In-Vitro Cell Culture for Efficient Assessment of Mycotoxin Exposure, Toxicity and Risk Mitigation
In-Vitro Cell Culture for Efficient Assessment of Mycotoxin Exposure, Toxicity and Risk Mitigation
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体外细胞培养用于真菌毒素暴露、毒性和风险降低的有效评估
DOI：
10.3390/toxins12030146
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发表时间：
2020-02
期刊：
影响因子：
4.2
通讯作者：
R. Xu;N. Karrow;U. Shandilya;Lvhui Sun;H. Kitazawa
中科院分区：
文献类型：
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作者：
R. Xu;N. Karrow;U. Shandilya;Lvhui Sun;H. Kitazawa
真菌毒素是有毒的次级真菌代谢产物，通常污染作物和食品副产品，从而污染动物饲料。摄入霉菌毒素可导致动物和人类的霉菌中毒，亚临床浓度的霉菌毒素可能影响动物生产，并掺杂饲料和动物副产品。真菌毒性的作用机制（MOA）在很大程度上是未知的，并且通常情况下的共污染增加了真菌毒素相互作用的可能性。降低真菌毒性风险的缓解策略多种多样，可能不一定能提供针对所有真菌毒素的保护。这些因素，以及特定物种的毒性风险，共同使暴露，毒性和风险缓解的评估非常具有挑战性和成本高;因此，体外细胞培养模型提供了一个有用的工具，他们的初步评估。由于摄入是霉菌毒素暴露的最常见途径，因此由上皮细胞（IEC）和免疫细胞（如巨噬细胞）组成的肠上皮屏障代表了霉菌毒素被吸收、生物转化和引发毒性的起点。本文旨在综述可用于评估霉菌毒素暴露、毒性和风险缓解的不同体外IEC或共培养模型，以及它们在动物性食品和食品副产品安全性评估中的适用性和局限性。
Mycotoxins are toxic secondary fungal metabolites that commonly contaminate crops and food by-products and thus, animal feed. Ingestion of mycotoxins can lead to mycotoxicosis in both animals and humans, and at subclinical concentrations may affect animal production and adulterate feed and animal by-products. Mycotoxicity mechanisms of action (MOA) are largely unknown, and co-contamination, which is often the case, raises the likelihood of mycotoxin interactions. Mitigation strategies for reducing the risk of mycotoxicity are diverse and may not necessarily provide protection against all mycotoxins. These factors, as well as the species-specific risk of toxicity, collectively make an assessment of exposure, toxicity, and risk mitigation very challenging and costly; thus, in-vitro cell culture models provide a useful tool for their initial assessment. Since ingestion is the most common route of mycotoxin exposure, the intestinal epithelial barrier comprised of epithelial cells (IECs) and immune cells such as macrophages, represents ground zero where mycotoxins are absorbed, biotransformed, and elicit toxicity. This article aims to review different in-vitro IEC or co-culture models that can be used for assessing mycotoxin exposure, toxicity, and risk mitigation, and their suitability and limitations for the safety assessment of animal foods and food by-products.