title: Dose-dependent lipid peroxidation induction on ex vivo intestine tracts exposed to chyme samples from fumonisins contaminated corn samples.
abstract: Fumonisins (FBs), Fusarium mycotoxins common food contaminant, are a potent inducer of oxidative stress and lipid peroxidation in intestinal cells. In order to verify this toxic effect in intestine tract, the aim was to assess lipid peroxidation (as malondialdehyde MDA increased levels) on intestine rat samples exposed to chyme samples from in vitro digestion of FBs contaminated corn samples. Naturally (9.61±3.2 μg/gr), artificially (726±94 μg/gr) and spiked corn samples at EU permitted FBs levels were digested and added to luminal side of Ussing chamber for 120 min. Fumonisins-free corn sample was used as control. The MDA increase was observed just in 83% of intestine samples exposed at EU FBs levels and the digestion process seems to reduce this incidence (50% of samples). Malondialdehyde levels were FBs dose- and subject-related and ranged from 0.07±0.01 to 3.59±0.6 nmol/mg. Highest incidence and MDA % increment (I) were found when intestine tracts were exposed to chymes from artificially corn sample. The induction of lipid peroxidation induced by FBs could be due to interactions between FBs and intestinal membranes, with consequent modifications in membrane permeability and oxygen diffusion-concentration, as suggested by other authors.
authors.affiliation: National Research Council of Italy (CNR), Institute of Sciences of Food Production (ISPA), Via G. Amendola 122/O, 70125 Bari, Italy. Electronic address: antonella.garbetta@ispa.cnr.it.
authors.forename: A
authors.initials: A
authors.lastname: Garbetta
authors.affiliation: Department of Bioscience, Biotechnologies and Biopharmaceutics, University of Bari "Aldo Moro", Bari, Via E. Orabona 4, 70125, Italy. Electronic address: lucantonio.debellis@uniba.it.
authors.forename: L
authors.initials: L
authors.lastname: Debellis
authors.affiliation: National Research Council of Italy (CNR), Institute of Sciences of Food Production (ISPA), Via G. Amendola 122/O, 70125 Bari, Italy. Electronic address: annalisa.degirolamo@ispa.cnr.it.
authors.forename: A
authors.initials: A
authors.lastname: De Girolamo
authors.affiliation: National Research Council of Italy (CNR), Institute of Sciences of Food Production (ISPA), Via G. Amendola 122/O, 70125 Bari, Italy. Electronic address: roberto.schena@ispa.cnr.it.
authors.forename: R
authors.initials: R
authors.lastname: Schena
authors.affiliation: National Research Council of Italy (CNR), Institute of Sciences of Food Production (ISPA), Via G. Amendola 122/O, 70125 Bari, Italy. Electronic address: angelo.visconti@ispa.cnr.it.
authors.forename: A
authors.initials: A
authors.lastname: Visconti
authors.affiliation: National Research Council of Italy (CNR), Institute of Sciences of Food Production (ISPA), Via G. Amendola 122/O, 70125 Bari, Italy. Electronic address: fiorenza.minervini@ispa.cnr.it.
authors.forename: F
authors.initials: F
authors.lastname: Minervini
mesh_terms: D000818:Animals; D045424:Complex Mixtures / Q000633:toxicity*; D005260:Female; D005506:Food Contamination; D037341:Fumonisins / Q000633:toxicity*; D007413:Intestinal Mucosa / Q000378:metabolism; D007422:Intestines; D015227:Lipid Peroxidation / Q000187:drug effects; D008315:Malondialdehyde / Q000378:metabolism; D017208:Rats, Wistar; D003313:Zea mays
chemical_list: D045424:Complex Mixtures; D037341:Fumonisins; D008315:Malondialdehyde
keywords: Fumonisins; Lipid peroxidation; Rat intestine; Ussing chamber; in vitro digestion