Deoxynivalenol in the liver and lymphoid organs of rats: effects of dose and duration on immunohistological changes

Author:

Bracarense A.P.F.L.1,Basso K.M.1,Da Silva E.O.1,Payros D.23,Oswald I.P.23

Affiliation:

1. Laboratory of Animal Pathology, Universidade Estadual de Londrina, Rodovia Celso Garcia Cid, km 380, 86057-990 Londrina, Brazil.

2. INRA, UMR 1331 Toxalim, Research Center in Food Toxicology, 31027 Toulouse, France.

3. Université de Toulouse, INP, UMR 1331 Toxalim, 31076 Toulouse, France.

Abstract

Deoxynivalenol (DON) is one of the most prevalent type B trichothecenes present in food inducing adverse effects, including intestinal changes and immunosuppression. The aim of the present study was to investigate the effects of DON on rats exposed for 7, 14 and 28 days to mycotoxin-contaminated diets, using histological and immunohistochemical analyses on liver and lymphoid organs. Fifty rats received a control diet, or a diet contaminated with 1.75 mg/kg of DON for 30 days, or a diet contaminated with 11.4 mg/kg of DON for 7, 14 or 30 days. Ingestion of contaminated feed induced a significant increase in the lesional score in the liver, spleen, and lymph nodes. The main histological findings observed in the liver were cytoplasmic vacuolisation and hepatocelular megalocytosis. A significant increase in hepatocyte proliferation was observed in rats that received 1.75 mg/kg of DON. Lymphoid depletion was the main histological alteration observed in lymphoid organs, resulting in a significant increase in the lesional score in all groups that received the contaminated diets. The histological changes and lymphocyte apoptosis were more severe in lymph nodes of rats fed 11.4 mg/kg of DON during 30 days. The results of the morphological and immunohistochemical analyses suggest that the ingestion of DON can induce functional hepatic impairment and immunosuppression in a dose- and time-dependent manner.

Publisher

Wageningen Academic Publishers

Subject

Public Health, Environmental and Occupational Health,Toxicology,Food Science

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