Work

Bioaccessibility of co-occurring mycotoxins in brazilian infant foods at regulatory levels and effect on the intestinal membrane integrity

Year: 2026

Type: article

Abstract: This study addresses the limited understanding of the digestive behavior of co-occurring mycotoxins in infant foods, a critical gap considering infants’ heightened vulnerability and the complexity of mixed-toxin exposures. The bioaccessibility of mycotoxins present at regulatory levels in commercially available infant cereal, fruit puree, and infant formula in Brazil was evaluated, along with their effects on intestinal membrane integrity. The highest total concentrations were detected for deoxynivalenol (DON) in cereal (17.9 µg·kg⁻¹) and fruit puree (101.4 µg·kg⁻¹), and for patulin (PAT) in infant formula (20.9 µg·kg⁻¹). Bioaccessible fractions varied substantially across matrices, ranging from 8.95% in cereals (DON) to 41.72% in fruit purees (PAT). Transepithelial electrical resistance measurements indicated that mycotoxins, including PAT and zearalenone, compromised epithelial barrier integrity by increasing permeability and facilitating toxin passage. Co-occurrence further altered bioaccessibility, suggesting interaction effects that complicate exposure assessments. Isolated toxins such as aflatoxin B1 also maintained high cell viability at specific dilutions, raising additional concerns. Overall, the findings underscore the need for infant-specific methodologies to more accurately characterize mycotoxin bioaccessibility, interactions, and associated risks, thereby supporting improved exposure assessments, food safety recommendations, and mitigation strategies aimed at protecting infant health. • Fruit purées show the highest DON and PAT levels among infant foods. • The fraction of mycotoxins available for absorption varies by food type. • PAT and ZEN increase intestinal permeability in cell models. • Multiple mycotoxins together change bioaccessibility in infant foods. • Infant-focused methods are needed to assess mycotoxin bioaccessibility.

Source: Journal of Food Composition and Analysis

DOI: 10.1016/j.jfca.2026.109002