E3S Web Conf.
Volume 267, 20217th International Conference on Energy Science and Chemical Engineering (ICESCE 2021)
|Number of page(s)||4|
|Section||Environmental Chemistry Research and Chemical Preparation Process|
|Published online||04 June 2021|
Safe Eating of Fermented Corn and Coconut Food: Mechanism, Clinical Manifestations and Inhibition of Food Poisoning Involved in Bongkrekic Acid
1 Franklin and Marshall College, Lancaster, Pennsylvania 17603, US.
2 Suzhou Foreign Language School, Suzhou, Jiangsu, 215011, China.
† These authors contribute equally.
* Corresponding author: firstname.lastname@example.org
Bongkrekic acid (BA) is a colorless and tasteless toxic. It exists in some fermented food and can be easily taken in by accident. Currently, no proper treatment has not been developed to treat this toxin in human body, therefore the death rate is very high. Mechanism of BA has been well studied these years and found that BA inhibit ATP synthesis, which lead to severe clinical symptoms, such as limb soreness, weakness and liver damage. In this paper, we mainly focus on the mechanism of BA in our human body, its related cases and the inhibition of BA in the food. This review can provide basic information for the future development of the treatment of BA in human body.
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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