摘要
真菌毒素是由曲霉菌、青霉菌和镰刀菌等丝状真菌在适当的环境条件下产生的有毒次生代谢产物,是谷物、水果、坚果等食品中常见的污染物,可引起广泛的毒性效应,主要表现为致癌性、致突变性、肝毒性、肾毒性、免疫毒性、神经毒性、致畸性等,对人类和动物的健康构成威胁。近些年来,由于自然气候的改变及检测技术的创新发展,一些新出现的真菌毒素逐渐引起大家的广泛关注,如已报道的交链孢毒素、新兴镰刀菌毒素等。这些尚未得到监管,并且如何产生、浓度水平和毒理数据有限的真菌毒素被定义为“新兴”真菌毒素。本文综述了两大类12种新兴毒素的结构性质、检测分析技术进展及在食品中的污染状况,以期为真菌毒素污染的全面评估及防控提供思路。
Mycotoxins are toxic secondary metabolites produced by filamentous fungi such as Aspergillus Penicillium and Fusarium under appropriate environmental conditions.Mycotoxins are common contaminants in cereals,fruits,nuts and other foods.They can cause a wide range of toxicity,including carcinogenicity,mutagenicity,hepatotoxicity,nephrotoxicity,immunotoxicity,neurotoxicity and teratogenicity,which poses a threat to human and animal health.In recent years,due to the change of natural climate and the innovative development of detection technology,some new mycotoxins have gradually attracted widespread attention,such as Alternaria and Fusarium toxins.They have been recognized as“emerging”mycotoxins since no routine analysis or legislation is available and data on their production,contamination,and toxicity are limited.This paper reviewed the structural properties,detection and analysis techniques of 12 kinds of emerging toxins in two categories and their contamination status in food,in order to provide ideas for the comprehensive assessment and control strategies of mycotoxin contamination.
作者
申慧婧
张弛
周爽
吴永宁
SHEN Hui-Jing;ZHANG Chi;ZHOU Shuang;WU Yong-Ning(School of Food and Health,Beijing Technology and Business University,Beijing 100048,China;China National Center for Food Safety Risk Assessment,Beijing 100021,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2023年第12期203-213,共11页
Journal of Food Safety and Quality
基金
国家重点研发计划项目(2022YFF1100802)
国家自然科学基金项目(32272429,31871723)。
关键词
新兴真菌毒素
检测技术
污染状况
emerging mycotoxins
detection technology
contamination status
