Effect of Acrylamide and Mycotoxins in SH-SY5Y Cells: A Review
Thermal processes induce the formation of undesired toxic components, such as acrylamide (AA), which has been shown to induce brain toxicity in humans and classified as Group 2A by the International Agency of Research in Cancer (IARC), as well as some mycotoxins. AA and mycotoxins’ toxicity is studi...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-02-01
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| Series: | Toxins |
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| Online Access: | https://www.mdpi.com/2072-6651/16/2/87 |
| _version_ | 1797296869614813184 |
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| author | Luna Bridgeman Cristina Juan Houda Berrada Ana Juan-García |
| author_facet | Luna Bridgeman Cristina Juan Houda Berrada Ana Juan-García |
| author_sort | Luna Bridgeman |
| collection | DOAJ |
| description | Thermal processes induce the formation of undesired toxic components, such as acrylamide (AA), which has been shown to induce brain toxicity in humans and classified as Group 2A by the International Agency of Research in Cancer (IARC), as well as some mycotoxins. AA and mycotoxins’ toxicity is studied in several in vitro models, including the neuroblastoma cell line model SH-SY5Y cells. Both AA and mycotoxins occur together in the same food matrix cereal base (bread, pasta, potatoes, coffee roasting, etc.). Therefore, the goal of this review is to deepen the knowledge about the neurological effects that AA and mycotoxins can induce on the in vitro model SH-SY5Y and its mechanism of action (MoA) focusing on the experimental assays reported in publications of the last 10 years. The analysis of the latest publications shows that most of them are focused on cytotoxicity, apoptosis, and alteration in protein expression, while others are interested in oxidative stress, axonopathy, and the disruption of neurite outgrowth. While both AA and mycotoxins have been studied in SH-SY5Y cells separately, the mixture of them is starting to draw the interest of the scientific community. This highlights a new and interesting field to explore due to the findings reported in several publications that can be compared and the implications in human health that both could cause. In relation to the assays used, the most employed were the MTT, axonopathy, and qPCR assays. The concentration dose range studied was 0.1–10 mM for AA and 2 fM to 200 µM depending on the toxicity and time of exposure for mycotoxins. A healthy and varied diet allows the incorporation of a large family of bioactive compounds that can mitigate the toxic effects associated with contaminants present in food. Although this has been reported in some publications for mycotoxins, there is still a big gap for AA which evidences that more investigations are needed to better explore the risks for human health when exposed to AA and mycotoxins. |
| first_indexed | 2024-03-07T22:12:02Z |
| format | Article |
| id | doaj.art-6629787cc4824576b63521bb9f2403ab |
| institution | Directory Open Access Journal |
| issn | 2072-6651 |
| language | English |
| last_indexed | 2024-03-07T22:12:02Z |
| publishDate | 2024-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Toxins |
| spelling | doaj.art-6629787cc4824576b63521bb9f2403ab2024-02-23T15:36:33ZengMDPI AGToxins2072-66512024-02-011628710.3390/toxins16020087Effect of Acrylamide and Mycotoxins in SH-SY5Y Cells: A ReviewLuna Bridgeman0Cristina Juan1Houda Berrada2Ana Juan-García3Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy and Food Science, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, 46100 València, SpainLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy and Food Science, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, 46100 València, SpainLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy and Food Science, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, 46100 València, SpainLaboratory of Food Chemistry and Toxicology, Faculty of Pharmacy and Food Science, University of Valencia, Av. Vicent Andrés Estellés s/n, Burjassot, 46100 València, SpainThermal processes induce the formation of undesired toxic components, such as acrylamide (AA), which has been shown to induce brain toxicity in humans and classified as Group 2A by the International Agency of Research in Cancer (IARC), as well as some mycotoxins. AA and mycotoxins’ toxicity is studied in several in vitro models, including the neuroblastoma cell line model SH-SY5Y cells. Both AA and mycotoxins occur together in the same food matrix cereal base (bread, pasta, potatoes, coffee roasting, etc.). Therefore, the goal of this review is to deepen the knowledge about the neurological effects that AA and mycotoxins can induce on the in vitro model SH-SY5Y and its mechanism of action (MoA) focusing on the experimental assays reported in publications of the last 10 years. The analysis of the latest publications shows that most of them are focused on cytotoxicity, apoptosis, and alteration in protein expression, while others are interested in oxidative stress, axonopathy, and the disruption of neurite outgrowth. While both AA and mycotoxins have been studied in SH-SY5Y cells separately, the mixture of them is starting to draw the interest of the scientific community. This highlights a new and interesting field to explore due to the findings reported in several publications that can be compared and the implications in human health that both could cause. In relation to the assays used, the most employed were the MTT, axonopathy, and qPCR assays. The concentration dose range studied was 0.1–10 mM for AA and 2 fM to 200 µM depending on the toxicity and time of exposure for mycotoxins. A healthy and varied diet allows the incorporation of a large family of bioactive compounds that can mitigate the toxic effects associated with contaminants present in food. Although this has been reported in some publications for mycotoxins, there is still a big gap for AA which evidences that more investigations are needed to better explore the risks for human health when exposed to AA and mycotoxins.https://www.mdpi.com/2072-6651/16/2/87acrylamidemycotoxinsfood processed contaminantsneurotoxicityin vitro |
| spellingShingle | Luna Bridgeman Cristina Juan Houda Berrada Ana Juan-García Effect of Acrylamide and Mycotoxins in SH-SY5Y Cells: A Review Toxins acrylamide mycotoxins food processed contaminants neurotoxicity in vitro |
| title | Effect of Acrylamide and Mycotoxins in SH-SY5Y Cells: A Review |
| title_full | Effect of Acrylamide and Mycotoxins in SH-SY5Y Cells: A Review |
| title_fullStr | Effect of Acrylamide and Mycotoxins in SH-SY5Y Cells: A Review |
| title_full_unstemmed | Effect of Acrylamide and Mycotoxins in SH-SY5Y Cells: A Review |
| title_short | Effect of Acrylamide and Mycotoxins in SH-SY5Y Cells: A Review |
| title_sort | effect of acrylamide and mycotoxins in sh sy5y cells a review |
| topic | acrylamide mycotoxins food processed contaminants neurotoxicity in vitro |
| url | https://www.mdpi.com/2072-6651/16/2/87 |
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