1
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Zhou E, Wang W, Xue X, Wang P, Wu F, Wu L, Li Q. Hydrogen peroxide oxidation modifies the structural properties and allergenicity of the bee pollen allergen profilin. Food Chem 2023; 425:136495. [PMID: 37276665 DOI: 10.1016/j.foodchem.2023.136495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 04/25/2023] [Accepted: 05/28/2023] [Indexed: 06/07/2023]
Abstract
Bee pollen is a byproduct of pollination, which is a necessary process to produce foods. However, bee pollen can induce significant food-borne allergies. We previously identified a bee pollen-derived pan-allergen in the profilin family, Bra c p. Herein, we aimed to reduce Bra c p allergenicity via protein oxidation with hydrogen peroxide and explore the changes induced. Ion-mobility mass spectrometry revealed aggregation of the oxidized product; we also found irreversible sulfonation of the free sulfhydryl group of the Bra c p Cys98 residue to a more stable cysteine derivative. A significant proportion of the α-helices in Bra c p were transformed into β-sheets after oxidation, masking the antigenic epitopes. An immunoassay demonstrated that the IgE-binding affinity of Bra c p was decreased in vitro after oxidation. To our knowledge, this is the first report describing the application of protein oxidation to reduce the allergenicity of profilin family member in foods.
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Affiliation(s)
- Enning Zhou
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100093, China
| | - Weiwei Wang
- Key Lab of Agricultural Animal Genetics, Breeding and Reproduction of Ministry of Education, College of Animal Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Xiaofeng Xue
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100093, China
| | - Pianpian Wang
- State Key Laboratory of Natural and Biomimetic Drugs, Institute of Ocean Research, Peking University, Beijing 100191, China
| | - Fan Wu
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection & Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Liming Wu
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100093, China.
| | - Qiangqiang Li
- State Key Laboratory of Resource Insects, Institute of Apicultural Research, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100093, China.
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2
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Wei Q, Mei J, Xie J. Application of electron beam irradiation as a non-thermal technology in seafood preservation. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113994] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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3
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Lv L, Ahmed I, Qu X, Ju G, Yang N, Guo Y, Li Z. Effect of the structure and potential allergenicity of glycated tropomyosin, the shrimp allergen. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Liangtao Lv
- Food Safety Laboratory College of Food Science and Engineering Ocean University of China Qingdao 266003 China
| | - Ishfaq Ahmed
- Food Safety Laboratory College of Food Science and Engineering Ocean University of China Qingdao 266003 China
| | - Xin Qu
- Qingdao Municipal Center for Disease Control and Prevention 175 Shandong Road, Shibei District Qingdao Shandong Province 266033 China
| | - Guangxiu Ju
- Qingdao Municipal Center for Disease Control and Prevention 175 Shandong Road, Shibei District Qingdao Shandong Province 266033 China
| | - Ni Yang
- General Surgery Ward 1 Qingdao Eighth People's Hospital 84 Fengshan Road, Licang District Qingdao Shandong Province 266100 China
| | - Yuman Guo
- Food Safety Laboratory College of Food Science and Engineering Ocean University of China Qingdao 266003 China
| | - Zhenxing Li
- Food Safety Laboratory College of Food Science and Engineering Ocean University of China Qingdao 266003 China
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4
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Yu Q, Pan H, Shao H, Qian C, Li Y, Lou Y. Tandem Mass Tag-Based Proteomics Reveals the effect of Electron Beam Irradiation on Metabolism-Related Differentially Expressed Proteins in Solenocera melantho Postmortem. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2021. [DOI: 10.1080/10498850.2021.2010852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Qi Yu
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, P R China
| | - Huijuan Pan
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, P R China
| | - Haitao Shao
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, P R China
| | - Chenru Qian
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, P R China
| | - Yongyong Li
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, P R China
| | - Yongjiang Lou
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, P R China
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5
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Pan M, Yang J, Liu K, Xie X, Hong L, Wang S, Wang S. Irradiation technology: An effective and promising strategy for eliminating food allergens. Food Res Int 2021; 148:110578. [PMID: 34507726 DOI: 10.1016/j.foodres.2021.110578] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2020] [Revised: 06/23/2021] [Accepted: 06/27/2021] [Indexed: 11/29/2022]
Abstract
Food allergies are one of the major health concerns worldwide and have been increasing at an alarming rate in recent times. The elimination of food allergenicity has been an important issue in current research on food. Irradiation is a typical nonthermal treatment technology that can effectively reduce the allergenicity of food, showing great application prospects in improving the quality and safety of foods. In this review, the mechanism and remarkable features of irradiation in the elimination of food allergens are mainly introduced, and the research progress on reducing the allergenicity of animal foods (milk, egg, fish and shrimp) and plant foods (soybean, peanut, wheat and nuts) using irradiation is summarized. Furthermore, the influencing factors for irradiation in the elimination of food allergens are analyzed and further research directions of irradiation desensitization technology are also discussed. This article aims to provide a reference for promoting the application of irradiation technology in improving the safety of foods.
