1
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Li W, Ren N, Shi Y, Wang R, Li G. The magnetic layered double hydroxide/zeolitic imidazolate framework-8 nanocomposite coupled with HPLC-MS/MS for the detection of heterocyclic aromatic amines in thermally processed meat. J Chromatogr A 2024; 1727:464988. [PMID: 38749348 DOI: 10.1016/j.chroma.2024.464988] [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: 02/07/2024] [Revised: 04/23/2024] [Accepted: 05/09/2024] [Indexed: 06/01/2024]
Abstract
In this research, a novel magnetic nanocomposite (Fe3O4@Zn/Al-LABSA-LDH/ZIF-8) was synthesized using Fe3O4 as the magnetic core, layered double hydroxide (LDH) with linear alkylbenzene sulfonic acid (LABSA) intercalation and zeolitic imidazolate framework-8 (ZIF-8) as the shell. Benefiting from the intercalation of LABSA into LDH combined with ZIF-8, the multiple interactions, including π-π stacking, hydrogen bonding, and electrostatic interactions, conferred high selectivity and good extraction capability to the material towards heterocyclic aromatic amines (HAAs). Fe3O4@Zn/Al-LABSA-LDH@ZIF-8 was used as an adsorbent for magnetic solid-phase extraction (MSPE) to enrich HAAs in thermally processed meat samples, followed by high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) detection. The method exhibited a low detection limit (0.021-0.221 ng/g), good linearity (R2 ≥ 0.9999), high precision (RSD < 7.2 %), and satisfactory sample recovery (89.7 % -107.5 %). This research provides a promising approach for developing novel adsorbents in sample preparation and improving analytical performance.
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Affiliation(s)
- Wenrui Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Nanjiang Ren
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Yiheng Shi
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Ruihong Wang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Guoliang Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China.
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2
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Fu B, Wang Y, Huang X, Dong X, Zhou D, Qi L, Qin L. The formation and conversion of characteristic aroma profiles and key harmful substances in different high-temperature processing of hairtail (Trichiurus Haumela). Food Res Int 2024; 187:114323. [PMID: 38763630 DOI: 10.1016/j.foodres.2024.114323] [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: 02/02/2024] [Revised: 04/03/2024] [Accepted: 04/16/2024] [Indexed: 05/21/2024]
Abstract
The balance regulation between characteristic aroma and hazards in high-temperature processed fish is a hot spot. This study was aimed to explore the interactive relationship between the nutritional value, microstructures, aroma, and harmful substances of hairtail under different frying methods including traditional frying (TF), air frying (AF), and vacuum frying (VF) via chemical pattern recognition. The results indicated that VF-prepared hairtail could form a crunchy mouthfeel and retain the highest content of protein (645.53 mg/g) and the lowest content of fat (242.03 mg/g). Vacuum frying reduced lipid oxidation in hairtail, resulting in the POV reaching 0.02 mg/g, significantly lower than that of TF (0.05 mg/g) and AF (0.21 mg/g), and TBARS reached 0.83 mg/g, significantly lower than that of AF (1.96 mg/g) (P < 0.05), respectively. Notable variations were observedin the aroma profileof hairtail preparedfrom different frying methods. Vacuum frying of hairtail resulted in higher levels of pyrazines and alcohols, whereas traditional frying and air frying were associated with the formation of aldehydes and ketones, respectively. Air frying was not a healthy way to cook hairtail which produced the highest concentration of harmful substances (up to 190.63 ng/g), significantly higher than VF (5.72 ng/g) and TF (52.78 ng/g) (P < 0.05), especially norharman (122.57 ng/g), significantly higher than VF (4.50 ng/g) and TF (32.63 ng/g) (P < 0.05). Norharman and acrylamide were the key harmful substances in hairtail treated with traditional frying. The vacuum frying method was an excellent alternative for deep-fried hairtail as a snack food with fewer harmful substances and a fine aroma, providing a theoretic guidance for preparing healthy hairtail food with high nutrition and superior sensory attraction.
