泽拉和其改性形式在面包制品中的相关性
Franz Pfleger1, Christine Schwake-Anduschus2
1Association for Cereal Research e.V., Detmold, Germany.
Mycotoxin research
|June 15, 2023
概括
泽拉伦 (ZEN) 菌毒素及其有害代谢产物存在于谷物中. 需要对食品加工和消化过程中的改性ZEN形式进行更多的研究,以评估人类和动物健康风险.
科学领域:
- 食品化学 食品化学
- 毒理学 毒理学 毒理学
- 农业科学 农业科学
背景情况:
- 泽拉 (ZEN) 是玉米和小麦等谷物中普遍存在的真菌毒素,由Fusarium物种产生的.
- 经常检测到ZEN的改性形式 (I阶段和II阶段代谢物),有时度很高.
- 这些代谢物可能会造成严重的健康风险,因为它们的毒性可能比原始化合物更高,并且在消化过程中存在裂解的风险.
研究的目的:
- 突出有关食品加工过程中代谢物发生和行为的数据缺口.
- 强调需要对各种ZEN代谢物进行全面的毒性评估.
- 为了强调研究代谢物在加工食品中消化过程中的命运的重要性.
主要方法:
- 关于在谷物和食品中的泽拉伦 (ZEN) 和其代谢产物的文献综述.
- 对ZEN在食品加工过程中的发生和行为进行现有研究的分析.
- 识别对代谢物毒性和消化系统命运的研究缺口.
主要成果:
- 与母毒素相比,ZEN I和II期代谢物的发生和处理行为存在有限的数据.
- 许多ZEN代谢物的毒性尚未全面了解.
- 人类和动物中ZEN代谢物的组合和添加性不良影响的风险令人担忧.
结论:
- 在食品加工过程中对ZEN代谢物发生,毒性和行为进行更多研究是非常必要的.
- 了解ZEN代谢物的消化命运对于准确评估加工食品中的风险至关重要.
- 解决这些数据缺口对于保护人类和动物健康免受菌根毒素暴露至关重要.
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