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Affiliation(s)
- Mingfei Pan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jingying Yang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kaixin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xiaoqian Xie
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Liping Hong
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shan Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China.
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6
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Pi X, Yang Y, Sun Y, Wang X, Wan Y, Fu G, Li X, Cheng J. Food irradiation: a promising technology to produce hypoallergenic food with high quality. Crit Rev Food Sci Nutr 2021; 62:6698-6713. [PMID: 33775183 DOI: 10.1080/10408398.2021.1904822] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The increasing incidence of food allergy cases is a public health problem of global concern. Producing hypoallergenic foods with high quality, low cost, and eco-friendly is a new trend for the food industry in the coming decades. Food irradiation, a non-thermal food processing technology, is a powerful tool to reduce the allergenicity with the above advantages. This review presents a summary of recent studies about food irradiation to reduce the allergenicity of food, including shellfish, soy, peanut, milk, tree nut, egg, wheat and fish. Principles of food irradiation, including mechanisms of allergenicity-reduction, irradiation types and characteristics, are discussed. Specific effects of food irradiation are also evaluated, involving microbial decontamination, improvement or preservation of nutritional value, harmful substances reduction of food products. Furthermore, the advantages, disadvantages and limitations of food irradiation are analyzed. It is concluded that food irradiation is a safety tool to reduce the allergenicity of food effectively, with high nutritional value and long shelf-life, making it a competitive alternative technology to traditional techniques such as heating treatments. Of note, a combination of irradiation with additional processing may be a trend for food irradiation.
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Affiliation(s)
- Xiaowen Pi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yili Yang
- Suzhou Institute of Systems Medicine, Center for Systems Medicine, Chinese Academy of Medical Sciences, Suzhou, Jiangsu, China
| | - Yuxue Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Xibo Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
| | - Yin Wan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Guiming Fu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Xin Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Nanchang University, Nanchang, Jiangxi, China
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China
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7
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Lv L, Qu X, Yang N, Liu Z, Wu X. Changes in structure and allergenicity of shrimp tropomyosin by dietary polyphenols treatment. Food Res Int 2020; 140:109997. [PMID: 33648231 DOI: 10.1016/j.foodres.2020.109997] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 11/29/2020] [Accepted: 12/08/2020] [Indexed: 11/15/2022]
Abstract
Here, the potential allergenicity of shrimp tropomyosin (TM) after conjugation with chlorogenic acid (CA) and (-)-epigallo-catechin 3-gallate (EGCG) was assessed. Conformational structures of TM-polyphenol complexes were detected using SDS-PAGE, circular dichroism (CD), and fluorescence. Potential allergenicity was assessed by immunological methods, a rat basophil leukemia cell model (RBL-2H3), and in vivo assays. Indirect ELISA showed that TM-polyphenol complexes caused a conformational change to TM structure, with decreased IgG/IgE binding capacity significantly fewer inflammatory mediators were released with EGCG-TM and CA-TM in a mediator-releasing RBL-2H3 cell line. Mice model showed low allergenicity to serum levels of TM-specific antibody and T-cell cytokine production. EGCG-TM and CA-TM might reduce the potential allergenicity of shrimp TM, which could be used to produce hypoallergenic food in the food industry.
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Affiliation(s)
- Liangtao Lv
- Department of Respiratory & Allergy, Third Affiliated Hospital of Shenzhen University, Shenzhen 518020, China; School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, China.
| | - Xin Qu
- Qingdao Municipal Center for Disease Control and Prevention, 175 Shandong Road, Shibei District, Qingdao, Shandong Province 266033, China
| | - Ni Yang
- General Surgery Ward 1, Qingdao Eighth People's Hospital, 84 Fengshan Road, Licang District, Qingdao, Shandong Province 266100, China
| | - Zhigang Liu
- Department of Respiratory & Allergy, Third Affiliated Hospital of Shenzhen University, Shenzhen 518020, China; School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, China
| | - Xuli Wu
- School of Public Health, Health Science Center, Shenzhen University, Shenzhen, Guangdong Province 518060, China.
