Tavares, AnaEgger, C.Portmann, R.Martins, CarlaAssunção, RicardoAlvito, Paula2015-05-282015-05-282015-03http://hdl.handle.net/10400.18/3041Mycotoxins are fungal natural contaminants that commonly occur in a great variety of foods, and can form complexes with the food matrix with a significant impact on their bioaccessibility1. To our knowledge, until now no studies were performed to disclose the possible role of milk proteins in the bioaccessibility of aflatoxin M1 (AFM1), a mycotoxin commonly found in milk products, and no data are available on the use of a standardized in vitro digestion method2, to study mycotoxins bioaccessibility. This study aimed to evaluate the bioaccessibility of aflatoxin M1 in three artificially contaminated infant formula containing different casein/soluble protein ratios (A=40/60, B=60/40, C=80/20). Sample A showed mean bioaccessibility values of 105.6% ± 5.7 (n=8), sample B showed 88.7% ± 3.3 (n=7) and sample C showed 93.9% ± 4.4 (n=7). The bioaccessibility values of sample A were also significantly higher than those of samples B (p= 0.002, Mann-Whitney) and C (p= 0.024, Tukey HSD). The high bioaccessibility values observed agree well with those reported by Kabak and Ozbey (2012), for AFM1 in UHT milk (80.5-83.8% for naturally and 81.7-86.3% for artificially contaminated samples)3. More samples need to be analysed in the future in order to confirm a possible implication of caseins in the bioaccessibility of AFM1.engSegurança AlimentarToxicologiaAvaliação de RiscoSaúde Humanaconference object