乳酸菌对真菌毒素的减毒研究进展

Progress in Detoxification of Mycotoxins by Lactic Acid Bacteria

真菌毒素是由多种真菌产生的有毒次生代谢产物,它们对食品和饲料的污染已经给人和动物的健康造成了潜在的危害。乳酸菌作为去除真菌毒素的一种替代策略,在大规模、低成本的食品减毒方面显示出良好的潜力。本文总结了食品中几种主要真菌毒素的特征,从乳酸菌对真菌毒素产生的抑制、体外吸附、体内毒性缓解等方面概述相关国内外研究进展,并关注乳酸菌减毒在食品体系中的应用,以期为乳酸菌在食品和饲料中作为真菌毒素天然清除剂的应用提供理论参考。

Mycotoxins are secondary metabolites produced by a variety of toxin-producing fungi,and their contamination of foods and feeds poses potential health hazards to human beings and animals.As an alternative strategy for mycotoxin removal,lactic acid bacteria show a great potential in large-scale and low-cost food detoxification.This review summarizes the characteristics of several major mycotoxins in foods,and outlines the recent progress in understanding the potential of lactic acid bacteria in inhibiting the production of mycotoxins,adsorbing mycotoxins in vitro and attenuating their toxicity in vivo.This review also summarizes the application of the detoxifying potential in food systems.We anticipate that the information gathered in this review will provide a theoretical basis for lactic acid bacteria as natural mycotoxin scavengers in foods and feeds.