Monika Coton, Olivier Puel, Helene Lescouarnec, Emmanuel Coton and Nolwenn Hymery
Universit├?┬ę de Brest, France
Posters & Accepted Abstracts: Virol Mycol
PR toxin is a mycotoxin produced by Penicillium roqueforti that can be found in grains and silage contaminated by this fungal species. It can also be detected in contaminated cheeses however it is not considered to be stable in the case of blue cheese, where this species plays an important technological role. This mycotoxin can be absorbed by humans or animals from contaminated foods and is considered to be the most toxic mycotoxin produced by P. roqueforti. PR toxin toxicity was already studied in rats and mice however, there is a lack data related to humans. In this study, intestinal cell lines (Caco-2) representing the first barrier after ingestion and immune cells (THP-1) were exposed to different PR toxin concentrations (1.25.10-9 to 1.25.10-6 M) for 48 hours. Only 10% mortality was observed for Caco-2 cells for the highest tested concentration. For THP-1 cells the IC50 was determined to be 8.3.10-7 M after 48 hours exposition. Toxicity showed high necrosis (70% cell population) after 3 hours exposition in the presence of 1.25.10-5 M PR toxin while at 1.2510-7 M PR toxin, only 5% of cells were necrotic. Differential expression of 3 genes coding for inflammatory cytokines (TNF├?┬▒, IL8etIL-1├?┬▓) involved in immune responses were studied and variations were observed after 6 hours exposure to 6.25.10-7 M PR toxin in comparison to untreated cells. The highest expression levels were observed for the TNF ├?┬▒ related gene after 24 hours exposure. In conclusion PR toxin activates the expression of 3 pro-inflammatory cytokines leading to inflammation and THP-1 cell necrosis.
Monika Coton has obtained her PhD from the University of Caen Basse-Normandiein, France, where she was trained as a Molecular Microbiologist. Since 2011, she works as an Assistant Professor at the Université de Bretagne Occidentale and teaches Food Processing Technologies, Food Microbiology and Biotechnology at the “Ecole Supérieured’ Ingénieurs Agro-alimentaires de Bretagneatlantique” (ESIAB). Her research mainly focuses on the structural and functional diversity of filamentous fungi in fermented food products (dairy, beverages etc) in the “Laboratoire Universitaire de Biodiversitéetd’ Ecologie Microbienne” (Brittany, France). She has published more than 40 papers in reputed journals.
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