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Chatzidimitriou E, Davis H, Baranski M, Jakobsen J, Seal C, Leifert C, Butler G. Variation in nutritional quality in UK retail eggs. Food Chem 2024; 454:139783. [PMID: 38795627 DOI: 10.1016/j.foodchem.2024.139783] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 04/15/2024] [Accepted: 05/20/2024] [Indexed: 05/28/2024]
Abstract
Fatty acid (FA), carotenoid and vitamin contents of UK eggs were assessed for four production systems (caged (CA), free-range (FR), organic (OR) and extensive organic (EO)) as well as season. The impact of enforced housing, due to avian influenza, was also investigated. Production system did not alter vitamin D3, B2 or B9 content, but significantly influenced nutritionally desirable FA, carotenoid and vitamins A and E - concentrations decreased as production intensity increased, although for most, CA and FR did not differ significantly. Vitamin E and FA profiles for OR and EO were also similar, although carotenoids were higher in EO eggs. In contrast, FA, carotenoids, vitamins E and B9 were consistent throughout the year, unlike vitamins A, D3 and B2, which fluctuated with season; D and B2 were higher in July than January and lower vitamin A was the only detected implication from enforced housing of FR and OR birds.
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Affiliation(s)
- Eleni Chatzidimitriou
- School of Natural and Environmental Science, Newcastle University, Newcastle upon Tyne NE1 7RU, UK; Foodscale Hub, Leontos Sofou 20, 57001 Thermi, Thessaloniki, Greece
| | - Hannah Davis
- School of Natural and Environmental Science, Newcastle University, Newcastle upon Tyne NE1 7RU, UK
| | - Marcin Baranski
- Laboratory of Neurobiology, Nencki Institute, BRAINCITY, Warsaw, Poland
| | - Jette Jakobsen
- National Food Institute, Technical University of Denmark, Kemitorvet, 201, 129, 2800 Kgs. Lyngby, Denmark
| | - Chris Seal
- Human Nutrition and Exercise Research Centre, Public Health Sciences Institute, Newcastle University, Newcastle upon Tyne NE2 4HH, UK
| | - Carlo Leifert
- SCU Plant Science, Southern Cross University, Military Rd., Lismore, NSW 2480, Australia; Department of Nutrition, IMB, University of Oslo, 0372 Oslo, Norway
| | - Gillian Butler
- School of Natural and Environmental Science, Newcastle University, Newcastle upon Tyne NE1 7RU, UK.
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Nölle N, Hörnstein A, Lambert C. Vitamin D fortification of selected edible insect species through UVB-treatment. Food Chem 2024; 444:138679. [PMID: 38341920 DOI: 10.1016/j.foodchem.2024.138679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 01/25/2024] [Accepted: 02/03/2024] [Indexed: 02/13/2024]
Abstract
Edible insects are attracting increased interest worldwide, because they are arguably more sustainable than more established animal foods. Apart from being rich in protein and minerals, they can also form vitamin D3 after treatment with UVB light (290-315 nm). However, only limited research, which has almost exclusively been conducted on living insects, reared under UVB lamps, has been done in this regard. As research on mushrooms has shown, that vitamin D formation is much more effective and less time consuming, when a previously sliced or ground product is treated with UVB light, it would likely be more practical to treat powdered insects with UVB light, rather than rearing them under UVB lamps. Therefore, the aim of this work was to confirm the presence of vitamin D3 in powdered UVB-treated yellow mealworms (Tenebrio molitor), migratory locusts (Locusta migratoria) and two-spotted crickets (Gryllus bimaculatus) as well as to subsequently quantify potential vitamin D content. Samples were analyzed via HPLC, and presence of vitamin D3 was verified via standard addition and spectrum analysis. UVB-treated migratory locusts and two-spotted crickets did not contain quantifiable amounts of vitamin D3. However, UVB-treated mealworms showed substantial amounts of vitamin D3 (8.95-18.24 µg/g dry matter). Thus, the UVB-treatment of powdered mealworm is an effective approach via which to enhance their vitamin D3 content and even modest serving sizes can supply the recommended daily intake of vitamin D.
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Affiliation(s)
- Nils Nölle
- Institute of Nutritional Sciences, Department of Molecular Nutritional Science, University of Hohenheim Stuttgart, Germany.
| | - Aranya Hörnstein
- Institute of Nutritional Sciences, Department of Molecular Nutritional Science, University of Hohenheim Stuttgart, Germany
| | - Christine Lambert
- Institute of Nutritional Sciences, Department of Molecular Nutritional Science, University of Hohenheim Stuttgart, Germany
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Wei X, Pandohee J, Xu B. Recent developments and emerging trends in dietary vitamin D sources and biological conversion. Crit Rev Food Sci Nutr 2023; 64:10121-10137. [PMID: 37357915 DOI: 10.1080/10408398.2023.2220793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/27/2023]
Abstract
This review elaborates on biochemical characteristics, in vivo metabolism, biological conversion through UV irradiation, as well as dietary fortification of vitamin D. Recent innovations in vitamin D utilization, including nanoencapsulation, direct or indirect addition, emulsion, ultrasound, microwave processing, CRISPR-Cas9 genome editing, as well as UV photoconversion, were summarized. Mushrooms, eggs, yeasts, as well as seafood, such as Barramundi and Atlantic salmon, were typical representatives of original natural food materials for vitamin D bioconversion in relevant research. The critical session thereof referred to the 295 nm UV-B irradiation triggering biological fortification of vitamin D2 and vitamin D3, which occurred in ergosterol from mushrooms, and cholesterol from egg yolk, respectively. The schematic biosynthesis of vitamin D precursors in yeasts regulated miscellaneous enzymes were clearly demonstrated. These summarized pathways played a role as a theoretical primer for vitamin D bioconversion when the UV irradiation technique is concerned. Besides, tomatoes had become the latest potential vitamin D sources after genetic modification. The safety consideration for vitamin D fortified functional food was discussed either. Further research is required to fill the gap of investigating optimized factors like types of eggs, meat, and grain, boarder range of wavelength, and dosage in UV irradiation. Vitamin D has a great potential market in the field of functional food development.
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Affiliation(s)
- Xujin Wei
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, China
| | | | - Baojun Xu
- Food Science and Technology Program, Department of Life Sciences, BNU-HKBU United International College, Zhuhai, China
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Bio-Fortified Pork Cracklings with UVB LED Tailored Content of Vitamin D 3. Foods 2022; 11:foods11050726. [PMID: 35267358 PMCID: PMC8909361 DOI: 10.3390/foods11050726] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 02/24/2022] [Accepted: 02/25/2022] [Indexed: 02/04/2023] Open
Abstract
Since few foods are naturally rich in vitamin D, novel food products with a high content of vitamin D are needed to decrease the prevalence of vitamin D deficiency. Pork cracklings are Danish snacks with high contents of protein and fat. They are consumed mostly during wintertime when sun exposure cannot fulfil human needs for vitamin D3. Pork cracklings were produced in an industrially friendly manner from UVB LED illuminated pork rind, using a combination of sous vide (85 °C, 60 min) and roasting in the oven (200 °C, 20 min). Thermal processing resulted in a significant loss of vitamin D3 (>90%). Thus, the process was optimized by the UVB exposure of pork cracklings, i.e., after thermal processing. The produced pork cracklings had a vitamin D3 level of ~10 µg/100 g, with a possibility of tailoring its final content. Furthermore, the fat content at 15−20% was a reduction of 50% compared to marketed products in 2021. No significant difference was found in the content of vitamin D3 during 31 days of storage in the air. A consumer preference test (n = 53) indicated that >80% of participants liked the product and saw its potential as a new food source of vitamin D3.
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Li Y, Ma C, You J, Zhang S. Stable isotope labeling method with sensitive identification and accurate quantitation function for aldehydes in fried foods. Microchem J 2022. [DOI: 10.1016/j.microc.2022.107238] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Yin W, Wang H, Deng B, Ma F, Zhang J, Zhou M, Wang H, Lu Y. A pyrylium salt-based fluorescent probe for the highly sensitive detection of methylamine vapour. Analyst 2022; 147:3451-3455. [DOI: 10.1039/d2an00911k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The MTPY exhibits an obvious fluorescence response from yellow to cyan when reacted with CH3NH2 with a low detection limit (2.6 ppt, 8.4 × 10−8 M). The sensing mechanism was traced by mass spectrometry.
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Affiliation(s)
- Wenzhu Yin
- Institute of Veterinary Immunology & Engineering, National Research Center of Engineering and Technology for Veterinary Biologicals, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, P. R. China
- Jiangsu Co-innovation Center for Prevention and Control of Important Animal Infectious and Zoonoses, Yangzhou, 225009, P. R. China
| | - Hongjin Wang
- College of Chemistry and Environmental Science, YiLi Normal University, Yining 835000, P.R. China
| | - Bihua Deng
- Institute of Veterinary Immunology & Engineering, National Research Center of Engineering and Technology for Veterinary Biologicals, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, P. R. China
- Jiangsu Co-innovation Center for Prevention and Control of Important Animal Infectious and Zoonoses, Yangzhou, 225009, P. R. China
| | - Fang Ma
- Institute of Veterinary Immunology & Engineering, National Research Center of Engineering and Technology for Veterinary Biologicals, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, P. R. China
- Jiangsu Co-innovation Center for Prevention and Control of Important Animal Infectious and Zoonoses, Yangzhou, 225009, P. R. China
| | - Jinqiu Zhang
- Institute of Veterinary Immunology & Engineering, National Research Center of Engineering and Technology for Veterinary Biologicals, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, P. R. China
- Jiangsu Co-innovation Center for Prevention and Control of Important Animal Infectious and Zoonoses, Yangzhou, 225009, P. R. China
| | - Mingxu Zhou
- Institute of Veterinary Immunology & Engineering, National Research Center of Engineering and Technology for Veterinary Biologicals, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, P. R. China
- Jiangsu Co-innovation Center for Prevention and Control of Important Animal Infectious and Zoonoses, Yangzhou, 225009, P. R. China
| | - Haiyang Wang
- Institute of Veterinary Immunology & Engineering, National Research Center of Engineering and Technology for Veterinary Biologicals, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, P. R. China
- Jiangsu Co-innovation Center for Prevention and Control of Important Animal Infectious and Zoonoses, Yangzhou, 225009, P. R. China
| | - Yu Lu
- Institute of Veterinary Immunology & Engineering, National Research Center of Engineering and Technology for Veterinary Biologicals, Jiangsu Key Laboratory for Food Quality and Safety-State Key Laboratory Cultivation Base, Ministry of Science and Technology, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, P. R. China
- Jiangsu Co-innovation Center for Prevention and Control of Important Animal Infectious and Zoonoses, Yangzhou, 225009, P. R. China
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Alexandridou A, Schorr P, Stokes CS, Volmer DA. Analysis of vitamin D metabolic markers by mass spectrometry: Recent progress regarding the "gold standard" method and integration into clinical practice. MASS SPECTROMETRY REVIEWS 2021. [PMID: 34967037 DOI: 10.1002/mas.21768] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 12/03/2021] [Accepted: 12/13/2021] [Indexed: 06/14/2023]
Abstract
Liquid chromatography/tandem mass spectrometry is firmly established today as the gold standard technique for analysis of vitamin D, both for vitamin D status assessments as well as for measuring complex and intricate vitamin D metabolic fingerprints. While the actual mass spectrometry technology has seen only incremental performance increases in recent years, there have been major, very impactful changes in the front- and back-end of MS-based vitamin D assays; for example, the extension to new types of biological sample matrices analyzed for an increasing number of different vitamin D metabolites, novel sample preparation techniques, new powerful chemical derivatization reagents, as well the continued integration of high resolution mass spectrometers into clinical laboratories, replacing established triple-quadrupole instruments. At the same time, the sustainability of mass spectrometry operation in the vitamin D field is now firmly established through proven analytical harmonization and standardization programs. The present review summarizes the most important of these recent developments.
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Affiliation(s)
| | - Pascal Schorr
- Department of Bioanalytical Chemistry, Humboldt University Berlin, Berlin, Germany
| | - Caroline S Stokes
- Food and Health Research Group, Faculty of Life Sciences, Humboldt-Universität zu Berlin, Berlin, Germany
- Department of Molecular Toxicology, German Institute of Human Nutrition, Potsdam-Rehbrücke, Germany
| | - Dietrich A Volmer
- Department of Bioanalytical Chemistry, Humboldt University Berlin, Berlin, Germany
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