Study of the potential toxicity of commercial crispy breads by evaluation of bioaccessibility and bioavailability of minor Fusarium mycotoxins
Food and Chemical Toxicology, ISSN: 0278-6915, Vol: 50, Issue: 2, Page: 288-294
2012
- 27Citations
- 37Captures
Metric Options: CountsSelecting the 1-year or 3-year option will change the metrics count to percentiles, illustrating how an article or review compares to other articles or reviews within the selected time period in the same journal. Selecting the 1-year option compares the metrics against other articles/reviews that were also published in the same calendar year. Selecting the 3-year option compares the metrics against other articles/reviews that were also published in the same calendar year plus the two years prior.
Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Metrics Details
- Citations27
- Citation Indexes26
- 26
- CrossRef24
- Policy Citations1
- Policy Citation1
- Captures37
- Readers37
- 37
Article Description
Enniatins (ENs) are bioactive compounds produced by the secondary metabolism of several Fusarium strains and known to have several biological activities, such as acting as enzyme inhibitors, antifungal and antibacterial agents, and immunomodulatory substances. This study has investigated the ENs bioaccessibility, spiked in commercial wheat crispy bread at 1.5 and 3.0 μmol/g concentrations, their transepithelial transport and bioavailability using Caco-2 cells as a model of the human intestinal epithelium. The content (%) of the four ENs contained in the gastric fluid has resulted variable from 69% to 91%, considering the two concentrations assayed. The mean bioaccessibility data for the compounds studied, resulted of 80%. The compounds that evidenced the highest absorption, using the in vitro model which simulated the transepithelial transport, were the EN A (70.8 ± 1.3% of absorption) and A 1 (73.8 ± 0.9%) at 1.5 and 3.0 μmol/g concentrations, respectively. The compound with the lowest transport value (50.7 ± 1.3%) was the EN A at 3.0 μmol/g concentration. The bioavailability data evidenced by the other ENs employed ranged from 55.2 ± 1.1% to 66.1 ± 1.0%.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S027869151100562X; http://dx.doi.org/10.1016/j.fct.2011.10.055; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84855288787&origin=inward; http://www.ncbi.nlm.nih.gov/pubmed/22079184; https://linkinghub.elsevier.com/retrieve/pii/S027869151100562X; https://dx.doi.org/10.1016/j.fct.2011.10.055
Elsevier BV
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