The changes in fatty acid profile in maize contaminated with myco | 19545
Journal of Hepatology and Gastrointestinal disorders

Journal of Hepatology and Gastrointestinal disorders
Open Access

ISSN: 2475-3181


The changes in fatty acid profile in maize contaminated with mycotoxins

27th World Congress on Diet, Nutrition and Obesity & 18th World Gastroenterologists Summit

September 07-08, 2018 Auckland, New Zealand

Silvia Denise Pena Betancourt

Universidad Autónoma Metropolitana-Unidad Xochimilco. Mexico

Scientific Tracks Abstracts: J Hepatol Gastroint Dis

Abstract :

Diet is considered a risk factor in chronic degenerative diseases such as cancer. The Fumonisin are mycotoxins with cancer evidence in animal models and they are classified by IARC as a possible human carcinogen group 2b. These toxins commonly infect cereal crops. Maize (corn) is the principal food cereal consumed by Mexican population as tortillas in significant amounts. The aim of this research was to investigate the fatty acid profile in 40 genotypes of maize with natural fumonisin contamination. The fatty acids profile was performed by gas chromatography and total Fumonisin were determined using the QuickTox TM extraction and quantified by QuickScan. The results showed that linoleic acid increased in hybrid maize contaminated with mycotoxins versus maize not contaminated, in average 7.6% (47.12% vs 39.57% respectively). The oleic acid was the principal loss in hybrid maize (6.62%). 31% of the hybrid maize with fumonisin at average levels in 0.26 ppm (260 ppb), with a range of 0.23 to 1.20 ppm (230-1200 ppb); 22% of native corn with an average content of 0.41 ppm (410 ppb) and a maximum of 1.0 ppm (1000 ppb). In the statistics analysis, a Pearson correlation test was made (Excel) and showed significance between fumonisin and linoleic acid (p >0.05) The conclusion was the linoleic acid is affected by even in low levels of Fumonisin in both genotypes and 123.5 million people are in risk of chronic exposure to mycotoxins and develop cancer.

Biography :

Silvia Denise Pena Betancourt has obtained her Bachelor's degree in the Faculty of Veterinary Medicine at Universidad Veracruzana. She has completed her Masters in Animal Pathology in the Faculty of Veterinary Medicine, UNAM, her Specialty in Clinical Toxicology at the Faculty of Medicine of the Claude Bernard University in Lyon, France and a PhD from the Faculty of Pharmacy at Claude Bernard University of Lyon, France. She has been a Veterinary Professor. She is the author of toxicology book chapters in food, research and articles. She also has held academic positions as Coordinator of study plans at the specialty and Master’s level at UNAM and Academic Commissions (UNAM, UAM-X).