Abstract：
The potential health risk of consuming dairy products made from milk processed in an artisanal manner was investigated due to possible contamination with Ptaquiloside (PTA), a carcinogenic compound found in the food chain of the bracken fern. The study aimed to assess the occurrence and stability of PTA across various processing stages, including pasteurization, cheese production, and yogurt production. Results indicated that pasteurization effectively converted all PTA to Pterosin (PTB), with PTB levels decreasing during refrigerated storage for up to two weeks. The stability and occurrence of initial PTA contamination remained unchanged in yogurt production. Biotoxin concentrations in soft cheeses decreased over time, independent of ionic strength; cheeses with low salt concentrations showed lower retention of the biotoxin within the cheese protein network. These findings offer valuable insights into the stability and occurrence of PTA, facilitating the monitoring and identification of potential adverse health effects.
摘要：
研究了食用以手工方式加工的牛奶制成的乳制品的潜在健康风险，原因是Ptaquiloside（PTA）可能污染，在蕨类植物食物链中发现的一种致癌化合物。该研究旨在评估PTA在各个加工阶段的发生和稳定性，包括巴氏灭菌,奶酪生产,和酸奶生产。结果表明，巴氏灭菌有效地将所有PTA转化为翼龙蛋白（PTB），与PTB水平下降在冷藏储存期间长达两周。在酸奶生产中，初始PTA污染的稳定性和发生保持不变。软奶酪中的生物毒素浓度随着时间的推移而下降，与离子强度无关；低盐浓度的奶酪在奶酪蛋白质网络中显示出较低的生物毒素保留率。这些发现为PTA的稳定性和发生提供了有价值的见解，促进监测和识别潜在的不良健康影响。
