Tox-Aid®: The deactivation of Enniatin B

In line with our motto ‘inspired by nature, scientifically proven’ mycotoxin Enniatin B1 has been analysed by means of in vitro tests.

Enniatins are a group of mycotoxins that is relatively unknown, but increasingly occurs in Western Europe. Research by Ghent University shows that 79% of the grain samples tested contain Enniatin. Enniatin is generated by the fungus Fusarium and can also occur in bread and breakfast cereals.

Enniatins have a cyclic structure and are toxic due to their ionophore qualities (transporting ions through cell membranes). This quality and the quality to pass the cell wall allow the mycotoxin to transport an abnormal quantity of cations in the cell.

Enniatins bind cations, causing an abnormal quantity of cations to enter the cell together with the Enniatins. The lipophilic nature of Enniatin can also cause an accumulation of mycotoxins in the body. In some cases Enniatin can be found in poultry meat and eggs. In addition to these qualities, Enniatin works synergistically with DON.

In-Vitro research shows that Tox-Aid^® combats Enniatin B1 very efficiently. Tox-Aid^® deactivates 99% of this harmful mycotoxin.