In Vitro and In Vivo Evaluation of Chlorogenic Acid-Encapsulated Lignin on Patulin Adsorption and Alleviation of Patulin-Induced Colonic Damage

Abstract

Patulin (PAT) is a water-soluble mycotoxin that causes digestive tract damage and liver and kidney function abnormalities. The current control approaches only reduce the amount of PAT in raw materials and food, which is difficult to remove once ingested in the body. In this study, lignin-based cross-linked particles loaded with chlorogenic acid were prepared, which intervened the liver and colon damage caused by PAT in mice. In the simulated digestion process in vitro, the accumulated adsorption capacity of the LB/CA-SH for PAT was 0.934 mg/g. LB/CA-SH intervention reversed the shortening of the colon length, alleviated the changes in the activities of antioxidant enzymes, and reduced the levels of oxidation markers protein carbonyl and malondialdehyde in the colon tissue of the model group. The absorption of sorbent alleviated the decrease of organ index and the abnormality of serum biochemical indexes (alanine aminotransferase, aspartate aminotransferase, urea nitrogen, and uric acid) caused by PAT. These results support the potential of using LB/CA-SH as a novel protective agent to reduce the toxicity of PAT.

Phenolic Compounds from Apples: From Natural Fruits to the Beneficial Effects in the Digestive System

“…Apple polyphenols strengthened the intestinal barrier by increasing the expression of tight junction proteins and reducing the intestinal permeability. Mice received patulin (5 mg/kg/day), a mycotoxin that can damage the gut barrier, together with ligninbased cross-linked particles loaded with chlorogenic acid (2 g/kg bw) for three weeks [55]. The patulin disrupted the intestinal barrier function, while the particles with chlorogenic acid reduced the damage to the barrier function [55].…”

“…Mice received patulin (5 mg/kg/day), a mycotoxin that can damage the gut barrier, together with ligninbased cross-linked particles loaded with chlorogenic acid (2 g/kg bw) for three weeks [55]. The patulin disrupted the intestinal barrier function, while the particles with chlorogenic acid reduced the damage to the barrier function [55]. The beneficial effects in those studies were ascribed to apple polyphenols in general and to some individual native phenolics.…”

A fluorescence aptamer sensor utilizing WS2 nanosheets for sensitive detection of patulin: enhanced specificity and wide applicability

“…In severe cases, PAT exposure can lead to renal failure, pulmonary edema, and nerve paralysis, posing significant health risks. 5,6 Consequently, many countries and organizations have established maximum allowable levels for PAT in food. For example, international standards specify that the maximum PAT content in fruit and vegetable juices must not exceed 50 μg kg −1 , and for children's and infant foods, the threshold is set at no more than 10 μg kg −1 .…”