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Li H, Hu S, Sun F, Sun Q, Wang N, Li B, Zou N, Lin J, Mu W, Pang X. Residual analysis of QoI fungicides in multiple (six) types of aquatic organisms by UPLC-MS/MS under acutely toxic conditions. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:12075-12084. [PMID: 36104645 DOI: 10.1007/s11356-022-22972-3] [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: 04/22/2022] [Accepted: 09/06/2022] [Indexed: 06/15/2023]
Abstract
In view of the significance of food safety and the possible relationship between residual enrichment and acute toxicity for pesticides in different aquatic organisms, it is essential to establish a sensitive and reliable determination method for pesticides in different aquatic organisms to analyze the enrichment levels. Quinone outside inhibitor fungicides (QoIs) are lipophilic fungicides that pose environmental threats to aquatic organisms. Previous research has mainly focused on QoI residues in aquatic organisms under chronic toxicity, whereas less is known about how pesticide residues differ among aquatic organism under acutely toxic conditions. In the present study, the residues of QoIs in aquatic organisms (Danio rerio, Rana pipiens, Cherax quadricarinatus, Misgurnus anguillicaudatus, Corbicula fluminea, and Ampullaria gigas) were analyzed by ultrahigh-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) coupled with a proposed QuEChERS method. The proposed method was validated in terms of linearity (coefficients of determination of 0.9980-0.9999), the limits of quantification (0.01 μg·kg-1), the relative standard deviation (0.6-4.4%), and recovery (70.12-118.15%). The results demonstrated that the proposed method fulfilled the requirements for pesticide analysis in all tested aquatic organisms. The residues of QoIs in the same aquatic organism exposed to QoI concentrations of 5 and 500 μg L-1 decreased in the order pyraoxystrobin > pyraclostrobin > triclopyricarb > picoxystrobin > azoxystrobin > fluoxastrobin. Furthermore, the acute toxicity was strongly correlated with the enrichment level of the QoIs in aquatic organisms. This study provides the first documentation of a correlation between the enrichment level of QoIs and acute toxicity in aquatic organisms, which provides a basis for the management of agrochemicals considering aquatic ecological risks.
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Affiliation(s)
- Hong Li
- Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
| | - Shuai Hu
- Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
| | - Fengshou Sun
- Research Center of Pesticide Environmental Toxicology, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
| | - Qi Sun
- Research Center of Pesticide Environmental Toxicology, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
| | - Ning Wang
- Department of Nutrition and Food Hygiene, School of Public Health, Shandong First Medical University & Shandong Academy of Medical Sciences, Tai'an, Shandong, 271016, People's Republic of China
| | - Beixing Li
- Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
- Research Center of Pesticide Environmental Toxicology, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
| | - Nan Zou
- Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
- Research Center of Pesticide Environmental Toxicology, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
| | - Jin Lin
- Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
- Research Center of Pesticide Environmental Toxicology, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
| | - Wei Mu
- Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
- Research Center of Pesticide Environmental Toxicology, Shandong Agricultural University, Tai'an, Shandong, 271018, People's Republic of China
| | - Xiuyu Pang
- Department of Nutrition and Food Hygiene, School of Public Health, Shandong First Medical University & Shandong Academy of Medical Sciences, Tai'an, Shandong, 271016, People's Republic of China.
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Ondiek W, Wang Y, Sun L, Zhou L, On SL, Zheng H, Ravi G. Removal of aflatoxin b1 and t-2 toxin by bacteria isolated from commercially available probiotic dairy foods. FOOD SCI TECHNOL INT 2021; 28:15-25. [PMID: 33478275 DOI: 10.1177/1082013220987916] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
This study isolated lactic acid bacteria from commercially available probiotic foods to determine their capacity to remove aflatoxin B1 (AFB1) and trichothecene-2 (T-2). The removal rates by original live and heat-treated cells of lactic acid bacteria (LAB) were compared to test the effect of heat treatment on efficacy. LAB is capable to remove up to 46% of AFB1 and up to 45% of T-2 toixn. The toxin removal capability increased as toxin concentration increased despite bacterial cell viability declining. Surprisingly, the denatured LAB removed greater percentages of AFB1 (up to 62%) and T-2 (up to 52%) than live bacterial cells (P < 0.05), lending support to the hypothesis that there is higher binding of toxins to the cell membrane of nonviable cells. The research provided practical evidences, which suggest that when ingested into the gut biota, LAB could likely reduce absorption of AFB1 and T-2 from contaminated foods.
