Dietary Compounds in the Prevention of Arsenic Induced Intestinal Toxicity In Vitro
2025
Chiocchetti, Gabriela M. | Domene, Adrián | Orozco, Helena | Vélez, Dinoraz | Devesa, Vicenta | Ministerio de Economía y Competitividad (España)
Recent studies show that inorganic arsenic (As) exerts a toxic effect on the intestinal epithelium, causing a significant increase in its permeability. This disruption of the epithelial barrier may favor the entry of contaminants or toxins into the systemic circulation, thus causing toxicity not only at the intestinal level but possibly also at the systemic level. The present study conducts an in vitro evaluation of the protective effect of various dietary supplements and plant extracts against the intestinal toxicity of inorganic As. Some of these compounds were found to exert a protective effect. A significant decrease was observed in intracellular reactive oxygen/nitrogen species (10-31%), as well as a lower secretion of the pro-inflammatory cytokine IL-8 (25-41%) in the intestinal monolayers treated with the supplements and extracts, compared with those exposed only to As(III). The most effective supplements (glutathione/cysteine/vitamin C and lipoic acid) also normalized the distribution of tight junction protein zonula occludens-1, with partial restoration of the paracellular permeability and cell regeneration capacity of the intestinal epithelial cells. The results obtained show that dietary supplements and plant extracts can reduce the intestinal barrier disruption caused by inorganic As, and this may have a positive impact at both local and systemic levels.
اظهر المزيد [+] اقل [-]This work was supported by the Spanish Ministry of Economy and Competitiveness (AGL2015–68920–R), for which the authors are deeply indebted. G.M.C. received a fellowship from the Brazilian Government (, CAPES BEX1086/14–6).
اظهر المزيد [+] اقل [-]Peer reviewed
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Instituto de Agroquímica y Tecnología de Alimentos