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Ren S, Hu H, Zhu X, Wang S, Zhao W, Xie D, Xi J, Liu K. Inhibitory effects and reactions of gallic acid, catechin, and procyanidin B2 with nitrosation under stomach simulating conditions. Food Funct 2024; 15:3130-3140. [PMID: 38436057 DOI: 10.1039/d3fo02877a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2024]
Abstract
Nitrite widely exists in meat products, and has the functions of bacteriostasis, antisepsis, and color development. However, in an acidic environment, nitrite will react with amines, and further generate nitrosamines with carcinogenic and teratogenic effects. Polyphenols have good antioxidant and nitrite-scavenging effects. This study aimed to evaluate the inhibitory effects of gallic acid, catechin, and procyanidin B2 on the nitrosation reaction under stomach simulating conditions and discuss the potential inhibitory mechanism. The nitrite scavenging rate and nitrosamine synthesis blocking rate of gallic acid, catechin, and procyanidin B2 under different reaction times and contents was determined by UV-vis spectrophotometry. The possible products of the reaction of the three polyphenols with nitrite were analyzed by high-performance liquid chromatography-mass spectrometry (HPLC-MS) to reveal the mechanism of inhibiting nitrification. The results showed that the scavenging rate of the three polyphenols on nitrite and the blocking rate of nitrosamine synthesis increased with the increase of the content and reaction time. The ability of the three polyphenols to inhibit nitrosation was catechin > procyanidin B2 > gallic acid. HPLC-MS analysis showed that under simulated gastric juice conditions, the three phenolics were oxidized by nitrous acid to form their semiquinone radicals as the intermediates and nitrosated derivatives, while nitrite might be converted to ˙NO. These results suggested that gallic acid, catechin, and procyanidin B2 could inhibit nitrosation reactions in an acidic environment and may be used as food additives to reduce nitrite residues and nitrosamines in food.
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Affiliation(s)
- Shuncheng Ren
- Food Engineering Technology Research Center/Key Laboratory of Henan Province, Henan Key Laboratory of Natural Pigment Preparation, School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, P. R. China.
| | - Haiyang Hu
- Food Engineering Technology Research Center/Key Laboratory of Henan Province, Henan Key Laboratory of Natural Pigment Preparation, School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, P. R. China.
| | - Xiaoai Zhu
- Food Engineering Technology Research Center/Key Laboratory of Henan Province, Henan Key Laboratory of Natural Pigment Preparation, School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, P. R. China.
| | - Shenli Wang
- Food Engineering Technology Research Center/Key Laboratory of Henan Province, Henan Key Laboratory of Natural Pigment Preparation, School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, P. R. China.
| | - Wenhong Zhao
- Food Engineering Technology Research Center/Key Laboratory of Henan Province, Henan Key Laboratory of Natural Pigment Preparation, School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, P. R. China.
| | - Dongdong Xie
- Food Engineering Technology Research Center/Key Laboratory of Henan Province, Henan Key Laboratory of Natural Pigment Preparation, School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, P. R. China.
| | - Jun Xi
- Food Engineering Technology Research Center/Key Laboratory of Henan Province, Henan Key Laboratory of Natural Pigment Preparation, School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, P. R. China.
| | - Kunlun Liu
- Food Engineering Technology Research Center/Key Laboratory of Henan Province, Henan Key Laboratory of Natural Pigment Preparation, School of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, P. R. China.
