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Deoxynivalenol: Masked forms, fate during food processing, and potential biological remedies
Comprehensive Reviews in Food Science and Food Safety ( IF 12.0 ) Pub Date : 2020-02-16 , DOI: 10.1111/1541-4337.12545
Hongyan Guo 1 , Jian Ji 1 , Jia-Sheng Wang 2 , Xiulan Sun 1
Affiliation  

Deoxynivalenol (DON) has drawn global attention because of its prevalence and significant effects on human or animal health. Biological remedies for DON have been developed from preharvest to postharvest. Applying microbes, including bacteria, fungi (yeast and molds), and enzymes, results in inhibited synthesis, structural destruction, or adsorption of DON. DON can be degraded into masked forms by phase I metabolism or phase II metabolism. During food processing, DON content changes dynamically and is even transformed. Physical, chemical, thermal, or biological processes physically reduce DON content. Temperature, heating time, enzymes, food additives, microorganisms, food composition, contamination level, and other ingredients are key factors. Although DON content can be reduced during food processing, increases in other toxins, such as DON‐3‐β‐d‐glucoside and 3‐acetyl‐DON, can be potentially risky. The application of biodegradation methods in food processing bears research significance. Both microorganisms and enzymes can be potentially used. Novel techniques, such as RNA interference, omics technologies, or enzymes coupled with the genetic engineering method, can be introduced. This review systematically updates the understanding of masked forms of DON, biological degradation strategy, fate of DON during processing, and future trends for biodegradation. Challenges to the successful application of biological methods may include the stability and suitability of the detoxification agents, security of degradation products, and successful application for industrial production.

中文翻译:

脱氧雪腐镰刀菌烯醇:掩蔽形式、食品加工过程中的命运和潜在的生物疗法

脱氧雪腐镰刀菌烯醇 (DON) 因其普遍性和对人类或动物健康的显着影响而引起全球关注。从收获前到收获后,已经开发了 DON 的生物疗法。使用微生物,包括细菌、真菌(酵母和霉菌)和酶,会导致 DON 的合成受到抑制、结构破坏或吸附。DON 可以通过 I 相代谢或 II 相代谢降解为掩蔽形式。在食品加工过程中,DON 的含量会动态变化,甚至会发生转化。物理、化学、热或生物过程会以物理方式降低 DON 含量。温度、加热时间、酶、食品添加剂、微生物、食品成分、污染程度和其他成分是关键因素。虽然在食品加工过程中可以减少 DON 的含量,但其他毒素,如 DON-3-β-d-葡萄糖苷和 3-乙酰-DON,可能有潜在风险。生物降解方法在食品加工中的应用具有研究意义。微生物和酶都可以潜在地使用。可以引入新的技术,例如 RNA 干扰、组学技术或酶与基因工程方法的结合。本综述系统地更新了对 DON 的掩蔽形式、生物降解策略、加工过程中 DON 的归宿以及生物降解的未来趋势的理解。生物方法成功应用的挑战可能包括解毒剂的稳定性和适用性、降解产物的安全性以及工业生产的成功应用。
更新日期:2020-02-16
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