Ráduly Zsolt, Szabó László, Madar Anett, Pócsi István, Csernoch László
Department of Physiology, Faculty of Medicine, University of Debrecen, Debrecen, Hungary.
Doctoral School of Molecular Medicine, University of Debrecen, Debrecen, Hungary.
Front Microbiol. 2020 Jan 9;10:2908. doi: 10.3389/fmicb.2019.02908. eCollection 2019.
Due to Earth's changing climate, the ongoing and foreseeable spreading of mycotoxigenic s species has increased the possibility of mycotoxin contamination in the feed and food production chain. These harmful mycotoxins have aroused serious health and economic problems since their first appearance. The most potent -derived mycotoxins include aflatoxins, ochratoxins, gliotoxin, fumonisins, sterigmatocystin, and patulin. Some of them can be found in dairy products, mainly in milk and cheese, as well as in fresh and especially in dried fruits and vegetables, in nut products, typically in groundnuts, in oil seeds, in coffee beans, in different grain products, like rice, wheat, barley, rye, and frequently in maize and, furthermore, even in the liver of livestock fed by mycotoxin-contaminated forage. Though the mycotoxins present in the feed and food chain are well documented, the human physiological effects of mycotoxin exposure are not yet fully understood. It is known that mycotoxins have nephrotoxic, genotoxic, teratogenic, carcinogenic, and cytotoxic properties and, as a consequence, these toxins may cause liver carcinomas, renal dysfunctions, and also immunosuppressed states. The deleterious physiological effects of mycotoxins on humans are still a first-priority question. In food production and also in the case of acute and chronic poisoning, there are possibilities to set suitable food safety measures into operation to minimize the effects of mycotoxin contaminations. On the other hand, preventive actions are always better, due to the multivariate nature of mycotoxin exposures. In this review, the occurrence and toxicological features of major -derived mycotoxins are summarized and, furthermore, the possibilities of treatments in the medical practice to heal the deleterious consequences of acute and/or chronic exposures are presented.
由于地球气候的变化，产毒霉菌物种的持续蔓延以及可预见的扩散增加了饲料和食品生产链中霉菌毒素污染的可能性。这些有害霉菌毒素自首次出现以来就引发了严重的健康和经济问题。最具毒性的衍生霉菌毒素包括黄曲霉毒素、赭曲霉毒素、胶霉毒素、伏马菌素、杂色曲霉素和展青霉素。其中一些可在乳制品中发现，主要存在于牛奶和奶酪中，也存在于新鲜的，尤其是干制的水果和蔬菜中、坚果产品中，典型的如花生、油籽、咖啡豆、不同的谷物产品中，如大米、小麦、大麦、黑麦，且经常出现在玉米中，此外，甚至在食用受霉菌毒素污染饲料的牲畜肝脏中也能发现。尽管饲料和食物链中存在的霉菌毒素已有充分记录，但霉菌毒素暴露对人体生理的影响尚未完全了解。已知霉菌毒素具有肾毒性、遗传毒性、致畸性、致癌性和细胞毒性，因此，这些毒素可能导致肝癌、肾功能障碍以及免疫抑制状态。霉菌毒素对人体的有害生理影响仍然是首要问题。在食品生产以及急性和慢性中毒的情况下，有可能实施适当的食品安全措施，以尽量减少霉菌毒素污染的影响。另一方面，由于霉菌毒素暴露的多因素性质，预防措施总是更好的。在这篇综述中，总结了主要衍生霉菌毒素的发生情况和毒理学特征，此外，还介绍了在医疗实践中治疗急性和/或慢性暴露有害后果的可能性。