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Wang Y, Zhang C, Yu R, Wu Z, Wang Y, Wang W, Lai Y. Robust and sensitive determination of nitrites in pickled food by surface-enhanced Raman spectroscopy. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2024; 309:123794. [PMID: 38154308 DOI: 10.1016/j.saa.2023.123794] [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: 07/11/2023] [Revised: 12/15/2023] [Accepted: 12/16/2023] [Indexed: 12/30/2023]
Abstract
Nitrites are ubiquitous in food and pose a serious threat to human health. Therefore, the rapid and accurate determination of nitrite ion concentration in food is a prerequisite for eliminating the damage of nitrites. In this study, a robust, rapid, and sensitive method is proposed for nitrite detection in pickled food, in which Au@Ag nanoparticles are used as a reliable surface-enhanced Raman spectroscopy (SERS) substrate taking advantage of the high enhancement effect of silver and the good stability of gold. Nitrites were anchored to the surface of the SERS substrate by bridging with 4-aminophenylthiophenol (PATP). With Raman scattering cross-section amplification and internal calibration by PATP, a satisfactory linear relationship (R2 = 0.987) was established for nitrite detection in the concentration range of 5.00-100.00 μM, and the limit of detection (LOD) was 0.17 μM. This SERS-based method demonstrated high selectivity, good precision (RSD < 7.00 %), and satisfying recovery rates (101.42-107.35 %) in real samples, thus improving the determination method for nitrites. Therefore, this method has application potential in food safety and supervision.
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Affiliation(s)
- Yufei Wang
- Institute of Materia Medical, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan 250117, Shandong, China
| | - Cui Zhang
- Institute of Materia Medical, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan 250117, Shandong, China
| | - Ruiying Yu
- Institute of Materia Medical, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan 250117, Shandong, China
| | - Zhe Wu
- Institute of Materia Medical, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan 250117, Shandong, China
| | - Yingjie Wang
- Institute of Materia Medical, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan 250117, Shandong, China
| | - Wei Wang
- School of Clinical and Basic Medical Sciences, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan 250117, China.
| | - Yongchao Lai
- School of Public Health, Shandong First Medical University & Shandong Academy of Medical Sciences, Jinan 250117, China.
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Liu J, Wang M, Huang Y, Sun H, Liu H. Study on the Characteristics of Vacuum-Bagged Fermentation of Apo Pickle and Visualization Array Analysis of the Fermentation Process. Foods 2023; 12:3573. [PMID: 37835226 PMCID: PMC10572875 DOI: 10.3390/foods12193573] [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: 08/26/2023] [Revised: 09/10/2023] [Accepted: 09/21/2023] [Indexed: 10/15/2023] Open
Abstract
Apo pickle is a fermented food with a long edible history in the Jiangnan region of China. Traditionally, plastic bottles are used as Apo pickle's fermentation containers, and artificial bottling costs are high. The goal of this study is to compare the fermentation effects of Apo pickle fermented under low pressure in a vacuum bag (VBA) and Apo pickle fermented under normal pressure in plastic bottles (TBA) to determine the feasibility of fermenting Apo pickle in a vacuum bag rather than a plastic bottle, thereby lowering production costs. At the same time, a gas-sensitive colorimetric sensor array (CSA) was developed to distinguish different fermentation stages of Apo pickle. The results revealed that the main genera in the initial and final phases of Apo pickle fermentation were Weissella and Lactobacillus, unaffected by fermentation containers. At the same fermentation time, the abundance of Lactobacillus and the content of flavor substances in VBA were higher, and the fermentation speed of VBA was faster at 0-15 d, so a vacuum bag could be used instead of a plastic bottle. The CSA could discriminate between different fermentation procedures of Apo pickles with an accuracy rate of 93.8%. Its principle is similar to that of an electronic nose. It has the advantages of convenience, rapidity, and no need for professional equipment, so it can be used as a new method to judge the fermentation degree of apo pickle.
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Affiliation(s)
- Jiawei Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214000, China; (J.L.); (M.W.); (Y.H.)
| | - Mengyao Wang
- School of Food Science and Technology, Jiangnan University, Wuxi 214000, China; (J.L.); (M.W.); (Y.H.)
| | - Ying Huang
- School of Food Science and Technology, Jiangnan University, Wuxi 214000, China; (J.L.); (M.W.); (Y.H.)
| | - Hai Sun
- Jiang Xiao Yao Food Technology Co., Ltd., Suzhou 215000, China;
| | - Haiying Liu
- School of Food Science and Technology, Jiangnan University, Wuxi 214000, China; (J.L.); (M.W.); (Y.H.)
