Role of red beetroot in bread for reducing mycotoxin risks: Bioavailability of beetroot polyphenols and betalains with ochratoxin a, aflatoxin B1 and zearalenone in Caco-2 cells.

Abstract

The interaction between dietary bioactive compounds and mycotoxins in food safety is crucial due to the potential health risks raised by mycotoxins and the protective functions of bioactive substances. This study is focused on red beetroot (Beta vulgaris), a rich source of polyphenols and betalains, incorporated into a daily consumption food such as bread, to examine its effects on the bioavailability of mycotoxins using an in vitro Caco-2 cell model. This study investigates how these compounds affect the bioavailability of mycotoxins, specifically ochratoxin A (OTA), aflatoxin B1 (AFB1), and zearalenone (ZEA), which are known to compromise intestinal barrier function and nutrient absorption. Additionally, bioaccesibility and bioavailability of total betalains (betacyanins and betaxanthins) (TBC) and polyphenols (TPC) content was evaluated. The beetroot-enriched breads were subjected to an in vitro digestion process, followed by a transepithelial transport assay to assess the bioavailability in differentiated Caco-2 cells. Results indicate an increase in the bioaccesibility of TBC and TPC (up to 99% and 27%, respectively) during digestion, suggesting enhanced absorption and protective effects against mycotoxin-induced damage. The presence of beetroot bread polyphenols and betalains increased the bioavailability of mycotoxins, with complex interactions observed, particularly in triple mycotoxin's combination. The results highlight the complex interactions between dietary components and mycotoxins' bioavailability, underlining the importance of further research into their mechanisms of action and potential applications in food safety and nutrition.