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Affiliation(s)
- Baoshang Fu
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yiqian Wang
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xuhui Huang
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Xiuping Dong
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Dayong Zhou
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Libo Qi
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lei Qin
- State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
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3
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Wang D, Yu Z, Guo J, Liu M, Guan M, Gu Y, Li S, Ren D, Yi L. Development and comparison of parallel reaction monitoring and data-independent acquisition methods for quantitative analysis of hydrophilic compounds in white tea. J Chromatogr A 2024; 1715:464601. [PMID: 38160583 DOI: 10.1016/j.chroma.2023.464601] [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: 10/04/2023] [Revised: 12/19/2023] [Accepted: 12/21/2023] [Indexed: 01/03/2024]
Abstract
In the present work, parallel reaction monitoring (PRM) and data-independent acquisition (DIA) methods were developed for the accurate quantitation of amino acids, alkaloids nucleosides and nucleotides in tea. The quality peaks were significantly enhanced by optimizing the LC elution procedure, HCD voltage, MS resolution, and scanning event. Both methods were validated with good liner linearity (0.004-200 μg/mL), LODs (0.001-0.309 μg/mL for PRM and 0.001-0.564 μg/mL for DIA). Applied to white tea sample, the contents of these hydrophilic compounds were range from 34,655.39 to 70,586.14 mg/kg, and caffeine (32,529.02 mg/kg) and theanine (5483.46 mg/kg) were determined as the most abundant ones. Based on the quantitation data set, the white tea samples from Puer, Lincang and Xishuangbanna were clearly discriminated using multivariate data analysis. The results of the present works show that PRM and DIA have great potential in quantitative analysis of multiple hydrophilic compounds in food samples.
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Affiliation(s)
- Dan Wang
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, PR China
| | - Zhihao Yu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, PR China
| | - Jie Guo
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, PR China
| | - Meiyan Liu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, PR China
| | - Mengdi Guan
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, PR China
| | - Ying Gu
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, PR China
| | - Siyu Li
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, PR China
| | - Dabing Ren
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, PR China.
| | - Lunzhao Yi
- Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, PR China.
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4
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Katthanet K, Supo S, Jaroensan J, Khiaophong W, Kachangoon R, Ponhong K, Pramual P, Thanee I, Vichapong J. Preconcentration of Heterocyclic Aromatic Amines in Edible Fried Insects Using Surfactant-Assisted Hydrophobic Deep Eutectic Solvent for Homogeneous Liquid-Liquid Microextraction prior to HPLC. ACS OMEGA 2024; 9:3962-3970. [PMID: 38284016 PMCID: PMC10809262 DOI: 10.1021/acsomega.3c08365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 12/20/2023] [Accepted: 12/26/2023] [Indexed: 01/30/2024]
Abstract
Thermal processing techniques are often accompanied by the production of many harmful compounds such as heterocyclic aromatic amines (HAAs). To protect human health, an efficient and environmentally friendly method, namely, homogeneous liquid-liquid microextraction (HLLME), was investigated. This method is based on a surfactant-assisted hydrophobic deep eutectic solvent for the determination of HAAs in edible fried insect samples prior to their analysis by high-performance liquid chromatography coupled with UV detection. A hydrophobic deep eutectic solvent (as extraction solvent) was synthesized using decanoic acid as a hydrogen bond donor and tetrabutylammonium bromide (TBABr) as a hydrogen bond acceptor and then characterized by Fourier transform infrared (FTIR) spectroscopy. The surfactant was used as the emulsifier and induces mass transfer, resulting in an increasing extraction efficiency of the proposed method. Various factors affecting the extraction performance were investigated and optimized. A matrix-match calibration method was used to analyze HAAs in high heat-treated edible fried insect samples. Under optimized conditions, the proposed method showed good linearity (R2 ≥ 0.99) with satisfactory limits of detection and satisfactory reproducibility with relative standard deviation of less than 10.0%. Furthermore, the procedure greenness was assessed using the Analytical Eco-Scale. This paper represents the first application of HLLME based on a surfactant-assisted hydrophobic deep eutectic solvent to analyze HAAs in edible fried insect samples.
