Luz C, Saladino F, Luciano F B, Mañes J, Meca G
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 4610, Burjassot, Spain.
School of Life Sciences, Pontifícia Universidade Católica do Paraná, Curitiba, Paraná, Brazil.
Food Chem Toxicol. 2017 Sep;107(Pt A):430-439. doi: 10.1016/j.fct.2017.07.032. Epub 2017 Jul 15.
Emerging Fusarium mycotoxins include the toxic secondary metabolites fusaproliferin, enniatins, beauvericin (BEA), and moniliform. BEA is produced by some entomo- and phytopathogenic Fusarium species and occurs naturally on corn and corn-based foods and feeds infected by Fusarium spp. BEA has shown various biological activities (antibacterial, antifungal, and insecticidal) and possesses toxic activity, including the induction of apoptosis, increase cytoplasmic calcium concentration and lead to DNA fragmentation in mammalian cell lines. Cereals food processing has an important effect on mycotoxin stability, leading to less-contaminated food compared to the raw materials. Different industrial processes have shown to be effective practices to reduce BEA contents due to thermal food processing applied, such as cooking, boiling, baking, frying, roasting and pasteurization. Some studies demonstrated the capacity of lactic acid bacteria to reduce the presence of the BEA in model solution and in food chain through fermentation processes, modifying this mycotoxin in a less toxic derivate. Prebiotic and probiotic ingredient can modulate the bioaccessibility of BEA reducing the risk of intake of this minor Fusarium mycotoxin. This review summarizes the existing data on occurrence, toxicity and especially on BEA reduction strategies in food and feed such as chemical reduction, biocontrol and food processing.
新出现的镰刀菌霉菌毒素包括有毒的次生代谢产物镰刀菌增殖素、恩镰孢菌素、白僵菌素（BEA）和串珠镰孢菌毒素。BEA由一些昆虫病原和植物病原镰刀菌物种产生，天然存在于受镰刀菌属感染的玉米及玉米基食品和饲料中。BEA已显示出多种生物活性（抗菌、抗真菌和杀虫），并具有毒性活性，包括诱导细胞凋亡、增加细胞质钙浓度以及导致哺乳动物细胞系中的DNA片段化。谷物食品加工对霉菌毒素稳定性有重要影响，与原材料相比，加工后的食品污染程度更低。由于采用了热食品加工方式，如烹饪、煮沸、烘焙、油炸、烘烤和巴氏杀菌，不同的工业加工过程已被证明是降低BEA含量的有效方法。一些研究表明，乳酸菌能够通过发酵过程降低模型溶液和食物链中BEA的含量，将这种霉菌毒素转化为毒性较小的衍生物。益生元和益生菌成分可以调节BEA的生物可及性，降低摄入这种次要镰刀菌霉菌毒素的风险。本综述总结了有关食品和饲料中BEA的存在、毒性，特别是其降低策略（如化学还原、生物防治和食品加工）的现有数据。
