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Katthanet K, Supo S, Jaroensan J, Khiaophong W, Kachangoon R, Ponhong K, Pramual P, Thanee I, Vichapong J. Preconcentration of Heterocyclic Aromatic Amines in Edible Fried Insects Using Surfactant-Assisted Hydrophobic Deep Eutectic Solvent for Homogeneous Liquid-Liquid Microextraction prior to HPLC. ACS OMEGA 2024; 9:3962-3970. [PMID: 38284016 PMCID: PMC10809262 DOI: 10.1021/acsomega.3c08365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 12/20/2023] [Accepted: 12/26/2023] [Indexed: 01/30/2024]
Abstract
Thermal processing techniques are often accompanied by the production of many harmful compounds such as heterocyclic aromatic amines (HAAs). To protect human health, an efficient and environmentally friendly method, namely, homogeneous liquid-liquid microextraction (HLLME), was investigated. This method is based on a surfactant-assisted hydrophobic deep eutectic solvent for the determination of HAAs in edible fried insect samples prior to their analysis by high-performance liquid chromatography coupled with UV detection. A hydrophobic deep eutectic solvent (as extraction solvent) was synthesized using decanoic acid as a hydrogen bond donor and tetrabutylammonium bromide (TBABr) as a hydrogen bond acceptor and then characterized by Fourier transform infrared (FTIR) spectroscopy. The surfactant was used as the emulsifier and induces mass transfer, resulting in an increasing extraction efficiency of the proposed method. Various factors affecting the extraction performance were investigated and optimized. A matrix-match calibration method was used to analyze HAAs in high heat-treated edible fried insect samples. Under optimized conditions, the proposed method showed good linearity (R2 ≥ 0.99) with satisfactory limits of detection and satisfactory reproducibility with relative standard deviation of less than 10.0%. Furthermore, the procedure greenness was assessed using the Analytical Eco-Scale. This paper represents the first application of HLLME based on a surfactant-assisted hydrophobic deep eutectic solvent to analyze HAAs in edible fried insect samples.
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Affiliation(s)
- Kanlayanee Katthanet
- Creative
Chemistry and Innovation Research Unit, Department of Chemistry and
Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahasarakham University, Maha Sarakham 44150, Thailand
| | - Suangchon Supo
- Creative
Chemistry and Innovation Research Unit, Department of Chemistry and
Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahasarakham University, Maha Sarakham 44150, Thailand
| | - Jedsada Jaroensan
- Creative
Chemistry and Innovation Research Unit, Department of Chemistry and
Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahasarakham University, Maha Sarakham 44150, Thailand
| | - Wannipha Khiaophong
- Creative
Chemistry and Innovation Research Unit, Department of Chemistry and
Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahasarakham University, Maha Sarakham 44150, Thailand
| | - Rawikan Kachangoon
- Creative
Chemistry and Innovation Research Unit, Department of Chemistry and
Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahasarakham University, Maha Sarakham 44150, Thailand
| | - Kraingkrai Ponhong
- Creative
Chemistry and Innovation Research Unit, Department of Chemistry and
Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahasarakham University, Maha Sarakham 44150, Thailand
- Multidisciplinary
Research Unit of Pure and Applied Chemistry (MRUPAC), Department of
Chemistry and Center of Excellent for Innovation in Chemistry, Faculty
of Science, Mahasarakham University, Maha Sarakham 44150, Thailand
| | - Pairot Pramual
- Department
of Biology, Faculty of Science, Mahasarakham
University, Maha Sarakham 44150, Thailand
| | - Isara Thanee
- Department
of Biology, Faculty of Science, Mahasarakham
University, Maha Sarakham 44150, Thailand
| | - Jitlada Vichapong
- Creative
Chemistry and Innovation Research Unit, Department of Chemistry and
Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahasarakham University, Maha Sarakham 44150, Thailand
- Multidisciplinary
Research Unit of Pure and Applied Chemistry (MRUPAC), Department of
Chemistry and Center of Excellent for Innovation in Chemistry, Faculty
of Science, Mahasarakham University, Maha Sarakham 44150, Thailand
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2
