title: Cytotoxicity of the mycotoxins deoxynivalenol and ochratoxin A on Caco-2 cell line in presence of resveratrol.
abstract: 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.
authors.affiliation: Applied Mycology Unit, Food Technology Department, XaRTA-UTPV, Agrotecnio Center, University of Lleida, Av. Rovira Roure, 191, 25198 Lleida, Spain.
authors.forename: G
authors.initials: G
authors.lastname: Cano-Sancho
authors.affiliation: Applied Mycology Unit, Food Technology Department, XaRTA-UTPV, Agrotecnio Center, University of Lleida, Av. Rovira Roure, 191, 25198 Lleida, Spain.
authors.forename: C A
authors.initials: CA
authors.lastname: González-Arias
authors.affiliation: Applied Mycology Unit, Food Technology Department, XaRTA-UTPV, Agrotecnio Center, University of Lleida, Av. Rovira Roure, 191, 25198 Lleida, Spain.
authors.forename: A J
authors.initials: AJ
authors.lastname: Ramos
authors.affiliation: Applied Mycology Unit, Food Technology Department, XaRTA-UTPV, Agrotecnio Center, University of Lleida, Av. Rovira Roure, 191, 25198 Lleida, Spain.
authors.forename: V
authors.initials: V
authors.lastname: Sanchis
authors.affiliation: National Institute for Agricultural and Food Research and Technology (INIA), Department of Environment, Carretera de la Coruña Km 7.5, 28040 Madrid, Spain. Electronic address: fcruz@inia.es.
authors.forename: M L
authors.initials: ML
authors.lastname: Fernández-Cruz
mesh_terms: D000975:Antioxidants / Q000494:pharmacology; D018938:Caco-2 Cells; D002470:Cell Survival / Q000187:drug effects; D004347:Drug Interactions; D006801:Humans; D009793:Ochratoxins / Q000633:toxicity*; D017382:Reactive Oxygen Species / Q000378:metabolism; D000077185:Resveratrol; D013267:Stilbenes / Q000494:pharmacology; D014255:Trichothecenes / Q000633:toxicity*
chemical_list: D000975:Antioxidants; D009793:Ochratoxins; D017382:Reactive Oxygen Species; D013267:Stilbenes; D014255:Trichothecenes; C025589:ochratoxin A; C007262:deoxynivalenol; D000077185:Resveratrol
keywords: Antioxidant; In vitro cytotoxicity; Mycotoxin co-exposition; Oxidative stress; ROS production