# Alleviating Effects of Ethanol Extract from Acremonium terricola Culture on Patulin Toxicity

## TL;DR

A fungal extract helps reduce the harmful effects of patulin, a toxic compound, by boosting antioxidants in worms.

## Contribution

The study reveals the molecular mechanism and effectiveness of Acremonium terricola extract in mitigating patulin toxicity.

## Key findings

- EEAT treatment improved locomotion and antioxidant enzyme activities in patulin-exposed C. elegans.
- Key compounds like coumarin and trigonelline showed strong binding to targets SIR-2.1 and DAF-2.
- EEAT extract effectively reduces oxidative damage caused by patulin exposure.

## Abstract

Exposure to patulin (PAT) poses a significant health risk to animals, emphasizing the need for natural, safe substances to mitigate toxicity. Acremonium terricola culture (ATC), a fungal fermentation-derived feed additive, is known for its antioxidant properties, yet its potential to alleviate mycotoxin-induced toxicity remains largely uninvestigated. In this study, the ethanol extracts from the ATC (EEAT) were prepared with a total phenolic content of 67.9 mg GAE/g and a total flavonoid content of 32.7 mg RE/g. Ultra-high performance liquid chromatography coupled with tandem mass spectrometry (UPLC-ESI-MS/MS) analysis was employed to investigate the bioactive components in EEAT. In PAT-exposed Caenorhabditis elegans models, EEAT treatment significantly enhanced locomotory capacity and elevated antioxidant enzyme activities by 63.1% (SOD) and 90.1% (GSH-ST), respectively. Molecular docking analysis revealed that key active compounds in EEAT, such as coumarin, succinic acid, and trigonelline, exhibited effective binding affinities to potential targets SIR-2.1 and DAF-2. Notably, coumarin and trigonelline were most effective in alleviating PAT toxicity, as evidenced by rescued locomotor rates and oxidative impairment in C. elegans. Our findings not only elucidate the molecular basis of EEAT-mediated PAT mitigation but also establish A. terricola culture as a sustainable antioxidant.