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。
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.
作者
叶林
张玮芸
王雅玲
陶森
黄文妍
孙力军
Ye Lin;Zhang Weiyun;Wang Yaling;Tao Sen;Huang Wenyan;Sun Lijun(College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Provincial Engineering Technology Research Center of Marine Food,Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution,Zhanjiang 524088,China)
出处
《卫生研究》
CAS
CSCD
北大核心
2020年第4期564-568,共5页
Journal of Hygiene Research
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)。
