天然植物成分防控农产品中真菌毒素的研究进展

Research Progress on the Prevention and Control of Mycotoxins in Agricultural Products with Natural Plant Ingredients

摘要:

真菌毒素是真菌生长过程中产生的次生代谢产物，其对农产品的污染直接威胁人类和动物的生命健康。真菌毒素的预防和脱除是实现食品和饲料工业高质量发展亟待解决的关键问题之一。目前研究者采用了多种策略来防控真菌毒素污染避免健康问题和经济损失，包括抑制真菌生长及真菌毒素生成、去除和降解污染农产品中的真菌毒素、降低真菌毒素生物活性等。利用天然植物成分（Natural plant compounds，NPC）防控真菌毒素污染表现出稳定性强、安全性好和抑制效率高等优势，业已成为研究新趋势。本文综述了近年来NPC防控农产品中真菌毒素污染的不同策略，讨论了相应的作用机制，分析了现阶段采用NPC防控真菌毒素的优势和不足，并展望了在食品工业的应用前景，为开发新的真菌毒素防控试剂提供科学参考。

Abstract:

Mycotoxins are secondary metabolites produced during the growth of fungi, and their pollution to agricultural products threatens directly the lives and health of humans and animals. The prevention and removal of mycotoxins is one of the key issues to be solved urgently to achieve high-quality development of the food and feed industries. At present, researchers have adopted a variety of strategies to prevent and control mycotoxin pollution to avoid health problems and economic losses, including inhibition of fungal growth and mycotoxins production, removal and degradation of mycotoxins in contaminated agricultural products, and decrease of the biological activities of mycotoxins. The use of natural plant compounds (NPC) to prevent and control mycotoxin pollution exhibits the advantages of high stability, safety and high inhibition efficiency, and has become a new research thrust. This article reviews the different strategies to prevent and control mycotoxins in agricultural products by using NPC in recent years, discusses the corresponding mechanisms of action, analyzes the advantages and limitations of using NPC to prevent and control mycotoxins at this stage, offers prospects on the applications in the food industry, and provides scientific reference for the development of new mycotoxin prevention and control reagents.