IAllium sativum/I L. var. Voghiera Reduces Aflatoxin B1 Bioaccessibility and Cytotoxicity IIn Vitro/I

The present work focuses on the evaluation of AFB1′s bioaccessibility and cytotoxicity in vitro using bread (naturally contaminated) enriched or not enriched with fresh Voghiera garlic (2%). Two different experiments were carried out: experiment 1 (E1), with low-AFB1-concentration breads (1.6–1.7 mg...

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Bibliographic Details
Published in:Foods 2024-02, Vol.13 (3)
Main Authors: Lázaro, Álvaro, Frangiamone, Massimo, Maietti, Annalisa, Cimbalo, Alessandra, Vila-Donat, Pilar, Manyes, Lara
Format: Article
Language:English
Subjects:
High performance liquid chromatography
Instrument industry
T cells
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Summary:The present work focuses on the evaluation of AFB1′s bioaccessibility and cytotoxicity in vitro using bread (naturally contaminated) enriched or not enriched with fresh Voghiera garlic (2%). Two different experiments were carried out: experiment 1 (E1), with low-AFB1-concentration breads (1.6–1.7 mg/kg); and experiment 2 (E2), with high-AFB1-concentration breads (96.4–102.7 mg/kg). Eight breads were prepared, four for E1 (experiment 1) and another four for E2 (experiment 2), with each experiment having a control group (C), a garlic-enriched group (2%) (G), an AFB1 group (A), and an AFB1 + garlic group (A + G). Simulated digestion was performed on each type of bread, and gastric and intestinal digests were obtained. AFB1 content in flours, baked bread, and gastric and intestinal digests was measured by High-Performance Liquid Chromatography coupled to Fluorescence Detection. The results demonstrate dose-dependent AFB1 bioaccessibility and that the presence of garlic contributed to its reduction in both doses (7–8%). Moreover, garlic’s presence in AFB1-contaminated bread increased cell viability (9–18%) in differentiated Caco-2 cells and mitigated the arrest of S and G2/M phases provoked by AFB1 on Jurkat T cells and reduced apoptosis/necrosis, cellular reactive oxygen species (ROS), and mitochondrial ROS by 16%, 71%, and 24% respectively. The inclusion of garlic as a functional ingredient helped relieve the presence and effects of AFB1.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13030487