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214000, China
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Yu Y, Xu Y, Li L, Chen S, An K, Yu Y, Xu ZL. Isolation of lactic acid bacteria from Chinese pickle and evaluation of fermentation characteristics. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114627] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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Vasco E, Dias MG, Oliveira L. The first harmonised total diet study in Portugal: Nitrate occurrence and exposure assessment. Food Chem 2022; 392:133152. [PMID: 35671610 DOI: 10.1016/j.foodchem.2022.133152] [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: 12/21/2021] [Revised: 04/22/2022] [Accepted: 05/02/2022] [Indexed: 11/04/2022]
Abstract
A harmonised TDS methodology was used to assess the Portuguese population's nitrate baseline dietary exposure and the risk of exceeding the Acceptable Daily Intake (ADI). Nitrate occurrence in 164 TDS samples pooled based on 20 FoodEx2 groups, representative of 18 to 75 years old population diet, was determined using UV-HPLC. The 'vegetables' group had the highest mean nitrate concentration (353 mg/kg), followed by 'starchy roots' (62 mg/kg), 'composite dishes' (53 mg/kg) and 'fruits' (46 mg/kg). Lettuce contained the most nitrates (1729 mg/kg). The estimated mean nitrate exposure of 1.17 mg/kg bw/day, with 3.18% of individuals exceeding the ADI, was assessed on a semi-probabilistic approach using the MCRA software. Lettuce (28%) contributed most to nitrate exposure followed by vegetable soup (13%). Processed meat contribution to exposure was 0.86% and 2.44% (overall population and consumers only). At population level the nitrate estimated exposure (mean and 95th percentile) revealed no reason for concern.
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Affiliation(s)
- Elsa Vasco
- Food and Nutrition Department, National Institute of Health Doctor Ricardo Jorge, IP (INSA), Portugal.
| | - M Graça Dias
- Food and Nutrition Department, National Institute of Health Doctor Ricardo Jorge, IP (INSA), Portugal
| | - Luísa Oliveira
- Food and Nutrition Department, National Institute of Health Doctor Ricardo Jorge, IP (INSA), Portugal
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McMahon NF, Brooker PG, Pavey TG, Leveritt MD. Nitrate, nitrite and nitrosamines in the global food supply. Crit Rev Food Sci Nutr 2022; 64:2673-2694. [PMID: 36168920 DOI: 10.1080/10408398.2022.2124949] [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: 11/03/2022]
Abstract
Inorganic nitrate provided by either nitrate salts or food supplements may improve cardiometabolic health. However, current methods to assess dietary nitrate, nitrite and nitrosamine consumption are inadequate. The purpose of this study was to develop a reference database to estimate the levels of nitrate, nitrite and nitrosamines in the global food supply. A systematic literature search was undertaken; of the 5,747 articles screened, 448 met the inclusion criteria. The final database included data for 1,980 food and beverages from 65 different countries. There were 5,105 unique records for nitrate, 2,707 for nitrite, and 954 for nitrosamine. For ease of use, data were sorted into 12 categories; regarding nitrate and nitrite concentrations in food and beverages, 'vegetables and herbs' were most reported in the literature (n = 3,268 and n = 1,200, respectively). For nitrosamines, 'protein foods of animal origin' were most reported (n = 398 records). This database will allow researchers and practitioners to confidently estimate dietary intake of nitrate, nitrite and nitrosamines. When paired with health data, our database can be used to investigate associations between nitrate intake and health outcomes, and/or exercise performance and could support the development of key dietary nitrate intake guidelines.
