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Maize Flour Processing Determines the Fumonisin Intake of South Malawi Residents.

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Title: Maize Flour Processing Determines the Fumonisin Intake of South Malawi Residents.
Authors: Reinhold, Annett1 (AUTHOR), Gessner, Anja L.2 (AUTHOR), Scherlach, Kirstin1 (AUTHOR), Walther, Grit3 (AUTHOR), Nyirenda, Saulos4 (AUTHOR), Borkowetz, Angelika5 (AUTHOR), Mothes, Anke R.6 (AUTHOR), Hertweck, Christian1,7 (AUTHOR), Mothes, Henning8 (AUTHOR) h.mothes@klinikum-weimar.de, Ghodki, Bhupendra M (AUTHOR) bmg@agfe.iitkgp.ac.in
Source: Journal of Food Processing & Preservation. 11/17/2024, Vol. 2024, p1-9. 9p.
Subjects: Solid phase extraction, Disease complications, Solvent extraction, Esophageal cancer, Fumonisins, Mycotoxins
Geographic Terms: Malawi
Abstract: Maize flour is the staple food in many African countries, which is often contaminated with mycotoxin‐producing fungi. In this study, fungal contamination and the concentrations of fumonisins B1 and B2 in different types of maize flour in Malawi were examined, and the risk of mycotoxicosis, including endemic cancer, development was assessed. Data on the maize flour consumption of 187 Malawians were collected using a self‐generated questionnaire. Fifty‐nine samples of four differently processed types of flour from home‐grown maize were collected and screened for mycotoxins using high‐performance liquid chromatography–mass spectrometry (HPLC‐MS). Fumonisin B1 and B2 concentrations in maize flour and daily individual intakes were quantified by combined accelerated solvent extraction, solid phase extraction, and HPLC‐MS detection. The fumonisin concentrations ranged from 0.00 to 10,306.65 μg/kg maize, with a median concentration of 230.20 μg/kg (interquartile range (IQR), 592.77), and differed significantly among the four flour types. The median daily intake of fumonisins B1 and B2 per kilogram body weight was 3.01 μg (IQR, 6.47) and was significantly greater for deya flour (8.17 μg (IQR, 12.84)) than for mgaiwa flour (3.73 μg (IQR, 6.23); p = 0.046), gramil flour (1.08 μg (IQR, 2.39); p = 0.030), and white flour (1.18 μg (IQR, 2.78); p = 0.002). This intake exceeded the legitimate upper limit in 75% of individuals, by about nine times on average. The reduction of fumonisin intake is crucial to lower the associated disease risk and burden and can be achieved by changing the kernel processing method, improving storage conditions, and introducing sorghum and millet as possible staple food alternatives in Malawi. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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DbLabel: Engineering Source
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  Data: Maize Flour Processing Determines the Fumonisin Intake of South Malawi Residents.
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  Data: <searchLink fieldCode="AR" term="%22Reinhold%2C+Annett%22">Reinhold, Annett</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Gessner%2C+Anja+L%2E%22">Gessner, Anja L.</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Scherlach%2C+Kirstin%22">Scherlach, Kirstin</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Walther%2C+Grit%22">Walther, Grit</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Nyirenda%2C+Saulos%22">Nyirenda, Saulos</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Borkowetz%2C+Angelika%22">Borkowetz, Angelika</searchLink><relatesTo>5</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Mothes%2C+Anke+R%2E%22">Mothes, Anke R.</searchLink><relatesTo>6</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Hertweck%2C+Christian%22">Hertweck, Christian</searchLink><relatesTo>1,7</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Mothes%2C+Henning%22">Mothes, Henning</searchLink><relatesTo>8</relatesTo> (AUTHOR)<i> h.mothes@klinikum-weimar.de</i><br /><searchLink fieldCode="AR" term="%22Ghodki%2C+Bhupendra+M%22">Ghodki, Bhupendra M</searchLink> (AUTHOR)<i> bmg@agfe.iitkgp.ac.in</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. 11/17/2024, Vol. 2024, p1-9. 9p.
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  Data: <searchLink fieldCode="DE" term="%22Solid+phase+extraction%22">Solid phase extraction</searchLink><br /><searchLink fieldCode="DE" term="%22Disease+complications%22">Disease complications</searchLink><br /><searchLink fieldCode="DE" term="%22Solvent+extraction%22">Solvent extraction</searchLink><br /><searchLink fieldCode="DE" term="%22Esophageal+cancer%22">Esophageal cancer</searchLink><br /><searchLink fieldCode="DE" term="%22Fumonisins%22">Fumonisins</searchLink><br /><searchLink fieldCode="DE" term="%22Mycotoxins%22">Mycotoxins</searchLink>
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  Data: <searchLink fieldCode="DE" term="%22Malawi%22">Malawi</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Maize flour is the staple food in many African countries, which is often contaminated with mycotoxin‐producing fungi. In this study, fungal contamination and the concentrations of fumonisins B1 and B2 in different types of maize flour in Malawi were examined, and the risk of mycotoxicosis, including endemic cancer, development was assessed. Data on the maize flour consumption of 187 Malawians were collected using a self‐generated questionnaire. Fifty‐nine samples of four differently processed types of flour from home‐grown maize were collected and screened for mycotoxins using high‐performance liquid chromatography–mass spectrometry (HPLC‐MS). Fumonisin B1 and B2 concentrations in maize flour and daily individual intakes were quantified by combined accelerated solvent extraction, solid phase extraction, and HPLC‐MS detection. The fumonisin concentrations ranged from 0.00 to 10,306.65 μg/kg maize, with a median concentration of 230.20 μg/kg (interquartile range (IQR), 592.77), and differed significantly among the four flour types. The median daily intake of fumonisins B1 and B2 per kilogram body weight was 3.01 μg (IQR, 6.47) and was significantly greater for deya flour (8.17 μg (IQR, 12.84)) than for mgaiwa flour (3.73 μg (IQR, 6.23); p = 0.046), gramil flour (1.08 μg (IQR, 2.39); p = 0.030), and white flour (1.18 μg (IQR, 2.78); p = 0.002). This intake exceeded the legitimate upper limit in 75% of individuals, by about nine times on average. The reduction of fumonisin intake is crucial to lower the associated disease risk and burden and can be achieved by changing the kernel processing method, improving storage conditions, and introducing sorghum and millet as possible staple food alternatives in Malawi. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
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  Group: Ab
  Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.1155/jfpp/8785591
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 9
        StartPage: 1
    Subjects:
      – SubjectFull: Solid phase extraction
        Type: general
      – SubjectFull: Disease complications
        Type: general
      – SubjectFull: Solvent extraction
        Type: general
      – SubjectFull: Esophageal cancer
        Type: general
      – SubjectFull: Fumonisins
        Type: general
      – SubjectFull: Mycotoxins
        Type: general
      – SubjectFull: Malawi
        Type: general
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      – TitleFull: Maize Flour Processing Determines the Fumonisin Intake of South Malawi Residents.
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              Text: 11/17/2024
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              Y: 2024
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