Raiola Assunta, Tenore Gian Carlo, Manyes Lara, Meca Giuseppe, Ritieni Alberto
Department of Agriculture, Faculty of Agriculture, University of Naples "Federico II", Via Universitá 100, 80055, Portici, Napoli, Italy.
Department of Pharmacy, Faculty of Pharmacy, University of Naples "Federico II", Via Domenico Montesano 49, 80131, Napoli, Italy.
Food Chem Toxicol. 2015 Oct;84:169-80. doi: 10.1016/j.fct.2015.08.023. Epub 2015 Aug 29.
Mycotoxins are secondary metabolites produced by fungi contaminating the food chain that are toxic to animals and humans. Children up to 12 years old are recognized as a potentially vulnerable subgroup with respect to consumption of these contaminants. Apart from having a higher exposure per kg body weight, they have a different physiology from that of adults. Therefore they may be more sensitive to neurotoxic, endocrine and immunological effects. For these reasons, a specific and up-to-date risk analysis for this category is of great interest. In this review, an accurate analysis of the main mycotoxins occurring in food intended for children (deoxynivalenol, aflatoxins, ochratoxins, patulin and fumonisins) is presented. In particular, known mechanisms of toxicity and levels of exposure and bioaccessibility in children are shown. In addition, recent discoveries about the strategies of mycotoxins managing are discussed.
霉菌毒素是由污染食物链的真菌产生的次生代谢产物，对动物和人类具有毒性。12岁以下的儿童被认为是食用这些污染物的潜在脆弱亚群体。除了每公斤体重的暴露量较高外，他们的生理机能与成年人不同。因此，他们可能对神经毒性、内分泌和免疫效应更敏感。出于这些原因，针对这一类别进行具体且最新的风险分析具有重大意义。在本综述中，对儿童食品中主要的霉菌毒素（脱氧雪腐镰刀菌烯醇、黄曲霉毒素、赭曲霉毒素、展青霉素和伏马毒素）进行了准确分析。特别展示了已知的毒性机制以及儿童的暴露水平和生物可及性。此外，还讨论了霉菌毒素管理策略的最新发现。
