Pérez Fuentes, NadiaAlvariño Romero, RebecaAlfonso Rancaño, María AmparoGonzález Jartín, Jesús MaríaRodríguez Vieytes, MercedesBotana López, Luis Miguel2025-07-162025-07-162024-09-25Pérez-Fuentes, N., Alvariño, R., Alfonso, A. et al. In vitro assessment of emerging mycotoxins co-occurring in cheese: a potential health hazard. Arch Toxicol 98, 4173–4186 (2024). https://doi.org/10.1007/s00204-024-03872-60340-5761https://hdl.handle.net/10347/42497Some Penicillium strains used in cheese ripening produce emerging mycotoxins, notably roquefortine C (ROQC) and cyclopiazonic acid (CPA), as well as enniatins (ENNs) and beauvericin (BEA). Co-occurrence of these mycotoxins in natural samples has been reported worldwide, however, most studies focus on the toxicity of a single mycotoxin. In the present study, the effects of ROQC and CPA alone and in combination with BEA and ENNs A, A1, B, and B1 were analysed in human neuroblastoma cells. ROQC and CPA reduced cell viability, with IC50 values of 49.5 and 7.3 µM, respectively, and induced caspase-8-mediated apoptosis. When ROQC and CPA were binary combined with ENNs, an enhancement of their individual effects was observed. Furthermore, a clear synergism was produced when ROQC and CPA were mixed with the four ENNs. An additive effect was also described for the combination of CPA + ENNs (A, A1, B, B1) + BEA. Finally, the effects of commercial cheese extracts containing the mentioned mycotoxins were evaluated, finding a strong reduction in cell viability. These results suggest that the co-occurrence of emerging mycotoxins in natural matrices could pose a potential health risk.engRoquefortine CCyclopiazonic acidToxicityEnniatinsApoptosisSynergismjournal article10.1007/s00204-024-03872-61432-0738open access