Deoxynivalenol photocatalytic detoxification products alleviate intestinal barrier damage and gut flora disorder in BLAB/c mice.


Journal

Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association
ISSN: 1873-6351
Titre abrégé: Food Chem Toxicol
Pays: England
ID NLM: 8207483

Informations de publication

Date de publication:
Oct 2021
Historique:
received: 23 06 2021
revised: 26 07 2021
accepted: 11 08 2021
pubmed: 15 8 2021
medline: 28 12 2021
entrez: 14 8 2021
Statut: ppublish

Résumé

Deoxynivalenol (DON), a trichothecene mycotoxin, is one of the most globally prevalent mycotoxins mainly produced by Fusarium species. DON exposure can cause spectrum of symptoms such as nausea, vomiting, gastroenteritis, growth retardation, immunosuppression, and intestinal flora disorders in humans and animals. Therefore, the implication of DON degradation technology is of great significance for food safety. Recently, photocatalytic degradation technology has been applied for DON control. However, the toxicity of the intermediates identified in the degradation process was often ignored. In this work, based on previous successful degradation of DON and evaluation of the in vitro toxicity of DON photocatalytic detoxification products (DPDPs), we further studied the in vivo toxicity of DPDPs and mainly explored their effects on intestinal barrier function and intestinal flora in mice. The results demonstrated that the DPDPs treated with photocatalyst for 120 min effectively increased the expression of intestinal tight junction proteins and improved the disorder of gut flora. Meanwhile, compared with DON-exposed mice, the DPDPs reduced the level of inflammation and oxidative stress of intestinal tissue, and improved growth performance, enterohepatic circulation, energy metabolism, and autonomic activity. All the results indicated that the toxicity of the DPDPs irradiated for 120 min was much lower than that of DON or even nontoxic. Therefore, we hope that this photocatalytic degradation technology can be used as a promising tool for the detoxification of mycotoxins.

Identifiants

pubmed: 34390814
pii: S0278-6915(21)00543-3
doi: 10.1016/j.fct.2021.112510
pii:
doi:

Substances chimiques

Tight Junction Proteins 0
Trichothecenes 0
deoxynivalenol JT37HYP23V

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

112510

Informations de copyright

Copyright © 2021 Elsevier Ltd. All rights reserved.

Auteurs

You Zhou (Y)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Joint Laboratory on Food Safety, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, 214122, China; Institute of Food Safety and Nutrition, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, China.

Shuo Qi (S)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Joint Laboratory on Food Safety, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, 214122, China.

Xiangyi Meng (X)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Joint Laboratory on Food Safety, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, 214122, China.

Xianfeng Lin (X)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Joint Laboratory on Food Safety, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, 214122, China.

Nuo Duan (N)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Joint Laboratory on Food Safety, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, 214122, China.

Yin Zhang (Y)

Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China.

Wenbo Yuan (W)

Division of Clinical Pharmacology, The Affiliated Wuxi Maternity and Child Healthcare Hospital of Nanjing Medical University, Wuxi, 214002, China.

Shijia Wu (S)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Joint Laboratory on Food Safety, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, 214122, China. Electronic address: wusj1986@163.com.

Zhouping Wang (Z)

State Key Laboratory of Food Science and Technology, School of Food Science and Technology, International Joint Laboratory on Food Safety, National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control of Jiangsu Province, Jiangnan University, Wuxi, 214122, China. Electronic address: wangzp@jiangnan.edu.cn.

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Classifications MeSH