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Le TH, Alassane-Kpembi I, Oswald IP, Pinton P. Analysis of the interactions between environmental and food contaminants, cadmium and deoxynivalenol, in different target organs. THE SCIENCE OF THE TOTAL ENVIRONMENT 2018; 622-623:841-848. [PMID: 29223910 DOI: 10.1016/j.scitotenv.2017.12.014] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/21/2017] [Revised: 11/28/2017] [Accepted: 12/02/2017] [Indexed: 06/07/2023]
Abstract
Cadmium (Cd), a common and widespread toxic heavy metal, and mycotoxins such as deoxynivalenol (DON) are frequent contaminants of the food supply. Most of the data on their toxicity concern their effects when present alone. However, consumers can be exposed to a cocktail of DON and Cd. To improve the understanding of their combined toxicity, the effects of DON and Cd alone or in combination were investigated in different human cell lines from the kidney (HEK-293), intestine (Caco-2), blood (HL-60) and liver (HepG2). Cytotoxicity was assessed through ATP measurement and types of interactions determined by the Isobologram-Combination index method. HEK-293 cells were exposed to increasing doses of DON, Cd and their combination at different ratios (DON/Cd of 2/1; 1/1; 1/2 and 1/8). Regardless of the ratio, the type of interaction observed in HEK-293 cells ranged from moderate antagonism to nearly additive with increasing cytotoxicity. In Caco-2 cells, the interactions ranged from nearly additive to antagonism whatever the ratio. At ratio 1/1, in HL-60 and HepG2 cells, interactions ranged from synergy to antagonism depending on the cytotoxicity level. Using human cells lines, this study indicates that the consequences of combined exposure to environmental and food contaminants are specific to the target organ. Further studies are needed to confirm these data in vivo.
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Affiliation(s)
- Thanh-Huong Le
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, 180 chemin de Tournefeuille, 31027 Toulouse cedex 3, France
| | - Imourana Alassane-Kpembi
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, 180 chemin de Tournefeuille, 31027 Toulouse cedex 3, France; Hôpital d'Instruction des Armées, Camp Guézo, 01BP517 Cotonou, Bénin
| | - Isabelle P Oswald
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, 180 chemin de Tournefeuille, 31027 Toulouse cedex 3, France.
| | - Philippe Pinton
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, 180 chemin de Tournefeuille, 31027 Toulouse cedex 3, France
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Tannous J, Keller NP, Atoui A, El Khoury A, Lteif R, Oswald IP, Puel O. Secondary metabolism in Penicillium expansum: Emphasis on recent advances in patulin research. Crit Rev Food Sci Nutr 2017; 58:2082-2098. [DOI: 10.1080/10408398.2017.1305945] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Joanna Tannous
- Department of Medical Microbiology and Immunology, University of Wisconsin-Madison, 1550 Linden Dr., Madison, Wisconsin, USA
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
- Université Saint-Joseph, Centre d'Analyses et de Recherche, Unité de Technologie et Valorisation Alimentaire, Campus des Sciences et Technologies, Mar Roukos, Mkallès, Riad El Solh, Beirut, Lebanon
| | - Nancy P. Keller
- Department of Medical Microbiology and Immunology, University of Wisconsin-Madison, 1550 Linden Dr., Madison, Wisconsin, USA
- Department of Bacteriology, University of Wisconsin-Madison, Madison, Wisconsin, USA
| | - Ali Atoui
- Laboratory of Microorganisms and Food Irradiation, Lebanese Atomic Energy Commission-CNRS, Riad El Solh, Beirut, Lebanon
- Laboratory of Microbiology, Department of Biology, Faculty of Sciences, Lebanese University, Hadath Campus, Beirut, Lebanon
| | - André El Khoury
- Université Saint-Joseph, Centre d'Analyses et de Recherche, Unité de Technologie et Valorisation Alimentaire, Campus des Sciences et Technologies, Mar Roukos, Mkallès, Riad El Solh, Beirut, Lebanon
| | - Roger Lteif
- Université Saint-Joseph, Centre d'Analyses et de Recherche, Unité de Technologie et Valorisation Alimentaire, Campus des Sciences et Technologies, Mar Roukos, Mkallès, Riad El Solh, Beirut, Lebanon
| | - Isabelle P. Oswald
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Olivier Puel
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, Toulouse, France
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Ioi JD, Zhou T, Tsao R, F Marcone M. Mitigation of Patulin in Fresh and Processed Foods and Beverages. Toxins (Basel) 2017; 9:E157. [PMID: 28492465 PMCID: PMC5450705 DOI: 10.3390/toxins9050157] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2017] [Revised: 04/13/2017] [Accepted: 05/03/2017] [Indexed: 11/16/2022] Open
Abstract
Patulin is a mycotoxin of food safety concern. It is produced by numerous species of fungi growing on fruits and vegetables. Exposure to the toxin is connected to issues neurological, immunological, and gastrointestinal in nature. Regulatory agencies worldwide have established maximum allowable levels of 50 µg/kg in foods. Despite regulations, surveys continue to find patulin in commercial food and beverage products, in some cases, to exceed the maximum limits. Patulin content in food can be mitigated throughout the food processing chain. Proper handling, storage, and transportation of food can limit fungal growth and patulin production. Common processing techniques including pasteurisation, filtration, and fermentation all have an effect on patulin content in food but individually are not sufficient safety measures. Novel methods to remove or detoxify patulin have been reviewed. Non-thermal processing techniques such as high hydrostatic pressure, UV radiation, enzymatic degradation, binding to microorganisms, and chemical degradation all have potential but have not been optimised. Until further refinement of these methods, the hurdle approach to processing should be used where food safety is concerned. Future development should focus on determining the nature and safety of chemicals produced from the breakdown of patulin in treatment techniques.
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Affiliation(s)
- J David Ioi
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON N1G5C9, Canada.
- Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada.
| | - Ting Zhou
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON N1G5C9, Canada.
| | - Rong Tsao
- Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON N1G5C9, Canada.
| | - Massimo F Marcone
- Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada.
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