School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Institute of Fisheries Sciences, University of Douala, Douala, Cameroon.
Compr Rev Food Sci Food Saf. 2020 Sep;19(5):2447-2472. doi: 10.1111/1541-4337.12599. Epub 2020 Jul 17.
Patulin (PAT) is a mycotoxin that can contaminate many foods and especially fruits and fruit-based products. Therefore, accurate and effective testing is necessary to enable producers to comply with regulations and promote food safety. Traditional approaches involving the use of chemical compounds or physical treatments in food have provided practical methods that have been used to date. However, growing concerns about environmental and health problems associated with these approaches call for new alternatives. In contrast, recent advances in biotechnology have revolutionized the understanding of living organisms and brought more effective biological tools. This review, therefore, focuses on the study of biotechnology approaches for the detection, control, and mitigation of PAT in food. Future aspects of biotechnology development to overcome the food safety problem posed by PAT were also examined. We find that biotechnology advances offer novel, more effective, and environmental friendly approaches for the control and elimination of PAT in food compared to traditional methods. Biosensors represent the future of PAT detection and use biological tools such as aptamer, enzyme, and antibody. PAT prevention strategies include microbial biocontrol, the use of antifungal biomolecules, and the use of microorganisms in combination with antifungal molecules. PAT detoxification aims at the breakdown and removal of PAT in food by using enzymes, microorganisms, and various adsorbent biopolymers. Finally, biotechnology advances will be dependent on the understanding of fundamental biology of living organisms regarding PAT synthesis and resistance mechanisms.
棒曲霉素（PAT）是一种真菌毒素，可污染许多食物，尤其是水果和以水果为基础的产品。因此，需要进行准确有效的检测，以便生产者能够遵守法规，促进食品安全。传统的方法涉及在食品中使用化学化合物或物理处理，提供了迄今为止使用的实用方法。然而，人们越来越关注与这些方法相关的环境和健康问题，因此需要新的替代品。相比之下，生物技术的最新进展彻底改变了对生物体的理解，并带来了更有效的生物工具。因此，本综述重点研究了生物技术方法在食品中检测、控制和减轻棒曲霉素的应用。还研究了生物技术发展的未来方面，以克服食品中棒曲霉素带来的食品安全问题。我们发现，与传统方法相比，生物技术的进步为控制和消除食品中的棒曲霉素提供了新颖、更有效和环保的方法。生物传感器代表了棒曲霉素检测的未来，并利用适体、酶和抗体等生物工具。棒曲霉素的预防策略包括微生物生物防治、使用抗真菌生物分子以及将微生物与抗真菌分子结合使用。棒曲霉素解毒的目的是通过使用酶、微生物和各种吸附性生物聚合物来破坏和去除食品中的棒曲霉素。最后，生物技术的进步将取决于对生物体中棒曲霉素合成和抗性机制的基本生物学的理解。