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Affiliation(s)
- Kanlayanee Katthanet
- Creative
Chemistry and Innovation Research Unit, Department of Chemistry and
Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahasarakham University, Maha Sarakham 44150, Thailand
| | - Suangchon Supo
- Creative
Chemistry and Innovation Research Unit, Department of Chemistry and
Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahasarakham University, Maha Sarakham 44150, Thailand
| | - Jedsada Jaroensan
- Creative
Chemistry and Innovation Research Unit, Department of Chemistry and
Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahasarakham University, Maha Sarakham 44150, Thailand
| | - Wannipha Khiaophong
- Creative
Chemistry and Innovation Research Unit, Department of Chemistry and
Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahasarakham University, Maha Sarakham 44150, Thailand
| | - Rawikan Kachangoon
- Creative
Chemistry and Innovation Research Unit, Department of Chemistry and
Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahasarakham University, Maha Sarakham 44150, Thailand
| | - Kraingkrai Ponhong
- Creative
Chemistry and Innovation Research Unit, Department of Chemistry and
Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahasarakham University, Maha Sarakham 44150, Thailand
- Multidisciplinary
Research Unit of Pure and Applied Chemistry (MRUPAC), Department of
Chemistry and Center of Excellent for Innovation in Chemistry, Faculty
of Science, Mahasarakham University, Maha Sarakham 44150, Thailand
| | - Pairot Pramual
- Department
of Biology, Faculty of Science, Mahasarakham
University, Maha Sarakham 44150, Thailand
| | - Isara Thanee
- Department
of Biology, Faculty of Science, Mahasarakham
University, Maha Sarakham 44150, Thailand
| | - Jitlada Vichapong
- Creative
Chemistry and Innovation Research Unit, Department of Chemistry and
Center of Excellence for Innovation in Chemistry, Faculty of Science, Mahasarakham University, Maha Sarakham 44150, Thailand
- Multidisciplinary
Research Unit of Pure and Applied Chemistry (MRUPAC), Department of
Chemistry and Center of Excellent for Innovation in Chemistry, Faculty
of Science, Mahasarakham University, Maha Sarakham 44150, Thailand
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5
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Zhang Z, Chen Y, Deng P, He Z, Qin F, Chen Q, Wang Z, Pan H, Chen J, Zeng M. Research progress on generation, detection and inhibition of multiple hazards - acrylamide, 5-hydroxymethylfurfural, advanced glycation end products, methylimidazole - in baked goods. Food Chem 2024; 431:137152. [PMID: 37603996 DOI: 10.1016/j.foodchem.2023.137152] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2023] [Revised: 08/04/2023] [Accepted: 08/11/2023] [Indexed: 08/23/2023]
Abstract
While baking produces attractive flavors for foods, it also generates various endogenous by-products, including acrylamide (AA), 5-hydroxymethylfurfural (5-HMF), advanced glycation end products (AGEs) and methylimidazole (MI). This review briefly presents the recent studies on the above hazards, and research progress on the formation and control of the above substances in detail. There have been more detailed studies on a single category of hazards. However, few studies and reports have considered the integrated prevention and control of multiple hazards, which is related to the difficulty of analyzing the reaction mechanisms of multiple hazards at multiple scales and under multiple phases in complex food matrices. In this regard, the sample pretreatment methods are a crucial step in achieving simultaneous detection. The coordinated implementation of various methods, including reducing precursor levels, modifying baking conditions and equipment, and incorporating exogenous additives, is necessary to achieve a synchronized reduction in multiple hazardous substances.
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Affiliation(s)
- Zening Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Yang Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Peng Deng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Zhiyong He
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Qiuming Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Hongyang Pan
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
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6
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Wei S, Yang X, Lin M, Chen N, Gao X, Hu X, Chen F, Zhu Y. Development of a two-step pretreatment and UPLC-MS/MS-based method for simultaneous determination of acrylamide, 5-hydroxymethylfurfural, advanced glycation end products and heterocyclic amines in thermally processed foods. Food Chem 2024; 430:136726. [PMID: 37544159 DOI: 10.1016/j.foodchem.2023.136726] [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: 03/28/2023] [Revised: 06/21/2023] [Accepted: 06/24/2023] [Indexed: 08/08/2023]
Abstract
A two-step pretreatment and UPLC-MS/MS-based method was established to extract and determine 17 thermal processing hazards (TPHs) simultaneously. The first step was to extract acrylamide (AA), 5-hydroxymethylfurfural (HMF) and free heterocyclic amines (HAs). The bound HAs and advanced glycation end products (AGEs) were released by acid hydrolysis in the second step. A fairly good separation was achieved within 7 min. Almost all TPHs showed high correlation coefficients (R2 >0.999) in their respective linear ranges. The accuracy ranged from 98.13 to 100.96%. LODs and LOQs were in the range of 0.01-0.89 µg/L and 0.02-2.96 µg/L, respectively. The method was successfully applied to four representative food products, including high-starch, high-protein, high-fat and high-sugar foods, showing acceptable recoveries, intra-day and inter-day precisions. Moreover, PCA was performed to visualize the association between TPHs and food matrices. The developed method provided technical support for the formation and control researches of TPHs.
