Development of an in vitro neuroblastoma 3D model and its application for sterigmatocystin-induced cytotoxicity testing.


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:
Nov 2021
Historique:
received: 04 07 2021
revised: 04 10 2021
accepted: 07 10 2021
pubmed: 12 10 2021
medline: 10 2 2022
entrez: 11 10 2021
Statut: ppublish

Résumé

Given the increasing importance of establishing better risk assessments for mycotoxins, novel in vitro tools for the evaluation of their toxicity are mandatory. In this study, an in vitro 3D spheroid model from SH-SY5Y cells, a human neuroblastoma cell line, was developed, optimized and characterized to test the cytotoxic effects caused by the mycotoxin sterigmatocystin (STE). STE induced a concentration- and time-dependent cell viability decrease in spheroids. Spheroids displayed cell disaggregation after STE exposure, increasing in a dose-dependent manner and over time. STE also induced apoptosis as confirmed by immunofluorescence staining and Western blot. Following the decreased proliferation and increased apoptosis, STE cytostasis effects were observed by migration assays both in 2D and 3D cell culture. Increased ROS generation, as well as DNA damage were also observed. Taken together, these data highlight the cytotoxic properties of STE and suggest that cell culture models play a pivotal role in the toxicological risk assessment of mycotoxins. The evaluation of cytotoxicity in spheroids (3D) rather than monolayer cultures (2D) is expected to more accurately reflect in vivo-like cell behaviour.

Identifiants

pubmed: 34634377
pii: S0278-6915(21)00638-4
doi: 10.1016/j.fct.2021.112605
pii:
doi:

Substances chimiques

Mycotoxins 0
Reactive Oxygen Species 0
Sterigmatocystin 10048-13-2

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

112605

Informations de copyright

Copyright © 2021 Elsevier Ltd. All rights reserved.

Auteurs

Veronica Zingales (V)

Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Valencia, Spain. Electronic address: vezin@uv.es.

Noemi Torriero (N)

Department of Industrial Engineering (DII), University of Padua, Via Marzolo 9, 35131, Padova, Italy; Fondazione Istituto di Ricerca Pediatrica Città Della Speranza (IRP) - Lab NBTECH, Corso Stati Uniti 4, 35127, Padova, Italy.

Luca Zanella (L)

Department of Industrial Engineering (DII), University of Padua, Via Marzolo 9, 35131, Padova, Italy.

Mónica Fernández-Franzón (M)

Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Valencia, Spain.

Maria-José Ruiz (MJ)

Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Valencia, Spain.

Maria Rosaria Esposito (MR)

Department of Industrial Engineering (DII), University of Padua, Via Marzolo 9, 35131, Padova, Italy; Fondazione Istituto di Ricerca Pediatrica Città Della Speranza (IRP) - Lab NBTECH, Corso Stati Uniti 4, 35127, Padova, Italy.

Elisa Cimetta (E)

Department of Industrial Engineering (DII), University of Padua, Via Marzolo 9, 35131, Padova, Italy; Fondazione Istituto di Ricerca Pediatrica Città Della Speranza (IRP) - Lab NBTECH, Corso Stati Uniti 4, 35127, Padova, Italy; Centro di Ricerca Interdipartimentale per le Biotecnologie Innovative (CRIBI) - Viale G. Colombo 3, 35131, Padova, Italy.

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Classifications MeSH