牛奶中霉菌毒素共污染及联合毒理效应

Co-Contamination of Mycotoxins in Milk and Their Combined Toxicological Effects

霉菌毒素是由镰刀菌、曲霉和青霉等丝状真菌产生的低分子质量次级代谢产物。食品和饲料中霉菌毒素的共污染现象广泛存在,深受各国相关从业者和研究人员的重视,但直到今天,有关霉菌毒素的联合毒理效应研究仍然有所欠缺,如低毒性长期暴露的体内试验如今仍然很少。目前,世界范围内相关标准和法规的建立普遍只关注于单独霉菌毒素的毒理效应。牛奶作为居民日常消费的主要产品,同时更是婴幼儿前期成长过程中重要的食物来源,其安全性尤为重要。本文综述了牛奶中霉菌毒素共污染及联合毒理效应的研究进展,可以为牛奶和奶制品中霉菌毒素共污染风险评估及相关标准的建立和完善提供参考。

Mycotoxins are low-molecular-weight secondary fungal metabolites mainly produced by Aspergillus,Penicillium and Fusarium spp.food and feed commodities are often contaminated by more than one mycotoxin,which is highly valued by relevant practitioners and researchers in various countries.However,data on the combined toxicological effects of mycotoxins is still limited until today,moreover,in vivo toxicity studies with long-term co-exposure to low-dose mycotoxins are still scarce.The present establishment of relevant standards and regulations around the world generally focused on the toxicological effect of single mycotoxin.As the main commodity of daily consumption,milk is a critical food source in the early development period of infants,and its safety is particularly important.In the present context,we reviewed the research progress of co-contamination of mycotoxins in milk and their combined toxicological effects,which can provide some reference for risk assessment as well as establishment and improvement of relevant standards of co-contamination of mycotoxins in milk and dairy products.