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Affiliation(s)
- Walter Ondiek
- Department of Wine, Food & Molecular BioSciences, Lincoln University, Lincoln, New Zealand
| | - Yaling Wang
- College of Food Science & Technology, Guangdong Ocean University, Zhanjiang, People's Republic of China
| | - Lijun Sun
- College of Food Science & Technology, Guangdong Ocean University, Zhanjiang, People's Republic of China
| | - Langhua Zhou
- College of Food Science & Technology, Guangdong Ocean University, Zhanjiang, People's Republic of China
| | - Stephen Lw On
- Department of Wine, Food & Molecular BioSciences, Lincoln University, Lincoln, New Zealand
| | - Haotian Zheng
- Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC, USA.,Dairy Innovation Institute, California Polytechnic State University, San Luis Obispo, CA, USA
| | - Gooneratne Ravi
- Department of Wine, Food & Molecular BioSciences, Lincoln University, Lincoln, New Zealand
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Ye L, Liu J, Wang Y, Sun L, Fang Z, Deng Q, Qiu M, Zhao J. Development of a three-compartment toxicokinetic model for T-2 toxin in shrimp by blindfold particle swarm optimization algorithm. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2021; 208:111698. [PMID: 33396029 DOI: 10.1016/j.ecoenv.2020.111698] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 10/31/2020] [Accepted: 11/18/2020] [Indexed: 06/12/2023]
Abstract
Tricothecenes-2 toxin (T-2) is a major mycotoxin that is widely distributed in aquatic feeds and poses a huge challenge to the aquatic industry, but there is scant information on the toxicokinetics of T-2 in aquatic animals. Here, we describe the development of a three-compartment toxicokinetic model for the absorption, distribution, metabolism and elimination (ADME) of T-2 in shrimp. The three compartments were central (the hemolymph), slow metabolizing and fast metabolizing compartments to account for the varying ADME rates of T-2 in different shrimp organs. The toxicokinetic model was solved by the blindfold particle swarm optimization algorithm, and the values for the model equation parameters were obtained by applying the experimental data of T-2 concentrations in shrimp. The model had a good fit with the experimental data. It was revealed through the model that after i.m. administration, T-2 was rapidly absorbed into the hemolymph and distributed into shrimp organs. The hepatopancreas and intestine belonged to the fast and muscle to the slow metabolizing compartments, respectively, while the hemolymph had no capacity to metabolize T-2. The T-2 elimination rates in the hepatopancreas and intestine were similar and quite high while that in the muscle was very low. The methods used in developing and solving the model could be used for similar toxicokinetic and pharmacokinetic studies of other animals.
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Affiliation(s)
- Lin Ye
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China.
| | - Jiacun Liu
- Faculty of Electrics and Information Engineering, Guangdong Ocean University, Zhanjiang 524088, China.
| | - Yaling Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China.
| | - Lijun Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Zhijia Fang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Qi Deng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Mei Qiu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Jian Zhao
- School of Chemical Engineering, The University of New South Wales, Sydney, NSW 2052, Australia.
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Hassanin AM, Soliman SA, Abdella SAS, A Shaaban H. Antifungal Activity of Some Essential Oils Emulsions Against Fungi Contaminating Ras Cheese. Pak J Biol Sci 2021; 24:1350-1358. [PMID: 34989212 DOI: 10.3923/pjbs.2021.1350.1358] [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] [Indexed: 06/14/2023]
Abstract
<b>Background and Objective:</b> Ras cheese is one of the important dairy products that are consumed in great quantities. But this cheese is vulnerable to the growth of fungi during ripening and selling until consumption. Therefore, research aimed to detect fungi contaminating Ras cheese and try to resist them. <b>Materials and Methods:</b> The effect of various concentrations (0.25, 0.5, 1, 2 and 3%) of essential oils emulsions of clove (<i>Syzygium aromaticum</i>), thyme (<i>Thymus vulgaris</i>) and peppermint (<i>Mentha piperita</i>) severally on the mycelial growth of the isolated fungi as compared to the control sample was tested <i>in vitro.</i> <b>Results:</b> The results indicated that many fungal species belonging to the genera <i>Aspergillus</i>, <i>Mucor</i>, <i>Eurotium</i> and <i>Mortierella</i> were isolated from the infected Ras cheese. Ochratoxin A was found in two samples whereas recorded the highest level in sample number 1 (2.1 μg kg<sup>1</sup>). Aflatoxin M1 was found in few levels ranged between 0.012 and 0.360 μg kg<sup>1</sup>in cheese samples, while aflatoxin B1 and B2 weren't detected in all samples. Clove essential oil emulsion completely inhibited the growth of all tested fungi at the concentration of 0.5%, followed by thyme essential oil emulsion which inhibited the fungal growth of all fungi at the concentration of 1%, while peppermint essential oil emulsion was less effective. <b>Conclusion:</b> The research recommends that clove and thyme essential oils emulsions can be used to resist the fungi of Ras cheese. Also, suggests that more research could be done on these essential oils emulsions to produce safe foods free of fungi.
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Li H, Yang S, Li T, Li X, Huang X, Gao Y, Li B, Lin J, Mu W. Determination of pyraclostrobin dynamic residual distribution in tilapia tissues by UPLC-MS/MS under acute toxicity conditions. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2020; 206:111182. [PMID: 32911370 DOI: 10.1016/j.ecoenv.2020.111182] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 08/10/2020] [Accepted: 08/12/2020] [Indexed: 06/11/2023]
Abstract
As a lipophilic fungicide, pyraclostrobin is highly toxic to aquatic organisms, especially to fish. In recent years, research has mainly focused on the pyraclostrobin residue in fish tissues under chronic toxicity, but less is known about its distribution in fish tissues under acute toxicity conditions. In this study, the distribution of pyraclostrobin in fish tissues (blood, liver, muscle and gill) was determined by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). The purification effects of different purification materials [1) mixtures of PSA, C18 and MgSO4; 2) QuEChERS-PC; and 3) Oasis HLB SPE] were compared for the detection of pyraclostrobin in fish tissues. Finally, the quick and easy clean-up tool of the Oasis HLB SPE procedure was selected. Under optimum conditions, the linearities had a good relationship (determination coefficient R2 > 0.999). The mean recoveries of the analyte for all tested concentrations ranged from 86.94% to 108.81% with RSDs of 0.7%-4.9%. The pyraclostrobin residue amount was much different in fish tissues. Furthermore, the pyraclostrobin residue in different fish tissues increased initially and then decreased gradually. The concentrations in each tissue were initially ranked before 120 min in the following order: gill > liver > blood > muscle. These phenomena may be attributed to the stress response of fish under acute poisoning. This is the first study to document the distribution of pyraclostrobin in fish tissues under acute toxicity conditions, and it provides reference for the management of agrochemicals in terms of aquatic ecological risks.
