姜黄素干预霉菌毒素诱导毒性的研究进展  

Research Progress of Curcumin Intervening the Mycotoxin-induced Toxicity

作　　者：李泓霖 李怡芳 张驰 周鸿媛[1,3] 郭婷 张宇昊[1,2,3,4] 马良 LI Honglin;LI Yifang;ZHANG Chi;ZHOU Hongyuan;GUO Ting;ZHANG Yuhao;MA Liang(College of Food Science,Southwest University,Chongqing 400715,China;Key Laboratory of Luminescence Analysis and Molecular Sensing(Southwest University),Ministry of Education,Chongqing 400715,China;Chongqing Key Laboratory of Speciality Food Co-built by Sichuan and Chongqing,Chongqing 400715,China;Key Laboratory of Condiment Supervision Technology for State Market Regulation,Chongqing 400715,China)

机构地区：[1]西南大学食品科学学院,重庆400715 [2]发光分析和分子传感教育部重点实验室,重庆400715 [3]川渝共建特色食品重庆市重点实验室,重庆400715 [4]国家市场监管重点实验室(调味品监管技术),重庆400715

出　　处：《食品工业科技》2022年第17期494-500,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金(32072137,32001810);大学生创新创业训练计划(国家级)(202110635035);重庆市基础研究与前沿探索专项项目(cstc2019jcyj-msxmX0278)。

摘　　要：通过植物源性天然产物对危害因子的毒性进行干预和控制是当前食品安全领域中的研究热点之一。姜黄素是传统香料姜黄中提取的疏水性多酚化合物,具有较强的抗炎、抗氧化、抗癌、增加免疫力等作用。近期研究表明姜黄素可以干预黄曲霉毒素B_(1)、赭曲霉毒素A、玉米赤霉烯酮、伏马菌素B、呕吐毒素等霉菌毒素诱导的毒性作用,减少机体损伤,增强抵抗力。本文简要概述食品安全中重点霉菌毒素的毒性,并着重阐述了近5年姜黄素对霉菌毒素毒性的干预作用,主要从减少ROS生成、降低脂质过氧化、调控相关通路以及调节肠道菌群等干预方式进行分析,并讨论其相关机理和亟待解决的问题,为姜黄素在大健康产业中的深度开发利用和未来发展提供理论依据,也为其他植物源性功能成分的研发拓宽思路。To intervene and control the toxic effects of the hazard factors using nature products is one of the research hotspots recently in the field of food safety.Curcumin,as a hydrophobic polyphenolic compound extracted from the traditional spice turmeric,has strong anti-inflammatory,anti-oxidation,anti-cancer,enhancing immunity and other activities.Recent studies have shown that curcumin can intervene some toxicities induced by mycotoxins such as Aflatoxin B_(1),Ochratoxin A,Zearalenone,Fumonisin Band Deoxynivalenol,thereby reducing damages and enhancing resistance in body.In this paper,the toxicities of main mycotoxins were briefly summarized at first.And then,the intervention effects and its related mechanism of curcumin on the mycotoxin-induced toxicities in the latest five years were emphatically elaborated,mainly from the aspects of reducing ROS production and lipid peroxidation,regulating related pathways and improving intestinal flora.Finally,the potential problems that to be urgently solved are discussed.Our review aimed at providing the theoretical bases for the in-depth development and utilization of curcumin in the health industry as well as to broaden the ideas for the research and development of other plant-derived functional components.

关 键 词：姜黄素 霉菌毒素 毒性 干预机理 植物源性 

分 类 号：TS201.4[轻工技术与工程—食品科学]