Allium sativum L. var. Voghiera Reduces Aflatoxin B1 Bioaccessibility and Cytotoxicity In Vitro
Author:
Lázaro Álvaro1, Frangiamone Massimo1, Maietti Annalisa2, Cimbalo Alessandra1ORCID, Vila-Donat Pilar1ORCID, Manyes Lara1ORCID
Affiliation:
1. Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy and Food Sciences, University of Valencia, 46100 Burjassot, Spain 2. Department of Chemical, Pharmaceutical and Agricultural Science, University of Ferrara, Via Luigi Borsari 46, 44121 Ferrara, Italy
Abstract
The present work focuses on the evaluation of AFB1′s bioaccessibility and cytotoxicity in vitro using bread (naturally contaminated) enriched or not enriched with fresh Voghiera garlic (2%). Two different experiments were carried out: experiment 1 (E1), with low-AFB1-concentration breads (1.6–1.7 mg/kg); and experiment 2 (E2), with high-AFB1-concentration breads (96.4–102.7 mg/kg). Eight breads were prepared, four for E1 (experiment 1) and another four for E2 (experiment 2), with each experiment having a control group (C), a garlic-enriched group (2%) (G), an AFB1 group (A), and an AFB1 + garlic group (A + G). Simulated digestion was performed on each type of bread, and gastric and intestinal digests were obtained. AFB1 content in flours, baked bread, and gastric and intestinal digests was measured by High-Performance Liquid Chromatography coupled to Fluorescence Detection. The results demonstrate dose-dependent AFB1 bioaccessibility and that the presence of garlic contributed to its reduction in both doses (7–8%). Moreover, garlic’s presence in AFB1-contaminated bread increased cell viability (9–18%) in differentiated Caco-2 cells and mitigated the arrest of S and G2/M phases provoked by AFB1 on Jurkat T cells and reduced apoptosis/necrosis, cellular reactive oxygen species (ROS), and mitochondrial ROS by 16%, 71%, and 24% respectively. The inclusion of garlic as a functional ingredient helped relieve the presence and effects of AFB1.
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Reference45 articles.
1. EFSA Panel on Contaminants in the Food Chain (CONTAM), Schrenk, D., Bignami, M., Bodin, L., Chipman, J.K., del Mazo, J., Grasl-Kraupp, B., Hogstrand, C., Hoogenboom, L., and Leblanc, J. (2020). Risk Assessment of Aflatoxins in Food. EFS2, 18, e06040. 2. IARC (International Agency for Research on Cancer) (2012). IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, IARC. 3. Toxicity of Mycotoxins in vivo on Vertebrate Organisms: A Review;Cimbalo;Food Chem. Toxicol.,2020 4. In vitro and in vivo Evaluation of AFB1 and OTA-Toxicity through Immunofluorescence and Flow Cytometry Techniques: A Systematic Review;Frangiamone;Food Chem. Toxicol.,2022 5. Marchese, S., Polo, A., Ariano, A., Velotto, S., Costantini, S., and Severino, L. (2018). Aflatoxin B1 and M1: Biological Properties and Their Involvement in Cancer Development. Toxins, 10.
|
|