葡萄酒中赭曲霉毒素A的生物降解研究进展

Research on the Biodegradation of Ochratoxin A in wine

赭曲霉毒素A(Ochratoxin A,OTA)是IIB类致癌物,对动物和人体健康有较大的潜在危害。OTA对谷物和葡萄等的侵染导致其制品酒类中OTA的污染严重。而酒类制品中,葡萄酒的OTA含量普遍高于其它酒类,情况最为严重。它被认为是人类摄取OTA的第二大来源。随着葡萄酒消费量的增加,研究如何清除葡萄酒中OTA的污染日益迫切,已成为引起全球普遍关注的食品安全问题。根据作用机理的不同,OTA的清除方式主要包括物理、化学和生物3种方式。虽然物理、化学方法可以有效清除OTA,但是物理化学方法用于清除葡萄酒中的OTA存在很大的缺陷,将带来更不安全的隐患。由此,近年来相关研究更倾向于应用生物法清除葡萄酒中的OTA。本文综述了目前葡萄酒中赭曲霉毒素A的生物降解研究进展,生物法降解葡萄酒中OTA的机理与应用展望。

Ochratoxin A（OTA） is a kind of IIB carcinogens, which has a serious potential health hazard to animals and human. Studies have shown that grain, grape and their produces such as white spirit and wine are seriously contaminated by OTA, especially the wine contain more OTA than other alcoholic products. Wine is also considered the second-largest source of human intake of OTA. With wine consumptionincreasing, eliminate the contamination of OTA in wine have become one of the food safety issues which have aroused widespread concern around the world. Several strategies are available for the detoxification of OTA. These can be classified as physical, chemical, andbiological approaches due to mechanism of action. Physical and chemical methodsmet with varying degrees of success in some research. However, limitations of practical decontamination in wine such as the unsafe hazard have encouraged recent emphasis on biological methods. In this paper, the methods which can effectively eliminate the OTA and its mechanism in wine have been reviewed, as well as the advantages of biological methods to practical decontamination in wine.