Notice of RetractionImmunomodulatory Effects of Individual and Combined Penicillium Mycotoxins on Macrophage Viability and Proliferation

Penicillium mycotoxins are natural contaminants found in grains, crops, fruits, and fermented products, especially during pre- and post- harvest, as well as storage periods. The frequency of contamination by individual and combinations of these toxins has significantly increased due to the recent global climate change, compromising food quality and safety. In this study, the potential immunotoxicity of citrinin (CIT), ochratoxin A (OTA), patulin (PAT), mycophenolic acid (MPA) and penicillic acid (PA) was evaluated using a bovine macrophage cell line (BOMACs) by assessing their potential cytotoxicity and then their effects on cell proliferation. The BOMACs were exposed to a range of mycotoxin concentrations, and then to different mycotoxin combinations for 48 hrs. Some cytotoxicity was evident at concentrations greater than 2.4 uM for PAT, and 160 uM for PA, however, at the IC50 (concentration that inhibits 50% cell proliferation), no cytotoxicity was observed for either of these mycotoxins. The mycotoxin IC50s from most potent to least potent were 0.56 uM (PAT), 12.88 uM (OTA), 29.85 uM (PA), and 91.20 uM (CIT). Concentrations of MPA greater than 80 uM did not inhibit cell proliferation enough to calculate an IC50. Ten different combinations of mycotoxins were tested at concentrations equivalent to their IC25 without any cytotoxicity, however, proliferation was significantly reduced with the following three mycotoxin combinations: CIT+OTA, OTA+PAT, and OTA+PA when compared to the effects of individual mycotoxins. The data suggests that a combination of Penicillium mycotoxins has the potential of causing immunosuppression at levels considered safe for the individual food contaminants. Climate change is increasing the level of these mycotoxins in human food and thus a better understanding of the toxicity of Penicillium mycotoxins is required.