Fusariotoxin transfer in animal
Fusariotoxin transfer in animal
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DOI：
10.1016/j.fct.2005.08.021
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发表时间：
2006-03-01
影响因子：
4.3
通讯作者：
Lecoeur, S
中科院分区：
文献类型：
--
作者：
Cavret, S;Lecoeur, S
真菌毒素主要以霉霉烯、玉米赤霉烯酮和伏马菌素为代表，广泛分布于谷物及其制品中。人类和动物尤其关注口腔慢性暴露后的毒性。人类可以通过谷物直接接触，也可以通过食用受污染饲料的动物产品间接接触。由于这种消化道风险被认为是公共卫生中的一个主要问题，因此确定这些真菌毒素在动物和人类机体中的生物利用度、代谢途径和分布非常重要。大多数研究表明，镰刀菌毒素可以在小肠中迅速吸收，但其机制尚不清楚。除NIV外，镰刀菌毒素可部分在消化道或肝脏代谢为更亲水的分子。伏马菌素表现出不同的行为，因为它们似乎很少，吸收和代谢缓慢。吸收的镰刀菌毒素的主要部分在摄入后24小时内迅速消除，随后少量排出较慢。然而，在动物产品中可以发现镰刀菌毒素或其衍生物的痕迹。这篇文章，回顾了关于镰刀菌毒素转移的文献，强调了太少的数据可以正确地认识镰刀菌毒素在生物体中的转移。在澄清对人类健康的风险评估之前，需要进一步研究转移所涉及的机制。(c) 2005 Elsevier Ltd版权所有。
Mycotoxin fusariotoxins, essentially represented by trichothecenes, zearalenone and fumonisins, are widely scattered in cereals and their products. Human and animals are particularly concerned by toxicity consecutive to oral chronic exposure. Human exposure can be direct via cereals or indirect via products of animals having eaten contaminated feed. As this alimentary risk is considered as a major problem in public health, it is thus of great importance to determine bioavailability, metabolic pathways and distribution of these mycotoxins in animal and human organism. Most studies indicate that fusariotoxins can be rapidly absorbed in the small intestine but the mechanisms involved remain unclear. Except NIV, fusariotoxins can be partly metabolised into more hydrophilic molecules in digestive tract or liver. Fumonisins present different behaviour as they seem very few and slowly absorbed and metabolised. The main part of absorbed fusariotoxins shows a rapid elimination within 24 h after ingestion, followed by a slower excretion of small amounts. However, traces of fusariotoxins or their derivates can be found in animal products. This manuscript, reviewing literature published on fusariotoxin transfer, highlights that too little data are available to correctly appreciate fusariotoxin transfer in organism. Further studies focusing on mechanisms involved in the transfer are needed before clarifying risk assessment for human health. (c) 2005 Elsevier Ltd. All rights reserved.