控制真菌毒素的新技术 - 综述
Updating techniques on controlling mycotoxins
- A review
摘要
真菌毒素是由真菌产生的次级代谢产物，具有霉菌致癌性、遗传毒性、致畸性、肾和肝脏毒性。真菌毒素引起的经济损失和健康问题发生在食品和饲料生产的各个方面，这使得研究者们去探索新的方法来净化和消除受真菌毒素污染的食物和饲料。因此，我们总结了各种去除真菌毒素的方法，包括采前对真菌毒素的预防策略和采后的解毒方法。采前的预防措施包括适当的环境条件，良好的农业生产规范以及合适的储存条件。关于采后的解毒措施包括物理、化学、生物等新型技术。这篇综述有助于农产品采前和采后的管理和加工以最大化地保证消费者。
Abstract
Mycotoxins are secondary metabolites produced by fungal species and have been reported to be carci- nogenic, genotoxic, teratogenic, nephro- and hepatotoxic. Economic losses and health concerns due to mycotoxins occur at all levels of food and feed production, and this has attracted research interest to- wards exploring novel approaches to decontaminate and/or detoxify mycotoxin-contaminated food and feed. Therefore, we reviewed various strategies for the detoxification of mycotoxins, including pre- harvest prevention strategies and post-harvest detoxification procedures. Strategies for pre-harvest prevention include appropriate environmental factors, good agricultural and manufacturing practices, and favourable storage practices. For post-harvest detoxification strategies, physical, chemical, biological and other developing innovative strategies are discussed. This review is meant to be beneficial to the food industry and to contribute to assuring pre- and post-harvest management and processing practices that maximize consumer safety.
关键词：真菌毒素；去毒；吸附；生物降解；新型技术；磁性材料
Key word: mycotoxins ; detoxification ; adsorption ; biodegradation ; innovative ; magnetic materials
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