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Affiliation(s)
- Hong Li
- Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China
| | - Song Yang
- Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China
| | - Tongbin Li
- Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China
| | - Xiuhuan Li
- Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China
| | - Xueping Huang
- Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China
| | - Yangyang Gao
- Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China
| | - Beixing Li
- College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; Research Center of Pesticide Environmental Toxicology, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China
| | - Jin Lin
- Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China.
| | - Wei Mu
- Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China.
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Ye L, Wang Y, Sun L, Fang Z, Deng Q, Huang Y, Zheng P, Shi Q, Liao J, Zhao J. The effects of removing aflatoxin B1 and T-2 toxin by lactic acid bacteria in high-salt fermented fish product medium under growth stress. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109540] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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7
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Li Y, Lin S, Wang Y, Mao X, Wu Y, Liu Y, Chen D. Broad-specific monoclonal antibody based IACs purification coupled UPLC-MS/MS method for T-2 and HT-2 toxin determination in maize and cherry samples. FOOD AGR IMMUNOL 2020. [DOI: 10.1080/09540105.2020.1724895] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022] Open
Affiliation(s)
- Yanshen Li
- College of Life Science, Yantai University, Yantai, People’s Republic of China
| | - Shaoxia Lin
- Departments of Clinical Laboratory, The Affiliated Yantai Yuhuangding Hospital of Qingdao University, Yantai, People’s Republic of China
| | - Yunhui Wang
- College of Life Science, Yantai University, Yantai, People’s Republic of China
| | - Xin Mao
- College of Life Science, Yantai University, Yantai, People’s Republic of China
| | - Yongning Wu
- China National Center for Food Safety Risk Assessment, Beijing, People’s Republic of China
| | - Yunguo Liu
- College of Life Sciences, Linyi University, Linyi, People’s Republic of China
| | - Daquan Chen
- School of Pharmacy, Yantai University, Yantai, People’s Republic of China
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Gao Y, Yang S, Li X, He L, Zhu J, Mu W, Liu F. Residue determination of pyraclostrobin, picoxystrobin and its metabolite in pepper fruit via UPLC-MS/MS under open field conditions. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2019; 182:109445. [PMID: 31330408 DOI: 10.1016/j.ecoenv.2019.109445] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/09/2019] [Revised: 07/01/2019] [Accepted: 07/11/2019] [Indexed: 06/10/2023]
Abstract
In this study, a new, high-efficiency and sensitive method was determined to simultaneous analyze the residue of pyraclostrobin, picoxystrobin and its metabolite BF-500-3 in pepper fruit using modified QuEChERS pretreatment combined with ultra performance liquid chromatography-tandem mass spectrometry. The clean-up steps of QuEChERS procedure were optimized using the chemometric tools. Models of stepwise regression and surface response demonstrated that the optimal sorbent mixtures were 40 mg nano-zirconia + 10 mg C18 for pyraclostrobin and picoxystrobin and 30 mg nano-zirconia + 20 mg C18 for BF-500-3. The optimized purification procedures provided satisfactory recoveries for all tested fungicides with rates between 91% and 107% and relative standard deviations between 3.7% and 9.6%. The limits of detection and quantification were in the range of 0.0360-0.272 μg/kg and 0.120-0.910 μg/kg. Based on this method, the dissipation of pyraclostrobin, picoxystrobin and its metabolite in pepper fruit were determined under field conditions. Pyraclostrobin and picoxystrobin degraded rapidly with half-lives of 5.53-7.02 and 5.97-7.82 days and 5.09 and 5.68 days in 2016 and 2017, respectively. The residue levels of BF-500-3 increased first and then decreased. The terminal residues of all fungicides were below the maximum residue limits (MRLs). This research can not only provide guidance for the reasonable usage of pyraclostrobin and picoxystrobin in agriculture but also give a reference for the Chinese government to establish the MRL for pyraclostrobin in pepper.
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Affiliation(s)
- Yangyang Gao
- Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China
| | - Song Yang
- Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China
| | - Xiaoxu Li
- Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China
| | - Lifei He
- Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China
| | - Jiamei Zhu
- Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China
| | - Wei Mu
- Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China
| | - Feng Liu
- Shandong Provincial Key Laboratory for Biology of Vegetable Diseases and Insect Pests, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; College of Plant Protection, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China.
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Huang Z, Wang Y, Qiu M, Sun L, Deng Y, Wang X, Bi S, Gooneratne R, Zhao J. Effects of T-2 toxin on digestive enzyme activity, intestinal histopathology and growth in shrimp Litopenaeus vannamei. Sci Rep 2019; 9:13175. [PMID: 31511616 PMCID: PMC6739391 DOI: 10.1038/s41598-019-49004-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Accepted: 08/19/2019] [Indexed: 12/19/2022] Open
Abstract
T-2 toxin (T-2), a naturally occurring mycotoxin that often accumulates in aquatic animals via contaminated feed, is toxic to animals, including humans. In this study, six groups of shrimp (n = 30 shrimps/group) were given T-2 in feed at concentrations of 0–12.2 mg/kg for 20 days. T-2 accumulation, intestinal histopathology, digestive enzyme activities and subsequent effects on shrimp are reported. Compared to the control, T-2 significantly reduced weight gain, specific growth rate, and survival. The histopathology of shrimp intestine showed concentration-dependent degenerative and necrotic changes in response to dietary T-2. Progressive damage to the microstructures of shrimp intestine occurred with increasing dietary T-2 concentrations, with initial inflammation of the mucosal tissue at T-2 concentrations of 0.5 and 1.2 mg/kg, progressing to disappearance of intestinal villi and degeneration and necrosis of the submucosa at 12.2 mg/kg. Intestinal amylase and protease activities increased at low T-2 concentrations but showed significant inhibition at high concentrations; however, the opposite trend occurred for lipase activity. Collectively, these results indicate that digestive enzyme activities and mucosal structures are markedly affected by exposure to T-2, and these may have contributed to the lower survival rate of shrimp.
