棒曲霉素的生物合成、调控机制及其控制技术研究进展

Research progress on biosynthesis, regulating mechanisms and control technologies of patulin

中文关键词:  水果及加工制品  真菌毒素  青霉  分子基础  生物降解

英文关键词:fruits and processed products  mycotoxin  Penicillium  molecular basis  biodegradation

中文摘要:

      棒曲霉素(patulin)是一种真菌的次生代谢产物。它对人和动物具有急性和慢性毒性, 是污染水果及其加工制品的最重要的真菌毒素之一。食品中的棒曲霉素污染是一个全球性的问题, 受到世界各国的关注, 100多个国家和地区对果汁等水果加工制品中棒曲霉素的最高含量做了限定。棒曲霉素主要由青霉属、曲霉属、拟青霉属和丝衣霉属中的部分真菌产生。其中, 扩展青霉(Penicillium expansum)是生产上棒曲霉素最重要的产生菌, 因此成为研究棒曲霉素生物合成和调控机制的模式材料。近年来, 随着食品安全问题越来越被人们重视, 水果及其加工制品的真菌毒素污染问题也受到越来越多的关注, 相关领域的研究逐渐成为热点。本文主要阐述了棒曲霉素的生物合成途径、分子基础、内外源调控因子和分子调控机制以及控制技术等方面的最新研究进展, 并展望了棒曲霉素相关研究未来的重点。

英文摘要:

      Patulin is a kind of secondary metabolites of fungi, with acute and chronic toxicity to human and animals. It is one of the most important mycotoxins contaminating fruits and their processed products. Contamination of patulin in food is a global problem, and attracts worldwide attention. Now, more than 100 countries and regions have defined the maximum content of patulin in processed fruit products, such as apple juice, and so on. Patulin is mainly produced by some fungal species from genera of Penicillium, Aspergillus, Paecilomyces, and Byssochlamys. Among them, Penicillium expansum is the most important patulin producer in food industry, therefore becomes the model material by worldwide scientists for studying patulin biosynthesis and involved regulating mechanisms. In recent years, more and more attentions have been paid to the problem of food safety, and contamination of mycotoxins in fruits and processed products has been a hot topic. This review mainly described the advances in researches about patulin biosynthetic pathway, molecular basis, molecular regulating mechanisms, and control technologies, meanwhile the future researches on patulin were suggested as well.