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Cheat S, Gerez JR, Cognié J, Alassane-Kpembi I, Bracarense APFL, Raymond-Letron I, Oswald IP, Kolf-Clauw M. Nivalenol has a greater impact than deoxynivalenol on pig jejunum mucosa in vitro on explants and in vivo on intestinal loops. Toxins (Basel) 2015; 7:1945-61. [PMID: 26035490 PMCID: PMC4488683 DOI: 10.3390/toxins7061945] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2015] [Accepted: 05/20/2015] [Indexed: 01/07/2023] Open
Abstract
The mycotoxins deoxynivalenol (DON) and nivalenol (NIV), worldwide cereal contaminants, raise concerns for animal and human gut health, following contaminated food or feed ingestion. The impact of DON and NIV on intestinal mucosa was investigated after acute exposure, in vitro and in vivo. The histological changes induced by DON and NIV were analyzed after four-hour exposure on pig jejunum explants and loops, two alternative models. On explants, dose-dependent increases in the histological changes were induced by DON and NIV, with a two-fold increase in lesion severity at 10 µM NIV. On loops, NIV had a greater impact on the mucosa than DON. The overall proliferative cells showed 30% and 13% decrease after NIV and DON exposure, respectively, and NIV increased the proliferative index of crypt enterocytes. NIV also increased apoptosis at the top of villi and reduced by almost half the proliferative/apoptotic cell ratio. Lamina propria cells (mainly immune cells) were more sensitive than enterocytes (epithelial cells) to apoptosis induced by NIV. Our results demonstrate a greater impact of NIV than DON on the intestinal mucosa, both in vitro and in vivo, and highlight the need of a specific hazard characterization for NIV risk assessment.
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Affiliation(s)
- Sophal Cheat
- Université de Toulouse, Institut National Polytechnique-Ecole Nationale Vétérinaire (INP-ENVT), Unité Mixte de Recherche UMR 1331 Toxalim, Research Center in Food Toxicology, 23 chemin des Capelles, F-31300 Toulouse, France.
- INRA, UMR 1331 Toxalim, Research Center in Food Toxicology, 180 chemin de tournefeuille F-31027 Toulouse, France.
- Faculty of Animal Science and Veterinary Medicine, Royal University of Agriculture, P.O. box 2696, Phnom Penh, Cambodia.
| | - Juliana R Gerez
- Université de Toulouse, Institut National Polytechnique-Ecole Nationale Vétérinaire (INP-ENVT), Unité Mixte de Recherche UMR 1331 Toxalim, Research Center in Food Toxicology, 23 chemin des Capelles, F-31300 Toulouse, France.
- INRA, UMR 1331 Toxalim, Research Center in Food Toxicology, 180 chemin de tournefeuille F-31027 Toulouse, France.
- Laboratory of Animal Pathology, Universidade Estadual de Londrina, 86057-990 Londrina, Brazil.
| | - Juliette Cognié
- Plate-forme CIRE Chirurgie et Imagerie pour la Recherche et l'Enseignement UMR 085 PRC, INRA, 37380 Nouzilly, France.
| | - Imourana Alassane-Kpembi
- Université de Toulouse, Institut National Polytechnique-Ecole Nationale Vétérinaire (INP-ENVT), Unité Mixte de Recherche UMR 1331 Toxalim, Research Center in Food Toxicology, 23 chemin des Capelles, F-31300 Toulouse, France.
- INRA, UMR 1331 Toxalim, Research Center in Food Toxicology, 180 chemin de tournefeuille F-31027 Toulouse, France.
- Instruction des Armées, Camp Guézo 01BP517 Cotonou, Benin.
| | | | - Isabelle Raymond-Letron
- INP-ENVT, Université de Toulouse, F-31300 Toulouse, France.
- STROMALab UMR5273 UPS EFS INSERM U1031, 1 Avenue Jean Poulhes, 31403 Toulouse, France.
| | - Isabelle P Oswald
- Université de Toulouse, Institut National Polytechnique-Ecole Nationale Vétérinaire (INP-ENVT), Unité Mixte de Recherche UMR 1331 Toxalim, Research Center in Food Toxicology, 23 chemin des Capelles, F-31300 Toulouse, France.
- INRA, UMR 1331 Toxalim, Research Center in Food Toxicology, 180 chemin de tournefeuille F-31027 Toulouse, France.
| | - Martine Kolf-Clauw
- Université de Toulouse, Institut National Polytechnique-Ecole Nationale Vétérinaire (INP-ENVT), Unité Mixte de Recherche UMR 1331 Toxalim, Research Center in Food Toxicology, 23 chemin des Capelles, F-31300 Toulouse, France.
