Biochemical studies on the effect of Astaxanthin and Docosahexaenoic acidon the neurotoxicity caused by occurrence of Penitrem in foods

Abstract

PenitremA is a food mycotoxin produced by numerous Penicillium species. Penitrem A is a strong tremorgenic through selective antagonism of BK channels. Astaxanthin is a marine natural xanthophyll carotenoid with documented antioxidant interest. In contrast to other common antioxidants. Astaxanthin can cross blood brain barriers, inducing neuroprotective effects. Docosahexaenoic acid is polyunsaturated ω-3 fatty acid certainly occurring in fish and algae. Docosahexaenoic acid is crucial for normal neurological and cellular development. This study evaluated the protective activity of Astaxanthin and Docosahexaenoic against PenitremA toxicity using Schwann cells CRL-2765 as an In- vitro model and two In- vivo models Sprague Dawely rats and Caenorhbitidis elegans. PenitremA inhibited the viability of Schwann cells with an IC50of 22.6 µM. Treatments with 10-100 µM of Docosahexaenoic acid significantly reversed the Penitrem A toxicity at its IC50 dose and improved the survival of Schwann cells to 70.5% and 98.8%, respectively. Treatment with Astaxanthin 10 µM and 20 µM increasedthe survival percent to 61.7% and 70.5%, respectively. BK channel inhibition in the nematode Caenorhbitidis elegans is related to abnormal