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8
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Dasanayaka BP, Li Z, Pramod SN, Chen Y, Khan MU, Lin H. A review on food processing and preparation methods for altering fish allergenicity. Crit Rev Food Sci Nutr 2020; 62:1951-1970. [PMID: 33307772 DOI: 10.1080/10408398.2020.1848791] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
People eat many varieties of food to satiate their hunger. Among them, a few numbers of food cause overreaction of the body's immune system, and fish holds a permanent position on that list. Processing methods, including one treatment or a combination, can have different effects on the allergenic potential of food proteins. An important point to note, however, is that not all of these methods can eliminate the potential for protein allergy. Thus, it is essential to understand the risk involved with the consumption of processed fish and its derivatives. Fish could be prepared in various ways before come to the dining plate. It has shown some of these methods can effectively manipulate the allergenicity owing to the alterations occurred in the protein conformation. This article provides an overview of the impact of fish processing methods (thermal and non-thermal) on the allergenic potential of fish along with possible causative structural modification provokes allergen stability. The article begins with current trends related to fish consumption, proceeds with the prevalence and underlying mechanism of fish allergy. Properties of clinically relevant fish proteins, projected IgE epitopes of PV, cross-reactivity of fish allergens are also addressed in this context to understand and compare the behavioral patterns of PV profiles of different species on processing methods.
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Affiliation(s)
| | - Zhenxing Li
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | | | - Yan Chen
- NHC Key Laboratory of Food Safety Risk Assessment, Chinese Academy of Medical Science Research Unit, China National Center for Food Safety Risk Assessment, Beijing, P.R. China
| | - Mati Ullah Khan
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
| | - Hong Lin
- College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, P.R. China
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9
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Zhu Y, Gao L, Xie G, Yang F, Gao P, Yu D, Yu P, Jiang Q, Xu Y, Xia W. Effect of fermentation on immunological properties of allergens from black carp (
Mylopharyngodon piceus
) sausages. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14580] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Yidan Zhu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Ling Gao
- Children's Hospital of Nanjing Medical University Nanjing Jiangsu 210000 China
| | - Guojin Xie
- Children's Hospital of Nanjing Medical University Nanjing Jiangsu 210000 China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Peipei Yu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology School of Food Science and Technology Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi Jiangsu214122China
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10
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Studying on the IgG binding capacity and conformation of tropomyosin in Ovalipes punctatus meat irradiated with electron beam. Radiat Phys Chem Oxf Engl 1993 2020. [DOI: 10.1016/j.radphyschem.2019.108525] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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11
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The effect of electron beam irradiation on IgG binding capacity and conformation of tropomyosin in shrimp. Food Chem 2018; 264:250-254. [DOI: 10.1016/j.foodchem.2018.05.051] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2017] [Revised: 04/12/2018] [Accepted: 05/09/2018] [Indexed: 11/18/2022]
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12
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Xu J, Chen Z, Han D, Li Y, Sun X, Wang Z, Jin H. Structural and Functional Properties Changes of β-Conglycinin Exposed to Hydroxyl Radical-Generating Systems. Molecules 2017; 22:E1893. [PMID: 29099771 PMCID: PMC6150227 DOI: 10.3390/molecules22111893] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2017] [Accepted: 11/01/2017] [Indexed: 11/17/2022] Open
Abstract
The objective of the present study was to examine the structural and functional changes of β-conglycinin exposed to oxidizing radicals produced by FeCl₃/H₂O₂/ascorbic acid hydroxyl radical-generating system (HRGS) for 3 h at room temperature. Increasing H₂O₂ concentrations resulted in a loss of histidine residues, lysine residues, and available lysine, which was accompanied by the formation of protein carbonyls and disulphide bonds (p < 0.05). Changes in secondary structure, surface hydrophobicity, and intrinsic fluorescence indicated that hydroxyl radicals had induced protein unfolding and conformational alterations. Results from SDS-PAGE implied that a small amount of protein cross-linkages produced by oxidative incubation. The emulsifying properties of β-conglycinin were gradually improved with the increasing extent of oxidation. The structural changes above contributed to the reduction of potential allergenicity of β-conglycinin, as verified by specific ELISA analysis. These results suggest that moderate oxidation could partially improve the protein functional properties and reduced the potential allergy of protein, providing guidance for effective use of moderately oxidized soy protein in the industry.
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Affiliation(s)
- Jing Xu
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China, (J.X.).
| | - Zijing Chen
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China, (J.X.).
| | - Dong Han
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China, (J.X.).
| | - Yangyang Li
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China, (J.X.).
| | - Xiaotong Sun
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China, (J.X.).
| | - Zhongjiang Wang
- College of Food Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China.
| | - Hua Jin
- College of Science, Northeast Agricultural University, Harbin 150030, Heilongjiang, China, (J.X.).
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13
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Liu T, Wang X, Xu J, You X, Chen D, Wang F, Li Y. Biochemical and genetic toxicity of dinotefuran on earthworms (Eisenia fetida). CHEMOSPHERE 2017; 176:156-164. [PMID: 28260655 DOI: 10.1016/j.chemosphere.2017.02.113] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/30/2016] [Revised: 02/07/2017] [Accepted: 02/21/2017] [Indexed: 06/06/2023]
Abstract
Dinotefuran is a third-generation neonicotinoid insecticide, that is considered promising due to its excellent properties. In the present work, the biochemical and genetic toxicity of dinotefuran on earthworms were evaluated at a series of environmental background concentrations. Meanwhile, the effective concentrations of dinotefuran in artificial soil during the entire exposure period were monitored. The present results showed that dinotefuran was stable in artificial soil, and its concentrations changed no more than 20% during the 28-d exposure. At 1.0 mg/kg and 2.0 mg/kg, dinotefuran induced excess generation of ROS, resulting in significant changes in antioxidant enzyme activities and functional gene expression. Moreover, lipids, proteins and nucleic acids were oxidized and damaged by the excess ROS induced by dinotefuran, resulting in serious destruction of the structure and function of cells. Additionally, the toxicity of dinotefuran showed obvious dose- and time-dependent effects. Therefore, we consider that dinotefuran may be a high-risk pollutant for earthworms.
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Affiliation(s)
- Tong Liu
- Tobacco Research Institute of Chinese Academy of Agricultural Sciences (CAAS), Qingdao, 266101, PR China
| | - Xiuguo Wang
- Tobacco Research Institute of Chinese Academy of Agricultural Sciences (CAAS), Qingdao, 266101, PR China.
| | - Jinli Xu
- Tobacco Research Institute of Chinese Academy of Agricultural Sciences (CAAS), Qingdao, 266101, PR China
| | - Xiangwei You
- Tobacco Research Institute of Chinese Academy of Agricultural Sciences (CAAS), Qingdao, 266101, PR China
| | - Dan Chen
- Tobacco Research Institute of Chinese Academy of Agricultural Sciences (CAAS), Qingdao, 266101, PR China
| | - Fenglong Wang
- Tobacco Research Institute of Chinese Academy of Agricultural Sciences (CAAS), Qingdao, 266101, PR China
| | - Yiqiang Li
- Tobacco Research Institute of Chinese Academy of Agricultural Sciences (CAAS), Qingdao, 266101, PR China.
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14
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Yuan F, Lv L, Li Z, Mi N, Chen H, Lin H. Effect of transglutaminase-catalyzed glycosylation on the allergenicity and conformational structure of shrimp (Metapenaeus ensis) tropomyosin. Food Chem 2017; 219:215-222. [DOI: 10.1016/j.foodchem.2016.09.139] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2016] [Revised: 08/12/2016] [Accepted: 09/21/2016] [Indexed: 11/28/2022]
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15
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Lv L, Lin H, Li Z, Yuan F, Gao Q, Ma J. Effect of 4-hydroxy-2-nonenal treatment on the IgE binding capacity and structure of shrimp (Metapenaeus ensis) tropomyosin. Food Chem 2016; 212:313-22. [DOI: 10.1016/j.foodchem.2016.05.152] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2015] [Revised: 05/08/2016] [Accepted: 05/24/2016] [Indexed: 11/24/2022]
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16
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Liu Y, Li Z, Pavase T, Li Z, Liu Y, Wang N. Evaluation of electron beam irradiation to reduce the IgE binding capacity of frozen shrimp tropomyosin. FOOD AGR IMMUNOL 2016. [DOI: 10.1080/09540105.2016.1251394] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
Affiliation(s)
- Yixuan Liu
- Food Safety Laboratory, Ocean University of China, Qingdao, People’s Republic of China
| | - Zhaojie Li
- Weihai Entry Exit Inspection and Quarantine Bureau, Weihai, People’s Republic of China
| | - Tushar Pavase
- Food Safety Laboratory, Ocean University of China, Qingdao, People’s Republic of China
| | - Zhenxing Li
- Food Safety Laboratory, Ocean University of China, Qingdao, People’s Republic of China
| | - Yumin Liu
- Weihai Entry Exit Inspection and Quarantine Bureau, Weihai, People’s Republic of China
| | - Ning Wang
- Food Safety Laboratory, Ocean University of China, Qingdao, People’s Republic of China
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17
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Song Y, Li Z, Lin H, Du S, Hao Z, Lin H, Zhu Z. Effect of malondialdehyde treatment on the IgE binding capacity and conformational structure of shrimp tropomyosin. Food Chem 2015; 175:374-80. [DOI: 10.1016/j.foodchem.2014.12.001] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2014] [Revised: 11/03/2014] [Accepted: 12/01/2014] [Indexed: 11/28/2022]
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