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Shagaghipour S, Sorouraddin SM, Farajzadeh MA, Afshar Mogaddam MR. In situ formation of chloroform for dispersive liquid-liquid microextraction of some aromatic amines from aqueous samples optimized by central composite design prior to GC-MS analysis. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2023; 15:2219-2225. [PMID: 37102720 DOI: 10.1039/d3ay00141e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
In the current research, an in situ solvent formation-liquid phase microextraction method based on chloroform has been introduced as an efficient sample preparation procedure and applied for the extraction and preconcentration of some aromatic amines from wastewaters. In this method, chloral hydrate (2,2,2-trichloroethane-1,1-diol) was added to an alkaline solution of the samples in order to form chloroform as an extraction solvent in the sample solution. Thus, the selected analytes were transferred from the aqueous solution into the tiny droplets of the produced chloroform. Following this, the extracted and enriched analytes were quantified using a gas chromatograph-mass spectrometer. Experimental conditions of the proposed method including the chloral hydrate amount, salt effect, extraction time, and sodium hydroxide concentration were studied and optimized by a central composite design approach. By the offered method, high enrichment factors (292-324) with satisfactory extraction recoveries (82-91%), low limits of detection (0.26-0.39 ng mL-1), and proper repeatability (relative standard deviations ≤6.3% for intra- and inter-day precisions) were achieved under optimum conditions. Eventually, the suggested method was assessed through the quantification of aromatic amines in aqueous samples.
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Affiliation(s)
- Shabnam Shagaghipour
- Department of Analytical Chemistry, Faculty of Chemistry, University of Tabriz, Tabriz, Iran.
| | | | - Mir Ali Farajzadeh
- Department of Analytical Chemistry, Faculty of Chemistry, University of Tabriz, Tabriz, Iran.
- Engineering Faculty, Near East University, 99138 Nicosia, Mersin 10, North Cyprus, Turkey
| | - Mohammad Reza Afshar Mogaddam
- Food and Drug Safety Research Center, Tabriz University of Medical Sciences, Tabriz, Iran.
- Pharmaceutical Analysis Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
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3
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Farshi P, Amamcharla J, Smith JS. Effect of whey protein isolate-based edible films containing amino acids on the PhIP level and physicochemical properties of pan-fried chicken breasts. J Food Sci 2022; 87:5128-5141. [PMID: 36117494 DOI: 10.1111/1750-3841.16325] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2022] [Revised: 08/12/2022] [Accepted: 08/17/2022] [Indexed: 11/29/2022]
Abstract
This study was conducted to investigate the inhibitory effects of edible films containing amino acids (AAs) on the formation of 2-amino-1-methyl-6-phenylimidazo [4,5-b] pyridine (PhIP) in chicken breasts and to evaluate the physicochemical properties of the edible films. Heated whey protein isolate (HWPI) solution was made by heating 5 g whey protein isolate (WPI) solution at 90°C for 30 min in a water bath and subsequently mixed with 2.5 g glycine, and tryptophan (Trp) or lysine (Lys) at 0.25%, 0.5%, and 0.75% concentrations. Unheated whey protein isolate (UHWPI)-based casting solution was prepared with the same method but without heating of WPI solution. Chicken breasts were cut at the same weights and were covered with the prepared edible films. For edible films, total soluble matter (TSM%), color (calorimeter), radical scavenging activity (DPPH), and Fourier transform infrared spectroscopy (FTIR) were conducted. For chicken breasts, PhIP level, color before and after frying (calorimeter), cooking loss percentage (weigh loss before after frying), and tenderness (texture analyzer) were evaluated. The average PhIP level decreased from 78.47 ppb to 6.69-8.31 ppb for chicken covered with Lys-containing HWPI edible films, and to 25.82-46.80 ppb for chicken covered with Trp-containing ones. For chicken covered with UHWPI edible films, the PhIP decreased 28.4-56.04 ppb for Trp-containing ones and 19.67-40.32 ppb for Lys-containing ones. Moreover, chicken breasts covered with HWPI edible films had lower cooking loss and improved tenderness compared to the chicken breasts with no edible film. This study provides a new approach to decrease the PhIP levels in fried chicken breast.