- INRA, UMR 1331 Toxalim, Research Center in Food Toxicology, 180 chemin de tournefeuille F-31027 Toulouse, France.
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Dillenburger T, Lauber U, Klobasa F, Drochner W. Deoxynivalenol in pigs: An exclusive effect on the appetite? Mycotoxin Res 2013; 17 Suppl 1:58-61. [PMID: 23605761 DOI: 10.1007/bf03036713] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
A feeding-trial was conducted to determine the effects of a deoxynivalenol (DON)-contaminated diet in growing pigs. DON was added as either the purified toxin or as naturally contaminated wheat. Growth performance, biochemical and hematological parameters and DON-transformation through intestinal bacteria were monitored throughout the study. Epithelial tissues along the gastro-intestinal tract were also examined for pathological changes and selected enzyme activities (oxoglutarat dehydrogenase, alanine-amino-transferase). There were no differences among the dietary treatments in all parameters measured except for feed intake and weight gain in the naturally contaminated diets fed ad libitum. Effectsin vivo could not be explained exclusively by cytotoxicity of DON foundin vitro. These observations may reflect the presence of other unidentified (toxic) compounds in the naturally contaminated grain or the influence of further factors. In future studies synergistic/additive interactions with substances promoting appetite should be taken into consideration.
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Affiliation(s)
- T Dillenburger
- Institute of Animal Nutrition (450), Hohenheim University, Emil-Wolff-Strasse 10, D-70599, Stuttgart
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Kobayashi H, Eguchi A, Takano W, Shibata M, Kadowaki M, Fujimura S. Regulation of muscular glutamate metabolism by high-protein diet in broiler chicks. Anim Sci J 2010; 82:86-92. [PMID: 21269365 DOI: 10.1111/j.1740-0929.2010.00811.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
The major taste active component, glutamate (Glu), improves the taste of meat. In this study, we investigated the effect of a short-term high-protein (HCP) diet on the intramuscular free Glu content to improve the taste of meat. Furthermore, we elucidated how the muscle free Glu content was controlled by the HCP diet. Chicks (14 days old) were fed the control diet or HCP diet for 10 days. Plasma and muscle free amino acid concentrations, and activity and messenger RNA (mRNA) expression of muscle enzymes related to Glu metabolism were determined. Muscle free Glu content was increased (P < 0.01) by 51%. Activity and mRNA expression of glutaminase (GA), which is one of the major Glu-related enzymes, were significantly decreased (P < 0.05) in the HCP group because of feedback inhibition. The mRNA expression of lysine α-ketoglutarate reductase (LKR), which is the enzyme involved in lysine (Lys) degradation and Glu production, was significantly increased (P < 0.001) in the HCP group. These results suggest that short-term dietary HCP feeding is an effective treatment for improving the taste of meat. Furthermore, our results suggest that the free Glu content in muscle is regulated by GA and LKR.
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Affiliation(s)
- Hiroyuki Kobayashi
- Graduate School of Science and Technology, Niigata University, Niigata, Japan
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Imanari M, Kadowaki M, Fujimura S. Regulation of taste-active components of meat by dietary leucine. Br Poult Sci 2007; 48:167-76. [PMID: 17453808 DOI: 10.1080/00071660701244738] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
1. Regulation of meat taste is one effective method for improvement of meat quality. In this study, effects of dietary leucine (Leu) content on taste-active components, especially free glutamate (Glu), in meat were investigated. 2. Broiler chickens (28 d old) were fed on diets with graded dietary Leu content (100, 130 or 150% of Leu requirement in NRC, 1994) for 10 d before marketing. Taste-active components of meat (free amino acids and ATP metabolites) and sensory score of meat soup were estimated. 3. Free Glu content, the main taste-active component of meat, was significantly increased by dietary Leu. Compared with the Leu 130% group, free Glu was increased by 17% in the Leu 100% group. Free Glu of meat tended to decrease in the Leu 150% group. In contrast, inosine monophosphate content in meat did not change among all groups. 4. Sensory evaluation of meat soup from the Leu 100 and 150% groups showed that they had different meat tastes. Sensory scores of overall preference, umami taste and chicken-like taste were significantly higher in the Leu 100% group. 5. These results suggest that dietary Leu content is a regulating factor of free Glu in meat. Decreasing dietary Leu induces an increase in the free Glu content of meat and improves meat taste.
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Affiliation(s)
- M Imanari
- Graduate School of Science and Technology, Niigata University, Niigata, Japan
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