مروری بر سموم آلفا توکسین در ایران
الموضوعات : فصلنامه کیفیت و ماندگاری تولیدات کشاورزی و مواد غذایی
سعیده سعیدی
1
(کارشناسی ارشد، پژوهشکده زیست‌فناوری کشاورزی، دانشگاه زابل، زابل، ایران)
مریم بیگمی
2
(استادیار، گروه صنایع غذایی، دانشگاه علوم پزشکی زاهدان، زاهدان، ایران)
راضیه بهزادمهر
3
(دانشیار، گروه رادیولوژی، دانشکده پزشکی، دانشگاه علوم پزشکی زابل، زابل، ایران)
الکلمات المفتاحية: قارچ, ایران, آلفا توکسین, سم,
ملخص المقالة :
چکیده:آفلاتوکسین ها ترکیباتی با وزن مولکولی کم میباشند که به عنوان متابولیت ثانویه توسط قارچ های رشته ای تولید می شوند و در غلظت های بسیار کم برای مهره داران و سایر حیوانات خطرناک میباشند آفلاتوکسین ها یک گروه از مایکو توکسین ها هستند که توسط سه گروه از قارچ های آسپرزیلوس تولید میشوند آفلاتوکسین های G1 ،G2 ،B2 ،B1 چهار نوع از مهمترین آفلاتوکسین ها میباشد. مواد و روش کار:جهت دریافت مقالات مرتبط، ذخایر علمی الکترونیک در کشور شامل SID و هم چنین در بانک های اطلاعاتی Medline، Science Direct، PubMed، Elsevier، Scopus با استفاده از کلمات کلیدی Aflatoxin M1، pasteurized milk، UHT milk، Raw milk، Yoghurt،cheese و معادل فارسی آن ها از سال 2013 تا 2019 جستجو شد نتایج:نتایج حاصل مطالعه نشان داد که برنج های ایرانی و پسته به غیر از شیر و محصولات لبنی در معرض آلودگی با آلفا توکسین هستند. روش های متفاوتی برای از بین رفتن آن ها مورد استفاده قرار می گیرد. بحث:بررسی مطالعات صورت گرفته در ایران گویای این مطلب است که بیشترین توجه در میان محصولات لبنی بر شیر پاستوریزه و سپس شیر استریلیزه متمرکز بوده و بقیه محصولات سهم کمی را در مطالعات صورت گرفته، برخوردارند. در اکثر مطالعات، آلودگی بالاتر از استاندارد اتحادیه اروپا و سازمان ملی استاندارد ایران بوده است؛ بنابراین سلامت مصرف کنندگان خصوصا کودکان در معرض خطر است.
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