Cytotoxic and Genotoxic Evaluation of Tortillas Produced by Microwave Heating during Alkaline-Cooking of Aflatoxin-Contaminated Maize
Por:
Vázquez-Durán A., Díaz-Torres R., Ramírez-Noguera P., Moreno-Martínez E., Méndez-Albores A.
Publicada:
1 may 2014
Categoría:
Food Science
Resumen:
In vitro cytotoxicity and genotoxicity induction by aflatoxin B1 (AFB1)
from maize (ME) and tortillas (TE) produced by microwave nixtamalization
were investigated in monkey kidney (Vero cells) using the
3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide assay, the
induction of lipid peroxidation, the oxidative damage by means of
glutathione (GSH) depletion, and the Salmonella-microsomal screening
system (Ames test). Our results showed that, at higher concentrations,
both ME and TE extracts that contained varying amounts of aflatoxin
caused a considerable decrease in Vero cell viability (up to 37%) after
4 h of exposure. Aflatoxins from ME induced greater oxidative damage by
enhancing lipid peroxidation (up to 6.05 0.14 mol/mg protein) as
compared to TE; however, TE also induced significant malondialdehyde
formation in particular at the higher aflatoxin concentration tested (up
to 2.7 +/- 0.19 mol/mg protein). The decrease in GSH level was also more
pronounced in ME as compared to TE. Moreover, the Ames test results
indicated that the mutagenic activity of TE was greatly reduced compared
with that of ME based on his(-) his(+) reversions in the Salmonella
TA100 strain. According to these results, it is concluded that the
microwave nixtamalization procedure reduced aflatoxins and their in
vitro toxicity and mutagenic activity.
Practical ApplicationIn Mexico, aflatoxins are often found in maize
destined for the tortilla industry; consequently, tortilla consumption
invariably leads to an important intake of intact and/or modified
aflatoxin molecules caused by the thermal-alkaline treatment used during
production. Therefore, it is of the highest importance to check whether
such intake has the potential to lead to higher risk for adverse human
health effects. In view of these considerations, in vitro tests may thus
be useful for predicting the potential cytotoxicity and genotoxicity of
tortillas produced for human consumption using aflatoxin-contaminated
maize.
Filiaciones:
Vázquez-Durán A.:
UANL-FA, (Food Industries Research Center), Agropecuary Sciences Campus, Francisco Villa s/n, General Escobedo, Nuevo Leon, Mexico
Díaz-Torres R.:
UNAM FESC, Multidisciplinary Res Unit Toxicol & Genet L9, Cuautitlan 54714, Mexico
Ramírez-Noguera P.:
UNAM FESC, Multidisciplinary Res Unit Toxicol & Genet L9, Cuautitlan 54714, Mexico
Moreno-Martínez E.:
UNAM FESC, Multidisciplinary Res Unit Mycotoxins & Mycotoxic, Cuautitlan 54714, Mexico
Méndez-Albores A.:
UNAM FESC, Multidisciplinary Res Unit Mycotoxins & Mycotoxic, Cuautitlan 54714, Mexico
|