Impact of Regulated and Non-Regulated Food-Associated Mycotoxins on the Viability and Proliferation of Enteric Glial Cells

(1) Background: Humans and animals are exposed daily to numerous food-associated noxious molecules, including fungal toxins or mycotoxins. Effects of mycotoxins on the intestinal epithelial cells (IECs) are well characterized. However, their impact on the enteric nervous system (ENS), particularly on enteric glial cells (EGCs), has not been evaluated. (2) Methods: In the present work, the impact of major mycotoxins (eighteen mycotoxins in total, both regulated and non-regulated (including emerging ones) mycotoxins) on EGCs was evaluated in vitro in terms of antiproliferative and cytotoxic effects using rat EGCs as a model. Inhibitory concentrations on cell division and cell viability were determined using the resazurin assay, and biochemical analysis was performed to identify the mechanism(s) of action involved. (3) Results: Of the eighteen mycotoxins tested, twelve were found to be toxic; apicidin, deoxynivalenol, and cyclohexadepsipeptide mycotoxins (enniatins and beauvericin) were the most toxic, with active concentrations as low as 0.19 ± 0.07 µM for deoxynivalenol. Mechanistic studies revealed that toxicity occurs through the induction of oxidative stress, alteration of the membrane integrity, and/or induction of apoptosis. (4) Conclusions: As far as we know, the data presented here show for the first time that EGCs are targets of foodborne mycotoxins, even at low concentrations potentially achieved in cases of ingesting contaminated food.