Yang Zhixin, Wang Haiwei, Ying Guangyao, Yang Meihua, Nian Yujiao, Liu Jiajia, Kong Weijun
College of Pharmacy, Heilongjiang University of Chinese MedicineHarbin, China.
Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences and Peking Union Medical CollegeBeijing, China.
Front Pharmacol. 2017 Jun 2;8:331. doi: 10.3389/fphar.2017.00331. eCollection 2017.
Ginger has got increasing worldwide interests due to its extensive biological activities, along with high medical and edible values. But fungal contamination and mycotoxin residues have brought challenges to its quality and safety. In the present study, the relationship of content of mycotoxins accumulation and bioactive components variation in ginger after infection by toxigenic fungi were investigated for the first time to elucidate the influence of fungal contamination on the inherent quality of ginger. After being infected by and for different periods, the produced mycotoxins was determined by an immunoaffinity column clean-up based ultra-fast liquid chromatography coupled with tandem mass spectrometry, and the main bioactive components in ginger were analyzed by ultra performance liquid chromatography-photodiode array detection. The results showed that consecutive incubation of ginger with and within 20 days resulted in the production and accumulation of aflatoxins (especially AFB) and ochratoxin A, as well as the constant content reduction of four bioactive components, which were confirmed through the scanning electron microscope images. Significantly negative correlation was expressed between the mycotoxins accumulation and bioactive components variation in ginger, which might influence the quality and safety of it. Furthermore, a new compound was detected after inoculation for 6 days, which was found in our study for the first time.
姜因其广泛的生物活性以及较高的药用和食用价值而在全球范围内受到越来越多的关注。但真菌污染和霉菌毒素残留给其质量和安全带来了挑战。在本研究中，首次对产毒真菌感染后姜中霉菌毒素积累量与生物活性成分变化之间的关系进行了研究，以阐明真菌污染对姜内在品质的影响。在分别被[具体真菌1]和[具体真菌2]感染不同时间段后，采用免疫亲和柱净化-超快速液相色谱-串联质谱法测定产生的霉菌毒素，并用超高效液相色谱-光电二极管阵列检测法分析姜中的主要生物活性成分。结果表明，姜在20天内连续与[具体真菌1]和[具体真菌2]培养导致黄曲霉毒素（尤其是AFB）和赭曲霉毒素A的产生与积累，以及四种生物活性成分含量持续降低，扫描电子显微镜图像证实了这一点。姜中霉菌毒素积累与生物活性成分变化之间呈现显著负相关，这可能会影响其质量和安全。此外，接种6天后检测到一种新化合物，这是我们在研究中首次发现。
