Soriano J M, González L, Catalá A I
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Spain.
Prog Lipid Res. 2005 Nov;44(6):345-56. doi: 10.1016/j.plipres.2005.09.001. Epub 2005 Oct 10.
Fumonisins are a group of mycotoxins produced primarily by Fusarium moniliforme. Several fumonisins have been isolated through out the years but only fumonisin B1, B2 and B3 are the ones present in naturally contaminated foods, with B1 being the most toxic between them. The structural similarity between sphinganine and fumonisin B1 suggests that the mechanism of action of this mycotoxin is mainly via disruption of sphingolipid metabolism, this is an important step in the cascade of events leading to altered cell growth, differentiation and cell injury. Sphingolipids are a second type of lipid found in cell membranes, particularly nerve cells and brain tissues. Toxicity of fumonisin B1 is given via inhibition of ceramide synthase that catalyzes the formation of dihydroceramide from sphingosine. This mechanism of action may explain the wide variety of health effects observed when this mycotoxin is ingested like high rate of human oesophageal cancer and promotion of primary liver cancer.
伏马菌素是主要由串珠镰刀菌产生的一组霉菌毒素。多年来已分离出多种伏马菌素，但只有伏马菌素B1、B2和B3存在于天然受污染的食物中，其中B1毒性最强。鞘氨醇与伏马菌素B1的结构相似性表明，这种霉菌毒素的作用机制主要是通过破坏鞘脂代谢，这是导致细胞生长、分化和细胞损伤改变的一系列事件中的重要一步。鞘脂是细胞膜中发现的第二类脂质，特别是在神经细胞和脑组织中。伏马菌素B1的毒性是通过抑制神经酰胺合酶产生的，该酶催化由鞘氨醇形成二氢神经酰胺。这种作用机制可能解释了摄入这种霉菌毒素时观察到的多种健康影响，如人类食管癌高发和原发性肝癌的促进作用。
