Research on the human exposure to Cylindrospermopsin (CYN) via consumption of contaminated food is of great interest for risk assessment purposes. The aim of this work is to evaluate for the first time the CYN bioaccessibility in contaminated vegetables (uncooked lettuce and spinach, and boiled spinach) after an in vitro digestion model, including the salivar, gastric and duodenal phases and, colonic fermentation under lactic acid bacteria. The results obtained showed that the digestion processes are able to diminish CYN levels, mainly in the colonic phase, especially in combination with the boiling treatment, decreasing CYN levels in a significant way. Moreover, the potential decomposition products in a pure CYN solution and in CYN-contaminated vegetables were evaluated using UHPLC-MS/MS Orbitrap. Under the conditions assayed, only two diastereoisomers of the same fragment with m/z 292.09617 have been detected in all the analysed samples, with the exception of digested vegetables. Therefore, in terms of risk assessment, the digestion seems to play an important role in reducing the final bioaccesibility of CYN, and the consumption of cooked vegetables (spinach) would be safer in comparison to raw vegetables.

对于人类通过食用受污染的食物而暴露于Cylindrosperpsoppsin（CYN）的研究，对于进行风险评估非常重要。这项工作的目的是在体外评估后首次评估受污染蔬菜（生菜和菠菜以及煮沸的菠菜）中CYN的生物利用度消化模型，包括唾液，胃和十二指肠阶段，以及乳酸菌下的结肠发酵。获得的结果表明，消化过程能够降低CYN水平（主要在结肠期），尤其是与煮沸处理相结合时，可以显着降低CYN水平。此外，使用UHPLC-MS / MS Orbitrap对纯CYN溶液和受CYN污染的蔬菜中潜在的分解产物进行了评估。在测定的条件下，只有两个相同片段的非对映异构体具有m / z在所有分析样品中均检出了292.09617，消化蔬菜除外。因此，就风险评估而言，消化似乎在降低CYN的最终生物可吸收性方面起着重要作用，与生蔬菜相比，煮熟的蔬菜（菠菜）的食用会更安全。