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Fumonisins are a class of mycotoxins primarily produced by Fusarium species, posing significant threats to food safety and public health due to their prevalence in staple crops such as maize, peanuts, and rice. Structurally, fumonisins resemble sphingoid bases, allowing them to inhibit ceramide synthase, which disrupts sphingolipid metabolism, leading to growth inhibition and apoptosis in various cell types. Fumonisin B1 (FB1) is the most prevalent and toxic variant, affecting nutritional value and sensory characteristics of feed, thereby reducing food intake and production performance. The biosynthesis of fumonisins involves complex enzymatic and genetic regulation, with ongoing research focusing on controlling contamination in food supply chains. Understanding the mechanisms of fumonisin toxicity and developing biological detoxification strategies are crucial for mitigating their impact on health and agriculture.
仅用于科研。不用于诊断过程。未经明确授权不得转售。