Bioaccessibility of Enniatins A, A1, B, and B1 in Different Commercial Breakfast Cereals, Cookies, and Breads of Spain

Fusarotoxins enniatins (ENs) can represent a potential risk as natural contaminants of cereal commodities. However, only their bioaccessible fraction can exert a toxicity. The purpose of this study was to determine the ENs A, A(1), B, and B-1 bioaccessibility added in 1.5 and 3.0 mu mol/g concentrations in breakfast cereals, cookies, and breads using a simulated in vitro gastrointestinal extraction model. Bioaccessibility values ranged between 40.4 +/- 1.9 and 79.9 +/- 2.8%. The lower values were 50.1, 40.4, 43.9, and 46.3% in wheat bran with fibers, and the higher values were 79.9, 64.2, 69.8, and 73.6% in white loaf bread for the ENs A, A(1), B, and B-1, respectively. Food composition, compounds structure, and presence of natural adsorbing materials can influence the ENs bioaccessibility. Application of a simulated in vitro gastrointestinal method is a good procedure to assess oral ENs bioaccessibility in cookies, breakfast cereals, and bread.