文献类型：期刊文献

中文题名：季也蒙毕赤酵母对红鱼干中黄曲霉毒素B1/T-2毒素的脱毒作用

英文题名：Toxic effects of AFB1/T-2 toxin and intervention effects of Meyerozyma guilliermondii in dried Lutjanus erythopterus on mice

作者：叶林[1];张玮芸[1];王雅玲[1];陶森[1];黄文妍[1];孙力军[1]

机构：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研究中心,水产品深加工广东普通高等学校重点实验室,湛江524088

年份：2020

卷号：49

期号：4

起止页码：564

中文期刊名：卫生研究

外文期刊名：Journal of Hygiene Research

收录：CSTPCD、、北大核心2017、Scopus、CSCD2019_2020、北大核心、CSCD、PubMed

基金：国家自然科学基金面上项目(No.31871898);广东省现代农业产业技术体系创新团队建设专项资金(No.2019KJ149)。

语种：中文

中文关键词：季也蒙毕赤酵母;鱼干;黄曲霉毒素;B1;T-2;毒素;毒效应

外文关键词：Meyerozyma guilliermondii;detoxified;aflatoxin B1;T-2 toxin;toxic effect

中文摘要：目的探明酵母对鱼干中真菌毒素危害的消减作用。方法利用一株红鱼干源季也蒙毕赤酵母(Meyerozyma guilliermondii MH 211588.1,MG-81)与污染黄曲霉毒素B1(aflatoxin B1,AFB1)、T-2毒素(T-2 toxin,T-2)的红鱼干混合发酵48 h后,采用液相色谱-串联质谱法(liquid chromatography-tandem mass spectrometry,LC-MS/MS)检测发酵液中毒素含量;同时用发酵液给小鼠灌胃7 d,血液分析仪测定小鼠血常规,酶标仪测定肝脏4种功能酶———酸性磷酸酶(acid phosphatase,ACP)、碱性磷酸酶(alkaline phosphatase,AKP)、丙氨酸氨基转移酶(alanine aminotransferase,ALT)和天门冬氨酸氨基转移酶(aspartate aminotransferase,AST)活性。结果随着发酵时间的延长,鱼干发酵液中AFB1和T-2的消减率均呈现抛物线性增长趋势,在36 h时趋于平稳期,AFB1消减率达(83.7±1.3)%,T-2达(78.5±0.8)%,36 h是MG-81对鱼干中真菌毒素消减作用的最优时间。同时发现灌胃36 h的MG-81鱼干发酵液,与空白对照组相比小鼠各项指标变化无统计学意义(P>0.05);而灌胃同等剂量AFB1与T-2的鱼干发酵液(未加MG-81),小鼠的白细胞、淋巴细胞、红细胞、血红蛋白、血小板、平均血小板体积显著下降(P<0.05);4种肝功能酶活性显著升高(P<0.05)。结论MG-81经过36 h发酵可有效脱除鱼干中的AFB1和T-2并消除其危害。

外文摘要：OBJECTIVE In order to investigate the effect of yeast on reducing mycotoxin damage in dried fish.METHODS A strain of Meyerozyma guilliermondii MH 211588.1(MG-81)was mixed and fermented 48 h with dried Lutjanus erythopterus which contaminated aflatoxin B1(AFB1)and T-2 toxin(T-2).The toxin concentration in fermentation at different time was detected by LC-MS/MS,and fermentation was fed with mice by intragastric administration(7 d).Blood routine and four liver function enzymes were measured by hematology analyzer and microplate spectrophotometer respectively.The elimination effect of MG-81 isolate on mycotoxin damage in dried fish was evaluated by the toxin concentration at different time and its toxic effect on mice.RESULTS The removal rates of AFB1 and T-2 in dried fish fermentation showed a parabolic linear growth trend with the prolongation of fermentation time.The removal rates of AFB1 and T-2 in dried fish fermentation broth tended to be stable at 36 h(the removal rates of AFB1 and T-2 were 83.7%±1.3%and 78.5%±0.8%).This indicated that 36 h was the optimal time for MG-81 to remove mycotoxins in dried fish.At the same time,it was found that there was no significant change in the indexes of MG-81 dried fish fermentation compared with the control group(P>0.05),while the same dose of AFB1 and T-2 dried fish fermentation(without MG-81),the leucocytes,lymphocytes,erythrocyte,hemoglobin,platelet and mean platelet volume of mice were significantly lower than those of control group(P>0.05),showing obvious hemotoxicity and immunotoxicity.The activity of four liver enzymes was increased significantly(P<0.05),showing obvious hepatotoxicity.CONCLUSION The fermentation of MG-81 for 36 h can effectively remove AFB1 and T-2 from dried fish and eliminate their hazards.