Costa Rican Institute of Research and Education on Nutrition and Heath (INCIENSA), National Reference Center of Bromatology, 4-2250 Tres Ríos, Cartago, Costa Rica.
University of Costa Rica, SEP, San José, Costa Rica; National Center for Biotechnological Innovations (CENIBiot), 1174-1200 San José, Costa Rica.
Food Res Int. 2024 Sep;192:114756. doi: 10.1016/j.foodres.2024.114756. Epub 2024 Jul 14.
The potential health risk of consuming dairy products made from milk processed in an artisanal manner was investigated due to possible contamination with Ptaquiloside (PTA), a carcinogenic compound found in the food chain of the bracken fern. The study aimed to assess the occurrence and stability of PTA across various processing stages, including pasteurization, cheese production, and yogurt production. Results indicated that pasteurization effectively converted all PTA to Pterosin (PTB), with PTB levels decreasing during refrigerated storage for up to two weeks. The stability and occurrence of initial PTA contamination remained unchanged in yogurt production. Biotoxin concentrations in soft cheeses decreased over time, independent of ionic strength; cheeses with low salt concentrations showed lower retention of the biotoxin within the cheese protein network. These findings offer valuable insights into the stability and occurrence of PTA, facilitating the monitoring and identification of potential adverse health effects.
由于可能受到来自于蕨类植物中的致癌化合物 Ptaquiloside（PTA）的污染，因此研究了以传统工艺加工的乳制品的潜在健康风险。该研究旨在评估 PTA 在不同加工阶段（包括巴氏消毒、奶酪生产和酸奶生产）中的出现和稳定性。结果表明，巴氏消毒可有效地将所有 PTA 转化为 Pterosin（PTB），且在冷藏储存期间，PTB 水平在两周内逐渐降低。在酸奶生产过程中，初始 PTA 污染的稳定性和出现情况保持不变。软奶酪中的生物毒素浓度随时间的推移而降低，与离子强度无关；低盐浓度的奶酪中，生物毒素在奶酪蛋白网络中的保留率较低。这些发现为 PTA 的稳定性和出现情况提供了有价值的见解，有助于监测和识别潜在的健康影响。