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Affiliation(s)
- Siyu Wei
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Xin Yang
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Mengyi Lin
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Nuo Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Xiaoyu Gao
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Fang Chen
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China
| | - Yuchen Zhu
- College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Storage and Processing of Fruits and Vegetables, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
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7
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Feng Y, Shi Y, Huang R, Wang P, Li G. Simultaneous detection of heterocyclic aromatic amines and acrylamide in thermally processed foods by magnetic solid-phase extraction combined with HPLC-MS/MS based on cysteine-functionalized covalent organic frameworks. Food Chem 2023; 424:136349. [PMID: 37244185 DOI: 10.1016/j.foodchem.2023.136349] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 05/06/2023] [Accepted: 05/08/2023] [Indexed: 05/29/2023]
Abstract
Acrylamide (AA) and heterocyclic aromatic amines (HAAs), as classic hazards produced during food thermal processing, have been widely concerned, but because of their polarity difference, it is very difficult to detect these contaminants simultaneously. Herein, novel cysteine (Cys)-functionalized magnetic covalent organic frameworks (Fe3O4@COF@Cys) were synthesized via a thiol-ene click strategy and then used as adsorbents for magnetic solid-phase extraction (MSPE). Benefiting from the hydrophobic properties of COFs and the modification of hydrophilic Cys, AA and HAAs could be enriched simultaneously. Then, a rapid and reliable method based on MSPE coupled with HPLC-MS/MS was developed for the simultaneous detection of AA and 5 HAAs in thermally processed foods. The proposed method showed good linearity (R2 ≥ 0.9987) with satisfactory limits of detection (0.012-0.210 μg kg-1) and recoveries (90.4-102.8%). Actual sample analysis showed that the levels of AA and HAAs in French fries were affected by frying time and temperature, water activity of samples, content and type of reaction precursors, and reuse of oils.
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Affiliation(s)
- Yanmei Feng
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Yiheng Shi
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Rui Huang
- Zhongken Huashanmu Dairy Co., Ltd, Weinan 714019, China
| | - Panpan Wang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Guoliang Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
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8
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Wang X, Jiang X, Zhang H, Wei J, Huo Z, Ji W. Simultaneous detection of furfural, 5-methylfurfural and 5-hydroxymethylfurfural in tsamba, roasted highland barley flour, by UPLC–MS/MS. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2022.105095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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9
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Visible light-responsive vanadium-based metal–organic framework supported pepsin with high oxidase mimic activity for food spoilage monitoring. Mikrochim Acta 2022; 189:448. [DOI: 10.1007/s00604-022-05554-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Accepted: 10/28/2022] [Indexed: 11/19/2022]
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10
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Feng Y, Chen S, Zhao Y, Wu D, Li G. Heterocyclic aromatic amines induce Neuro-2a cells cytotoxicity through oxidative stress-mediated mitochondria-dependent apoptotic signals. Food Chem Toxicol 2022; 168:113376. [PMID: 35985368 DOI: 10.1016/j.fct.2022.113376] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 07/24/2022] [Accepted: 08/11/2022] [Indexed: 10/15/2022]
Abstract
Heterocyclic aromatic amines (HAAs) are a class of hazardous compounds produced in food thermal processing. These compounds raise concerns because they have mutagenic and carcinogenic properties. However, the neurotoxicity of these compounds has received limited attention. Here, the toxic effects of three HAAs, i.e. 9H-pyrido[3,4-b]indole (Norharman), 1-methyl-9H-pyrido[3,4-b]indole (Harman), and 2-amino-3-methylimidazole[4,5-f]quinoline (IQ) were investigated in Neuro-2a cells model. The results showed that the survival rate of cells decreased in a dose-dependent manner and apoptosis occurred after exposure to the three HAAs for 24 h and 48 h. Their neurotoxicity was ranked as Harman > Norharman > IQ. Further, treatment of Harman, Norharman, or IQ at 50 and 100 μM for 48 h led to intracellular REDOX imbalance, which was manifested as increased ROS and malondialdehyde (MDA) levels, decreased GSH/GSSG ratio, and reduced SOD and CAT activities. Moreover, Norharman and Harman up-regulated the expression level of nuclear factor erythroid 2-related factor 2 (Nrf2), as well as the mRNA levels of Heme oxygenase-1 (HO-1) and NAD(P)H quinone oxidoredutase1 (NQO1), while IQ had no significant effect on the levels of Nrf2, HO-1, and NQO1. Additionally, Harman, Norharman, or IQ exposure significantly reduced mitochondrial membrane potential and intracellular ATP levels and up-regulated the levels of apoptosis-related genes and proteins. Collectively, our finding suggested that HAAs were neurotoxic, with mechanisms related to induction of oxidative stress and mitochondrial dysfunction.
