Braun Markus Santhosh, Wink Michael
Inst. of Pharmacy and Molecular Biotechnology, Heidelberg Univ., INF 364, 69120 Heidelberg, Germany.
Compr Rev Food Sci Food Saf. 2018 May;17(3):769-791. doi: 10.1111/1541-4337.12334. Epub 2018 Mar 14.
Fumonisins are mycotoxins mainly produced by Fusarium proliferatum and Fusarium verticillioides. Because of their wide distribution, the potential health hazard, and economic significance, they are considered one of the most important mycotoxin classes. Epidemiological evidence suggests a relationship between the Fusarium load in corn, exposure to fumonisins, and esophageal cancer. However, mechanisms of actions of fumonisins are not yet fully resolved and epidemiological studies suffer from various confounding factors. Correspondingly, the most relevant congener of the fumonisin family (fumonisin B ) has been classified as possibly carcinogenic to humans and maximum limits have been set for corn and corn-based products. However, many non-corn-based products are also susceptible to fumonisin contamination. Indeed, some of them contain very high amounts of fumonisins, but enter the market legally. Furthermore, fumonisin exposure of consumers is probably consistently being underestimated because only a fraction of fumonisins can be detected by routine analysis. The bioavailability and toxicity of most nondetectable (cryptic) forms has not been resolved. In this work, we review the developments of cancer research into fumonisins since their discovery in 1988 until today and provide an overview of the contributions of various foodstuffs to fumonisin exposure, including those products that have been largely neglected in the past. In conclusion, (1) corn remains the principal source of fumonisin ingestion, but fumonisins in non-corn-based commodities require continuous monitoring; (2) cryptic fumonisins should be included in risk assessment studies; and (3) certain population groups (for example children) may suffer from enhanced exposure and could face increased health risks.
伏马菌素是主要由层出镰刀菌和轮枝镰刀菌产生的霉菌毒素。由于其分布广泛、潜在的健康危害和经济意义，它们被认为是最重要的霉菌毒素类别之一。流行病学证据表明玉米中的镰刀菌负荷、伏马菌素暴露与食管癌之间存在关联。然而，伏马菌素的作用机制尚未完全明确，且流行病学研究存在各种混杂因素。相应地，伏马菌素家族中最相关的同系物（伏马菌素B）已被归类为可能对人类致癌，并已对玉米及玉米制品设定了最大限量。然而，许多非玉米制品也易受伏马菌素污染。事实上，其中一些产品含有非常高含量的伏马菌素，但却合法进入市场。此外，消费者对伏马菌素的暴露可能一直被低估，因为常规分析只能检测到一小部分伏马菌素。大多数不可检测（隐匿）形式的生物利用度和毒性尚未明确。在这项工作中，我们回顾了自1988年发现伏马菌素以来癌症研究的进展，并概述了各种食品对伏马菌素暴露的贡献，包括那些过去被大量忽视的产品。总之，（1）玉米仍然是伏马菌素摄入的主要来源，但非玉米制品中的伏马菌素需要持续监测；（2）隐匿性伏马菌素应纳入风险评估研究；（3）某些人群（例如儿童）可能面临更高的暴露水平，并可能面临更大的健康风险。
