The Medical Relevance of Fusarium spp.
The Medical Relevance of Fusarium spp.
复制标题
镰刀菌的医学相关性。
DOI：
10.3390/jof6030117
复制
发表时间：
2020-07-24
期刊：
影响因子：
--
通讯作者：
Hof H
中科院分区：
文献类型：
--
作者：
Hof H
镰刀菌属最重要的药用价值。是基于它们的植物致病特性，导致世界上的饥饿和营养不良。少数镰刀菌，如尖孢镰刀菌和茄病镰刀菌，是条件致病菌，可引起局部感染，如指甲、皮肤、眼睛和鼻窦，偶尔也会引起严重的全身感染，特别是在免疫功能低下的患者中。这些临床疾病很难通过抗真菌药物治愈，其中唑类药物，如伏立康唑和两性霉素B脂质体效果相对较好。至少有两个感染源，即环境和患者的肠道真菌菌群。对人类健康有显著影响的是一些镰刀菌的能力。以产生几种真菌毒素，例如，高活性的毛霉烯。这些真菌毒素既可以作为致病因子，这意味着它们损害宿主并阻碍其防御，也可以作为毒力因子，增强真菌的侵袭性。急性中毒是罕见的，但食物的慢性暴露是一个明确的健康风险，尽管在个别病例中，仍然很难描述真菌毒素在致病中的作用。由食物摄取或在肠道中产生的霉菌毒素可能会导致肠道微生物群的失衡。一个特别的方面是利用脉动杆菌来生产无胆固醇、富含蛋白质的食品。
The most important medical relevance of Fusarium spp. is based on their phytopathogenic property, contributing to hunger and undernutrition in the world. A few Fusarium spp., such as F. oxysporum and F. solani, are opportunistic pathogens and can induce local infections, i.e., of nails, skin, eye, and nasal sinuses, as well as occasionally, severe, systemic infections, especially in immunocompromised patients. These clinical diseases are rather difficult to cure by antimycotics, whereby the azoles, such as voriconazole, and liposomal amphotericin B give relatively the best results. There are at least two sources of infection, namely the environment and the gut mycobiome of a patient. A marked impact on human health has the ability of some Fusarium spp. to produce several mycotoxins, for example, the highly active trichothecenes. These mycotoxins may act either as pathogenicity factors, which means that they damage the host and hamper its defense, or as virulence factors, enhancing the aggressiveness of the fungi. Acute intoxications are rare, but chronic exposition by food items is a definite health risk, although in an individual case, it remains difficult to describe the role of mycotoxins for inducing disease. Mycotoxins taken up either by food or produced in the gut may possibly induce an imbalance of the intestinal microbiome. A particular aspect is the utilization of F. venetatum to produce cholesterol-free, protein-rich food items.
登录
查看更多内容
影响因子：
4.2
作者：
Stempel JM;Hammond SP;Sutton DA;Weiser LM;Marty FM
通讯作者：
Marty FM
影响因子：
6.1
作者：
Akbari P;Braber S;Varasteh S;Alizadeh A;Garssen J;Fink-Gremmels J
通讯作者：
Fink-Gremmels J
影响因子：
4.2
作者：
Bertero A;Moretti A;Spicer LJ;Caloni F
通讯作者：
Caloni F
影响因子：
3
作者：
O'Donnell, K;Cigelnik, E;Casper, HH
通讯作者：
Casper, HH
影响因子：
14.2
作者：
Nucci, F.;Nouer, S. A.;Nucci, M.
通讯作者：
Nucci, M.