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Huang M, Zeng Q, Ying X, Zheng B, Chen X, Wang G, Gao Y, Yu G. Improved analysis of 230 pesticide residues in three fermented soy products by using automated one-step accelerated solvent extraction coupled with GC-MS/MS. J Chromatogr A 2024; 1723:464906. [PMID: 38643739 DOI: 10.1016/j.chroma.2024.464906] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Revised: 04/08/2024] [Accepted: 04/10/2024] [Indexed: 04/23/2024]
Abstract
Consumer concerns over healthy diets are increasing as a result of the toxicity and persistence of pesticide residues in foodstuffs. Developing sensitive and high-throughput monitoring techniques for these trace residues is seen as an essential step in ensuring food safety. An automatic and sensitive multi-residue analytical method was developed and validated for the simultaneous determination of 230 compounds, including pesticides and their hazardous metabolites, in fermented soy products. The method included preparing the sample using on-line extraction and clean-up system based on accelerated solvent extraction (ASE), then determining the analytes using GC-MS/MS techniques. The homogenized samples (soy sauce, douchi, and sufu) were automatically extracted at 80 °C and 10.3 MPa and at the same time, in situ cleaned by 300 mg of primary secondary amine (PSA) combined with 20 mg of hydroxylated multi-walled carbon nanotubes in an extraction cell. The method obtained excellent calibration linearity (r > 0.9220) and a satisfactory analysis of the targeted compounds, which were evaluated with matrix-matched calibration standards over the range of 5-500 μg L-1. The limit of detections (LODs) of analytes were in the range of 0.01-1.29 μg kg-1, 0.01-1.39 μg kg-1, and 0.01-1.34 μg kg-1 in soy sauce, douchi, and sufu, respectively. The limit of quantifications (LOQs), which defined as the lowest spiking level, were set at 5.0 μg kg-1. The recoveries were within 70-120 % for over 95 % of the analytes, and the relative standard deviations (RSDs) were below 13.6 %. Moreover, a positive detection rate of 47 % were obtained when the proposed method was used on 15 real fermented soy products. These results suggested that the developed high-throughput method is highly feasible for monitoring of these target analytes in trace level.
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Affiliation(s)
- Minxing Huang
- Testing and Analysis Center, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou 510316, China; Research Center for Sugarcane Industry Engineering Technology of Light Industry of China, Guangzhou 510316, China
| | - Qiuxia Zeng
- Testing and Analysis Center, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou 510316, China; Research Center for Sugarcane Industry Engineering Technology of Light Industry of China, Guangzhou 510316, China
| | - Xinlan Ying
- Guangzhou Foreign Language School, Guangzhou 511455, China
| | - Bingyi Zheng
- Testing and Analysis Center, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou 510316, China; Research Center for Sugarcane Industry Engineering Technology of Light Industry of China, Guangzhou 510316, China
| | - Xiaochu Chen
- Testing and Analysis Center, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou 510316, China; Research Center for Sugarcane Industry Engineering Technology of Light Industry of China, Guangzhou 510316, China.
| | - Guihua Wang
- Testing and Analysis Center, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou 510316, China; Research Center for Sugarcane Industry Engineering Technology of Light Industry of China, Guangzhou 510316, China.
| | - Yufeng Gao
- Testing and Analysis Center, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou 510316, China; Research Center for Sugarcane Industry Engineering Technology of Light Industry of China, Guangzhou 510316, China
| | - Goubin Yu
- Testing and Analysis Center, Institute of Biological and Medical Engineering, Guangdong Academy of Sciences, Guangzhou 510316, China; Research Center for Sugarcane Industry Engineering Technology of Light Industry of China, Guangzhou 510316, China
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Chen X, Zhu Z, Zhang X, Chen L, Gu Q, Li P. Lactobacillus paracasei ZFM54 alters the metabolomic profiles of yogurt and the co-fermented yogurt improves the gut microecology of human adults. J Dairy Sci 2024:S0022-0302(24)00531-9. [PMID: 38460876 DOI: 10.3168/jds.2023-24332] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Accepted: 02/02/2024] [Indexed: 03/11/2024]
Abstract
Gut microbiota imbalance could lead to various diseases, making it important to optimize the structure of flora in adults. Lactobacillus paracasei ZFM54 is a bacteriocin and folic acid producing Lactobacillus strain. Herein ZFM54 was used as the potentialy probiotic bacterium to ferment milk together with a yogurt starter. We optimized the fermentation conditions and the obtained yogurts were then subjected to volatile and non-volatile metabolome analysis, showing that ZFM54 cannot only improve the acidity, water holding capacity and live lactic acid bacteria counts, but also improve many volatile acid contents and increase some beneficial non-volatile metabolites such as N-ethyl glycine and L-Lysine, endowing the yogurt with more flavor and better function. The regulatory effects of the co-fermented yogurt on intestinal microecology of volunteers were investigated by 16S rRNA sequencing and short-chain fatty acids (SCFAs) analysis after a continuous consuming the yogurt of 2-week, showing better effect to increase the relative abundance of beneficial bacteria such as Ruminococcus and Alistipes, decrease harmful bacteria (Escherichia-Shigella and Enterobacter), and enhance the production of SCFAs (acetate, propionate and butyric acid) than the control yogurt. In conclusion, L. paracasei ZFM54 can significantly improve the health benefits of yogurt, laying the foundation for its commercial application in improving gut microbiota.
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Affiliation(s)
- Xiangfeng Chen
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Zichun Zhu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Xin Zhang
- College of Forest and Biotechnology, Zhejiang A & F University, Hangzhou 311300, China
| | - Lin Chen
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Qing Gu
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China
| | - Ping Li
- Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China.
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Song K, Liu Y, Umar A, Ma H, Wang H. Ultrasonic cavitation: Tackling organic pollutants in wastewater. CHEMOSPHERE 2024; 350:141024. [PMID: 38147929 DOI: 10.1016/j.chemosphere.2023.141024] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 12/20/2023] [Accepted: 12/21/2023] [Indexed: 12/28/2023]
Abstract
Environmental pollution and energy shortages are global issues that significantly impact human progress. Multiple methods have been proposed for treating industrial and dyes containing wastewater. Ultrasonic degradation has emerged as a promising and innovative technology for organic pollutant degradation. This study provides a comprehensive overview of the factors affecting ultrasonic degradation and thoroughly examines the technique of acoustic cavitation. Furthermore, this study summarizes the fundamental theories and mechanisms underlying cavitation, emphasizing its efficacy in the remediation of various water pollutants. Furthermore, potential synergies between ultrasonic cavitation and other commonly used technologies are also explored. Potential challenges are identified and future directions for the development of ultrasonic degradation and ultrasonic cavitation technologies are outlined.
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Affiliation(s)
- Kai Song
- School of Life Science, Changchun Normal University, Changchun, 130032, China.
| | - Yijun Liu
- School of Environment, Harbin Institute of Technology, Harbin, 150090, China.
| | - Ahmad Umar
- Department of Chemistry, Faculty of Science and Arts, And Promising Centre for Sensors and Electronic Devices, Najran University, Najran, 11001, Saudi Arabia; Department of Materials Science and Engineering, The Ohio State University, Columbus, 43210, OH, USA
| | - Hailing Ma
- School of Engineering and Technology, The University of New South Wales, Canberra, ACT, 2600, Australia
| | - Hongxu Wang
- School of Engineering and Technology, The University of New South Wales, Canberra, ACT, 2600, Australia.
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