【摘要】 棒曲霉素作为一种有毒的真菌次级代谢产物，广泛存在于果蔬、谷物、坚果等食品及中药材中，并可通过食物摄入、皮肤接触等方式进入机体，进而对人类和牲畜的健康造成严重威胁。棒曲霉素具有基因毒性、免疫毒性、生殖毒性等多种毒性，能够损伤机体的肠、肾、肝等器官组织；棒曲霉素的毒性机制包括诱导生物大分子结构损伤、诱导氧化应激损伤、诱导细胞自噬、破坏肠道菌群稳态等。本文介绍近年来棒曲霉素在食品中的污染情况，重点阐述棒曲霉素的毒性及其毒性机制的最新研究进展，旨在为棒曲霉素的解毒研究提供理论参考。更多还原

【Abstract】 Patulin, a toxic secondary metabolite of fungi, exists widely and stably in fruits, vegetables, grains, nuts and Chinese medicinal materials. Patulin enters the body through skin contact or food intake, posing a great threat to the health of humans and animals. Previous studies have shown that patulin can induce genotoxicity, immunotoxicity and reproductive toxicity, damaging the intestine, kidney, liver and other organs in the body. The toxic mechanism of patulin involves inducing damage to biological macromolecular structures, oxidative stress injury and cell autophagy as well as damaging intestinal flora homeostasis. In this article, the recent status of patulin contamination in foods is reviewed, with an emphasis on the latest progress in research on the toxicity and mechanism of action of patulin. It is hoped that this review will provide a theoretical basis for patulin detoxification.更多还原