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Affiliation(s)
- Yanmei Feng
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Shasha Chen
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Yan Zhao
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China
| | - Di Wu
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, BT9 5DL, UK.
| | - Guoliang Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, China.
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11
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Liu Y, Meng S, Qin J, Zhang R, He N, Jiang Y, Chen H, Li N, Zhao Y. A fluorescence biosensor based on double-stranded DNA and a cationic conjugated polymer coupled with exonuclease III for acrylamide detection. Int J Biol Macromol 2022; 219:346-352. [PMID: 35934078 DOI: 10.1016/j.ijbiomac.2022.07.251] [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: 06/13/2022] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 11/05/2022]
Abstract
As a toxic substance on human health produced in food thermal treatment, simple analytical approaches are highly desired for the detection of acrylamide (ACR) in foods. With the aid of exonuclease III (Exo III), a simple fluorescence sensor was proposed based on carboxyfluorescein-labeled double-stranded DNA (FAM-dsDNA) and a cationic conjugated polymer (PFP). Fluorescence resonance energy transfer (FRET) efficiency between FAM and PFP was changed with and without ACR. When ACR was present, ACR and single-stranded DNA (P1, ssDNA) formed an adduct, allowing free FAM-labeled complementarity strand DNA (P2, FAM-csDNA) to appear in the solution and avoiding the digestion of P2 by Exo III. After the addition of PFP, the interaction of PFP and FAM induced strong FRET. Under optimized conditions, ACR was detected with a limit of detection (LOD) of 0.16 μM. According to this biosensor, a LOD of 1.3 μM in water extract samples was observed with a good recovery rate (95-110 %).
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Affiliation(s)
- Yufei Liu
- School of Pharmacy, Xinxiang Medical University, Xinxiang, Henan 453003, PR China.
| | - Suyu Meng
- School of Pharmacy, Xinxiang Medical University, Xinxiang, Henan 453003, PR China
| | - Jingjing Qin
- School of Pharmacy, Sanquan College of Xinxiang Medical University, Xinxiang, Henan 453513, PR China
| | - Ruiying Zhang
- School of Pharmacy, Xinxiang Medical University, Xinxiang, Henan 453003, PR China
| | - Ningning He
- The First Affiliated Hospital of Xinxiang Medical University, Xinxiang, Henan 453100, PR China
| | - Yaoyao Jiang
- School of Pharmacy, Xinxiang Medical University, Xinxiang, Henan 453003, PR China
| | - Hong Chen
- School of Pharmacy, Xinxiang Medical University, Xinxiang, Henan 453003, PR China
| | - Na Li
- School of Pharmacy, Xinxiang Medical University, Xinxiang, Henan 453003, PR China
| | - Ying Zhao
- School of Pharmacy, Xinxiang Medical University, Xinxiang, Henan 453003, PR China; Xinxiang Key Laboratory of Clinical Psychopharmacology, Xinxiang Medical University, Xinxiang 453003, PR China
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Martins FCOL, Alcantara GMRN, Silva AFS, Melchert WR, Rocha FRP. The role of 5-hydroxymethylfurfural in food and recent advances in analytical methods. Food Chem 2022; 395:133539. [PMID: 35779506 DOI: 10.1016/j.foodchem.2022.133539] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 05/09/2022] [Accepted: 06/18/2022] [Indexed: 11/18/2022]
Abstract
The thermal processing, storage, and transportation of foodstuffs (e.g., fruit juices, coffee, honey, and vinegar) generate 5-hydroxymethylfurfural (HMF). The food industry uses this compound as a quality marker, thus increasing the demand for fast and reliable analytical methods for its determination. This review focuses on the formation of HMF in food, its desirable and toxic effects, and recent advances in analytical methods for its determination in foodstuffs. The advantages and limitations of these analytical approaches are discussed relative to the main analytical features.