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Affiliation(s)
- Parastou Farshi
- Food Science Graduate Program, Food Science Institute, Kansas State University, Manhattan, Kansas, USA
| | - Jayendra Amamcharla
- Food Science Graduate Program, Food Science Institute, Kansas State University, Manhattan, Kansas, USA
| | - J Scott Smith
- Food Science Graduate Program, Food Science Institute, Kansas State University, Manhattan, Kansas, USA
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4
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Study of meat content and frying process on the formation of polar heterocyclic aromatic amines in heated sausage samples: Optimization and method validation of three‐phase
EME
coupled with
RP‐HPLC. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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5
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Xu Y, Li H, Liang J, Ma J, Yang J, Zhao X, Zhao W, Bai W, Zeng X, Dong H. High-throughput quantification of eighteen heterocyclic aromatic amines in roasted and pan-fried meat on the basis of high performance liquid chromatography-quadrupole-orbitrap high resolution mass spectrometry. Food Chem 2021; 361:130147. [PMID: 34051597 DOI: 10.1016/j.foodchem.2021.130147] [Citation(s) in RCA: 55] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 04/11/2021] [Accepted: 05/16/2021] [Indexed: 12/22/2022]
Abstract
Triple quadrupole mass spectrometry has been the main technique for HAAs analysis in recent decade, while it requires extensive optimization of compound-dependent parameters. A novel method based on HPLC-Q-Orbitrap-HRMS was developed firstly for simultaneous determination of eighteen HAAs. Extraction and purification conditions were optimized and the developed method was validated in terms of linearity, accuracy and precision. Results indicated eighteen HAAs and two internal standards could be separated in 12 min using a gradient elution program. The full MS/dd-MS2 scan was adopted for analysis, which indicated favorable recoveries (71.3-114.8%) along with LODs and LOQs in the ranges of 0.02-0.6 and 0.05-2.0 μg/kg, respectively. Internal standards used for calibration could effectively reduce quantification errors produced by matrix effects. The validated method was successfully applied for HAAs analysis in roasted and pan-fried meat and was confirmed to be an alternative method when triple quadrupole mass spectrometry is absent in lab.
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Affiliation(s)
- Yan Xu
- College of Light Industry and Food Sciences, Guangdong Key Laboratory of Science and Technology of Lingnan Special Food, Innovation Research Institute of Modern Agricultural Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Haixia Li
- College of Light Industry and Food Sciences, Guangdong Key Laboratory of Science and Technology of Lingnan Special Food, Innovation Research Institute of Modern Agricultural Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Jian Liang
- Guangzhou Highgoal Biotech Company Limited, Guangzhou 510110, China
| | - Jina Ma
- Guangzhou Highgoal Biotech Company Limited, Guangzhou 510110, China
| | - Juan Yang
- College of Light Industry and Food Sciences, Guangdong Key Laboratory of Science and Technology of Lingnan Special Food, Innovation Research Institute of Modern Agricultural Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Xiaojuan Zhao
- College of Light Industry and Food Sciences, Guangdong Key Laboratory of Science and Technology of Lingnan Special Food, Innovation Research Institute of Modern Agricultural Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Wenhong Zhao
- College of Light Industry and Food Sciences, Guangdong Key Laboratory of Science and Technology of Lingnan Special Food, Innovation Research Institute of Modern Agricultural Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Weidong Bai
- College of Light Industry and Food Sciences, Guangdong Key Laboratory of Science and Technology of Lingnan Special Food, Innovation Research Institute of Modern Agricultural Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Xiaofang Zeng
- College of Light Industry and Food Sciences, Guangdong Key Laboratory of Science and Technology of Lingnan Special Food, Innovation Research Institute of Modern Agricultural Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
| | - Hao Dong
- College of Light Industry and Food Sciences, Guangdong Key Laboratory of Science and Technology of Lingnan Special Food, Innovation Research Institute of Modern Agricultural Engineering, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
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6
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Dong H, Xian Y, Li H, Wu Y, Bai W, Zeng X. Analysis of heterocyclic aromatic amine profiles in Chinese traditional bacon and sausage based on ultrahigh-performance liquid chromatography-quadrupole-Orbitrap high-resolution mass spectrometry (UHPLC-Q-Orbitrap-HRMS). Food Chem 2019; 310:125937. [PMID: 31821934 DOI: 10.1016/j.foodchem.2019.125937] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2019] [Revised: 11/07/2019] [Accepted: 11/19/2019] [Indexed: 12/24/2022]
Abstract
Ultrahigh-performance liquid chromatography coupled to quadrupole Orbitrap high-resolution mass spectrometry (UHPLC-Q-Orbitrap-HRMS) was used for the screening and determination of 14 heterocyclic aromatic amines (HAAs) in Chinese traditional bacon and sausage. HAAs were extracted from samples using sodium hydroxide solution with acetonitrile, and purified by solid-phase extraction. UHPLC-Q-Orbitrap-HRMS acquired full MS data for quantification, and UHPLC-Q-Orbitrap-Full MS/dd-MS2 (i.e., data-dependent scan mode) obtained product ion spectra for identification. Quantification was achieved using matrix-matched standard calibration curves along with the use of isotope labeled standards as internal standards. Linearity was observed in the range of 0.2-500 μg/L for 14 HAAs, with determination coefficients (R2) greater than 0.997. Limits of detection and limits of quantification were in the ranges of 0.1-0.8 μg/kg and 0.3-2.5 μg/kg, respectively. UHPLC-Q-Orbitrap-HRMS demonstrated acceptable performance for quantification and confirmation of HAAs, while UHPLC-Q-Orbitrap-Full MS/dd-MS2 along with library matching showed great potential for screening and confirmation of unknown HAAs in meat products.
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Affiliation(s)
- Hao Dong
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Yanping Xian
- Guangzhou Quality Supervision and Testing Institute, Guangzhou 511447, China; Research Center of Risk Dynamic Detection and Early Warning for Food Safety of Guangzhou City, Guangzhou 511447, China; Key Laboratory of Detection Technology for Food Safety of Guangzhou City, Guangzhou 511447, China
| | - Haixia Li
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
| | - Yuluan Wu
- Guangzhou Quality Supervision and Testing Institute, Guangzhou 511447, China; Research Center of Risk Dynamic Detection and Early Warning for Food Safety of Guangzhou City, Guangzhou 511447, China; Key Laboratory of Detection Technology for Food Safety of Guangzhou City, Guangzhou 511447, China
| | - Weidong Bai
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
| | - Xiaofang Zeng
- College of Light Industry and Food Sciences, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China.
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7
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Effect of a different mobile phase on LC–ESI–MS/MS performance for the identification and quantitation of polar and nonpolar heterocyclic amines in cooked chicken. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00288-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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8
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Tabani H, Nojavan S, Alexovič M, Sabo J. Recent developments in green membrane-based extraction techniques for pharmaceutical and biomedical analysis. J Pharm Biomed Anal 2018; 160:244-267. [DOI: 10.1016/j.jpba.2018.08.002] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2018] [Revised: 08/01/2018] [Accepted: 08/03/2018] [Indexed: 01/11/2023]
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9
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Hamidi S, Alipour-Ghorbani N. Liquid-phase microextraction of biomarkers: A review on current methods. J LIQ CHROMATOGR R T 2017. [DOI: 10.1080/10826076.2017.1374291] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Samin Hamidi
- Food and Drug Safety Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Nastaran Alipour-Ghorbani
- Laboratory of Dendrimers and Nano-Biopolymers, Faculty of Chemistry, University of Tabriz, Tabriz, Iran
- Research Center for Pharmaceutical Nanotechnology, Tabriz University of Medical Science, Tabriz, Iran
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10
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da Silva MAS, Abreu DS, Costa LA, Aguiar NDA, Paulo TF, Longhinotti E, Diógenes ICN. Chitosan Film Containing an Iron Complex: Synthesis and Prospects for Heterocyclic Aromatic Amines (HAAs) Recognition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1387-1394. [PMID: 28124904 DOI: 10.1021/acs.jafc.6b03742] [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: 06/06/2023]
Abstract
Hybrid organic-inorganic materials have been seen as a promising approach to produce sensors for the detection and/or recognition of heterocyclic aromatic amines (HAAs). This work shows the synthesis of a hybrid film as a result of the incorporation of [Fe(CN)5(NH3)]3- into chitosan (CS); CS-[(CN)5Fe(NH3)]3-. The sensitivity of CS-[(CN)5Fe(NH3)]3- toward HAA-like species was evaluated by using pyrazine (pz) as probe molecule in vapor phase by means of electrochemistry and spectroscopic techniques. The crystallinity (SEM-EDS and XRD) decrease of CS-[(CN)5Fe(NH3)]3- in comparison to CS was assigned to the disturbance of the hydrogen bond network within the polymer. Such conclusion was reinforced by the water contact angle measurements. The results presented in this work indicate physical and intermolecular interactions, mostly hydrogen bond, between [Fe(CN)5(NH3)]3- and CS, where the complex is likely trapped in the polymer with its sixth coordination site available for substitution reactions.
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Affiliation(s)
- Maria Aparecida S da Silva
- Departamento de Quı́mica Orgânica e Inorgânica, Universidade Federal do Ceará , Cx. Postal 6021, 60455-760 Fortaleza, Ceará, Brazil
| | - Dieric S Abreu
- Departamento de Quı́mica Orgânica e Inorgânica, Universidade Federal do Ceará , Cx. Postal 6021, 60455-760 Fortaleza, Ceará, Brazil
| | - Leandro A Costa
- Departamento de Quı́mica Orgânica e Inorgânica, Universidade Federal do Ceará , Cx. Postal 6021, 60455-760 Fortaleza, Ceará, Brazil
| | - Natanna de A Aguiar
- Departamento de Quı́mica Orgânica e Inorgânica, Universidade Federal do Ceará , Cx. Postal 6021, 60455-760 Fortaleza, Ceará, Brazil
| | - Tércio F Paulo
- Departamento de Quı́mica Orgânica e Inorgânica, Universidade Federal do Ceará , Cx. Postal 6021, 60455-760 Fortaleza, Ceará, Brazil
| | - Elisane Longhinotti
- Departamento de Quı́mica Analı́tica e Fı́sico-Quı́mica, Universidade Federal do Ceará , 60440-900 Fortaleza, Ceará, Brazil
| | - Izaura C N Diógenes
- Departamento de Quı́mica Orgânica e Inorgânica, Universidade Federal do Ceará , Cx. Postal 6021, 60455-760 Fortaleza, Ceará, Brazil
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11
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Alsharif AMA, Tan GH, Choo YM, Lawal A. Efficiency of Hollow Fiber Liquid-Phase Microextraction Chromatography Methods in the Separation of Organic Compounds: A Review. J Chromatogr Sci 2016; 55:378-391. [DOI: 10.1093/chromsci/bmw188] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2016] [Accepted: 11/10/2016] [Indexed: 11/13/2022]
Affiliation(s)
- Ali Mohamed Ali Alsharif
- Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
- Arab Centre for Desertification and Development of Saharian Societies, Murzuk, Libya
| | - Guan-Huat Tan
- Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Yeun-Mun Choo
- Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
| | - Abubakar Lawal
- Department of Chemistry, Faculty of Science, University of Malaya, 50603 Kuala Lumpur, Malaysia
- Department of Pure and Industrial Chemistry, Umaru Musa Yar'adua University Katsina, Nigeria
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12
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Vichapong J, Burakham R, Srijaranai S. Air-Agitated Cloud-Point Extraction Coupled with High-Performance Liquid Chromatography for Determination of Heterocyclic Aromatic Amines in Smoked Sausages. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0733-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Cooper KM, Brennan SF, Woodside JV, Cantwell M, Guo X, Mooney M, Elliott CT, Cuskelly GJ. Acid-labile protein-adducted heterocyclic aromatic amines in human blood are not viable biomarkers of dietary exposure: A systematic study. Food Chem Toxicol 2016; 91:100-7. [PMID: 26993956 DOI: 10.1016/j.fct.2016.03.006] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2016] [Revised: 03/08/2016] [Accepted: 03/11/2016] [Indexed: 01/13/2023]
Abstract
Heterocyclic aromatic amines (HCA) are carcinogenic mutagens formed during cooking of protein-rich foods. HCA residues adducted to blood proteins have been postulated as biomarkers of HCA exposure. However, the viability of quantifying HCAs following hydrolytic release from adducts in vivo and correlation with dietary intake are unproven. To definitively assess the potential of labile HCA-protein adducts as biomarkers, a highly sensitive UPLC-MS/MS method was validated for four major HCAs: 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx) and 2-amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline (7,8-DiMeIQx). Limits of detection were 1-5 pg/ml plasma and recoveries 91-115%. Efficacy of hydrolysis was demonstrated by HCA-protein adducts synthesised in vitro. Plasma and 7-day food diaries were collected from 122 fasting adults consuming their habitual diets. Estimated HCA intakes ranged from 0 to 2.5 mg/day. An extensive range of hydrolysis conditions was examined for release of adducted HCAs in plasma. HCA was detected in only one sample (PhIP, 9.7 pg/ml), demonstrating conclusively for the first time that acid-labile HCA adducts do not reflect dietary HCA intake and are present at such low concentrations that they are not feasible biomarkers of exposure. Identification of biomarkers remains important. The search should concentrate on stabilised HCA-peptide markers and use of untargeted proteomic and metabolomic approaches.
