Effect of baking and frying on the in vivo toxicity to XXXX of cornmeal containing fumonisins.

@entity35 @entity18639 @entity18641 @entity4336 @entity18640 @entity1017 @entity18327 @entity20695
Fumonisins are mycotoxins produced by @entity18327 (= @entity18327 ) and other Fusarium species. They are found in @entity4336 and @entity4336 -based foods. Cooking decreases @entity20695 concentrations in food products under some conditions; however, little is known about how cooking effects biological activity. Baked cornbread, pan-fried corncakes, and deep-fried fritters were made from cornmeal that was spiked with 5% w/w @entity18327 culture material (CM). The cooked materials and the uncooked CM-spiked cornmeal were fed to male @entity35 (n = 5/group) for 2 weeks at high (20% w/w spiked cornmeal equivalents) or low (2% w/w spiked cornmeal equivalents) doses. A control group was fed a diet containing 20% w/w unspiked cornmeal. Toxic response to the uncooked CM-spiked cornmeal and the cooked products included decreased body @entity1017 (high-dose only), decreased kidney weight, and microscopic kidney and liver lesions of the type caused by fumonisins. @entity20695 concentration, as determined by HPLC analysis, in the 20% w/w pan-fried corncake diet [92.2 ppm of @entity18639 (FB(1))] was slightly, but not statistically significantly, lower than those of the 20% w/w baked cornbread (132.2 ppm of @entity18640 ), deep-fried fritter (120.2 ppm of @entity18640 ) and CM-spiked cornmeal (130.5 of ppm FB(1)) diets. Therefore, baking and frying had no significant effect on the biological activity or concentration of @entity18641 in these @entity4336 -based products, and the results provided no evidence for the formation of novel toxins or "hidden" fumonisins during cooking.