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Affiliation(s)
- Zhanrui Huang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, 524088, China
| | - Yaling Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, 524088, China.
| | - Mei Qiu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, 524088, China
| | - Lijun Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, 524088, China
| | - Yijia Deng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, 524088, China
| | - Xiaobo Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, 524088, China
| | - Siyuan Bi
- Ski Teaching and Training Base Post-doctoral Research Station of Harbin Sport University, Harbin, 150008, China
| | - Ravi Gooneratne
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, 7647, Canterbury, New Zealand
| | - Jian Zhao
- School of Chemical Engineering, The University of New South Wales, Sydney, NSW, 2052, Australia
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Bi S, Huang Z, Wang Y, Nie F, Wang X, Sun L, Zhu Z, Gooneratne R. Effects of T-2 toxin on histopathology, fatty acid and water distribution of shrimp (Litopenaeus vannamei) muscle. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2019; 54:416-423. [PMID: 30777787 DOI: 10.1080/03601234.2019.1574172] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
T-2 toxin (T-2), one of the naturally occurring mycotoxins, often accumulates in aquatic animals from contaminated feed. Shrimp (n = 30 per group) were fed with different concentrations (0, 0.5, 1.5, 4.5 and 13.5 mg kg-1) of T-2 for 20 days. Changes in histopathology, fatty acid and water distribution of shrimp muscle were analyzed. Histopathology of shrimp muscle showed dose-dependent marked degenerative and necrotic changes on exposure to dietary T-2. The T-2 significantly (P < 0.05) affected the muscle fatty acid composition. ∑SFA, ∑MUFA and ∑PUFA initially decreased and then increased slowly in the high-dosed groups. C16:0, C18:1n-9 and C18:2n-6 were the main saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA), respectively. Also, T-2 significantly affected water distribution in shrimp muscle. High doses of T-2 reduced free water content, resulting in a reduction in the water holding capacity and hence changes to the shrimp muscle quality. Collectively, these results illustrated that T-2 significantly affects the fatty acid and water distribution, and also muscle histopathology, all of which would result in a reduction in the quality and nutritional value of shrimp.
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Affiliation(s)
- Siyuan Bi
- a Ski Teaching and Training Base Post-doctoral Research Station of Harbin Sport University , Harbin , China
- b College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution , Guangdong Ocean University , Zhanjiang , China
| | - Zhanrui Huang
- b College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution , Guangdong Ocean University , Zhanjiang , China
| | - Yaling Wang
- b College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution , Guangdong Ocean University , Zhanjiang , China
| | - Fanghong Nie
- b College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution , Guangdong Ocean University , Zhanjiang , China
| | - Xiaobo Wang
- b College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution , Guangdong Ocean University , Zhanjiang , China
| | - Lijun Sun
- b College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution , Guangdong Ocean University , Zhanjiang , China
| | - Zhiqiang Zhu
- a Ski Teaching and Training Base Post-doctoral Research Station of Harbin Sport University , Harbin , China
| | - Ravi Gooneratne
- c Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences , Lincoln University , Lincoln, Canterbury , New Zealand
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11
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Guo P, Liu A, Huang D, Wu Q, Fatima Z, Tao Y, Cheng G, Wang X, Yuan Z. Brain damage and neurological symptoms induced by T-2 toxin in rat brain. Toxicol Lett 2018; 286:96-107. [DOI: 10.1016/j.toxlet.2018.01.012] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2017] [Revised: 01/03/2018] [Accepted: 01/12/2018] [Indexed: 11/17/2022]
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12
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Zhou LH, Wang YL, Qiu M, Shi Q, Sun LJ, Liao JM, Xu DF, Liu Y, Fang ZJ, Gooneratne R. Analysis of T-2 Toxin Removal Factors in a Lactococcus Fermentation System. J Food Prot 2017; 80:1471-1477. [PMID: 28786717 DOI: 10.4315/0362-028x.jfp-17-051] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The objective of this work was to determine the bacterial strains and factors that most efficiently degrade T-2 toxin in foods or animal feed. To determine the most efficient strain and optimal incubation times for degradation of T-2, the rate of T-2 removal by three lactic acid bacteria strains was quantified by liquid chromatography plus tandem mass spectrometry after incubation in de Man Rogosa Sharpe broth with 50 ng mL-1 T-2 at 37°C for 96 h. Various components of the most efficient degradation strain fermentation systems were extracted, and the ability to remove T-2 was assayed. Lactococcus lactis CAMT22361 was the most efficient degradation strain for removing T-2. Yeast extract powder interfered with L. lactis CAMT22361 in the degradation process. T-2 toxin was removed by various components of the L. lactis CAMT22361 cells in the following order: nonprotein material of the extracellular fraction > protein in the extracellular fraction > whole cell ≈ cell wall > cell intracellular matrix fluid. T-2 removal rates were 54.08% ± 0.79%, 43.65% ± 0.84%, 43.09% ± 0.87%, 41.98% ± 0.8%, and 23.45% ± 0.66%, respectively. The nonprotein fraction in the extracellular fluid was most likely the key component in L. lactis CAMT22361 and hence would be the most desirable cellular component to be used to remove T-2 from food or feed.
