Progress in Research on Mycotoxins Contamination, Toxicity, Biosynthesis and Regulatory Factors of Mycotoxins in Fruits

doi:10.7506/spkx1002-6630-201809044

FOOD SCIENCE ›› 2018, Vol. 39 ›› Issue (9): 294-304.doi: 10.7506/spkx1002-6630-201809044

• Reviews • Previous Articles Next Articles

Progress in Research on Mycotoxins Contamination, Toxicity, Biosynthesis and Regulatory Factors of Mycotoxins in Fruits

SHEN Youming, NIE Jiyun*, LI Zhixia, LI Haifei, WU Yonglong, ZHANG Jianyi

Quality Inspection and Test Center for Fruit and Nursery Stocks (Xingcheng), Ministry of Agriculture, Laboratory of Quality & Safety Risk Assessment for Fruit (Xingcheng), Ministry of Agriculture, Institute of Pomology, Chinese Academy of Agricultural Sciences, Xingcheng 125100, China

Online:2018-05-15 Published:2018-05-15

Abstract

Abstract: Mycotoxins are an important detrimental factor for fruit quality. The presence of some mycotoxins in fruits such as patulin, Alternaria toxins, ochratoxin A and aflatoxins is an issue of major concern nowadays. Current studies are focused on the formation, transformation, control and elimination of mycotoxins to ensure the safety and quality of fruits. The aim of this review is to survey mycotoxins contamination, producers, toxicity and toxicology, encoding genes, biosynthetic mechanisms and influencing factors.

Key words: fruits, mycotoxin, contamination, toxicity, biosynthesis, influencing factors

CLC Number:

TS207.4

SHEN Youming, NIE Jiyun, LI Zhixia, LI Haifei, WU Yonglong, ZHANG Jianyi. Progress in Research on Mycotoxins Contamination, Toxicity, Biosynthesis and Regulatory Factors of Mycotoxins in Fruits[J]. FOOD SCIENCE, 2018, 39(9): 294-304.

[1]	YANG Mengnan, LIU Shiqi, ZHANG Jing, RAN Longyi, CHEN Zhongjia, MA Chao. Isolation, Characterization and Application of Exosome-Like Nanoparticles from Fruits and Vegetables: A Review [J]. FOOD SCIENCE, 2021, 42(9): 355-361.
[2]	ZOU Zhaojia, ZHENG Jie, HUANG Caihuan, LIU Fu, OU Shiyi. Preparation and Cytotoxicity of Acrolein-Alanine Adduct [J]. FOOD SCIENCE, 2021, 42(9): 1-6.
[3]	WANG Mingshuang, JIANG Hanqian, LI Lin, ZHANG Liang, LIU Ruihai, LI Dongnan, LI Bin. Application of 3D Printing Technology in Foods Based on Fruits and Vegetables [J]. FOOD SCIENCE, 2021, 42(7): 345-351.
[4]	WANG Qinghong, TAN Mingqian, QI Zihe, WANG Haitao. Characterization of Carbon Quantum Dots from Boiled Scallop (Patinopecten yessoensis) and Its Combined Toxicity with Cadmium [J]. FOOD SCIENCE, 2021, 42(5): 169-176.
[5]	WU Wenying, LI Wenjuan, LI Lu, YIN Shuhua, ZHAO Wenhui, YAO Yufei. Recent Advances in Research on the Cardioprotective Effect of Resveratrol on Doxorubicin-induced Cardiotoxicity [J]. FOOD SCIENCE, 2021, 42(5): 271-277.
[6]	LIU Wenjing, HUANG Biao, FU Jianwei, WEI Hang, HUANG Caibiao. Simultaneous Determination of 16 Mycotoxin Residues in Aged Tea by Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(2): 299-305.
[7]	GONG Lei, HUANG Hui, HAN Zhi, JIANG Feng, PENG Qingzhi, HUANG Zongqian, WANG Heng. Determination of 18 Succinate Dehydrogenase Inhibitor Fungicides in Foods by Modified QuEChERS Extraction Coupled with Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(18): 261-268.
[8]	OUYANG Yu, ZHAO Kuoquan, FENG Yingna, ZHANG Liang, WU Qian. A Review of the Biological Activities and Potential Health Risks of Maillard Reaction Products [J]. FOOD SCIENCE, 2021, 42(17): 350-362.
[9]	HAN Haolei, JIANG Changling, WANG Chen, LIU Xin, LU Chengyin, CHEN Hongping. Pyrrolizidine Alkaloids in Tea: A Review of Analytical Methods, Contamination Levels and Health Risk [J]. FOOD SCIENCE, 2021, 42(17): 255-266.
[10]	CHEN Ruipeng, SUN Yunfeng, HUO Bingyang, QIN Yingkai, LI Shuang, LIANG Jun, ZHOU Huanying, GAO Zhixian. Progress in Multiple Detection Technologies for Mycotoxins [J]. FOOD SCIENCE, 2021, 42(17): 267-274.
[11]	WANG Tengfei, SUN Dawen, PU Hongbin, WEI Qingyi. Progress on Strategies for Inhibition of Acrylamide Formation in Foods [J]. FOOD SCIENCE, 2021, 42(17): 333-342.
[12]	ZHANG Nana, CHEN Lirong, ZHANG Shoumei, GUO Yuqiu, LIU Kaichang, GONG Kuijie. Isolation and Identification of Fungal Contaminants and Analysis of Mycotoxin Content in Fresh Corn during Grain Development [J]. FOOD SCIENCE, 2021, 42(16): 273-280.
[13]	WANG Dandan, LI Li, YANG Yange, LIU Mingchang, WANG Hongyue, WU Shuqing, YUAN Fei, WU Yajun. Establishment of a Rapid Detection System for Cronobacter spp. [J]. FOOD SCIENCE, 2021, 42(16): 286-292.
[14]	LIU Hui, WU Ying, HUANG Hua. Progress in Analytical Methods for the Determination of Deoxynivalenol and Its Derivatives [J]. FOOD SCIENCE, 2021, 42(15): 356-365.
[15]	ZHOU Sainan, ZHANG Qing, WANG Fahe, WANG Xiaomei, LI Zhaojie, XUE Changhu, TANG Qingjuan. Optimization by Response Surface Methodology of the Formulation of Seaweeds, Fruits and Vegetables Extracts to Assist in Reducing Blood Glucose and Lipid Levels [J]. FOOD SCIENCE, 2021, 42(13): 57-63.

Progress in Research on Mycotoxins Contamination, Toxicity, Biosynthesis and Regulatory Factors of Mycotoxins in Fruits

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments