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Zhang Y, Du L, Yan J, Bai Q, Niu Q, Mo Y, Zhang Q, Nie J. Prenatal benzo[a]pyrene exposure impairs hippocampal synaptic plasticity and cognitive function in SD rat offspring during adolescence and adulthood via HDAC2-mediated histone deacetylation. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2022; 246:114180. [PMID: 36265406 DOI: 10.1016/j.ecoenv.2022.114180] [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: 06/24/2022] [Revised: 09/21/2022] [Accepted: 10/10/2022] [Indexed: 06/16/2023]
Abstract
Benzo[a]pyrene (B[a]P) is a widespread carcinogenic pollutant in the environment. Although previous studies have demonstrated the neurodevelopmental toxicity of B[a]P, the precise mechanisms underlying the neurotoxic effects induced by prenatal B[a]P exposure remain largely unknown. In the present study, pregnant Sprague-Dawley (SD) rats were injected intraperitoneally with 0, 10, 20, or 40 mg/kg-bw of B[a]P for three consecutive days on embryonic days 17-19. The learning and memory abilities of offspring were determined by Morris Water Maze (MWM) test, while the number of dendritic branches and the density of dendritic spines in hippocampal CA1 and DG regions were evaluated by Golgi-Cox staining at PND 45 and PND 75. The mRNA expression of BDNF, PSD-95, and SYP in offspring hippocampus were detected by qRT-PCR, and the protein expression of BDNF, PSD-95, SYP, HDAC2, acH3K9, and acH3K14 were measured by Western blotting or immunohistochemistry. CHIP-PCR was performed to further detect the levels of acH3K9 and acH3K14 in the promoter regions of BDNF and PSD-95 genes. Our results showed that rats prenatally exposed to B[a]P exhibited impaired spatial learning and memory abilities and the number of dendritic branches and the density of dendritic spines in the hippocampal CA1 and DG regions were significantly reduced during adolescence and adulthood. The expression of HDAC2 protein was significantly upregulated, while acH3K9, acH3K14, BDNF, PSD-95, and SYP protein levels were significantly downregulated in the hippocampus of B[a]P- exposed rats. In addition, CHIP results showed that prenatal B[a]P exposure markedly decreased the level of acH3K9 and acH3K14 in the promoter region of BDNF and PSD-95 gene in the hippocampus of PND 45 and PND 75 offspring. All of the results suggest that prenatal B[a]P exposure impairs cognitive function and hippocampal synaptic plasticity of offspring in adolescence and adulthood, and HDAC2-mediated histone deacetylation plays a crucial role in these deficits.
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Affiliation(s)
- Yu Zhang
- Department of Occupational Health, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi 030001, PR China; Shanxi Health Commission Key Laboratory of Nervous System Disease Prevention and Treatment, Datong, Shanxi 037003, PR China
| | - Linhu Du
- Department of Occupational Health, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi 030001, PR China
| | - Jinhua Yan
- Department of Occupational Health, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi 030001, PR China
| | - Qianxiang Bai
- Department of Occupational Health, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi 030001, PR China
| | - Qiao Niu
- Department of Occupational Health, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi 030001, PR China
| | - Yiqun Mo
- Department of Epidemiology and Population Health, University of Louisville, Louisville, KY 40209, USA
| | - Qunwei Zhang
- Department of Epidemiology and Population Health, University of Louisville, Louisville, KY 40209, USA
| | - Jisheng Nie
- Department of Occupational Health, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi 030001, PR China.
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Karslıoğlu B, Kolsarıcı N. The Effects of Fat Content and Cooking Procedures on the PAH Content of Beef Doner Kebabs. Polycycl Aromat Compd 2022. [DOI: 10.1080/10406638.2022.2067879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Betül Karslıoğlu
- Republic of Turkey Ministry of Industry and Technology, Turkish Standards Institution, Ankara, Turkey
| | - Nuray Kolsarıcı
- Faculty of Engineering, Department of Food Engineering, Ankara University, Ankara, Turkey
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3
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Nitrite-Free Implications on Consumer Acceptance and the Behavior of Pathogens in Cured Pork Loins. Foods 2022; 11:foods11060796. [PMID: 35327219 PMCID: PMC8948880 DOI: 10.3390/foods11060796] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2021] [Revised: 02/26/2022] [Accepted: 03/01/2022] [Indexed: 02/04/2023] Open
Abstract
Cured pork loins are valued products due to their particular sensory characteristics. These products are usually prepared with nitrite to guarantee adequate color and pathogen control. The use of nitrite in meat products has been criticized due to its potential contribution to carcinogenic N-nitroso-compound formation. The present work aimed to evaluate the effect of eliminating nitrite from the manufacturing of cured loins made with wine- and water-based marinades on the color evaluation of consumers and on the behavior of Clostridium sporogenes, Listeria monocytogenes, and Salmonella. The use of nitrite in processing cured loins resulted in a color considered adequate by more than 50% of the consumers. When nitrite was not used, the color was described mainly as weak. The hedonic evaluation of cured loins did not reflect the color evaluation. The samples with a weak and an adequate color had similar hedonic evaluations. The present work did not allow us to infer the potential interest in injecting S. xylosus into meat to prepare cured loins. The use of nitrite did not affect the survival of Cl. sporogenes, L. monocytogenes, or Salmonella. The reduction in the aw was the primary determinant influencing pathogen survival. The production of nitrite-free cured loins seems possible once the control of pathogens can be achieved. However, the product will have a weaker color. Consumers appreciate sensory aspects other than color, which, combined with the positive impact of the “additive-free” claim, can support the possibility of producing cured loins without nitrite.
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The Content of Polycyclic Aromatic Hydrocarbons in Slavonska slanina—Traditionally Smoked and Dry-Cured Bacon. Processes (Basel) 2022. [DOI: 10.3390/pr10020268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The goal of this study was to determine the concentrations of 16 PAHs (PAH16) naphthalene—Nap, acenaphthylene—Anl, acenaphthene—Ane, fluorene—Flu, phenanthrene—Phen, anthracene—Ant, fluoranthene—Flt, pyrene—Pyr, benz[a]anthracene—BaA, chrysene—Chry, benzo[b]fluoranthene—BbF, benzo[k]fluoranthene—BkF, benzo[a]pyrene—BaP, indeno[1,2,3-cd]pyrene—InP, dibenz[a,h]anthracene—DahA and benzo[g,h,i]perylene—BghiP) in Slavonska slanina traditionally smoked bacon over open fire and industrially smoked on a smoke generator with a heated plate. In the samples of Slavoska slanina smoked in a traditional manner, the presence of 11 out of 16 analyzed PAHs was determined (Nap, Anl, Ane, Fln, Ant, Phen, Flt, BaA, Pyr, BbF, BkF). In the samples smoked in industrial conditions, only 2 out of 16 (Nap, Anl) were quantified. In the samples smoked with open fire (the traditional method), PAH4 (BaA, BaP BbF, Chry) concentations were as follows: 14.84 μg kg−1 in the middle, 10.60 μg kg−1 on the surface and 17.37 μg kg−1 in the skin, while the PAH4 content in the samples smoked in industrial conditions were below the level of quantification (<LOQ). The content of carcinogenic BaP was below the limit of quantification in all investigated samples. These findings support the fact that traditional smoking may result in a product safe for consumption, as far as the prescribed legislative recommendations are concerned, but constant monitoring is still needed.
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ALSADAT MIRBOD M, HADIDI M, HUSEYN E, MOUSAVI KHANEGHAH A. Polycyclic aromatic hydrocarbon in smoked meat sausages: effect of smoke generation source, smoking duration, and meat content. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.60921] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | - Elcin HUSEYN
- Azerbaijan State Oil and Industry University, Azerbaijan
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6
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Nie J, Zhang Y, Ning L, Yan Z, Duan L, Xi H, Niu Q, Zhang Q. Phosphorylation of p53 by Cdk5 contributes to benzo[a]pyrene-induced neuronal apoptosis. ENVIRONMENTAL TOXICOLOGY 2022; 37:17-27. [PMID: 34529316 DOI: 10.1002/tox.23374] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 08/18/2021] [Accepted: 09/06/2021] [Indexed: 06/13/2023]
Abstract
Benzo[a]pyrene (B[a]P) is a ubiquitous carcinogenic pollutant in the environment, however, the potential neurotoxic effects of B[a]P has not been elucidated clearly. In the present study, we explored the potential involvement of p53 phosphorylation by Cdk5 in B[a]P-induced neuronal apoptosis at both in vitro and in vivo settings. For in vitro studies, primary cortical neurons isolated from the brains of Sprague Dawley (SD) rat pup were exposed to 0, 10, 20, and 40 μM of B[a]P for 12, 24, or 48 h. For in vivo studies, SD rats were injected intraperitoneally with 0, 1.0, 2.5, and 6.25 mg/kg of B[a]P every other day for 1, 2, or 3 months. Our results demonstrated that exposure to B[a]P caused a dose- and a time-dependent increase in neuronal apoptotic ratio in both in vitro and in vivo studies. There was also a dose- and a time-dependent upregulation of p35, p25, Cdk5, and phosphorylated p53 at Ser15 after B[a]P exposure. In order to explore whether B[a]P-induced increased neuronal apoptosis was through Cdk5/p53 pathway, roscovitine, a specific Cdk5 inhibitor, was applied to pretreat neurons prior to B[a]P exposure. The results showed that pretreatment of neurons with roscovitine partially rescued cells from B[a]P-induced apoptosis, and alleviated B[a]P-induced upregulation of phosphorylated p53 at Ser15. Our results suggest that Cdk5/p53 signaling pathway may be involved in B[a]P-induced neuronal apoptosis, which will provide information to further elucidate the molecular mechanisms of B[a]P-induced neurotoxicity.
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Affiliation(s)
- Jisheng Nie
- Department of Occupational Health, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi, China
| | - Yu Zhang
- Department of Occupational Health, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi, China
| | - Lijun Ning
- Department of Occupational Health, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi, China
| | - Zhiwei Yan
- Department of Occupational Health, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi, China
| | - Lei Duan
- Department of Occupational Health, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi, China
| | - Huaxing Xi
- Department of Occupational Health, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi, China
| | - Qiao Niu
- Department of Occupational Health, School of Public Health, Shanxi Medical University, Taiyuan, Shanxi, China
| | - Qunwei Zhang
- Department of Environmental and Occupational Health Sciences, University of Louisville, Louisville, Kentucky, USA
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7
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Rodríguez-Herrera J, Cabado AG, Bodelón G, Cunha SC, Pinto V, Fernandes JO, Lago J, Muñoz S, Pastoriza-Santos I, Sousa P, Gonçalves L, López-Cabo M, Pérez-Juste J, Santos J, Minas G. Methodological Approaches for Monitoring Five Major Food Safety Hazards Affecting Food Production in the Galicia-Northern Portugal Euroregion. Foods 2021; 11:84. [PMID: 35010210 PMCID: PMC8750003 DOI: 10.3390/foods11010084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 12/14/2021] [Accepted: 12/21/2021] [Indexed: 11/16/2022] Open
Abstract
The agri-food industry has historically determined the socioeconomic characteristics of Galicia and Northern Portugal, and it was recently identified as an area for collaboration in the Euroregion. In particular, there is a need for action to help to ensure the provision of safe and healthy foods by taking advantage of key enabling technologies. The goals of the FOODSENS project are aligned with this major objective, specifically with the development of biosensors able to monitor hazards relevant to the safety of food produced in the Euroregion. The present review addresses the state of the art of analytical methodologies and techniques-whether commercially available or in various stages of development-for monitoring food hazards, such as harmful algal blooms, mycotoxins, Listeria monocytogenes, allergens, and polycyclic aromatic hydrocarbons. We discuss the pros and cons of these methodologies and techniques and address lines of research for point-of-care detection. Accordingly, the development of miniaturized automated monitoring strategies is considered a priority in terms of health and economic interest, with a significant impact in several areas, such as food safety, water quality, pollution control, and public health. Finally, we present potential market opportunities that could result from the availability of rapid and reliable commercial methodologies.
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Affiliation(s)
- Juan Rodríguez-Herrera
- Instituto de Investigaciones Marinas, Consejo Superior de Investigaciones Científicas (IIM-CSIC), 36208 Vigo, Spain; (S.M.); (M.L.-C.)
| | - Ana G. Cabado
- ANFACO-CECOPESCA, Ctra. Colexio Universitario, 16, 36310 Vigo, Spain; (A.G.C.); (J.L.)
| | - Gustavo Bodelón
- CINBIO, Campus Universitario As Lagoas, Universidade de Vigo, 36310 Vigo, Spain; (G.B.); (I.P.-S.); (J.P.-J.)
- Galicia Sur Health Research Institute (IIS Galicia Sur), SERGAS-UVIGO, 36310 Vigo, Spain
| | - Sara C. Cunha
- LAQV-REQUIMTE, Laboratory of Bromatology and Hidrology, Department of Chemical Sciences, Facultaty of Pharmacy, University of Porto, Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (S.C.C.); (J.O.F.); (J.S.)
| | - Vânia Pinto
- Center for MicroElectromechanical Systems (CMEMS-UMinho), University of Minho, 4800-058 Guimarães, Portugal; (V.P.); (P.S.); (L.G.); (G.M.)
| | - José O. Fernandes
- LAQV-REQUIMTE, Laboratory of Bromatology and Hidrology, Department of Chemical Sciences, Facultaty of Pharmacy, University of Porto, Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (S.C.C.); (J.O.F.); (J.S.)
| | - Jorge Lago
- ANFACO-CECOPESCA, Ctra. Colexio Universitario, 16, 36310 Vigo, Spain; (A.G.C.); (J.L.)
| | - Silvia Muñoz
- Instituto de Investigaciones Marinas, Consejo Superior de Investigaciones Científicas (IIM-CSIC), 36208 Vigo, Spain; (S.M.); (M.L.-C.)
| | - Isabel Pastoriza-Santos
- CINBIO, Campus Universitario As Lagoas, Universidade de Vigo, 36310 Vigo, Spain; (G.B.); (I.P.-S.); (J.P.-J.)
- Galicia Sur Health Research Institute (IIS Galicia Sur), SERGAS-UVIGO, 36310 Vigo, Spain
| | - Paulo Sousa
- Center for MicroElectromechanical Systems (CMEMS-UMinho), University of Minho, 4800-058 Guimarães, Portugal; (V.P.); (P.S.); (L.G.); (G.M.)
| | - Luís Gonçalves
- Center for MicroElectromechanical Systems (CMEMS-UMinho), University of Minho, 4800-058 Guimarães, Portugal; (V.P.); (P.S.); (L.G.); (G.M.)
| | - Marta López-Cabo
- Instituto de Investigaciones Marinas, Consejo Superior de Investigaciones Científicas (IIM-CSIC), 36208 Vigo, Spain; (S.M.); (M.L.-C.)
| | - Jorge Pérez-Juste
- CINBIO, Campus Universitario As Lagoas, Universidade de Vigo, 36310 Vigo, Spain; (G.B.); (I.P.-S.); (J.P.-J.)
- Galicia Sur Health Research Institute (IIS Galicia Sur), SERGAS-UVIGO, 36310 Vigo, Spain
| | - João Santos
- LAQV-REQUIMTE, Laboratory of Bromatology and Hidrology, Department of Chemical Sciences, Facultaty of Pharmacy, University of Porto, Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (S.C.C.); (J.O.F.); (J.S.)
| | - Graça Minas
- Center for MicroElectromechanical Systems (CMEMS-UMinho), University of Minho, 4800-058 Guimarães, Portugal; (V.P.); (P.S.); (L.G.); (G.M.)
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Boubacar Seydou R, Douny C, Mahillon J, Anihouvi VB, Scippo M, Hounhouigan DJ. Technological performance and effects of traditional grilling on the physicochemical characteristics and polycyclic aromatic hydrocarbon contamination of
kilichi
, a grilled meat produced in Niger. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ramatou Boubacar Seydou
- Laboratory of Food Sciences, School of Nutrition, Food Sciences & Technology; Faculty of Agronomic Sciences University of Abomey‐Calavi Jericho‐Cotonou Benin
- Département des Cultures Fluviales, Laboratoire de Technologie Alimentaire Institut National de la Recherche Agronomique du Niger Niamey Niger
| | - Caroline Douny
- Department of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH) Veterinary Public Health, University of Liège Liège Belgium
| | - Jacques Mahillon
- Laboratory of Food and Environmental Microbiology, Earth and Life Institute, Faculty of Bioscience Engineering Croix du Sud Louvain‐la‐Neuve Belgium
| | - Victor Bienvenu Anihouvi
- Laboratory of Food Sciences, School of Nutrition, Food Sciences & Technology; Faculty of Agronomic Sciences University of Abomey‐Calavi Jericho‐Cotonou Benin
| | - Marie‐Louise Scippo
- Department of Food Sciences, Laboratory of Food Analysis, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals & Health (FARAH) Veterinary Public Health, University of Liège Liège Belgium
| | - Djidjoho Joseph Hounhouigan
- Laboratory of Food Sciences, School of Nutrition, Food Sciences & Technology; Faculty of Agronomic Sciences University of Abomey‐Calavi Jericho‐Cotonou Benin
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Influence of traditional Cambodian smoking practices on the concentration of Polycyclic Aromatic Hydrocarbons (PAHs) in smoked fish processed in the Tonle Sap area, Cambodia. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.103902] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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10
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Influence of Different Smoking Procedures on Polycyclic Aromatic Hydrocarbons Formation in Traditional Dry Sausage Hercegovačka kobasica. Processes (Basel) 2020. [DOI: 10.3390/pr8080918] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
The concentrations of 16 polycyclic aromatic hydrocarbons (PAH) in smoked dry sausage Hercegovačka kobasica were investigated. The sausages were stuffed in two different casings (collagen and natural) and smoked in traditional and industrial smokehouses. The highest concentration of PAH 16 were detected in sausages in natural casings smoked in the traditional manner. The samples smoked in the industrial chamber stuffed in collagen casing showed the lowest PAH 16 content. The content of PAH 4 in sausage smoked in the traditional way and stuffed in natural casing averaged 24.46 µg/kg, which is more the double of maximum prescribed concentration of 12 µg/kg. The concentration of cancerogenic benzo[a]pyrene averaged 7.79 µg/kg in sausage stuffed in natural casing and smoked in the traditional way, which is almost four times the legislative prescribed values (2 µg/kg). Sausage smoked in the traditional manner and stuffed in collagen casing showed lower values for PAH 4 (13.88 µg/kg) and benzo[a]pyrene (4.97 µg/kg), but these values were also above the legislative prescribed values.
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11
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Silva R, Pereira J, Rouxinol M, Patarata L. Sensory Changes and Listeria monocytogenes Behavior in Sliced Cured Pork Loins during Extended Storage. Foods 2020; 9:E621. [PMID: 32408592 PMCID: PMC7278872 DOI: 10.3390/foods9050621] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 04/30/2020] [Accepted: 05/07/2020] [Indexed: 02/07/2023] Open
Abstract
Cured pork loins are sausages with a production tradition in several regions worldwide. They are made from one of the noblest cuts of pork, and for this reason cured loins are one of the most expensive pork meat products. Establishing the correct shelf life allows products to be accepted by the consumer, and to avoid the costs associated with shorter shelf lives. The aim of this study is: (1) to establish proper shelf life by evaluating the willingness of participants to consume and the sensory modifications that occur during prolonged storage via Check All That Apply (CATA) questions; and (2) to study the behavior of Listeria monocytogenes through a microbial challenge test. Sliced cured pork loins can be stored at 6 ± 1 °C for 105 days while maintaining a consumer acceptance of more than 75%. The freshness loss was associated mainly with a decrease in aromatic notes (particularly the smoke and cured aroma), and with the appearance of spoiled characteristics, specifically a sour/vinegar aroma and acidic taste that were detected by a reduced proportion of participants. The freshness evaluation was positively influenced by the typical characteristics of cured products, such as color and a garlic and wine aroma. Sour/vinegar aroma and acidic taste were the attributes most associated with higher freshness penalization. During the period of the test, Listeria monocytogenes inoculated onto the cured loin slices did not grow.
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Affiliation(s)
- Rita Silva
- Escola de Ciências Agrárias e Veterinárias (ECAV), Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta dos Prados, 5000-081 Vila Real, Portugal;
| | - Jorge Pereira
- Campus da Penha, Estrada da Penha, Universidade do Algarve, Instituto Superior de Engenharia, 8005-139 Faro, Portugal;
- MED—Mediterranean Institute for Agriculture, Environment and Development, Instituto Superior de Engenharia, Universidade do Algarve, Campus da Penha, 8005-139 Faro, Portugal
| | | | - Luis Patarata
- Escola de Ciências Agrárias e Veterinárias (ECAV), Universidade de Trás-os-Montes e Alto Douro (UTAD), Quinta dos Prados, 5000-081 Vila Real, Portugal;
- CECAV—Center of Studies in Animal and Veterinary Science, 5000-081 Vila Real, Portugal
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12
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Guo L, Wei M, Li B, Yun Y, Li G, Sang N. The Role of Cyclooxygenases-2 in Benzo( a)pyrene-Induced Neurotoxicity of Cortical Neurons. Chem Res Toxicol 2020; 33:1364-1373. [PMID: 32115946 DOI: 10.1021/acs.chemrestox.9b00451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
With the help of particulate matter, benzo(a)pyrene (BaP) has become a widely distributed environmental contaminant. In addition to the well-known carcinogenicity, a growing number of studies have focused on the neurotoxicity of BaP, especially on adverse neurobehavioral effects. However, the molecular modulating mechanisms remain unclear. In this paper, we confirmed that BaP exposure produced a neuronal insult via its metabolite benzo(a)pyrene diol epoxide (BPDE) on the primary cultured cortical neuron in vitro and mice in vivo models, and the effects were largely achieved by activating cyclooxygenases-2 (COX-2) enhancement. Also, the action of BaP on elevating COX-2 was initiated by BPDE firmly binding to the active pockets of COX-2, then followed by the production of prostaglandin E2 (PGE2) and upregulation of its EP2 and EP4 receptors, finally stimulating the cyclic adenosine monophosphate/protein kinase A (cAMP/PKA) signaling pathway. Our results reveal a mechanistic association underlying BaP exposure and increased risk for neurological dysfunction and clarify the ways to prevent and treat brain injuries in polluted environments.
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Affiliation(s)
- Lin Guo
- College of Environment and Resource, Research Center of Environment and Health, Shanxi University, Taiyuan, Shanxi 030006, P.R. China
| | - Mengjiao Wei
- College of Environment and Resource, Research Center of Environment and Health, Shanxi University, Taiyuan, Shanxi 030006, P.R. China
| | - Ben Li
- College of Environment and Resource, Research Center of Environment and Health, Shanxi University, Taiyuan, Shanxi 030006, P.R. China
| | - Yang Yun
- College of Environment and Resource, Research Center of Environment and Health, Shanxi University, Taiyuan, Shanxi 030006, P.R. China
| | - Guangke Li
- College of Environment and Resource, Research Center of Environment and Health, Shanxi University, Taiyuan, Shanxi 030006, P.R. China
| | - Nan Sang
- College of Environment and Resource, Research Center of Environment and Health, Shanxi University, Taiyuan, Shanxi 030006, P.R. China
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13
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Distribution of Polycyclic Aromatic Hydrocarbons in Traditional Dry Cured Smoked Ham Slavonska Šunka. APPLIED SCIENCES-BASEL 2019. [DOI: 10.3390/app10010092] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Slavonska šunka is a traditional dry-cured smoked ham. Smoking with open fire commonly results in the accumulation of polycyclic aromatic hydrocarbons (PAH) molecules in tissues. The objective of this research was to assess the types and concentrations of 16 PAHs in 30 samples of traditional dry-cured smoked ham Slavonska šunka. In general, all samples had high values of anthracene while higher levels of acenaphthylene were present in some samples. In sample SS1, the maximal value for anthracene reached 228.03 µg/kg, while sample SS28 had the lowest value of this PAH—33.38 µg/kg. SS1 had increased values for several other PAHs: benzo[a]anthracene (54.03 µg/kg), acenaphtene (19.90 µg/kg) and phenanthrene (27.11 µg/kg). Cancerogenic benzo[a]pyrene content was below the limit of quantification for all samples. PAH4 (benzo[a]anthracene, chrysene, benzo[b]fluoranthene and benzo[a]pyrene) concentrations were above legislative recommendation (>30 µg/kg) in seven samples. All the samples of Slavonska šunka had significant PAH16 concentrations, with the lowest value of 61.30 µg/kg (SS28) and the highest 462.83 µg/kg (SS1). The highest concentrations of PAHs were determined in the Vukovar–Srijem county samples. Another conclusion from this research is that samples smoked with elm tree showed high PAH concentrations in comparison to the ones smoked with beech and hornbeam.
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14
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Boubacar Seydou R, Harouna A, Kpoclou YE, Douny C, Brose F, Hamani M, Mahillon J, Anihouvi VB, Scippo M, Hounhouigan DJ. Assessment of the physicochemical characteristics, chemical and microbiological safety of two types of kilichi, a grilled meat produced in Niger. Food Sci Nutr 2019; 7:3293-3301. [PMID: 31660143 PMCID: PMC6804756 DOI: 10.1002/fsn3.1190] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Revised: 07/17/2019] [Accepted: 07/24/2019] [Indexed: 12/03/2022] Open
Abstract
Production of kilichi, a grilled meat of West Africa, is a common method of meat preservation in Niger. Thirty samples of condiments-coated kilichi and uncoated kilichi collected in Niger, were analyzed for microbiological contamination, as well as NaCl, protein and lipid contents, using standard methods. Contamination with Polycyclic Aromatic Hydrocarbons (PAHs) was also assessed using a HPLC-FLD technique. Highly significant differences (p < .001) were observed between coated kilichi and uncoated kilichi, for NaCl content (2.56% and 1.40%), for proteins (51% and 72%) and lipids (18% and 13%), respectively. Water activity was low in both kilichi, showing a potential microbial stability. Among the 15 European Union (EU) priority PAHs, 12 were detected in the samples. About 56.3% of coated kilichi samples exceeded the EU maximal limit for BaP, and 75% exceeded the EU maximal limit for the sum of 4 PAHs (PAH4). For uncoated kilichi, 28.6% of samples did not meet the standards for BaP and PAH4. About 6% of coated kilichi samples were not compliant with standards related to Staphylococcus aureus, Bacillus cereus, Clostridium perfringens, and 31%, 50% for yeasts and fungi, respectively. Escherichia coli and Enterobacteria were below the detection limit in both kilichi, but Salmonella and Bacillus cereus were detected only in one coated kilichi. The noncompliant samples of uncoated kilichi were in the proportions varying between 7% -86% for S. aureus, C. perfringens, yeasts, and fungi. This study showed potential risks associated with the consumption of traditionally produced kilichi in Niger due to both PAHs and pathogen bacteria contamination.
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Affiliation(s)
- Ramatou Boubacar Seydou
- Laboratory of Food SciencesFaculty of Agronomic SciencesSchool of Nutrition and Food Science and TechnologyUniversity of Abomey‐CalaviCotonouBenin
- Institut National de Recherche AgronomiqueNiameyNiger
| | - AbdoulKader Harouna
- Laboratory of Food SciencesFaculty of Agronomic SciencesSchool of Nutrition and Food Science and TechnologyUniversity of Abomey‐CalaviCotonouBenin
| | - Yénoukounmè Euloge Kpoclou
- Laboratory of Food SciencesFaculty of Agronomic SciencesSchool of Nutrition and Food Science and TechnologyUniversity of Abomey‐CalaviCotonouBenin
| | - Caroline Douny
- Laboratory of Food Analysis, Fundamental and Applied Research for Animals & HealthDepartment of Food SciencesFaculty of Veterinary MedicineUniversity of LiègeLiègeBelgium
| | - François Brose
- Laboratory of Food Analysis, Fundamental and Applied Research for Animals & HealthDepartment of Food SciencesFaculty of Veterinary MedicineUniversity of LiègeLiègeBelgium
| | - Marichatou Hamani
- Département de Productions AnimalesFaculté d'AgronomieUniversité Abdou MoumouniNiameyNiger
| | - Jacques Mahillon
- Laboratory of Food and Environmental MicrobiologyFaculty of Bioscience Engineering, Earth and Life InstituteCatholic University of LouvainLouvain‐la‐NeuveBelgium
| | - Victor Bienvenu Anihouvi
- Laboratory of Food SciencesFaculty of Agronomic SciencesSchool of Nutrition and Food Science and TechnologyUniversity of Abomey‐CalaviCotonouBenin
| | - Marie‐Louise Scippo
- Laboratory of Food Analysis, Fundamental and Applied Research for Animals & HealthDepartment of Food SciencesFaculty of Veterinary MedicineUniversity of LiègeLiègeBelgium
| | - Djidjoho Joseph Hounhouigan
- Laboratory of Food SciencesFaculty of Agronomic SciencesSchool of Nutrition and Food Science and TechnologyUniversity of Abomey‐CalaviCotonouBenin
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Oyekunle J, Yussuf N, Durodola S, Adekunle A, Adenuga A, Ayinuola O, Ogunfowokan A. Determination of polycyclic aromatic hydrocarbons and potentially toxic metals in commonly consumed beef sausage roll products in Nigeria. Heliyon 2019; 5:e02345. [PMID: 31485531 PMCID: PMC6717161 DOI: 10.1016/j.heliyon.2019.e02345] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Revised: 08/08/2019] [Accepted: 08/16/2019] [Indexed: 11/19/2022] Open
Abstract
Levels of polycyclic aromatic hydrocarbons (PAHs) and potentially toxic metals (PTMs) were determined in the commonly consumed beef sausage roll products (coded BS1 - BS6) in Nigeria. This was done in order to assess the safety of regular consumption of these products with respect to the substances determined. Three batches of six samples of beef sausage roll products were collected from Ile-Ife, Osun sate, Nigeria. A part of the pretreated sample was Soxhlet extracted using n-hexane and analyzed with Gas Chromatography coupled with Flame Ionization Detector (GC-FID) to identify and quantify each of the PAHs in the sample, while Atomic Absorption Spectrometer (AAS) was used to profile the concentrations of As, Cd, Co, Cu, Pd, Mn and Zn in the digested sausage roll samples. Levels of PAHs in the samples ranged from 1.84 μg/g of Acenaphthylene in BS5 to 282.83 μg/g of Benzo[k]fluoranthene in BS1. Concentrations of benzo[a]pyrene in all the samples were higher than the guideline value of 0.003 mg/kg/day. For PTMs, a range of 0.075 μg/g As in both BS1 and BS6 to 2.950 μg/g Cu in BS3 was obtained. The study concluded that both PAHs and PTMs occurred in the samples at levels that called for caution on the part of consumers to prevent health infarctions that might be associated with prolonged regular and large consumption of beef sausage roll products.
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Silva M, Viegas O, Melo A, Finteiro D, Pinho O, Ferreira IMPLVO. Fast and Reliable Extraction of Polycyclic Aromatic Hydrocarbons from Grilled and Smoked Muscle Foods. FOOD ANAL METHOD 2018. [DOI: 10.1007/s12161-018-1325-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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17
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Chen Y, Cai K, Tu Z, Nie W, Ji T, Hu B, Chen C, Jiang S. Prediction of benzo[a]pyrene content of smoked sausage using back-propagation artificial neural network. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3022-3030. [PMID: 29193124 DOI: 10.1002/jsfa.8801] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/19/2017] [Revised: 10/15/2017] [Accepted: 11/24/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Benzo[a]pyrene (BaP), a potent mutagen and carcinogen, is reported to be present in processed meat products and, in particular, in smoked meat. However, few methods exist for predictive determination of the BaP content of smoked meats such as sausage. In this study, an artificial neural network (ANN) model based on the back-propagation (BP) algorithm was used to predict the BaP content of smoked sausage. RESULTS The results showed that the BP network based on the Levenberg-Marquardt algorithm was the best suited for creating a nonlinear map between the input and output parameters. The optimal network structure was 3-7-1 and the learning rate was 0.6. This BP-ANN model allowed for accurate predictions, with the correlation coefficients (R) for the experimentally determined training, validation, test and global data sets being 0.94, 0.96, 0.95 and 0.95 respectively. The validation performance was 0.013, suggesting that the proposed BP-ANN may be used to predictively detect the BaP content of smoked meat products. CONCLUSION An effective predictive model was constructed for estimation of the BaP content of smoked sausage using ANN modeling techniques, which shows potential to predict the BaP content in smoked sausage. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Yan Chen
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Kezhou Cai
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Zehui Tu
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Wen Nie
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Tuo Ji
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Bing Hu
- Anhui Grain & Oil Quality Inspection Station, China National Supervision and Examination Center For Foodstuff Quality, Hefei, China
| | - Conggui Chen
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
| | - Shaotong Jiang
- School of Food Science and Engineering, Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei, China
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Rozentale I, Zacs D, Bartkiene E, Bartkevics V. Polycyclic aromatic hydrocarbons in traditionally smoked meat products from the Baltic states. FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE 2018; 11:138-145. [PMID: 29486658 DOI: 10.1080/19393210.2018.1440637] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
A total of 77 traditionally smoked meat samples produced in Latvia, Lithuania, and Estonia were tested for the occurrence of four EU regulated polycyclic aromatic hydrocarbons (PAHs). Levels of PAHs exceeding the EU maximum levels for benzo[a]pyrene and for the sum of four PAHs (PAH4) were detected in 46% and 48% of the samples originating from Latvia. The detected BaP levels in smoked meats ranged from 0.05 to 166 μg kg-1, while the PAH4 content ranged from 0.42 to 628 μg kg-1. The mean dietary exposure to PAHs was estimated at the levels of 5.4 ng BaP/kg bw/day and 36 ng PAH4/kg bw/day. The margin of exposure (MOE) approach was utilised to assess the risks to Latvian consumers due to PAHs and the obtained MOEs were in a range of 7205-24,434, thus indicating a potential concern for consumer health for specific population groups.
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Affiliation(s)
- Irina Rozentale
- a Institute of Food Safety , Animal Health and Environment "BIOR" , Riga , Latvia
| | - Dzintars Zacs
- a Institute of Food Safety , Animal Health and Environment "BIOR" , Riga , Latvia
| | - Elena Bartkiene
- b Department of Food Safety and Quality , Lithuanian University of Health Sciences , Kaunas , Lithuania
| | - Vadims Bartkevics
- a Institute of Food Safety , Animal Health and Environment "BIOR" , Riga , Latvia
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Šimko P. Modern Procedures for Removal of Hazardous Compounds From Foods. ADVANCES IN FOOD AND NUTRITION RESEARCH 2018; 84:241-285. [PMID: 29555071 DOI: 10.1016/bs.afnr.2017.12.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
This chapter deals with interactions between foods or food additives and plastic package materials oriented to elimination of hazardous compounds from foods. As found, polycyclic aromatic hydrocarbons (PAHs) can be effectively eliminated from liquid smoke flavors and smoked meat products by migration of PAHs into low-density polyethylene (LDPE), when the limiting factor of the elimination is diffusion in food matrix. After leaving food bulk, PAHs migrate deeper into LDPE bulk what brings about permanent renewal of material imbalance on LDPE/food matrix interface that maintains the migration process in an intensive regime causing extensive lowering of PAH content in food matrix. To the opposite, polyethylene terephthalate (PET) in contact with vegetable oils is able to absorb only PAHs on active center deposited on its surface without deeper migration into plastic bulk and therefore this type of elimination process is less effective. Overall, migration processes are affected by polarity of food matrix and package materials, presence of compounds able to compete for adsorption center on PET surface, the time of interactions, and, of course, imbalance of PAH chemical potentials in individual systems.
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Affiliation(s)
- Peter Šimko
- Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic.
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20
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Alves SP, Alfaia CM, Škrbić BD, Živančev JR, Fernandes MJ, Bessa RJ, Fraqueza MJ. Screening chemical hazards of dry fermented sausages from distinct origins: Biogenic amines, polycyclic aromatic hydrocarbons and heavy elements. J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.02.020] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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21
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Babaoglu AS, Karakaya M, Öz F. Formation of polycyclic aromatic hydrocarbons in beef and lamb kokorec: Effects of different animal fats. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1225761] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ali Samet Babaoglu
- Department of Food Engineering, Agriculture Faculty, Selcuk University, Konya, Turkey
| | - Mustafa Karakaya
- Department of Food Engineering, Agriculture Faculty, Selcuk University, Konya, Turkey
| | - Fatih Öz
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey
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Semanová J, Skláršová B, Šimon P, Šimko P. Elimination of polycyclic aromatic hydrocarbons from smoked sausages by migration into polyethylene packaging. Food Chem 2016; 201:1-6. [DOI: 10.1016/j.foodchem.2016.01.057] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2015] [Revised: 01/11/2016] [Accepted: 01/13/2016] [Indexed: 11/27/2022]
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23
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Singh L, Varshney JG, Agarwal T. Polycyclic aromatic hydrocarbons’ formation and occurrence in processed food. Food Chem 2016; 199:768-81. [DOI: 10.1016/j.foodchem.2015.12.074] [Citation(s) in RCA: 179] [Impact Index Per Article: 22.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2015] [Revised: 12/07/2015] [Accepted: 12/16/2015] [Indexed: 01/09/2023]
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24
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Fasano E, Esposito F, Scognamiglio G, Cocchieri Amodio R, Cirillo T. Detection of polycyclic aromatic hydrocarbons in smoked buffalo mozzarella cheese produced in Campania Region, Italy. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:1704-1708. [PMID: 26018589 DOI: 10.1002/jsfa.7275] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/31/2015] [Revised: 05/13/2015] [Accepted: 05/25/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Smoked mozzarella is obtained through traditional smoking techniques or the use of liquid smoke. Polycyclic aromatic hydrocarbons (PAHs) may be produced during the organic matrix combustion. The aim of this study was to evaluate benzo[a]pyrene (B(a)P), benzo[a]anthracene (B(a)A), benzo[b]fluoranthene (B(b)FA), benzo[k]fluoranthene (B(k)FA), benzo[ghi]perylene (B(g,h,i)PE), chrysene (CHR), dibenz[a,h]anthracene (DB(a,h)A) and indeno[1,2,3-cd]pyrene (IP) in smoked buffalo mozzarella produced in Campania, evaluating also the influence of the different smoking techniques. Milk and mozzarella of the same batch, before and after smoking, were collected. The detection method was basic hydrolysis, clean-up with silica and detection by HPLC equipped with a fluorescence detector. RESULTS For milk, only 30% was contaminated. In non-smoked products the medians were >LODs only for B(a)A and CHR. In smoked mozzarellas the highest median was 0.37 ng g(-1) wet weight (CHR). CONCLUSION It was found that the consumption of this typical food of Campania does not represent a risk for consumers, considering that the incidences on EFSA dietary intake were always lower than 1.5% for mozzarella cheese and lower than 3% for smoked mozzarella cheese.
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Affiliation(s)
- Evelina Fasano
- Department of Agricultural Sciences, University of Naples 'Federico II', Via Università, 100-80055 Portici, Naples, Italy
| | - Francesco Esposito
- Department of Agricultural Sciences, University of Naples 'Federico II', Via Università, 100-80055 Portici, Naples, Italy
| | - Gelsomina Scognamiglio
- Department of Agricultural Sciences, University of Naples 'Federico II', Via Università, 100-80055 Portici, Naples, Italy
| | - Renata Cocchieri Amodio
- Department of Agricultural Sciences, University of Naples 'Federico II', Via Università, 100-80055 Portici, Naples, Italy
| | - Teresa Cirillo
- Department of Agricultural Sciences, University of Naples 'Federico II', Via Università, 100-80055 Portici, Naples, Italy
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Ledesma E, Rendueles M, Díaz M. Contamination of meat products during smoking by polycyclic aromatic hydrocarbons: Processes and prevention. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.07.016] [Citation(s) in RCA: 76] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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26
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Assessment of dietary exposure to polycyclic aromatic hydrocarbons from smoked meat products produced in Latvia. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.01.017] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Ledesma E, Rendueles M, Díaz M. Characterization of natural and synthetic casings and mechanism of BaP penetration in smoked meat products. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.11.025] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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29
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Application of Accelerated Solvent Extraction for Simultaneous Isolation and Pre-cleaning Up Procedure During Determination of Polycyclic Aromatic Hydrocarbons in Smoked Meat Products. FOOD ANAL METHOD 2014. [DOI: 10.1007/s12161-014-9977-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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30
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Ledesma E, Rendueles M, Díaz M. Benzo(a)pyrene penetration on a smoked meat product during smoking time. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2014; 31:1688-98. [DOI: 10.1080/19440049.2014.949875] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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31
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Tau Hyperphosphorylation is Associated with Spatial Learning and Memory After Exposure to Benzo[a]pyrene in SD Rats. Neurotox Res 2013; 24:461-71. [DOI: 10.1007/s12640-013-9387-2] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2013] [Revised: 03/06/2013] [Accepted: 03/09/2013] [Indexed: 11/26/2022]
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