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dc.contributor.authorCano Sancho, German
dc.contributor.authorGonzález Arias, Cyndia A.
dc.contributor.authorRamos Girona, Antonio J.
dc.contributor.authorSanchís Almenar, Vicente
dc.contributor.authorFernández-Cruz, ML.
dc.date.accessioned2015-07-08T16:12:27Z
dc.date.issued2015-06-19
dc.identifier.issn0887-2333
dc.identifier.urihttp://hdl.handle.net/10459.1/48443
dc.description.abstractExposure 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.
dc.description.sponsorshipThe authors are grateful to the CYTED Action 109AC0371, to the INIA project (RTA 2012-00053-00-00) as well as the Spanish (Project AGL2011-24862) and Catalonian (XaRTA-Reference Network on Food Technology) Governments for their financial support. C.A. González-Arias thanks the Secretaria de Universitats i Recerca del Departament de Economia i Coneixement of the Generalitat de Catalunya for the pre-doctoral grant.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherElsevier
dc.relationMICINN/PN2008-2011/AGL2011-24862
dc.relation.isformatofVersió postprint del document publicat a: https://doi.org/10.1016/j.tiv.2015.06.020
dc.relation.ispartofToxicology in Vitro, 2015, vol. 29, p. 1639-1646
dc.rightscc-by-nc-nd, (c) Elsevier, 2015
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectAntioxidant
dc.subjectMycotoxin
dc.subjectcytotoxicity
dc.subjectoxidative stress
dc.subject.classificationAntioxidants
dc.subject.classificationMicotoxines
dc.subject.classificationEstrès oxidatiu
dc.subject.otherAntioxidants
dc.subject.otherMycotoxins
dc.subject.otherOxidative stress
dc.titleCytotoxicity of the mycotoxins deoxynivalenol and ochratoxin A on Caco-2 cell line in presence of resveratrol
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2015-07-08T16:12:28Z
dc.identifier.idgrec024426
dc.type.versioninfo:eu-repo/semantics/acceptedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.1016/j.tiv.2015.06.020


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cc-by-nc-nd, (c) Elsevier, 2015
Except where otherwise noted, this item's license is described as cc-by-nc-nd, (c) Elsevier, 2015