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Affiliation(s)
- Nicholas F McMahon
- School of Human Movement and Nutrition Sciences, University of Queensland, St. Lucia, Queensland, Australia
| | - Paige G Brooker
- School of Human Movement and Nutrition Sciences, University of Queensland, St. Lucia, Queensland, Australia
| | - Toby G Pavey
- School of Exercise and Nutrition Sciences, Queensland University of Technology, Kelvin Grove, Queensland, Australia
| | - Michael D Leveritt
- School of Human Movement and Nutrition Sciences, University of Queensland, St. Lucia, Queensland, Australia
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Tao H, Zhang Z, Cao Q, Li L, Xu S, Jiang C, Li Y, Liu Y. Ratiometric fluorescent sensors for nitrite detection in the environment based on carbon dot/Rhodamine B systems. RSC Adv 2022; 12:12655-12662. [PMID: 35480346 PMCID: PMC9039988 DOI: 10.1039/d2ra00973k] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2022] [Accepted: 04/14/2022] [Indexed: 11/21/2022] Open
Abstract
A novel carbon dot/Rhodamine B-based ratiometric fluorescent probe was developed for a highly sensitivity and selective detection of nitrite (NO2−). The probe showed colour changes from blue to orange under ultraviolet light in response to NO2− with a detection limit as low as 67 nM in the range of 0 to 40 μM. A ratiometric fluorescent test paper was successfully prepared using the probe solution, which demonstrated its feasibility towards a rapid and semi-quantitative detection of NO2− in real samples. A visual ratiometric fluorescent sensor based on blue carbon dot/Rhodamine B is used to selectively detect NO2− in the environment.![]()
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Affiliation(s)
- Huihui Tao
- School of Resources and Environmental Engineering, Anhui University Hefei 230601 Anhui Province P. R. China .,Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences Hefei 230031 P. R. China
| | - Zhao Zhang
- School of Resources and Environmental Engineering, Anhui University Hefei 230601 Anhui Province P. R. China .,Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences Hefei 230031 P. R. China
| | - Qiao Cao
- Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences Hefei 230031 P. R. China
| | - Lingfei Li
- Institute of Solid State Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences Hefei 230031 P. R. China
| | - Shihao Xu
- Institute of Solid State Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences Hefei 230031 P. R. China
| | - Changlong Jiang
- Institute of Solid State Physics, Hefei Institutes of Physical Science, Chinese Academy of Sciences Hefei 230031 P. R. China
| | - Yucheng Li
- School of Resources and Environmental Engineering, Anhui University Hefei 230601 Anhui Province P. R. China
| | - Yingying Liu
- Institute of Intelligent Machines, Hefei Institutes of Physical Science, Chinese Academy of Sciences Hefei 230031 P. R. China
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El Amrousy D, Elashry H, Salamah A, Maher S, Abd-Elsalam SM, Hasan S. Adherence to the Mediterranean Diet Improved Clinical Scores and Inflammatory Markers in Children with Active Inflammatory Bowel Disease: A Randomized Trial. J Inflamm Res 2022; 15:2075-2086. [PMID: 35411169 PMCID: PMC8994055 DOI: 10.2147/jir.s349502] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Accepted: 02/09/2022] [Indexed: 01/03/2023] Open
Abstract
Objective Methods Results Conclusion
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Affiliation(s)
- Doaa El Amrousy
- Pediatric Department, Faculty of Medicine, Tanta University, Tanta, Egypt
| | - Heba Elashry
- Tropical Medicine Department, Faculty of Medicine, Tanta University, Tanta, Egypt
| | - Abeer Salamah
- Pediatric Department, Kafr Elsheikh University, Kafr Elsheikh, Egypt
| | - Sara Maher
- Theodor Bilharz Research Institute, Cairo, Egypt
| | - Sherief M Abd-Elsalam
- Tropical Medicine Department, Faculty of Medicine, Tanta University, Tanta, Egypt
- Correspondence: Sherief M Abd-Elsalam, Tropical Medicine Department, Faculty of Medicine, Tanta University, El-Giash Street, Tanta, 31527, Egypt, Tel +2-01147773440, Email
| | - Samir Hasan
- Pediatric Department, Faculty of Medicine, Tanta University, Tanta, Egypt
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Uddin R, Thakur MU, Uddin MZ, Islam GMR. Study of nitrate levels in fruits and vegetables to assess the potential health risks in Bangladesh. Sci Rep 2021; 11:4704. [PMID: 33633239 PMCID: PMC7907138 DOI: 10.1038/s41598-021-84032-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Accepted: 02/08/2021] [Indexed: 01/31/2023] Open
Abstract
Nitrate is a chemical compound naturally present in fruits and vegetables. This study aims at assessing the nitrate levels and health risks arising from high consumption of fruits and vegetables in Bangladesh. Sixteen species of fruits and vegetables were examined for nitrates using High-Performance Liquid Chromatography with Photo Diode Array (PDA) detector. Ward's hierarchical cluster analysis was carried out to identify the cluster of tested fruits and vegetables for the nitrate contents. A point estimate of the daily intake was applied to find the health risks that arise due to elevated levels of nitrate in fruits and vegetables. The results show that root and tuber vegetables accumulate significantly higher levels of nitrate in comparison to fruits and fruit vegetables (P < 0.05). In cluster analysis, the nitrate accumulation of fruits and vegetables show four clear clusters contributing to 29.54%, 7.17%, 4.42%, and 58.57% of the total nitrate content in the entire sample. The risk assessment of the Estimated Daily Intake (EDI) and Health Risk Index (HRI) of almost all the tested samples was in the acceptable range, except for radish, thereby indicating the acceptance of risk due to nitrate intake in Bangladesh. As nitrate may have had risk factor for health, during cultivation and storing the product should be properly monitored.
