发酵后茶中的B型尼辛:在中国广西的发生情况和消费者饮食暴露
Taotao Qiu1, Jialin Zhu1, Huayi Zhang1
1College of Physical Education and Health, Guangxi Normal University, Guilin 541004, China.
Toxins
|September 27, 2023
概括
发酵后茶 (PFT) 可能含有诸如B型烟素 (FBs) 等菌毒素. 一项研究发现PFT中存在FB污染,但消费水平表明中国广西的消费者没有显著的公共卫生风险.
科学领域:
- 食品科学 食品科学 食品科学
- 毒理学 毒理学 毒理学
- 公共卫生 公共卫生
背景情况:
- 后发酵茶 (PFT) 经历微生物变化,可能导致菌根毒素污染.
- B型烟素 (FBs) 是一组可能存在于PFT中的真菌毒素.
研究的目的:
- 评估从中国广西的PFT消费中摄入的B型烟素 (FBs).
- 评估与PFT中的FB污染相关的潜在健康风险.
主要方法:
- 使用高性能液体染色体质谱法对PFT中的FB度进行定量分析.
- 对PFT消费者的饮食调查,使用面对面的问卷和三天的饮食回忆.
- 计算危险指数以估计健康风险.
主要成果:
- 在20%的PFT样本中检测到B型烟素 (FBs),其度在2.14至18.28μg/kg之间.
- 每日平均PFT消耗量为9.19 ± 11.14g.
- 估计的FB摄入量仅占临时最大可容忍每日摄入量的0.026%.
结论:
- 存在由B型烟素 (FBs) 引起的PFT菌根毒素污染,但其水平不构成重大公共卫生风险.
- 广西的PFT消费模式表明,对FB的整体风险很低.
- 进一步监测可能是有必要的,但目前的证据表明PFT在FB污染方面是安全的.
相关概念视频
Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...