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Affiliation(s)
- Fernanda C O L Martins
- Center for Nuclear Energy in Agriculture, University of São Paulo, P.O. Box 96, Piracicaba, SP, 13416-000, Brazil; College of Agriculture "Luiz de Queiroz", University of São Paulo, P.O. Box 9, Piracicaba, SP, 13418-970, Brazil
| | - Gabriela M R N Alcantara
- Center for Nuclear Energy in Agriculture, University of São Paulo, P.O. Box 96, Piracicaba, SP, 13416-000, Brazil; College of Agriculture "Luiz de Queiroz", University of São Paulo, P.O. Box 9, Piracicaba, SP, 13418-970, Brazil
| | - Anna Flavia S Silva
- Center for Nuclear Energy in Agriculture, University of São Paulo, P.O. Box 96, Piracicaba, SP, 13416-000, Brazil
| | - Wanessa R Melchert
- College of Agriculture "Luiz de Queiroz", University of São Paulo, P.O. Box 9, Piracicaba, SP, 13418-970, Brazil.
| | - Fábio R P Rocha
- Center for Nuclear Energy in Agriculture, University of São Paulo, P.O. Box 96, Piracicaba, SP, 13416-000, Brazil
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Comparative Pharmacokinetics of Seven Major Compounds in Normal and Atherosclerosis Mice after Oral Administration of Simiao Yong'an Decoction. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2022; 2022:4604601. [PMID: 35529931 PMCID: PMC9071858 DOI: 10.1155/2022/4604601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 03/31/2022] [Accepted: 04/11/2022] [Indexed: 11/18/2022]
Abstract
Simiao Yong'an decoction (SMYAD), a classic traditional Chinese medicine formula, has been used to treat atherosclerosis (AS) in clinical in China, but its therapeutic mechanism and pharmacodynamic material basis are not clear. In this study, the AS model was caused by a high-fat diet and perivascular carotid collar placement (PCCP), and SMYAD was orally administered to the model and normal mice. A rapid, sensitive, selective, and reliable method using ultrahigh-performance liquid chromatography (UHPLC) system combined with a Q Exactive HF-X mass spectrometer (UHPLC-Q Exactive HF-X MS) was established and validated for the simultaneous determination of seven compounds, including harpagide, chlorogenic acid, swertiamarin, sweroside, angoroside C, liquiritin, and isoliquiritigenin in the plasma of normal and AS mice. The specificity, linearity, precision, accuracy, recovery, and stability of the method were all within the acceptable criteria. The results showed that some pharmacokinetic behaviors of harpagide, chlorogenic acid, and isoliquiritigenin were significantly different among the two groups of mice. The specific parameter changes were harpagide (AUC0–t and AUC0–∞ were 11075.09 ± 2132.38 and 16221.95 ± 5622.42 ng·mL−1·h, respectively; CLz/F was 2.45 ± 0.87 L/h/mg), chlorogenic acid (t1/2 was 21.59 ± 9.16 h; AUC0–∞ was 2637.51 ± 322.54 ng·mL−1·h; CLz/F was 13.49 ± 1.81 L/h/mg) and isoliquiritigenin (AUC0–t and AUC0–∞ were 502.25 ± 165.65 and 653.68 ± 251.34 ng·mL−1·h, respectively; CLz/F was 62.16 ± 23.35 L/h/mg) were altered under the pathological status of AS. These differences might be partly ascribed to the changes in gastrointestinal microbiota, nonspecific drug transporters, and cytochrome P450 activity under the AS state, providing research ideas and experimental basis for pharmacological effects and pharmacodynamic material basis.
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