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Affiliation(s)
- Rayhan Uddin
- grid.412506.40000 0001 0689 2212Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet , 3114 Bangladesh
| | - Mostak Uddin Thakur
- Department of Analytical Chemistry and Environmental Science, Training Institute for Chemical Industries, Narsingdi, 1611 Bangladesh
| | | | - G. M. Rabiul Islam
- grid.412506.40000 0001 0689 2212Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet , 3114 Bangladesh
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Hu X, Zeng C, Hou Z, Wang Y, Xu Q, Isobe K, Senoo K, Zhu L. The complete genome sequence of the archaeal isolate Halomicrobium sp. ZPS1 reveals the nitrogen metabolism characteristics under hypersaline conditions. ANN MICROBIOL 2020. [DOI: 10.1186/s13213-020-01575-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
Abstract
Purpose
As a potential tool for the biodegradation of nitrogen contaminants, including nitrate, nitrite, and ammonium, in pickled foods with high salinity, the halophilic and denitrifying archaeal strain Halomicrobium sp. ZPS1 was isolated from edible salt particles.
Methods
Under anaerobic and static culture conditions, Halomicrobium sp. ZPS1 could simultaneously degrade nitrate, nitrite, and ammonium in liquid medium with 18% salinity and generate N2O. To gain insight into these physiological characteristics, the complete genome of Halomicrobium sp. ZPS1 was sequenced to reveal the mechanism of nitrogen metabolism associated with salt-tolerance.
Result
The complete genome sequencing revealed a genome size of 3,094,203 bp with a circular chromosome and a GC content of 65.64%. Based on gene annotation, 3191 CDSs, 6 rRNA genes, and 76 tRNA genes were identified. Moreover, 28 genes were annotated as related to salt tolerance, ammonium assimilation, and a truncated denitrification pathway.
Conclusion
The annotated functional genes indicate that Halomicrobium sp. ZPS1 could be a candidate strain for the simultaneous removal of nitrate, nitrite, and ammonia in extremely high salt environments.
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Lin YJ, Cheng CJ, Chen JW, Lin Z. Incorporating Exogenous and Endogenous Exposures into Dietary Risk Assessment of Nitrates and Nitrites in Vegetables: A Probabilistic Integrated Toxicokinetic Modeling Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:1079-1090. [PMID: 31885263 DOI: 10.1021/acs.jafc.9b06720] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This study aimed to estimate the dietary risk of nitrates and nitrites in vegetables based on internal dose in a probabilistic manner by integrating exogenous exposure based on measured concentrations in vegetables with endogenous exposure using a toxicokinetic (TK) model. We optimized and validated a previous TK model and incorporated Monte Carlo simulations to account for variability across different age populations for predicting internal dose. High levels of nitrates were detected in leafy vegetables (from 545 ± 274 to 1641 ± 873 mg/kg). Nitrite contents of vegetables were generally low (from 1.26 ± 1.40 to 8.20 ± 14.1 mg/kg). The dietary risk was found to be different based on internal versus external dose, suggesting that it is critical to include endogenous nitrite formation into risk assessment. Nitrate and nitrite exposure from vegetables is unlikely to result in appreciable risks for most populations but may be a potential risk for preschoolers.
