非洲发酵谷物制品中的乳酸菌:肯尼亚真菌毒素潜在的生物防治剂

IF 3.4 Q2 TOXICOLOGY
E. N. Wafula, Christabel N Muhonja, Josiah O. Kuja, E. Owaga, H. Makonde, J. Mathara, V. Kimani
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引用次数: 9

摘要

谷物在全球粮食安全中发挥着重要作用。联合国粮食及农业组织的数据显示,到2027年,谷物消费量从2017年的26亿吨增加到约29亿吨。然而,谷物容易受到产毒真菌的污染,从而导致真菌中毒。目前控制真菌毒素的方法包括使用化学防腐剂。然而,由于化学物质对食品的健康、营养质量和感官特性的影响,人们对在食品保鲜中使用化学物质表示担忧。因此,需要负担得起且使用简单的替代方法。发酵技术基于微生物的使用,主要是为了赋予所需的感官特性和延长保质期。乳酸菌(LAB)通常被认为是安全的(GRAS),因为它们在食品发酵系统中的应用历史悠久,并且能够产生具有广泛抗真菌活性的抗微生物化合物(羟基脂肪酸、有机酸、苯基乳酸、过氧化氢、细菌素和二氧化碳)。因此,LAB可以抑制真菌毒素产生真菌的生长,从而阻止真菌毒素的产生。发酵也是提高谷物制品营养生物利用度和其他功能特性的有效技术。这篇综述旨在提供证据,证明来自非洲发酵谷物产品的LAB作为对抗真菌毒素产生真菌的潜在生物制剂的潜力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Lactic Acid Bacteria from African Fermented Cereal-Based Products: Potential Biological Control Agents for Mycotoxins in Kenya
Cereals play an important role in global food security. Data from the UN Food and Agriculture Organization projects increased consumption of cereals from 2.6 billion tonnes in 2017 to approximately 2.9 billion tonnes by 2027. However, cereals are prone to contamination by toxigenic fungi, which lead to mycotoxicosis. The current methods for mycotoxin control involve the use of chemical preservatives. However, there are concerns about the use of chemicals in food preservation due to their effects on the health, nutritional quality, and organoleptic properties of food. Therefore, alternative methods are needed that are affordable and simple to use. The fermentation technique is based on the use of microorganisms mainly to impart desirable sensory properties and shelf-life extension. The lactic acid bacteria (LAB) are generally regarded as safe (GRAS) due to their long history of application in food fermentation systems and ability to produce antimicrobial compounds (hydroxyl fatty acids, organic acids, phenyllactic acid, hydrogen peroxide, bacteriocins, and carbon dioxide) with a broad range of antifungal activity. Hence, LAB can inhibit the growth of mycotoxin-producing fungi, thereby preventing the production of mycotoxins. Fermentation is also an efficient technique for improving nutrient bioavailability and other functional properties of cereal-based products. This review seeks to provide evidence of the potential of LAB from African fermented cereal-based products as potential biological agents against mycotoxin-producing fungi.
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来源期刊
Journal of Toxicology
Journal of Toxicology TOXICOLOGY-
CiteScore
5.50
自引率
3.40%
发文量
0
审稿时长
10 weeks
期刊介绍: Journal of Toxicology is a peer-reviewed, Open Access journal that publishes original research articles, review articles, and clinical studies in all areas of toxicological sciences. The journal will consider articles looking at the structure, function, and mechanism of agents that are toxic to humans and/or animals, as well as toxicological medicine, risk assessment, safety evaluation, and environmental health.
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