食源性病原及其毒素检测技术研究进展
Progress in the Detection Methods for the Pathogens and Their Toxins from Food
陈念 1赵斌 1王乾蕾 2潘柯伊 2高向阳3
作者信息
- 1. 中山火炬职业技术学院生物医药系,广东中山528436;国家中药现代化工程技术研究中心中山健康产品分中心,广东中山528436
- 2. 中山市食品药品检验所,广东中山528400
- 3. 华南农业大学食品学院,广东广州510642
- 折叠
摘要
食源性病原包括细菌、真菌、病毒、朊病毒和原虫,它们在生产加工及储运环节污染食物,同时不断分泌包含毒素在内的各种成分到细胞外直至自身死亡和裂解,其中一些病原菌及其毒素能耐受复杂的食物加工,直至进入人体干扰细胞生理过程并引发疾病.详细介绍了如何利用各种"组"学(包括蛋白质组、肽组、代谢组和食品组学)技术检测和寻找食源性病原微生物的生物标志物,深入了解其产毒机理、毒力和致病机理,及对胁迫的适应能力.这对于追踪食源性病原微生物内、外毒素的来源,保证食品安全并控制食源性疾病爆发具有重要意义.
Abstract
Pathogens from food are mainly bacteria, fungi and some viruses, prions and protozoa, they contaminate food during production, processing, storage and transportation.These microorganisms could secrete many toxins into the extracellular environment.Some bacteria and fungal toxins are resistant to inactivation, and can survive during food preparation.These chemicals are always involved in the pathogenesis. This paper reviews the use of proteomics, peptidomics and metabolomics, in addition to other food omics methods for the detection of pathogen-ic fungi and bacteria, and their biomarkers.These techniques were useful for discovering the pathogenicity of foodborne pathogens, determi-ning their function mechanisms, and monitoring food safety and prevent the outbreak of food-borne diseases.
关键词
食源性病原/细菌/真菌/毒素/蛋白质组学Key words
Foodborne pathogens/Bacteria/Fungus/Mycotoxins/Proteomics引用本文复制引用
基金项目
中山市社会公益重大专项(2015B2296)
广东省科技计划项目(2016A020210007)
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据