Fatty Acids and Oxylipins as Antifungal and Anti-Mycotoxin Agents in Food: A Review.
Fatty Acids and Oxylipins as Antifungal and Anti-Mycotoxin Agents in Food: A Review.
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脂肪酸和氧脂质作为食品中的抗真菌和抗霉菌毒素剂：综述
DOI：
10.3390/toxins13120852
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发表时间：
2021-11-30
期刊：
影响因子：
4.2
通讯作者：
Zhao J
中科院分区：
文献类型：
--
作者：
Qiu M;Wang Y;Sun L;Deng Q;Zhao J
食品中的真菌污染，特别是产毒真菌的污染，不仅会降低食品的质量，还会导致严重的疾病，从而对人类的食品安全构成重大挑战。除了健全的食品控制系统外，还需要不断探索能够抑制食品中真菌生长和霉菌毒素产生的抗真菌药物。许多类型的脂肪酸(FA)及其氧化衍生物，氧脂，已被发现表现出这样的作用。在这篇综述中，我们提供了关于食品中脂肪酸和氧化脂质的发生和形成，它们对真菌生长和真菌毒素合成的影响，以及作用的遗传和分子机制的最新文献。还讨论了该领域的研究差距和进一步研究的需要，以实现FAs和氧化脂质作为食品中天然抗真菌防腐剂的潜力。
Fungal contamination of food, especially by mycotoxigenic fungi, not only reduces the quality of the food, but can also cause serious diseases, thus posing a major food safety challenge to humans. Apart from sound food control systems, there is also a continual need to explore antifungal agents that can inhibit fungal growth and mycotoxin production in food. Many types of fatty acids (FAs) and their oxidized derivatives, oxylipins, have been found to exhibit such effects. In this review, we provide an update on the most recent literature on the occurrence and formation of FAs and oxylipins in food, their effects on fungal growth and mycotoxin synthesis, as well as the genetic and molecular mechanisms of actions. Research gaps in the field and needs for further studies in order to realizing the potential of FAs and oxylipins as natural antifungal preservatives in food are also discussed.
影响因子：
3.4
作者：
Meimaroglou DM;Galanopoulou D;Markaki P
通讯作者：
Markaki P