曲霉毒素A(OTA)是一种有毒的霉菌毒素,由青霉属和曲霉属的某些霉菌产生。在谷物中检测到OTA,谷物衍生产品,干果,葡萄酒,葡萄汁,啤酒,茶,咖啡,可可,坚果,香料,甘草,加工肉,奶酪,和其他食物。OTA可以诱导广泛的健康影响归因于其毒理学特性,包括致畸性,免疫毒性,致癌性,遗传毒性,神经毒性,和肝毒性。OTA不仅对人类有毒,而且对牛等牲畜有害,山羊,和家禽。这就是为什么欧盟和各个国家/地区规定了食品中OTA的最高允许水平。这篇综述旨在总结与OTA有关的所有主要方面,从化学结构和产生它的真菌开始,它存在于食物中,其毒性,和分析方法,以及控制策略,包括真菌的发展和分子失活的方法。最后,该审查为旨在降低食品中OTA水平的未来方法提供了一些想法。
Ochratoxin A (OTA) is a toxic mycotoxin produced by some mold species from genera Penicillium and Aspergillus. OTA has been detected in cereals, cereal-derived products, dried fruits, wine, grape juice, beer, tea, coffee, cocoa, nuts, spices, licorice, processed meat, cheese, and other foods. OTA can induce a wide range of health effects attributable to its toxicological properties, including teratogenicity, immunotoxicity, carcinogenicity, genotoxicity, neurotoxicity, and hepatotoxicity. OTA is not only toxic to humans but also harmful to livestock like cows, goats, and poultry. This is why the European Union and various countries regulate the maximum permitted levels of OTA in foods. This review intends to summarize all the main aspects concerning OTA, starting from the chemical structure and fungi that produce it, its presence in food, its toxicity, and methods of analysis, as well as control strategies, including both fungal development and methods of inactivation of the molecule. Finally, the review provides some ideas for future approaches aimed at reducing the OTA levels in foods.