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Affiliation(s)
- Lang-Hua Zhou
- 1 College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang 524088, People's Republic of China
| | - Ya-Ling Wang
- 1 College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang 524088, People's Republic of China
| | - Mei Qiu
- 1 College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang 524088, People's Republic of China.,2 National Marine Products Quality Supervision & Inspection Center, Zhanjiang 524000, People's Republic of China
| | - Qi Shi
- 1 College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang 524088, People's Republic of China.,2 National Marine Products Quality Supervision & Inspection Center, Zhanjiang 524000, People's Republic of China
| | - Li-Jun Sun
- 1 College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang 524088, People's Republic of China
| | - Jian-Meng Liao
- 2 National Marine Products Quality Supervision & Inspection Center, Zhanjiang 524000, People's Republic of China
| | - De-Feng Xu
- 1 College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang 524088, People's Republic of China
| | - Ying Liu
- 1 College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang 524088, People's Republic of China
| | - Zhi-Jia Fang
- 1 College of Food Science and Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Guangdong Ocean University, Zhanjiang 524088, People's Republic of China
| | - Ravi Gooneratne
- 3 Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, Canterbury, New Zealand
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13
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Deng Q, Qiu M, Wang Y, Lv P, Wu C, Sun L, Ye R, Xu D, Liu Y, Gooneratne R. A sensitive and validated immunomagnetic-bead based enzyme-linked immunosorbent assay for analyzing total T-2 (free and modified) toxins in shrimp tissues. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2017; 142:441-447. [PMID: 28458227 DOI: 10.1016/j.ecoenv.2017.04.037] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/05/2017] [Revised: 04/05/2017] [Accepted: 04/17/2017] [Indexed: 06/07/2023]
Abstract
Accurate analyses of total T-2 (free and modified) in aquatic organisms including shrimp are important as the hazard caused by T-2 has been caught increasing attention. Therefore, acurate analysis of free T-2 especially of modified T-2 in shrimp tissues is important. A rapid, sensitive, and validated method for quantitative determination of free T-2 and modified T-2 toxin was developed using immunomagnetic-bead based enzyme-linked immunosorbent assay (IMB-ELISA). Super paramagnetic particles with a carboxyl group activated by an ester method coupled with envelope antigen 3- acetylneosolaniol- hemisuccinate - ovalbumin (3-Ac-NEOS-HS-OVA) was used to form immunomagnetic beads which could bind to T-2 skeletal structure antibodies. The conditions for magnetic bead coating of T-2 skeletal structure antibodies, and the concentrations of the polyclonal antibody and HRP-labeled goat anti-rabbit antibody were optimized. A good linear relationship with T-2 concentrations ranging from 5-75ng/mL (R2 =0.9965) was observed. The detection limit of different shrimp tissues of the IMB-ELISA ranged from 2.53 to 3.20ng/mL. And the IC50 was 63ng/mL. The recovery varied from 86% to 99% with a standard deviation of 2.8-5.8%. The application of this method to study the distribution in tissues showed that the total T-2 concentration in hepatopancreas was 26.7µg/kg > blood > head > muscle in the highest dose group of 12.2mg/kg. Our research showed a combination of ELISA and immunomagnetic bead technology provide a new, convenient approach to significantly improve the accuracy and sensitivity of total T-2 measurement in shrimp tissues.
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Affiliation(s)
- Qi Deng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Mei Qiu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China; National Marine Products Quality Supervision and Inspection Centre, Zhanjiang 524096, China
| | - Yaling Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China.
| | - Pengli Lv
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Chaojin Wu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Lijun Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China.
| | - Riying Ye
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Defeng Xu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Ying Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Ravi Gooneratne
- Centre for Food Research and Innovation Centre for Food Research and Innovations, P.O. Box 85084, Lincoln University, Lincoln 7647, New Zealand
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14
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Wang X, Wang Y, Wang Y, Sun L, Gooneratne R. Preparation of T-2-glucoronide with Rat Hepatic Microsomes and Its Use along with T-2 for Activation of the JAK/STAT Signaling Pathway in RAW264.7 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4811-4818. [PMID: 28556663 DOI: 10.1021/acs.jafc.7b01250] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
T-2 toxin (T-2), one of the most toxic trichothecene A-type mycotoxins, is biotransformed in animal tissues to modified T-2s (mT-2s) including T-2-glucuronide (T-2-GlcA). In this study, the optimal conditions for T-2-GlcA synthesis were established, and the JAK/STAT pathway in RAW264.7 cells was used to study the toxicity of T-2-GlcA. Because many mT-2 standards are not readily available, optimal conditions for T-2-GlcA synthesis in vitro were established by incubating T-2 with rat liver microsomes, UDPGA, and 0.2% Triton X-100 for 90 min. qRT-PCR and Western blot results showed 21- and 760-fold increases in IL-6 mRNA expression induced by T-2-GlcA and T-2, respectively. Similar differences were observed in JAK3, SOCS2/3, and CIS mRNA expression. T-2-GlcA induced a dose-responsive decrease in STAT1 mRNA expression, whereas the result with T-2 was the opposite. Moreover, the phosphorylation of STAT3 induced by T-2-GlcA was higher than that by T-2, whereas the phosphorylation of STAT1 was to the contrary. Overall, the results show that T-2-GlcA was somewhat toxic, but activation of the JAK/STAT pathway in RAW264.7 was higher by T-2.
