Department of Plant Protection, Huazhong Agriculture University, Wuhan, China.
Chirality. 2020 Apr;32(4):489-499. doi: 10.1002/chir.23183. Epub 2020 Feb 11.
Pesticide residues in food can bring potential risks to human health and has been widely concerned in recent years. In the current study, the influence of paclobutrazol, which resided in raw material (grape) on wine fermentation process, were investigated. The degradation kinetic results indicated that the enantiomers of paclobutrazol not be degraded during 30 days of fermentation process. In order to achieve the fermented microorganism information of diversity, community composition, and function, the analysis of 16S rRNA and ITS sequencing were performed. Results demonstrated that the dominant microorganisms multiplied and the microbial diversity in the samples decreased as the fermentation process progresses. Furthermore, the paclobutrazol stimulated the growth of Pichia, which was observed during wine fermentation and which may have an underlying impact on the quality of the wine. The above results inferred that paclobutrazol residue could disturb the microbial community stability during wine fermentation, and the stable existence of paclobutrazol will cause potential risks to food safety and human health. In this work, we have successfully devised a method to investigate the influences of pesticide residues in raw materials during food processing and conclusions from this study could provide basis for dietary risk assessment.
食品中的农药残留会给人类健康带来潜在风险，近年来受到广泛关注。本研究考察了原辅料（葡萄）中残留的多效唑对葡萄酒发酵过程的影响。降解动力学结果表明，多效唑对映体在 30 天的发酵过程中未发生降解。为了获得发酵微生物的多样性、群落组成和功能信息，进行了 16S rRNA 和 ITS 测序分析。结果表明，随着发酵过程的进行，优势微生物繁殖，样品中的微生物多样性减少。此外，多效唑刺激了葡萄酒发酵过程中观察到的毕赤酵母的生长，这可能对葡萄酒的质量产生潜在影响。上述结果推断，多效唑残留会干扰葡萄酒发酵过程中微生物群落的稳定性，多效唑的稳定存在会对食品安全和人类健康造成潜在风险。在这项工作中，我们成功地设计了一种方法来研究原料中农药残留对食品加工过程的影响，本研究的结论可为膳食风险评估提供依据。
