Fumonisin B1 induces toxicity in human leukocytes at low concentrations: Are computational studies effective to determine biosafety?

Kaminski, Taís Fernanda Andrzejewski; Lana, Daiane Flores Dalla; Quintana, Luciane Dias; Schmitt, Elizandra Gomes; Kaminski, Tiago André; Paula, Fávero Reisdorfer; Machado, Michel Mansur; Oliveira, Luís Flávio Souza de

doi:10.1016/j.toxicon.2020.04.100

Cited by 3 publications

(2 citation statements)

References 26 publications

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“…It is mainly present in peanuts, maize, and maize products. FB1 induces oxidative stress by disruption of cellular respiration and inhibition of the enzyme (Complex I) that catalyzes the first step of the electron transport chain (ETC), further leading to ROS generation. , It was shown that FB1 induced apoptosis through the tumor necrosis factor (TNF) pathway. Furthermore, cleavage of caspase 8, induction of TNF receptor protein 2, and inactivation of truncated BH3 domain-containing Bcl2 family members indicated that FB1 induced apoptosis via the TNF pathway .…”

Section: Classification Of Mycotoxinsmentioning

confidence: 99%

Food Mycotoxins: Dietary Interventions Implicated in the Prevention of Mycotoxicosis

Sharma

Patial

2021

ACS Food Sci. Technol.

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Mycotoxins are naturally occurring secondary metabolites produced by molds. These pose a severe health risk to humans and livestock, leading to substantial economic losses. Mycotoxin contamination in various food products is alarming for the global availability and safety of food products. Aflatoxins, ochratoxins, fumonisins, zearalenone, trichothecenes, and ergot alkaloids are major mycotoxins of health and economic importance. The present Review gives an overview of the mechanism of mycotoxin-induced toxicity with an emphasis on cellular and organelle damage in the context of major classes of mycotoxins. Recent advancements in dietary interventions and their mechanism of action against mycotoxin-induced oxidative stress are also discussed in detail. Further, biochemical degradation or biotransformation of mycotoxins by microbial sources is also explored. The direct or indirect exposure of fungal-contaminated food leads to mycotoxicosis. Natural dietary compounds contain various non-nutritive active molecules having significant antioxidant potential and medicinal properties. Many researchers have revealed several active molecules and herbal extracts with potent antioxidant potential to reverse the adverse effect of mycotoxins with substantial success. Therefore, dietary interventions could be a promising method to counter the harmful effects of mycotoxins in the future.

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Section: Classification Of Mycotoxinsmentioning

confidence: 99%

Food Mycotoxins: Dietary Interventions Implicated in the Prevention of Mycotoxicosis

Sharma

Patial

2021

ACS Food Sci. Technol.

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“…Fumonisins (FBs) are toxic mycotoxins mainly produced by Fusarium verticillioides (F. verticillioides) and Fusarium proliferatum (F. proliferatum), which host many types of corn [1][2][3]. Fumonisin B1 (FB1) can cause systemic toxicity, including neurotoxicity, hepatotoxicity, nephrotoxicity, mammalian cytotoxicity, immunotoxicity, and carcinogenicity [2,[4][5][6][7]. Furthermore, FB2 and FB3 cause toxicological and histopathological effects mimicking the effects of FB1 [8,9].…”

Section: Introductionmentioning

confidence: 99%

Biodegradation of Fumonisins by the Consecutive Action of a Fusion Enzyme

et al. 2022

Toxins

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Fumonisins (FBs) are toxic mycotoxins that commonly exist in food and feed. FBs can induce many aspects of toxicity, leading to adverse effects on human and animal health; therefore, investigating methods to reduce fumonisin contamination is necessary. In our study, we generated a recombinant fusion enzyme called FUMDI by linking the carboxylesterase gene (fumD) and the aminotransferase gene (fumI) by overlapping polymerase chain reaction (PCR). The fusion enzyme FUMDI was successfully, secretively expressed in the host Pichia pastoris (P. pastoris) GS115, and its expression was optimized. Our results demonstrated that the fusion enzyme FUMDI had high biodegradation activity of fumonisin B1 (FB1) and other common FBs, such as fumonisin B2 (FB2) and fumonisin B3 (FB3), and almost completely degraded 5 μg/mL of each toxin within 24 h. We also found that FUMDI enzyme and its reaction products had no negative effect on cell viability and did not induce cell apoptosis, oxidative stress, or endoplasmic reticulum (ER) stress in a human gastric epithelial cell line (GES-1). The results indicated that these FBs degradation products cannot have adverse effects in a cell model. In conclusion, a safe and efficient fumonisin-degrading enzyme was discovered, which could be a new a technical method for hazard control of FBs in the future.

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Mycotoxins detection in food using advanced, sensitive and robust electrochemical platform of sensors: A review

Jubeen,

Batool,

Naz

et al. 2024

Sensors and Actuators A: Physical

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Fumonisin B1 induces toxicity in human leukocytes at low concentrations: Are computational studies effective to determine biosafety?

Cited by 3 publications

References 26 publications

Food Mycotoxins: Dietary Interventions Implicated in the Prevention of Mycotoxicosis

Food Mycotoxins: Dietary Interventions Implicated in the Prevention of Mycotoxicosis

Biodegradation of Fumonisins by the Consecutive Action of a Fusion Enzyme

Mycotoxins detection in food using advanced, sensitive and robust electrochemical platform of sensors: A review

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