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Affiliation(s)
- Xing Wang
- College of Food Science and Technology, Guangdong Ocean University , Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Yaling Wang
- College of Food Science and Technology, Guangdong Ocean University , Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Yapei Wang
- College of Food Science and Technology, Guangdong Ocean University , Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Lijun Sun
- College of Food Science and Technology, Guangdong Ocean University , Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China
| | - Ravi Gooneratne
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University , P.O. Box 85084, Lincoln 7647, New Zealand
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15
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Deng Y, Wang Y, Sun L, Lu P, Wang R, Ye L, Xu D, Ye R, Liu Y, Bi S, Gooneratne R. Biotransformation enzyme activities and phase I metabolites analysis in Litopenaeus vannamei following intramuscular administration of T-2 toxin. Drug Chem Toxicol 2017; 41:113-122. [DOI: 10.1080/01480545.2017.1320407] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Affiliation(s)
- Yijia Deng
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, China
| | - Yaling Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, China
| | - Lijun Sun
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, China
| | - Pengli Lu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, China
| | - Rundong Wang
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, China
| | - Lin Ye
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, China
| | - Defeng Xu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, China
| | - Riying Ye
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, China
| | - Ying Liu
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang, China
| | - Siyuan Bi
- Shenzhen Bioeasy Biotechnologies Co, Shenzhen, China
| | - Ravi Gooneratne
- Department of Wine, Food and Molecular Biosciences, Centre for Food Research and Innovation, Lincoln University, Lincoln, New Zealand
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16
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Deng Y, Wang Y, Zhang X, Sun L, Wu C, Shi Q, Wang R, Sun X, Bi S, Gooneratne R. Effects of T-2 Toxin on Pacific White Shrimp Litopenaeus vannamei: Growth, and Antioxidant Defenses and Capacity and Histopathology in the Hepatopancreas. JOURNAL OF AQUATIC ANIMAL HEALTH 2017; 29:15-25. [PMID: 28166479 DOI: 10.1080/08997659.2016.1249577] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Modified-masked T-2 toxin (mT-2) formed during metabolism in edible aquatic animals may go undetected by traditional analytical methods, thereby underestimating T-2 toxicity. The effects of T-2 on growth and antioxidant capacity and histopathological changes in the hepatopancreas were studied in Pacific white shrimp Litopenaeus vannamei exposed for 20 d to 0, 0.5, 1.2, 2.4, 4.8, and 12.2 mg/kg of T-2 in their feed. The concentration of mT-2 in the hepatopancreas was detected by liquid chromatography-tandem mass spectrophotometry before and after trifluoroacetic acid (TFA) treatment that converted mT-2 to free T-2. A dose-dependent increase in mT-2 concentration was observed in the hepatopancreas. Dietary exposure to T-2 significantly decreased (P < 0.05) shrimp growth and survival rate compared with the controls. The malondialdehyde (MDA) concentration was significantly increased in shrimp exposed to feed with ≥2.4 mg/kg T-2 (P < 0.05). The antioxidant enzymes, superoxide dismutase (SOD) and glutathione peroxidase (GPx), total antioxidant capacity (T-AOC), and also glutathione (GSH) content increased in shrimp dosed with 2.4-4.8 mg/kg T-2 but declined at the highest dose (12.2 mg/kg), probably indicating an inability to cope with high concentrations of reactive oxygen species (ROS) as evident from a marked increase in MDA (P < 0.05) culminating in cellular toxicity. Histopathological changes in the hepatopancreas were dose dependent, with cell autophagy evident at the highest exposure dose. This is the first report in shrimp of a dose-dependent increase in ROS, SOD enzyme activity, and T-AOC at low T-2 exposures, and associated histopathological changes in the hepatopancreas, in response to dietary T-2. Received January 26, 2016; accepted October 9, 2016.
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Affiliation(s)
- Yijia Deng
- a College of Food Science and Technology, Guangdong Ocean University , Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution , Zhanjiang 524088 , China
| | - Yaling Wang
- a College of Food Science and Technology, Guangdong Ocean University , Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution , Zhanjiang 524088 , China
| | - Xiaodi Zhang
- a College of Food Science and Technology, Guangdong Ocean University , Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution , Zhanjiang 524088 , China
| | - Lijun Sun
- a College of Food Science and Technology, Guangdong Ocean University , Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution , Zhanjiang 524088 , China
| | - Chaojin Wu
- a College of Food Science and Technology, Guangdong Ocean University , Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution , Zhanjiang 524088 , China
| | - Qi Shi
- a College of Food Science and Technology, Guangdong Ocean University , Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution , Zhanjiang 524088 , China
| | - Rundong Wang
- a College of Food Science and Technology, Guangdong Ocean University , Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution , Zhanjiang 524088 , China
| | - Xiaodong Sun
- b College of Environment and Resources , Dalian Nationalities University , Dalian , 116600 , China
| | - Siyuan Bi
- c Shenzhen Bioeasy Biotechnologies Company Ltd ., Shenzhen , 518102 , China
| | - Ravi Gooneratne
- d Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences , Lincoln University , Lincoln 7647 , Canterbury , New Zealand
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17
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Berthiller F, Brera C, Iha M, Krska R, Lattanzio V, MacDonald S, Malone R, Maragos C, Solfrizzo M, Stranska-Zachariasova M, Stroka J, Tittlemier S. Developments in mycotoxin analysis: an update for 2015-2016. WORLD MYCOTOXIN J 2017. [DOI: 10.3920/wmj2016.2138] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
This review summarises developments in the determination of mycotoxins over a period between mid-2015 and mid-2016. Analytical methods to determine aflatoxins, Alternaria toxins, ergot alkaloids, fumonisins, ochratoxins, patulin, trichothecenes and zearalenone are covered in individual sections. Advances in proper sampling strategies are discussed in a dedicated section, as are methods used to analyse botanicals and spices and newly developed liquid chromatography mass spectrometry based multi-mycotoxin methods. This critical review aims to briefly discuss the most important recent developments and trends in mycotoxin determination as well as to address limitations of presented methodologies.
