污染食品中米酵菌酸的分布、毒性机制及检测方法研究进展

Research progress in the distribution, toxicity mechanism, and detection methods of bongkrekic acid in contaminated food

摘要:

米酵菌酸是一种由椰毒假单胞菌酵米面亚种(Pseudomonas cocovenenans subsp. farinofermentans)产生的剧毒生物毒素，通常污染鲜湿米粉、发酵米面制品、木耳和银耳等，严重威胁人类健康。然而，目前尚无米酵菌酸早期干预和解毒的方法，了解米酵菌酸的污染分布规律、毒性作用机制和快速检测技术等相关信息尤为重要。本文综述了食品中米酵菌酸的污染分布、毒性作用机制、检测标准和技术，展望了米酵菌酸检测、控制和解毒方面的研究趋势，为防控米酵菌酸污染及开发特效解毒剂提供了重要参考。

Abstract:

Bongkrekic acid, a highly toxic biological toxin produced by Pseudomonas cocovenenans subsp. farinofermentans, often contaminates fresh and wet rice noodles, fermented rice and flour products, black fungus, white fungus and so on, posing a serious threat to human health. However, there are currently no targeted methods for early intervention and detoxification of bongkrekic acid. Therefore, it is particularly important to understand the information on the distribution, toxicity mechanism, and rapid detection methods of bongkrekic acid. This article reviews the research progress in bongkrekic acid regarding the above aspects and anticipates research trends in relevant fields. The review aims to provide reference for the prevention and control of bongkrekic acid contamination as well as the development of specific antidotes.