中文摘要：甜瓜籽和芒果籽是尼日利亚两种常用汤羹增稠食材，为了分析其中霉菌毒素对消费者的毒理学风险，本研究检测分析了尼日利亚地产的甜瓜籽和芒果籽中霉菌和真菌的代谢模式，另外，还测定了不同等级的两种食材中霉菌毒素水平的变化情况。从两种食材中发现了曲霉、镰刀菌、青霉、毛霉和木霉等几种真菌，其中以曲霉为主(甜瓜籽=97.8%; 芒果籽=89.9%)。本研究首次报道了:（1）芒果籽中霉菌毒素的同现，（2）环匹阿尼酸、HT-2毒素、串珠镰刀菌素、霉酚酸、T-2毒素和细交链孢菌酮酸的出现（3）两种食材的霉菌毒素暴露评估。
 
外文摘要：An examination of the mould and fungal metabolite pattern in melon and bush mango seeds locally produced in Nigeria was undertaken in order to understand the mycotoxicological risk posed to consumers of both of these important and commonly consumed soup thickeners. The variation in mycotoxin levels in graded categories of both foodstuffs were also determined. Aspergillus, Fusarium, Penicillium, Mucorales and Trichoderma were the recovered fungi from the foodstuffs with Aspergillus species dominating (melon=97.8%; bush mango=89.9%). Among the Aspergillus species identified Aspergillus section Flavi dominated (melon: 72%; bush mango: 57%) and A. flavus, A. parasiticus, A. parvisclerotigenus and A. tamarii were the recovered species. About 56% and 73% of the A. flavus isolates from melon and bush mango seed samples, respectively were aflatoxigenic. Thirty-four and 59 metabolites including notable mycotoxins were found in the melon and bush mango seeds respectively. Mean aflatoxin levels (μg/kg) in melon (aflatoxin B1 (AFB1)=37.5 and total aflatoxins=142) and bush mango seeds (AFB1=68.1 and total aflatoxins=61.7) were higher than other mycotoxins, suggesting potential higher exposure for consumer populations. Significantly (p1 limit whereas all melon and 55% of bush mango seeds exceeded the 4μg/kg total aflatoxin EU limit adopted in Nigeria. This is the first report of (1) mycotoxin co-occurrence in bush mango seeds, (2) cyclopiazonic acid, HT-2 toxin, moniliformin, mycophenolic acid, T-2 toxin and tenuazonic acid occurrence, and (3) mycotoxin exposure assessment of both foodstuffs.
外文关键词：Aflatoxins；Colocynthis citrullus L.；Food safety；Fungi；Fungal metabolites；Irvingia gabonensis；Mycotoxins
作者：Ezekiel, CN；Sulyok, M；Somorin, Y；Odutayo, FI；Nwabekee, SU； Balogun,AT；Krska, R
作者单位：Babcock Univ
期刊名称：INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
期刊影响因子：3.445
出版年份：2016
出版刊次：237
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