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Affiliation(s)
- Yi-Jun Lin
- Institute of Food Safety and Health Risk Assessment , National Yang-Ming University , Taipei 11221 , Taiwan
- Institute of Computational Comparative Medicine (ICCM), Department of Anatomy and Physiology, College of Veterinary Medicine , Kansas State University , 1800 Denison Avenue, P200 Mosier Hall , Manhattan , Kansas 66506 , United States
| | - Cheng-Jih Cheng
- Institute of Food Safety and Health Risk Assessment , National Yang-Ming University , Taipei 11221 , Taiwan
| | - Jein-Wen Chen
- Super Micro Mass Research & Technology Center , Cheng Shiu University , Kaohsiung 83347 , Taiwan
| | - Zhoumeng Lin
- Institute of Computational Comparative Medicine (ICCM), Department of Anatomy and Physiology, College of Veterinary Medicine , Kansas State University , 1800 Denison Avenue, P200 Mosier Hall , Manhattan , Kansas 66506 , United States
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Kalaycıoğlu Z, Erim FB. Nitrate and Nitrites in Foods: Worldwide Regional Distribution in View of Their Risks and Benefits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:7205-7222. [PMID: 31244197 DOI: 10.1021/acs.jafc.9b01194] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Nitrate and nitrite ions are used as food additives to inhibit the growth of microorganisms in cured and processed meats. Vegetables contain significant quantities of nitrate and nitrite. Actually, the vast majority of consumed nitrate and nitrite comes from natural vegetables and fruits rather than food additives. For years, the cancer risks of these two ions have been discussed, since they potentially convert into the carcinogenic nitrosamines. However, recently, these two ions have been considered essential nutrients which promote nitric oxide production and consequently help cardiovascular health. It seems that the role of these two ions in our diet is important now from a different point of view. In this review, the nitrate and nitrite contents of food products from different countries are displayed globally in order to reinterpret the risks/benefits of our consumption quotations. This review article is based on Science Citation Index (SCI) articles reported between 2008 and 2018.
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Affiliation(s)
- Zeynep Kalaycıoğlu
- Istanbul Technical University , Department of Chemistry , Maslak, Istanbul , Turkey
| | - F Bedia Erim
- Istanbul Technical University , Department of Chemistry , Maslak, Istanbul , Turkey
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Pagliano E, Meija J, Campanella B, Onor M, Iammarino M, D'Amore T, Berardi G, D'Imperio M, Parente A, Mihai O, Mester Z. Certification of nitrate in spinach powder reference material SPIN-1 by high-precision isotope dilution GC-MS. Anal Bioanal Chem 2019; 411:3435-3445. [PMID: 31093694 DOI: 10.1007/s00216-019-01803-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 03/07/2019] [Accepted: 03/22/2019] [Indexed: 11/26/2022]
Abstract
A high-precision exact-matching quadruple isotope dilution method (ID4MS) was employed for the quantitation of nitrate in an air-dried spinach powder Certified Reference Material (CRM). The analyte was extracted in hot water following addition of 15NO[Formula: see text] internal standard. The blend was then treated with sulfamic acid to remove nitrite and with triethyloxonium tetrafluoroborate to promote aqueous conversion of nitrate into volatile EtONO2. The derivative was analyzed by headspace GC-MS with 3-min elution time. The method performance was validated with a series of tests which demonstrated adequate selectivity and ruggedness. This method supported the development of novel SPIN-1 CRM giving a modest contribution to its uncertainty (uchar = 0.85%). With respect to previous attempts, the SPIN-1 was proven stable, homogeneous (uhom = 0.44%), and suitable for spinach monitoring under EU regulations. On dried basis, the nitrate content of SPIN-1 was found to be 22.53 ± 0.43 mg/g (Uc = 1.9%, k = 2). The material was also used in an inter-laboratory study where four laboratories employed a total of ten measurement methods. Graphical Abstract SPIN-1 Certified Reference Material for nitrate in spinach powder.