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Affiliation(s)
- Kevin M Cooper
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, 18-30 Malone Road, Belfast, BT9 5BN, United Kingdom.
| | - Sarah F Brennan
- Centre for Public Health, School of Medicine, Dentistry and Biomedical Science, Queen's University Belfast, Belfast, BT12 6BA, United Kingdom
| | - Jayne V Woodside
- Centre for Public Health, School of Medicine, Dentistry and Biomedical Science, Queen's University Belfast, Belfast, BT12 6BA, United Kingdom
| | - Marie Cantwell
- Centre for Public Health, School of Medicine, Dentistry and Biomedical Science, Queen's University Belfast, Belfast, BT12 6BA, United Kingdom
| | - Xiaoxiao Guo
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, 18-30 Malone Road, Belfast, BT9 5BN, United Kingdom
| | - Mark Mooney
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, 18-30 Malone Road, Belfast, BT9 5BN, United Kingdom
| | - Christopher T Elliott
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, 18-30 Malone Road, Belfast, BT9 5BN, United Kingdom
| | - Geraldine J Cuskelly
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, 18-30 Malone Road, Belfast, BT9 5BN, United Kingdom
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14
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Jamali MA, Zhang Y, Teng H, Li S, Wang F, Peng Z. Inhibitory Effect of Rosa rugosa Tea Extract on the Formation of Heterocyclic Amines in Meat Patties at Different Temperatures. Molecules 2016; 21:173. [PMID: 26840288 PMCID: PMC6274236 DOI: 10.3390/molecules21020173] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2015] [Revised: 01/17/2016] [Accepted: 01/22/2016] [Indexed: 11/16/2022] Open
Abstract
In previous studies, heterocyclic amines (HCAs) have been identified as carcinogenic and a risk factor for human cancer. Therefore, the present study was designed to identify bioactive natural products capable of controlling the formation of HCAs during cooking. For this purpose we have evaluated the effect of Rosa rugosa tea extract (RTE) on the formation of HCAs in ground beef patties fried at 160 °C or 220 °C. RTE is rich in phenolic compounds and capable of inhibiting the formation of free radicals. The pyrido[3,4-b]indole (norharman) and 1-methyl-9H-pyrido[3,4-b]indole (harman) contents were significantly (p < 0.05) decreased in RTE-treated patties at 220 °C. 9H-3-Amino-1-methyl-5H-pyrido[4,3-b]indole acetate (Trp-P-2) and 3-amino-1,4-dimethyl-5H-pyrido-[4,3-b]indole acetate (Trp-P-1) were not detected at 160 °C and were statistically (p < 0.01) reduced at 220 °C compared to the control. RTE remarkably inhibited the formation of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) at 220 °C (p < 0.001) and at 160 °C (p < 0.05). 2-Amino-9H-pyrido[2,3-b]indole (AαC) and 2-amino-3-methyl-9H-pyrido[2,3-b]-indole (MeAαC) were only detected in the control group at 160 °C but were comparatively (p > 0.05) similar in the control and treated groups at 220 °C. 2-Amino-3-methylimidazo[4,5-f]quinoline (IQ), 2-amino-3,4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and 2-amino-3,4,8-trimethylimidazo[4,5-f]-quinoxaline (4,8-DiMeIQx) were not detected in any sample. Total HCAs were positively correlated with cooking loss. In the RTE-treated groups, 75% of the total HCAs were decreased at 160 °C and 46% at 220 °C, suggesting that RTE is effective at both temperatures and can be used during cooking at high temperatures to lessen the amount of HCAs formed.
