Speaker
Description
Acrylamide (AA), formed in starchy foods during high-temperature cooking, is a recognized food processing contaminant. Mycotoxins, such as penitrem A (PEN A), produced by Penicillium species, and 3-acetyldeoxynivalenol (3-ADON), produced by Fusarium culmorum, are natural food contaminants with well-documented toxic effects. This study aimed to evaluate the toxic effects of AA, PEN A, and 3-ADON individually and in combination on Caco-2 cells. Cells were exposed to AA (0–10,000 µM), PEN A (0–40 µM), and 3-ADON (0–8 µM), and to combinations [AA + 3-ADON] (0–5,004 µM), [PEN A + AA] (0–5,040 µM), and [PEN A + 3-ADON] (0–44 µM) for 24, 48, and 72 hours. Cell viability was assessed using the MTT assay.
3-ADON caused the greatest cytotoxicity at 24 h (40% reduction), while AA exhibited the highest toxicity at 48 and 72 h (95% and 97% reduction, respectively). PEN A significantly reduced viability at 48 and 72 h (85% and 91%). Binary combinations, especially AA + PEN A, caused the highest reduction in cell viability (66–90%), followed by the triple combination. These findings highlight the cytotoxic potential of food contaminants individually and synergistically.
Acknowledgements: Supported by PID2020-115871RB-100, CIAICO2022/199, and Generalitat Valenciana scholarships.
| Presenting author | Luna Bridgeman |
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