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Affiliation(s)
- Enea Pagliano
- National Research Council Canada, 1200 Montreal Road, Ottawa, Ontario, K1A 0R6, Canada.
| | - Juris Meija
- National Research Council Canada, 1200 Montreal Road, Ottawa, Ontario, K1A 0R6, Canada
| | - Beatrice Campanella
- Consiglio Nazionale delle Ricerche, Istituto di Chimica dei Composti Organometallici, UOS di Pisa, Via Moruzzi 1, 56124, Pisa, Italy
| | - Massimo Onor
- Consiglio Nazionale delle Ricerche, Istituto di Chimica dei Composti Organometallici, UOS di Pisa, Via Moruzzi 1, 56124, Pisa, Italy
| | - Marco Iammarino
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia 20, 71121, Foggia, Italy
| | - Teresa D'Amore
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia 20, 71121, Foggia, Italy
| | - Giovanna Berardi
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Via Manfredonia 20, 71121, Foggia, Italy
| | - Massimiliano D'Imperio
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Via Giovanni Amendola 122/O, 70126, Bari, Italy
| | - Angelo Parente
- Consiglio Nazionale delle Ricerche, Istituto di Scienze delle Produzioni Alimentari, Via Giovanni Amendola 122/O, 70126, Bari, Italy
| | - Ovidiu Mihai
- National Research Council Canada, 1200 Montreal Road, Ottawa, Ontario, K1A 0R6, Canada
| | - Zoltán Mester
- National Research Council Canada, 1200 Montreal Road, Ottawa, Ontario, K1A 0R6, Canada
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Ren HH, Fan Y, Wang B, Yu LP. Polyethylenimine-Capped CdS Quantum Dots for Sensitive and Selective Detection of Nitrite in Vegetables and Water. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:8851-8858. [PMID: 30016094 DOI: 10.1021/acs.jafc.8b01951] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
In the present work, polyethylenimine-capped CdS quantum dots (PEI-CdS QDs) with bright green fluorescence were synthesized and applied for sensitively and selectively detecting the nitrite in vegetable and water samples. Highly fluorescent and environment-friendly PEI-CdS QDs (quantum yield about 8%) with diameters of ca. 5 nm were easily synthesized by using hyperbranched PEI as functional polymer. Formation of the PEI-CdS QDs was verified by transmission electron microscopy and UV-vis spectroscopy. The fluorescence intensity of the as-synthesized PEI-CdS QDs was enhanced pronouncedly by the increasing amount of PEI and was stable when the pH ranged from 5.0 to 9.0. Our results demonstrated that the fluorescence of the PEI-CdS QDs was effectively quenched by the nitrite in a rather wide linear range of 1.0 × 10-7-1.0 × 10-4 M while efficiently avoiding the interferences from nitrate ions and other commonly coexisting anions of nitrite in the vegetable samples. The detection limit of the present method was lower than the maximum limit of nitrite in drinking water (6.5 × 10-5 M) ruled by the World Health Organization, which is significant to the application of the method.
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Ding Z, Johanningsmeier SD, Price R, Reynolds R, Truong VD, Payton SC, Breidt F. Evaluation of nitrate and nitrite contents in pickled fruit and vegetable products. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.03.005] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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16
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Sucu C, Turp GY. The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative. Meat Sci 2018; 140:158-166. [PMID: 29551571 DOI: 10.1016/j.meatsci.2018.03.012] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2017] [Revised: 02/05/2018] [Accepted: 03/09/2018] [Indexed: 11/17/2022]
Abstract
The objective of this study was to examine the effects of reformulation of Turkish dry fermented beef sausage (sucuk) by replacing nitrite with beetroot powder (BP), which has high nitrate content, on some quality characteristics of the product during storage at 4 °C for 84 days. Four different sausage formulations were produced containing C:150 mg/kg sodium nitrite; BS1:100 mg/kg sodium nitrite and 0.12% BP; BS2:50 mg/kg sodium nitrite and 0.24% BP and BS3: 0.35% BP. The inclusion of BP increased a* value of samples and resulted in the protection of the desired red color during storage. There was no significant difference between the residual nitrite contents of the samples at the end of the storage period. The lactic acid bacteria count was highest in BS3. Suggested storage periods for BS2 and BS3 samples were 56 days by taking into consideration the TBARS value. Sensory evaluation scores of samples with BP were comparable to those of C during storage.
