Cytotoxicity of the mycotoxins deoxynivalenol and ochratoxin A on Caco-2 cell line in presence of resveratrol
Cytotoxicity of the mycotoxins deoxynivalenol and ochratoxin A on Caco-2 cell line in presence of resveratrol
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DOI：
10.1016/j.tiv.2015.06.020
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发表时间：
2015-10-01
影响因子：
3.2
通讯作者：
Fernandez-Cruz, M. L.
中科院分区：
文献类型：
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作者：
Cano-Sancho, G.;Gonzalez-Arias, C. A.;Fernandez-Cruz, M. L.
通过膳食摄入接触霉菌毒素涉及一个高度复杂的情况，其中经常证明不同霉菌毒素的共同污染。另一方面，霉菌毒素与其他普遍认为有益的食物成分（如抗氧化剂）相互作用的影响却很少被研究。本工作的主要目标是评估单独或组合的霉菌毒素脱氧雪腐镰刀菌烯醇 (DON) 和赭曲霉毒素 A (OTA) 对 Caco-2 细胞的细胞毒性作用，并探索白藜芦醇 (RES)（一种葡萄酒中常见的抗氧化剂）的潜在保护作用。与此同时，活性氧（ROS）的产生也被作为了解细胞毒性潜在机制的第一种方法进行了研究。结果表明，当霉菌毒素同时暴露时，它们的毒性作用更高。细胞毒性的增加并不伴随着活性氧产生的增加。 OTA 或 DON 与 RES 共同暴露不会导致细胞毒性下降；相反，它导致细胞毒性增加，但与 ROS 产生的增加无关。 (C) 2015 Elsevier Ltd. 保留所有权利。
Exposure to mycotoxins through dietary food intake involves a highly complex scenario where co-contamination of different mycotoxins has been frequently demonstrated. On the other hand, the effect of the interaction of mycotoxins with other generally considered beneficial food components, as the antioxidants, has been scarcely studied. The main goal of the present work was to assess the cytotoxic effects on Caco-2 cells of the mycotoxins deoxynivalenol (DON) and ochratoxin A (OTA), alone or combined, and to explore potential protective effects of resveratrol (RES), an antioxidant frequently found in wine. In parallel, reactive oxygen species (ROS) production has also been studied as a first approach to understand the underlying mechanism of cytotoxicity. Results indicate a higher toxic effect of the mycotoxins when they are co-exposed. This increase in cytotoxicity was not accompanied by an increase in ROS production. The co-exposure of OTA or DON with RES did not result in a decrease in cytotoxicity; on the contrary, it resulted in increased cytotoxicity not associated with an increase in ROS production. (C) 2015 Elsevier Ltd. All rights reserved.