Art

J-GLOBAL ID：200902266708627579   Reference number：06A0569855

Effect of Cooking Process on the Deoxynivalenol Content and Its Subsequent Cytotoxicity in Wheat Products

小麦製品におけるデオキシニバレノールの含量およびその後の細胞毒性に及ぼす調理過程の影響

Author (8)： SUGITA-KONISHI Yoshiko (National Inst. of Health Sciences) ,  PARK Bong Joo (National Inst. of Health Sciences) ,  PARK Bong Joo (The United Graduate School of Veterinary Sciences, Gifu Univ.) ,  KOBAYASHI-HATTORI Kazuo (National Inst. of Health Sciences) ,  TANAKA Toshitugu (Kobe Inst. of Health) ,  CHONAN Takao (Hokkaido Public Health Inst.) ,  YOSHIKAWA Kunie (Dep. of Nutritional Sci., Fac. of Bio-Science, Tokyo Univ. of Agriculture) ,  KUMAGAI Susumu (Dep. of Veterinary Medical Sciences, Graduate School of Agricultural and Life Sciences, The Univ. of Tokyo)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 70  Issue： 7  Page： 1764-1768 (J-STAGE)  Publication year： 2006 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： wheat flour ,...
Semi thesaurus term： bridged compound ,...

   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=06A0569855&from=J-GLOBAL&jstjournalNo=G0021A") }}

JST classification (2)： Food contamination  (FJ01053P) ,  Flour products  (FJ04030P)

Substance index (1)： Deoxynivalenol

Reference (17)：

• 1) Scott, P. M., The natural occurrence of trichothecenes, 1. In “Trichothecene Mycotoxicosis: Pathophysiologic Effects,” ed. Beasley, V. R., CRC Press, Boca Raton, pp. 1–26 (1989).
• 2) Rotter, B. A., Prelusky, D. B., and Pestka, J. J., Toxicology of deoxynivalenol (vomitoxin). J. Toxicol. Environ. Health, 48, 1–34 (1996).
• 3) Sugita-Konishi, Y., Hara-Kudo, Y., Kasuga, F., and Kumagai, S., Effect of trichothecenes on host defense against infectious diseases. Mycotoxins, 47, 19–23 (1998).
• 4) Boyacioglu, D., Hettierachchy, N. S., and D’Appolonia, B. L., Additives affect deoxynivalenol (vomitoxin) flour during breadmaking. J. Food Sci., 58, 416–418 (1993).
• 5) Neira, M. S., Pacin, A. M., Martinez, E. J., Molto, G., and Resnik, S. L., The effects of bakery processing on natural deoxynivalenol contamination. Int. J. Food Microbiol., 37, 21–25 (1997).

Terms in the title (6)： 小麦 ,  デオキシニバレノール ,  含量 ,  細胞毒性 ,  調理 ,  過程