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Affiliation(s)
- Muneer Ahmed Jamali
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
- Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing 210095, China.
| | - Yawei Zhang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
- Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing 210095, China.
| | - Hui Teng
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
- Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing 210095, China.
| | - Shun Li
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
- Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing 210095, China.
| | - Fulong Wang
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
- Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing 210095, China.
| | - Zengqi Peng
- College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
- Jiangsu Synergetic Innovation Center of Meat Production, Processing and Quality Control, Nanjing 210095, China.
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15
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Gibis M. Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment. Compr Rev Food Sci Food Saf 2016; 15:269-302. [PMID: 33371602 DOI: 10.1111/1541-4337.12186] [Citation(s) in RCA: 217] [Impact Index Per Article: 27.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2015] [Revised: 11/29/2015] [Accepted: 12/01/2015] [Indexed: 12/29/2022]
Abstract
Meat products are sources of protein with high biological value and an essential source of other nutrients, such as vitamins and minerals. Heating processes cause food to become more appetizing with changes in texture, appearance, flavor, and chemical properties by the altering of protein structure and other ingredients. During heat treatment, heterocyclic aromatic amines (HAAs), potent mutagens/carcinogens, are formed due to the Maillard reaction. The HAAs are classified in at least 2 groups: thermic HAAs (100 to 300 °C) and pyrolytic HAAs (>300 °C). This review focuses on the parameters and precursors which affect the formation of HAAs: preparation, such as the marinating of meat, and cooking methods, including temperature, duration, and heat transfer, as well as levels of precursors. Additionally, factors are described subject to pH, and the type of meat and ingredients, such as added antioxidants, types of carbohydrates and amino acids, ions, fat, and other substances inhibiting or enhancing the formation of HAAs. An overview of the different analytical methods available is shown to determine the HAAs, including their preparation to clean up the sample prior to extraction. Epidemiological results and human daily intake of HAAs obtained from questionnaires show a relationship between the preference for very well-done meat products with increased HAA levels and an enhanced risk of the incidence of cancer, besides other carcinogens in the diet. The metabolic pathway of HAAs is governed by the activity of several enzymes leading to the formation of DNA adducts or HAA excretion and genetic sensitivity of individuals to the impact of HAAs on human cancer risk.