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Affiliation(s)
- Cisem Sucu
- Ege University, Faculty of Engineering, Department of Food Engineering, Bornova, Izmir 35100, Turkey
| | - Gulen Yildiz Turp
- Ege University, Faculty of Engineering, Department of Food Engineering, Bornova, Izmir 35100, Turkey.
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18
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Vasodilatory effects of mulberry ( Morus spp.) leaf extract on porcine cerebral arteries in vitro : Possible underlying mechanisms. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.09.010] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023] Open
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19
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Thirumalraj B, Palanisamy S, Chen SM, Zhao DH. Amperometric detection of nitrite in water samples by use of electrodes consisting of palladium-nanoparticle-functionalized multi-walled carbon nanotubes. J Colloid Interface Sci 2016; 478:413-20. [DOI: 10.1016/j.jcis.2016.06.014] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2016] [Accepted: 06/02/2016] [Indexed: 12/18/2022]
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21
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Standard addition/absorption detection microfluidic system for salt error-free nitrite determination. Anal Chim Acta 2015; 886:114-22. [DOI: 10.1016/j.aca.2015.06.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2015] [Revised: 05/22/2015] [Accepted: 06/11/2015] [Indexed: 11/23/2022]
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22
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Zhang H, Qi S, Dong Y, Chen X, Xu Y, Ma Y, Chen X. A sensitive colorimetric method for the determination of nitrite in water supplies, meat and dairy products using ionic liquid-modified methyl red as a colour reagent. Food Chem 2014; 151:429-34. [DOI: 10.1016/j.foodchem.2013.11.016] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2012] [Revised: 03/12/2013] [Accepted: 11/04/2013] [Indexed: 11/16/2022]
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23
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Nitrite and nitrate can be accurately measured in samples of vegetal and animal origin using an HPLC-UV/VIS technique. J Chromatogr B Analyt Technol Biomed Life Sci 2012; 911:154-61. [DOI: 10.1016/j.jchromb.2012.11.006] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2012] [Revised: 08/20/2012] [Accepted: 11/01/2012] [Indexed: 11/22/2022]
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24
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Prasad S, Chetty AA. Flow Injection Assessment of Nitrate Contents in Fresh and Cooked Fruits and Vegetables Grown in Fiji. J Food Sci 2011; 76:C1143-8. [DOI: 10.1111/j.1750-3841.2011.02346.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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25
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Nadtochiy SM, Redman EK. Mediterranean diet and cardioprotection: the role of nitrite, polyunsaturated fatty acids, and polyphenols. Nutrition 2011; 27:733-44. [PMID: 21454053 DOI: 10.1016/j.nut.2010.12.006] [Citation(s) in RCA: 87] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2010] [Revised: 11/03/2010] [Accepted: 12/05/2010] [Indexed: 12/17/2022]
Abstract
The continually increasing rate of myocardial infarction (MI) in the Western world at least partly can be explained by a poor diet lacking in green vegetables, fruits, and fish and enriched in food that contains saturated fat. In contrast, a number of epidemiologic studies provide strong evidence highlighting the cardioprotective benefits of the Mediterranean diet enriched in green vegetables, fruits, fish, and grape wine. Regular consumption of these products leads to an accumulation of nitrate/nitrite/NO, polyunsaturated fatty acids (PUFA), and polyphenolic compounds, such as resveratrol, in the human body. Studies have confirmed that these constituents are bioactive exogenous mediators, which induce strong protection against MI. The aim of this review is to provide a critical, in-depth analysis of the cardioprotective pathways mediated by nitrite/NO, PUFA, and phenolic compounds of grape wines discovered in the recent years, including cross-talk between different mechanisms and compounds. Overall, these findings may facilitate the design and synthesis of novel therapeutic tools for the treatment of MI.
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Affiliation(s)
- Sergiy M Nadtochiy
- Department of Anesthesiology, University of Rochester Medical Center, Rochester, New York, USA.
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