Reduction of beauvericin and enniatins bioaccessibility by prebiotic compounds, evaluated in static and dynamic simulated gastrointestinal digestion

The aim of this study was to investigate the bioaccessibility of beauvericin (BEA) and enniatins (ENs) present in wheat crispy breads. A microbial fermentation was performed by a BEA- and ENs-producer Fusarium strain, adding inulin and fructooligosaccharides (FOS) at two concentrations (1% and 5%). The bioaccessibility of mycotoxins was determined by static and dynamic simulated gastrointestinal digestion systems, imitating the digestive physiological conditions until the colonic compartment. BEA and ENs were determined in the intestinal fluids by liquid chromatography-tandem mass spectrometry (LC-MS/MS). BEA and ENs bioaccessibilities in the static model (46.7–61.1% and 6.2–44.9%, respectively) were lower than those found in the dynamic one (76.2–91.0% and 23.0–68.9%, respectively). Addition of inulin and FOS decreased the bioaccessibility of BEA and ENs, with a concentration-dependent behavior, thus being a potential strategy to reduce human exposure to these minor mycotoxins.