Reaction of zearalenone and α-zearalenol with allyl isothiocyanate, characterization of reaction products, their bioaccessibility and bioavailability in vitro.
This study investigates the reduction of zearalenone (ZEA) and α-zearalenol (α-ZOL) on a solution model using allyl isothiocyanate (AITC) and also determines the bioaccessibility and bioavailability of the reaction products isolated and identified by MS-LIT. Mycotoxin reductions were dose-dependent, and ZEA levels decreased more than α-ZOL, ranging from 0.2 to 96.9% and 0 to 89.5% respectively, with no difference (p⩽0.05) between pH 4 and 7. Overall, simulated gastric bioaccessibility was higher than duodenal bioaccessibility for both mycotoxins and mycotoxin-AITC conjugates, with duodenal fractions representing ⩾63.5% of the original concentration. Simulated bioavailability of reaction products (α-ZOL/ZEA-AITC) were lower than 42.13%, but significantly higher than the original mycotoxins. The cytotoxicity of α-ZOL and ZEA in Caco-2/TC7 cells was also evaluated, with toxic effects observed at higher levels than 75μM. Further studies should be performed to evaluate the toxicity and estrogenic effect of α-ZOL/ZEA-AITC.
School of Life Sciences, Pontifícia Universidade Católica, Rua Imaculada Conceição 1155, 80215-910 Curitiba, Paraná, Brazil. Electronic address: kelianibordin@gmail.com.
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Bordin
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain. Electronic address: federicasaladino@hotmail.com.
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Saladino
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain. Electronic address: ce.ferblango@gmail.com.
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Fernández-Blanco
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain. Electronic address: m.jose.ruiz@uv.es.
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Ruiz
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain. Electronic address: jordi.manes@uv.es.
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Mañes
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain. Electronic address: monica.fernandez@uv.es.
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Fernández-Franzón
Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain. Electronic address: giuseppe.meca@uv.es.
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Meca
School of Life Sciences, Pontifícia Universidade Católica, Rua Imaculada Conceição 1155, 80215-910 Curitiba, Paraná, Brazil. Electronic address: fernando.luciano@pucpr.br.
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Luciano
D001682:Biological Availability; D018938:Caco-2 Cells; D004968:Estrogens, Non-Steroidal / Q000378:metabolism; D006801:Humans; D017879:Isothiocyanates / Q000737:chemistry* / Q000378:metabolism; D009183:Mycotoxins / Q000737:chemistry* / Q000378:metabolism; D015025:Zearalenone / Q000737:chemistry* / Q000378:metabolism; D015029:Zeranol / Q000031:analogs & derivatives* / Q000737:chemistry / Q000378:metabolism
D004968:Estrogens, Non-Steroidal; D017879:Isothiocyanates; D009183:Mycotoxins; C029659:zearalenol; D015025:Zearalenone; D015029:Zeranol; C004471:allyl isothiocyanate
Allyl isothiocyanate; Chemical reduction; Reaction products; Zearalenone; α-Zearalenol