Kuć-Szymanek Aleksandra, Kubik-Machura Daria, Kościelecka Klaudia, Męcik-Kronenberg Tomasz, Radko Lidia
Faculty of Medical and Health Sciences, University in Siedlce, Stanisława Konarskiego St. 2, 08-110 Siedlce, Poland.
Provincial Specialist Hospital No. 5 St. Barbara in Sosnowiec, Trauma Center, Plac Medyków St. 1, 41-200 Sosnowiec, Poland.
Toxins (Basel). 2025 Jan 6;17(1):24. doi: 10.3390/toxins17010024.
Food contamination with mycotoxin-producing fungi increases the risk of many diseases, including neurological diseases closely related to the neurotoxicity of these toxins. Based on the latest literature data, we presented the association of common mycotoxins with neurological diseases. Articles from 2001 to 2024 were analyzed. The mechanisms underlying the neurotoxicity of the described mycotoxins were presented. They are mainly related to the increase in oxidative stress in neuronal cells, which leads to higher levels of pro-inflammatory cytokines as IL-1β, IL-6 and TNF-α, enzymatic activity as GST, GPx, CAT and SOD and neurotransmitter dysfunction (5-HT, serotonin, dopamine and GABA). At the end of the article, based on the literature data, we attempted to present ways to mitigate mycotoxin neurotoxicity using mainly natural substances of plant origin. The data in this review focus on the mycotoxins most frequently found in food and will be useful as comparative information for future studies. It is important to conduct further studies to mitigate the neurotoxic effects of mycotoxins in order to reduce the development of diseases of the nervous system.
产真菌毒素的真菌污染食物会增加多种疾病的风险，包括与这些毒素的神经毒性密切相关的神经系统疾病。基于最新的文献数据，我们阐述了常见真菌毒素与神经系统疾病的关联。分析了2001年至2024年的文章。介绍了所述真菌毒素神经毒性的潜在机制。它们主要与神经元细胞氧化应激增加有关，这会导致促炎细胞因子如白细胞介素-1β、白细胞介素-6和肿瘤坏死因子-α水平升高，酶活性如谷胱甘肽S-转移酶、谷胱甘肽过氧化物酶、过氧化氢酶和超氧化物歧化酶升高，以及神经递质功能障碍（5-羟色胺、血清素、多巴胺和γ-氨基丁酸）。在文章结尾，基于文献数据，我们试图介绍主要使用植物源天然物质减轻真菌毒素神经毒性的方法。本综述中的数据聚焦于食物中最常见的真菌毒素，将作为未来研究的比较信息。为减轻真菌毒素的神经毒性以减少神经系统疾病的发生，开展进一步研究很重要。