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Affiliation(s)
- F. Berthiller
- Christian Doppler Laboratory for Mycotoxin Metabolism and Center for Analytical Chemistry, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna, Konrad Lorenz Str. 20, 3430 Tulln, Austria
| | - C. Brera
- Istituto Superiore di Sanità, Department of Veterinary Public Health and Food Safety – GMO and Mycotoxins Unit, Viale Regina Elena 299, 00161 Rome, Italy
| | - M.H. Iha
- Adolfo Lutz Institute of Ribeirão Preto, Nucleous of Chemistry and Bromatology Science, Rua Minas 866, Ribeirão Preto, SP 14085-410, Brazil
| | - R. Krska
- Christian Doppler Laboratory for Mycotoxin Metabolism and Center for Analytical Chemistry, Department of Agrobiotechnology (IFA-Tulln), University of Natural Resources and Life Sciences, Vienna, Konrad Lorenz Str. 20, 3430 Tulln, Austria
| | - V.M.T. Lattanzio
- National Research Council, Institute of Sciences of Food Production, Via Amendola 122/o, 700126 Bari, Italy
| | - S. MacDonald
- Fera Science Ltd., Sand Hutton, York YO41 1LZ, United Kingdom
| | - R.J. Malone
- Trilogy Analytical Laboratory, 870 Vossbrink Dr, Washington, MO 63090, USA
| | - C. Maragos
- USDA-ARS-NCAUR, Mycotoxin Prevention and Applied Microbiology Research Unit, 1815 N. University St, Peoria, IL 61604, USA
| | - M. Solfrizzo
- National Research Council, Institute of Sciences of Food Production, Via Amendola 122/o, 700126 Bari, Italy
| | - M. Stranska-Zachariasova
- Department of Food Analysis and Nutrition, Faculty of Food and Biochemical Technology, University of Chemistry and Technology, Prague 6, Czech Republic
| | - J. Stroka
- European Commission, Joint Research Centre, Retieseweg, 2440 Geel, Belgium
| | - S.A. Tittlemier
- Canadian Grain Commission, Grain Research Laboratory, 1404-303 Main St, Winnipeg, MB R3C 3G8, Canada
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Huang Z, Wang Y, Qiu M, Sun L, Liao J, Wang R, Sun X, Bi S, Gooneratne R. Effect of T-2 toxin-injected shrimp muscle extracts on mouse macrophage cells (RAW264.7). Drug Chem Toxicol 2017. [PMID: 28633597 DOI: 10.1080/01480545.2016.1278227] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
Following intramuscular injections of 0.1 mL, 3 mg kg-1 BW-1(1/10 LD50) T-2 toxin (T-2), the tissue concentration of T-2 in shrimp was quantitatively detected using LC-MS/MS. The biological half-time (t1/2) of T-2 in blood was 40.47 ± 0.24 min. The highest number of intramuscular T-2 shrimp could tolerate when given at blood t1/2 intervals was 4. The shrimps which were injected 5 T-2 died. The T-2 toxin highest accumulation was 0.471 ± 0.012 ng g-1 BW-1. The effect of toxic shrimp muscle subjected to different processing conditions (high pressure, trifluoroacetic acid, acid and alkali digestions, artificial digestive juice [to simulate exposure to gastric and intestinal juices]) on mouse macrophage cells (RAW267.4) were evaluated by the MTT assay. The inhibition ratio of 2% muscle extract on RAW267.4 was 85.70 ± 2.63%. The immunocytotoxicity of muscle extracts to RAW264.7 was highest in muscle extracts subjected to physical and chemical digestion (high pressure > NaOH > trifluoroacetic acid > 0.02 M HCl > 0.2 M HCl > controls), and also artificial digestion (artificial intestinal juice > artificial gastric juice > N type intestinal juice > N type gastric liquid > controls). Results showed that high-pressure and artificial intestinal juice were most effective in the release of modified T-2 to free T-2 thus enhancing toxicity. These results can be interpreted as measurement of T-2 in food being of little value because of enhanced toxicity of T-2-contaminated food as they pass through the gastrointestinal tract.
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Affiliation(s)
- Zhanrui Huang
- a College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution , Zhanjiang , China
| | - Yaling Wang
- a College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution , Zhanjiang , China
| | - Mei Qiu
- a College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution , Zhanjiang , China
| | - Lijun Sun
- a College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution , Zhanjiang , China
| | - Jianmeng Liao
- a College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution , Zhanjiang , China
| | - Rundong Wang
- a College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution , Zhanjiang , China
| | - Xiaodong Sun
- b College of Environment and Resources, Dalian Nationalities University , Dalian , China
| | - Siyuan Bi
- c Shenzhen Bioeasy Biotechnologies Co. Ltd , Shenzhen , P.R. China , and
| | - Ravi Gooneratne
- d Department of Wine , Food and Molecular Biosciences, Centre for Food Research and Innovation, Lincoln University , Lincoln , Canterbury , New Zealand
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19
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Wang X, Wang Y, Qiu M, Sun L, Wang X, Li C, Xu D, Gooneratne R. Cytotoxicity of T-2 and modified T-2 toxins: induction of JAK/STAT pathway in RAW264.7 cells by hepatopancreas and muscle extracts of shrimp fed with T-2 toxin. Toxicol Res (Camb) 2017; 6:144-151. [PMID: 30090484 DOI: 10.1039/c6tx00392c] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2016] [Accepted: 01/09/2017] [Indexed: 12/22/2022] Open
Abstract
T-2 can be biotransformed in animal tissues to modified T-2s (mT-2s). Food contaminated with T-2 and/or mT-2s is a hazard to both animals and humans, including the immune system. In this study, Litopenaeus vannamei were fed T-2 orally for 20 d, and hepatopancreas and muscle extracts, T-2, and T-2-glucuronide (T-2-GluA) were added to RAW264.7 in vitro and their effects on the JAK/STAT pathway were examined. STAT2 mRNA gene expression induced by hepatopancreas and muscle extracts was markedly higher compared with that of T-2 or T-2-GluA group. SCOSs, IL-6 and IL-1β mRNA gene expressions induced by hepatopancreas extract were greater than those induced by muscle extract. Muscle extract significantly activated STAT3 phosphorylation but inhibited STAT1 phosphorylation. Activation of the JAK/STAT pathway by hepatopancreas mT-2s was significantly higher than that by muscle extracts. Muscle and hepatopancreas extracts and T-2 also significantly induced IL-6 mRNA gene expression. With reference to phosphorylation levels, significant activation of JAK1 and STAT2 occurred with T-2 and JAK3 by muscle extract, JAK2 by hepatopancreas extract and STAT1 by T-2-GluA. This study showed that both T-2 and mT-2s are cytotoxic but the activation of the JAK/STAT pathway in RAW264.7 cells by T-2 was greater than that by mT-2s in hepatopancreas and muscle extracts from T-2-fed Litopenaeus vannamei.
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Affiliation(s)
- Xing Wang
- College of Food Science and Technology , Guangdong Ocean University , Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety , Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution , Zhanjiang 524088 , China
| | - Yaling Wang
- College of Food Science and Technology , Guangdong Ocean University , Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety , Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution , Zhanjiang 524088 , China
| | - Mei Qiu
- College of Food Science and Technology , Guangdong Ocean University , Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety , Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution , Zhanjiang 524088 , China.,National Marine Products Quality Supervision & Inspection Center , Zhanjiang 524000 , China
| | - Lijun Sun
- College of Food Science and Technology , Guangdong Ocean University , Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety , Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution , Zhanjiang 524088 , China
| | - Xiaobo Wang
- College of Food Science and Technology , Guangdong Ocean University , Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety , Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution , Zhanjiang 524088 , China
| | - Caihong Li
- Institute of Biochemistry and Molecular Biology of Guangdong Medical University , Dongguan , 523808 , China
| | - Defeng Xu
- College of Food Science and Technology , Guangdong Ocean University , Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety , Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution , Zhanjiang 524088 , China
| | - Ravi Gooneratne
- Centre for Food Research and Innovation Centre for Food Research and Innovations , PO Box 85084 , Lincoln University , Lincoln 7647 , New Zealand
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Deng Q, Wang W, Sun L, Wang Y, Liao J, Xu D, Liu Y, Ye R, Gooneratne R. A sensitive method for simultaneous quantitative determination of surfactin and iturin by LC-MS/MS. Anal Bioanal Chem 2016; 409:179-191. [PMID: 27766360 DOI: 10.1007/s00216-016-9984-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2016] [Revised: 08/26/2016] [Accepted: 09/27/2016] [Indexed: 11/24/2022]
Abstract
Surfactin and iturin are antimicrobial lipopeptides produced from Bacillus spp. and have significant prospective applications in many fields. Therefore, accurate analysis of these lipopeptides in the fermented product of some Bacillus strains is important. A sensitive method for simultaneous quantitative determination of surfactin and iturin fermented by Bacillus natto NT-6 was developed and validated using liquid chromatography-tandem mass spectrometry. Crude extracts of antimicrobial lipopeptide samples were dissolved in a mixture of acetonitrile/water (7:3, v/v) in 0.1 % (v/v) formic acid and eluted with acetonitrile/water (7:3, v/v) containing 5 mmol L-1 ammonium acetate and 0.1 % (v/v) formic acid. The target compounds were detected by mass spectrometry (ESI+) using selective ion monitoring. A good linear regression in the range of 0.20-10.0 mg L-1 for both surfactin and iturin (R 2 ≥ 0.9995) was observed with spiked recoveries of 93.3-108.2 %, RSD values less than 15 %, precision 4.14-13.30 %, and a detection limit of 0.374 mg L-1. This method has a simple preprocessing operation, good repeatability, and provides an accurate quantitative analysis of surfactin and iturin. Graphical Abstract Surfactin and iturin from Bacillus natto NT-6 extraction and detection procedure.
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Affiliation(s)
- Qi Deng
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, 1 Haida Road, Zhanjiang, Guangdong, 524088, China
| | - Wenjing Wang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, 1 Haida Road, Zhanjiang, Guangdong, 524088, China
| | - Lijun Sun
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, 1 Haida Road, Zhanjiang, Guangdong, 524088, China.
| | - Yaling Wang
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, 1 Haida Road, Zhanjiang, Guangdong, 524088, China.
| | - Jianmeng Liao
- National Marine Products Quality Supervision & Inspection Center, Zhanjiang, Guangdong, 524000, China
| | - Defeng Xu
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, 1 Haida Road, Zhanjiang, Guangdong, 524088, China
| | - Ying Liu
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, 1 Haida Road, Zhanjiang, Guangdong, 524088, China
| | - Riying Ye
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, College of Food Science and Technology, Guangdong Ocean University, 1 Haida Road, Zhanjiang, Guangdong, 524088, China
| | - Ravi Gooneratne
- Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, 7647, Canterbury, New Zealand
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21
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Lu P, Wang Y, Wang Y, Wu C, Sun L, Xu D, Sun X, Li J, Gooneratne R. In vitrosynthesis of a type A trichothecenes complete antigen from T-2 toxin. FOOD AGR IMMUNOL 2016. [DOI: 10.1080/09540105.2016.1202205] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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