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。
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 omits methods for the detection of pathogenic fungi and bacteria, and their biomarkers. These techniques were useful for discovering the pathogenicity of foodborne pathogens, determining their function mechanisms, and monitoring food safety and prevent the outbreak of food-borne diseases.
出处
《安徽农业科学》
CAS
2017年第25期99-104,共6页
Journal of Anhui Agricultural Sciences
基金
中山市社会公益重大专项(2015B2296)
广东省科技计划项目(2016A020210007)
关键词
食源性病原
细菌
真菌
毒素
蛋白质组学
Foodborne pathogens
Bacteria
Fungus
Mycotoxins
Proteomies
