Martí-Quijal Francisco J, Castagnini Juan Manuel, Barba Francisco J, Ruiz María José
Research Group in Innovative Technologies for Sustainable Food (ALISOST), Food Chemistry and Toxicology Laboratory, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain.
Research Group in Alternative Methods for Determining Toxics Effects and Risk Assessment of Contaminants and Mixtures (RiskTox), Food Chemistry and Toxicology Laboratory, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain.
Foods. 2024 Jun 19;13(12):1932. doi: 10.3390/foods13121932.
Citrinin (CIT) is a mycotoxin commonly found in grains, fruits, herbs, and spices. Its toxicity primarily affects the kidney and liver. Meanwhile, food industry by-products, particularly from fishing and aquaculture, contribute significantly to environmental concerns but can also serve as valuable sources of nutrients and bioactive compounds. Additionally, microalgae like spirulina () offer interesting high-added-value compounds with potential biological and cytoprotective properties. This study aims to reduce CIT's toxicity on SH-SY5Y cells using natural extracts from the microalgae spirulina and fish processing by-products (sea bass head). The combination of these extracts with CIT has shown increased cell viability up to 15% for fish by-products extract and about 10% for spirulina extract compared to CIT alone. Furthermore, a notable reduction of up to 63.2% in apoptosis has been observed when fish by-products extracts were combined with CIT, counteracting the effects of CIT alone. However, the extracts' effectiveness in preventing CIT toxicity in the cell cycle remains unclear. Overall, considering these nutrient and bioactive compound sources is crucial for enhancing food safety and mitigating the harmful effects of contaminants such as mycotoxins. Nevertheless, further studies are needed to investigate their mechanisms of action and better understand their protective effects more comprehensively.
桔霉素（CIT）是一种常见于谷物、水果、草药和香料中的霉菌毒素。其毒性主要影响肾脏和肝脏。同时，食品工业副产品，特别是来自渔业和水产养殖业的副产品，对环境问题有重大影响，但也可作为有价值的营养和生物活性化合物来源。此外，螺旋藻等微藻提供了具有潜在生物学和细胞保护特性的有趣的高附加值化合物。本研究旨在利用微藻螺旋藻和鱼类加工副产品（鲈鱼头）的天然提取物降低CIT对SH-SY5Y细胞的毒性。与单独使用CIT相比，这些提取物与CIT的组合使鱼类副产品提取物的细胞活力提高了15%，螺旋藻提取物的细胞活力提高了约10%。此外，当鱼类副产品提取物与CIT联合使用时，观察到细胞凋亡显著降低了63.2%，抵消了单独使用CIT的影响。然而，提取物在细胞周期中预防CIT毒性的有效性仍不清楚。总体而言，考虑这些营养和生物活性化合物来源对于提高食品安全和减轻霉菌毒素等污染物的有害影响至关重要。尽管如此，仍需要进一步研究来调查它们的作用机制，并更全面地了解它们的保护作用。