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Affiliation(s)
- Monika Gibis
- Dept. of Food Physics and Meat Science, Inst. of Food Science and Biotechnology, Univ. of Hohenheim, Garbenstrasse 21/25, 70599, Stuttgart, Germany
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Asadi M, Haji Shabani AM, Dadfarnia S, Abbasi B. Vortex-assisted surfactant-enhanced emulsification microextraction based on solidification of floating organic drop combined with high performance liquid chromatography for determination of naproxen and nabumetone. J Chromatogr A 2015; 1425:17-24. [DOI: 10.1016/j.chroma.2015.11.005] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2015] [Revised: 10/06/2015] [Accepted: 11/02/2015] [Indexed: 11/24/2022]
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17
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In situ metathesis reaction combined with liquid-phase microextraction based on the solidification of sedimentary ionic liquids for the determination of pyrethroid insecticides in water samples. Talanta 2015; 144:98-104. [DOI: 10.1016/j.talanta.2015.05.077] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2015] [Revised: 05/23/2015] [Accepted: 05/28/2015] [Indexed: 12/17/2022]
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18
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Preconcentration and Simultaneous Determination of Heterocyclic Aromatic Amines in Grilled Pork Samples by Ion-Pair-Based Surfactant-Assisted Dispersive Liquid-Liquid Microextraction and High-Performance Liquid Chromatography. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0291-7] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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19
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Pereira RTDS, Dörr FA, Pinto E, Solis MY, Artioli GG, Fernandes AL, Murai IH, Dantas WS, Seguro AC, Santinho MAR, Roschel H, Carpentier A, Poortmans JR, Gualano B. Can creatine supplementation form carcinogenic heterocyclic amines in humans? J Physiol 2015; 593:3959-71. [PMID: 26148133 DOI: 10.1113/jp270861] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2015] [Accepted: 06/24/2015] [Indexed: 11/08/2022] Open
Abstract
There is a long-standing concern that creatine supplementation could be associated with cancer, possibly by facilitating the formation of carcinogenic heterocyclic amines (HCAs). This study provides compelling evidence that both low and high doses of creatine supplementation, given either acutely or chronically, does not cause a significant increase in HCA formation. HCAs detection was unrelated to creatine supplementation. Diet was likely to be the main factor responsible for HCAs formation after either placebo (n = 6) or creatine supplementation (n = 3). These results directly challenge the recently suggested biological plausibility for the association between creatine use and risk of testicular germ cell cancer. Creatine supplementation has been associated with increased cancer risk. In fact, there is evidence indicating that creatine and/or creatinine are important precursors of carcinogenic heterocyclic amines (HCAs). The present study aimed to investigate the acute and chronic effects of low- and high-dose creatine supplementation on the production of HCAs in healthy humans (i.e. 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (8-MeIQx), 2-amino-(1,6-dimethylfuro[3,2-e]imidazo[4,5-b])pyridine (IFP) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx)). This was a non-counterbalanced single-blind crossover study divided into two phases, in which low- and high-dose creatine protocols were tested. After acute (1 day) and chronic supplementation (30 days), the HCAs PhIP, 8-MeIQx, IFP and 4,8-DiMeIQx were assessed through a newly developed HPLC-MS/MS method. Dietary HCA intake and blood and urinary creatinine were also evaluated. Out of 576 assessments performed (from 149 urine samples), only nine (3 from creatine and 6 from placebo) showed quantifiable levels of HCAs (8-MeIQx: n = 3; 4,8-DiMeIQx: n = 2; PhIP: n = 4). Individual analyses revealed that diet rather than creatine supplementation was the main responsible factor for HCA formation in these cases. This study provides compelling evidence that both low and high doses of creatine supplementation, given either acutely or chronically, did not cause increases in the carcinogenic HCAs PhIP, 8-MeIQx, IFP and 4,8-DiMeIQx in healthy subjects. These findings challenge the long-existing notion that creatine supplementation could potentially increase the risk of cancer by stimulating the formation of these mutagens.
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Affiliation(s)
| | - Felipe Augusto Dörr
- Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, Brazil
| | - Ernani Pinto
- Faculty of Pharmaceutical Sciences, University of Sao Paulo, Sao Paulo, Brazil
| | - Marina Yazigi Solis
- School of Physical Education and Sport, University of Sao Paulo, Sao Paulo, Brazil
| | | | - Alan Lins Fernandes
- School of Physical Education and Sport, University of Sao Paulo, Sao Paulo, Brazil
| | - Igor Hisashi Murai
- School of Physical Education and Sport, University of Sao Paulo, Sao Paulo, Brazil
| | - Wagner Silva Dantas
- School of Physical Education and Sport, University of Sao Paulo, Sao Paulo, Brazil
| | | | | | - Hamilton Roschel
- School of Physical Education and Sport, University of Sao Paulo, Sao Paulo, Brazil.,School of Medicine, University of Sao Paulo, Sao Paulo, Brazil
| | - Alain Carpentier
- Faculty of Motor Sciences, Université of libre de Bruxelles, Belgium
| | | | - Bruno Gualano
- School of Physical Education and Sport, University of Sao Paulo, Sao Paulo, Brazil.,School of Medicine, University of Sao Paulo, Sao Paulo, Brazil
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