reaction

SUBMITTER: Bruckner L 

PROVIDER: S-EPMC11860567 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature