1
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Lee HS. Dietary exposure assessment for volatile N-nitrosamines from food and beverages for the U.S. population. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2024:1-12. [PMID: 39226451 DOI: 10.1080/19440049.2024.2398704] [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: 04/15/2024] [Revised: 08/19/2024] [Accepted: 08/25/2024] [Indexed: 09/05/2024]
Abstract
Detailed analysis of dietary nitrosamine exposure for the U.S. population has been limited, yet it is critical for evaluating the amount of nitrosamines in the American diet. The dietary exposures to N-nitrosamines from consumption of food and beverages were estimated for the U.S. population aged 2 years and older and children aged 2 to 5 years using 2-day food consumption data from the publicly available, combined 2015-2018 National Health and Nutrition Examination Survey (NHANES) and data on residual volatile N-nitrosamine levels in food available from our recent comprehensive literature review. The estimated eaters-only mean dietary exposure to N-nitrosamines ranged from 0.1 µg/person/day for U.S. children aged 2-5 years to 0.2 µg/person/day for the U.S. population aged 2 years and older. For the U.S. population aged 2 years and older, over 40% of the daily dietary exposure to N-nitrosamines resulted from the consumption of processed cured meats.
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Affiliation(s)
- Hyoung S Lee
- Office of Food Additive Safety, Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, MD, USA
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2
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Ruiz-Saavedra S, Pietilä TK, Zapico A, de los Reyes-Gavilán CG, Pajari AM, González S. Dietary Nitrosamines from Processed Meat Intake as Drivers of the Fecal Excretion of Nitrosocompounds. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:17588-17598. [PMID: 39072357 PMCID: PMC11311235 DOI: 10.1021/acs.jafc.4c05751] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/28/2024] [Revised: 07/23/2024] [Accepted: 07/24/2024] [Indexed: 07/30/2024]
Abstract
Diet is one of the main exogenous sources of potentially carcinogenic nitrosamines (NAs) along with tobacco and cosmetics. Several factors can affect endogenous N-nitroso compounds (NOCs) formation and therefore the potential damage of the intestinal mucosa at initial colorectal cancer stages. To address this issue, 49 volunteers were recruited and classified according to histopathological analyses. Lifestyle and dietary information were registered after colonoscopy. The mutagenicity of fecal supernatants was assayed by a modified Ames test. Fecal heme-derived NOCs and total NOC concentrations were determined by selective denitrosation and chemiluminescence-based detection. Results revealed processed meats as the main source of dietary nitrites and NAs, identifying some of them as predictors of the fecal concentration of heme-derived and total NOCs. Furthermore, increased fecal NOC concentrations were found as the severity of colonic mucosal damage increased from the control to the adenocarcinoma group, these concentrations being strongly correlated with the intake of the NAs N-nitrosodimethylamine, N-nitrosopiperidine, and N-nitrosopyrrolidine. Higher fecal NOC concentrations were also noted in higher fecal mutagenicity samples. These results could contribute to a better understanding of the importance of modulating dietary derived xenobiotics as related with their impact on the intestinal environment and colonic mucosa damage.
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Affiliation(s)
- Sergio Ruiz-Saavedra
- Department
of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), 33300 Villaviciosa, Spain
- Diet,
Microbiota and Health Group, Instituto de
Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain
| | | | - Aida Zapico
- Department
of Functional Biology, University of Oviedo, 33006 Oviedo, Spain
- Diet,
Microbiota and Health Group, Instituto de
Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain
| | - Clara G. de los Reyes-Gavilán
- Department
of Microbiology and Biochemistry of Dairy Products, Instituto de Productos Lácteos de Asturias (IPLA-CSIC), 33300 Villaviciosa, Spain
- Diet,
Microbiota and Health Group, Instituto de
Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain
| | - Anne-Maria Pajari
- Department
of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Sonia González
- Department
of Functional Biology, University of Oviedo, 33006 Oviedo, Spain
- Diet,
Microbiota and Health Group, Instituto de
Investigación Sanitaria del Principado de Asturias (ISPA), 33011 Oviedo, Spain
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3
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Zahir A, Khan IA, Nasim M, Azizi MN, Azi F. Food process contaminants: formation, occurrence, risk assessment and mitigation strategies - a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2024:1-33. [PMID: 39038046 DOI: 10.1080/19440049.2024.2381210] [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: 03/24/2024] [Revised: 07/10/2024] [Accepted: 07/14/2024] [Indexed: 07/24/2024]
Abstract
Thermal treatment of food can lead to the formation of potentially harmful chemicals, known as process contaminants. These are adventitious contaminants that are formed in food during processing and preparation. Various food processing techniques, such as heating, drying, grilling, and fermentation, can generate hazardous chemicals such as acrylamide (AA), advanced glycation end products (AGEs), heterocyclic aromatic amines (HAAs), furan, polycyclic aromatic hydrocarbons (PAHs), N-nitroso compounds (NOCs), monochloropropane diols (MCPD) and their esters (MCPDE) which can be detrimental to human health. Despite efforts to prevent the formation of these compounds during processing, eliminating them is often challenging due to their unknown formation mechanisms. It is critical to identify the potential harm to human health in processed food and understand the mechanisms by which harmful compounds form during processing, as prolonged exposure to these toxic compounds can lead to health problems. Various mitigation strategies, such as the use of diverse pre- and post-processing treatments, product reformulation, additives, variable process conditions, and novel integrated processing techniques, have been proposed to control these food hazards. In this review, we summarize the formation and occurrence, the potential for harm to human health produced by process contaminants in food, and potential mitigation strategies to minimize their impact.
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Affiliation(s)
- Ahmadullah Zahir
- Faculty of Veterinary Sciences, Department of Food Science and Technology, Afghanistan National Agricultural Sciences & Technology University, Kandahar, Afghanistan
| | - Iftikhar Ali Khan
- Shenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, China
| | - Maazullah Nasim
- Faculty of Agriculture, Department of Horticulture, Kabul University, Kabul, Afghanistan
| | - Mohammad Naeem Azizi
- Faculty of Veterinary Sciences, Department of Pre-Clinic, Afghanistan National Agricultural Sciences & Technology University, Kandahar, Afghanistan
| | - Fidelis Azi
- Department of Chemical Engineering, Guangdong Technion-Israel Institute of Technology (GTIIT), Shantou, Guangdong, China
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4
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Ghorbani A, Mahmoudifar K, Shokri S, Mazaheri Y, Shamloo E, Rezagholizade-shirvan A, Elhamirad AH. Effect of Allium Jesdianum's extract on the physicochemical, antioxidant, antimicrobial and sensory properties of Sausage characteristics. Food Chem X 2024; 22:101461. [PMID: 38840728 PMCID: PMC11152670 DOI: 10.1016/j.fochx.2024.101461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2024] [Revised: 05/02/2024] [Accepted: 05/09/2024] [Indexed: 06/07/2024] Open
Abstract
The study investigated the use of Allium Jesdianum plant extract as a natural preservative in sausage dough at varying concentrations. After preparation, chemical and microbial tests were conducted on the samples at zero, 14, 28, and 42 days. The study found no significant changes in pH, moisture, fat, or protein content, but the control samples consistently had the highest total volatile nitrogen (TVN) levels. The peroxide test revealed a significant difference between the control and extract samples. Sensory analysis indicated a significant difference between the control and the 200 and 300 ppm extracts (P < 0.05). Addition of Jesdianum extract significantly reduced the total viable count and psychrophilic bacteria compared to the control, subsequently extending the shelf-life of the product to over 42 days. Overall, Allium Jesdianum extract, with its antioxidant and antimicrobial properties, is beneficial in preserving sausage products and can be recommended as a nitrite substitute.
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Affiliation(s)
- Akram Ghorbani
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Kamiar Mahmoudifar
- Department of Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
- Student Research Committee, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Samira Shokri
- Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Yeganeh Mazaheri
- Department of Environmental Health Engineering, Food Safety Division, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Ehsan Shamloo
- Department of Food Science and Technology, Neyshabur University of Medical Sciences, Neyshabur, Iran
| | | | - Amir Hossein Elhamirad
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
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5
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Nabizadeh S, Aeini K, Barzegar F, Arabameri M, Hosseini H, Kamankesh M, Mohammadi A. Volatile N-nitrosamines in processed meat products: An approach for monitoring dietary exposure, assessing human risk, and evaluating variable correlations by principal component analysis and heat map. Food Chem Toxicol 2024; 188:114649. [PMID: 38599275 DOI: 10.1016/j.fct.2024.114649] [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: 01/14/2024] [Revised: 03/19/2024] [Accepted: 04/03/2024] [Indexed: 04/12/2024]
Abstract
Several epidemiological studies have reported a positive association between the consumption of processed meats containing N-nitrosamines (NAs) and the incidence of hepatocellular and colon cancer. The health risk assessment in this investigation was based on the concentration of six volatile N-nitrosamines (VNAs) (N-nitrosodimethylamine, N-nitrosodiethylamine, N-nitrosomethylethylamine, N-nitrosopiperidine, N-nitrosodibutylamine, and N-nitrosodi-n-propylamine) found in processed meat products (sausage and kielbasa) in the Iranian market. Direct supported liquid membrane two-phase hollow fiber electromembrane extraction coupled to gas chromatography/mass spectrometry was used to analyse six VNAs. The mean concentration of the six VNAs in sausages and kielbasa was 38.677 ± 27.56 and 48.383 ± 35.76 μg/kg, respectively. The 95th percentile for the chronic daily intake of total VNAs for children (3-14 years) and adults (15-70 years) were calculated to be 5.06 × 10-4 and 1.09 × 10-4 mg/kg bw/day, respectively. The cancer risk assessment showed that the risk associated with NDEA was the highest among the other VNAs studied in Iranian processed meat, with a 95th percentile for the child and adult groups. Based on an incremental lifetime cancer risk (ILCR) value of ≤10-4 for the carcinogenic effects of exposure to a total of six VNAs, it indicates low concern for all age groups.
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Affiliation(s)
- Samaneh Nabizadeh
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Keyvan Aeini
- Department of Food Hygiene and Aquaculture, Faculty of Veterinary Medicine, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Fatemeh Barzegar
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Majid Arabameri
- Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Marzieh Kamankesh
- Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran; School of Pharmacy, Semnan University of Medical Sciences, Semnan, Iran
| | - Abdorreza Mohammadi
- Department of Food Science and Technology, Faculty of Nutrition Science, Food Science and Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran; Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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6
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Chen Y, Huang H, Chen W, Huang X, Zhang Y, Liang Y, Zeng H, Zhang H, Qi S. Impact of agricultural activities on the occurrence of N-nitrosamines in an aquatic environment. ENVIRONMENTAL SCIENCE. PROCESSES & IMPACTS 2024; 26:470-482. [PMID: 38282562 DOI: 10.1039/d3em00441d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2024]
Abstract
N-Nitrosamines, nitroso compounds with strong carcinogenic effects on humans, have been frequently detected in natural waters. In agricultural areas, there is typically a lack of drinking water treatment processes and distribution systems. As a result, residents often consume groundwater as drinking water which may contain N-nitrosamines, necessitating the investigation of the occurrence, sources, and carcinogenic risk of N-nitrosamines within the groundwater of agricultural areas. This study identified eight N-nitrosamines in groundwater and river water in the Jianghan Plain, a famous agricultural region in central China. N-Nitrosodimethylamine (NDMA), N-nitrosodiethylamine (NDEA), N-nitrosomorpholine (NMOR), N-nitrosopyrrolidine (NPYR), and N-nitrosodi-n-butylamine (NDBA) were detected in groundwater, with NDMA being the main compound detected (up to 52 ng L-1). Comparable concentrations of these N-nitrosamines were also found in river water. From laboratory experiments, we found a tremendous potential for the formation of N-nitrosamines in groundwater. Principal component analysis and multiple linear regression analysis results showed that the primary sources of N-nitrosamines in groundwater were the uses of nitrogen fertilizers and pesticides carrying specific N-nitrosamines such as NPYR. The average total carcinogenic risk values of detected N-nitrosamines were higher than the acceptable risk level (10-5), suggesting a potential carcinogenic risk of groundwater. Further research is urgently needed to minimize N-nitrosamine levels in the groundwater of agricultural areas, particularly in those where pesticides and fertilizers are heavily used.
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Affiliation(s)
- Yingjie Chen
- School of Environmental Studies and State Key Laboratory of Biogeology and Environmental Geology, China University of Geosciences, No. 68 Jincheng Street, Hongshan District, Wuhan 430074, China.
- Lancaster Environment Centre, Lancaster University, Lancashire LA1 4YW, UK
| | - Huanfang Huang
- State Environmental Protection Key Laboratory of Water Environmental Simulation and Pollution Control, South China Institute of Environmental Sciences, Ministry of Ecology and Environment, Guangzhou 510530, China
| | - Wenwen Chen
- College of Environmental Science and Engineering, Guilin University of Technology, Guilin 541004, China.
| | - Xuelian Huang
- School of Environmental Studies and State Key Laboratory of Biogeology and Environmental Geology, China University of Geosciences, No. 68 Jincheng Street, Hongshan District, Wuhan 430074, China.
| | - Yuan Zhang
- School of Environmental Studies and State Key Laboratory of Biogeology and Environmental Geology, China University of Geosciences, No. 68 Jincheng Street, Hongshan District, Wuhan 430074, China.
| | - Yanpeng Liang
- College of Environmental Science and Engineering, Guilin University of Technology, Guilin 541004, China.
| | - Honghu Zeng
- College of Environmental Science and Engineering, Guilin University of Technology, Guilin 541004, China.
| | - Hao Zhang
- Lancaster Environment Centre, Lancaster University, Lancashire LA1 4YW, UK
| | - Shihua Qi
- School of Environmental Studies and State Key Laboratory of Biogeology and Environmental Geology, China University of Geosciences, No. 68 Jincheng Street, Hongshan District, Wuhan 430074, China.
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Zhao Q, Hou HM, Qiu Y, Zhang GL, Hao H, Zhu BW, Bi J. Rapid and large-capacity adsorption of heterocyclic aromatic amines on heat resistant two-dimensional metal organic layer/cellulose nanofiber aerogels constructed by a thawing cross-linking strategy. JOURNAL OF HAZARDOUS MATERIALS 2024; 465:133160. [PMID: 38064948 DOI: 10.1016/j.jhazmat.2023.133160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/01/2023] [Revised: 11/22/2023] [Accepted: 11/30/2023] [Indexed: 02/08/2024]
Abstract
Composite aerogels, formed by the combination of nanoscale polymers and highly efficient adsorbents, offer the potential to deploy adsorbent distinct separation properties into a processable matrix. This paper presents a method for the fabrication of low energy bio-aerogels with high ductility, excellent wet strength and favorable heat resistance, based on cellulose nanofibers (CNFs) bound by calcium carbonate particles (CaCO3) via a simple process of ice induction, cross-linking during freezing and freeze-drying. Due to induced defects, two-dimensional metal-organic layers (MOLs) were rich in mesoporous structure and embedded in the aerogel (AGCa-MOL), which exhibited a powerful adsorption capacity. AGCa-MOL could take full advantage of their hierarchical pores and available surface area to obtain high adsorption capacity (0.694-5.470 μmol/g) and rapid adsorption kinetics (5 min) for 14 heterocyclic aromatic amines (HAAs). Moreover, the CaCO3 particles and MOLs gave the AGCa-MOL excellent thermal stability, so that it could maintain excellent adsorption capacity at a high temperature (100 °C) and be applied as an adsorbent to remove HAAs in the boiling marinade. The intrinsic potential of composite aerogels was revealed due to the synergistic properties of the various components in the composite aerogel.
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Affiliation(s)
- Qiyue Zhao
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China; Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
| | - Hong-Man Hou
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China; Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
| | - Yulong Qiu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China; Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
| | - Gong-Liang Zhang
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China; Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
| | - Hongshun Hao
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China; Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
| | - Bei-Wei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China
| | - Jingran Bi
- School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China; Liaoning Key Lab for Aquatic Processing Quality and Safety, No. 1, Qinggongyuan, Ganjingzi District, Dalian, Liaoning 116034, People's Republic of China.
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8
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Guéraud F, Buisson C, Promeyrat A, Naud N, Fouché E, Bézirard V, Dupuy J, Plaisancié P, Héliès-Toussaint C, Trouilh L, Martin JL, Jeuge S, Keuleyan E, Petit N, Aubry L, Théodorou V, Frémaux B, Olier M, Caderni G, Kostka T, Nassy G, Santé-Lhoutellier V, Pierre F. Effects of sodium nitrite reduction, removal or replacement on cured and cooked meat for microbiological growth, food safety, colon ecosystem, and colorectal carcinogenesis in Fischer 344 rats. NPJ Sci Food 2023; 7:53. [PMID: 37805637 PMCID: PMC10560221 DOI: 10.1038/s41538-023-00228-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2023] [Accepted: 09/20/2023] [Indexed: 10/09/2023] Open
Abstract
Epidemiological and experimental evidence indicated that processed meat consumption is associated with colorectal cancer risks. Several studies suggest the involvement of nitrite or nitrate additives via N-nitroso-compound formation (NOCs). Compared to the reference level (120 mg/kg of ham), sodium nitrite removal and reduction (90 mg/kg) similarly decreased preneoplastic lesions in F344 rats, but only reduction had an inhibitory effect on Listeria monocytogenes growth comparable to that obtained using the reference nitrite level and an effective lipid peroxidation control. Among the three nitrite salt alternatives tested, none of them led to a significant gain when compared to the reference level: vegetable stock, due to nitrate presence, was very similar to this reference nitrite level, yeast extract induced a strong luminal peroxidation and no decrease in preneoplastic lesions in rats despite the absence of NOCs, and polyphenol rich extract induced the clearest downward trend on preneoplastic lesions in rats but the concomitant presence of nitrosyl iron in feces. Except the vegetable stock, other alternatives were less efficient than sodium nitrite in reducing L. monocytogenes growth.
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Affiliation(s)
- Françoise Guéraud
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRAE, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Charline Buisson
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRAE, ENVT, INP-Purpan, UPS, Toulouse, France
| | | | - Nathalie Naud
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRAE, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Edwin Fouché
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRAE, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Valérie Bézirard
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRAE, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Jacques Dupuy
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRAE, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Pascale Plaisancié
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRAE, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Cécile Héliès-Toussaint
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRAE, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Lidwine Trouilh
- Plateforme Genome et Transcriptome (GeT-Biopuces), Toulouse Biotechnology Institute (TBI), Université de Toulouse, CNRS, INRAE, INSA, 135 avenue de Rangueil, 31077, Toulouse, France
| | - Jean-Luc Martin
- IFIP-Institut Du Porc, La Motte au Vicomte, 35651, Le Rheu, France
| | - Sabine Jeuge
- IFIP-Institut Du Porc, La Motte au Vicomte, 35651, Le Rheu, France
| | - Eléna Keuleyan
- INRAE, UR370 QuaPA, 63122, Saint-Genès-Champanelle, France
| | - Noémie Petit
- INRAE, UR370 QuaPA, 63122, Saint-Genès-Champanelle, France
| | - Laurent Aubry
- INRAE, UR370 QuaPA, 63122, Saint-Genès-Champanelle, France
| | - Vassilia Théodorou
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRAE, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Bastien Frémaux
- IFIP-Institut Du Porc, La Motte au Vicomte, 35651, Le Rheu, France
| | - Maïwenn Olier
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRAE, ENVT, INP-Purpan, UPS, Toulouse, France
| | - Giovanna Caderni
- NEUROFARBA Department, Pharmacology and Toxicology Section, University of Florence, Viale Pieraccini 6, 50139, Florence, Italy
| | - Tina Kostka
- Institute of Food Science and Human Nutrition, Department of Food Development and Food Quality, Gottfried Wilhelm Leibniz University Hannover, Am Kleinen Felde 30, 30167, Hannover, Germany
- Division of Food Chemistry and Toxicology, Department of Chemistry, RPTU Kaiserslautern-Landau, Erwin-Schroedinger-Str. 52, 67663, Kaiserslautern, Germany
| | - Gilles Nassy
- IFIP-Institut Du Porc, La Motte au Vicomte, 35651, Le Rheu, France
| | | | - Fabrice Pierre
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRAE, ENVT, INP-Purpan, UPS, Toulouse, France.
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9
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Castro-López C, Romero-Luna HE, García HS, Vallejo-Cordoba B, González-Córdova AF, Hernández-Mendoza A. Key Stress Response Mechanisms of Probiotics During Their Journey Through the Digestive System: A Review. Probiotics Antimicrob Proteins 2023; 15:1250-1270. [PMID: 36001271 DOI: 10.1007/s12602-022-09981-x] [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] [Accepted: 08/17/2022] [Indexed: 11/26/2022]
Abstract
The survival of probiotic microorganisms during their exposure to harsh environments plays a critical role in the fulfillment of their functional properties. In particular, transit through the human gastrointestinal tract (GIT) is considered one of the most challenging habitats that probiotics must endure, because of the particularly stressful conditions (e.g., oxygen level, pH variations, nutrient limitations, high osmolarity, oxidation, peristalsis) prevailing in the different sections of the GIT, which in turn can affect the growth, viability, physiological status, and functionality of microbial cells. Consequently, probiotics have developed a series of strategies, called "mechanisms of stress response," to protect themselves from these adverse conditions. Such mechanisms may include but are not limited to the induction of new metabolic pathways, formation/production of particular metabolites, and changes of transcription rates. It should be highlighted that some of such mechanisms can be conserved across several different strains or can be unique for specific genera. Hence, this review attempts to review the state-of-the-art knowledge of mechanisms of stress response displayed by potential probiotic strains during their transit through the GIT. In addition, evidence whether stress responses can compromise the biosafety of such strains is also discussed.
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Affiliation(s)
- Cecilia Castro-López
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Gustavo Enrique Astiazarán Rosas 46, Hermosillo, Sonora, 83304, México
| | - Haydee E Romero-Luna
- Instituto Tecnológico Superior de Xalapa/Tecnológico Nacional de México, Reserva Territorial s/n Sección 5, Santa Bárbara, Xalapa-Enríquez, Veracruz, 91096, México
| | - Hugo S García
- Unidad de Investigación Y Desarrollo de Alimentos, Instituto Tecnológico de Veracruz/Tecnológico Nacional de México, Miguel Ángel de Quevedo 2779, Veracruz, Veracruz, 91897, México
| | - Belinda Vallejo-Cordoba
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Gustavo Enrique Astiazarán Rosas 46, Hermosillo, Sonora, 83304, México
| | - Aarón F González-Córdova
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Gustavo Enrique Astiazarán Rosas 46, Hermosillo, Sonora, 83304, México
| | - Adrián Hernández-Mendoza
- Laboratorio de Química y Biotecnología de Productos Lácteos, Centro de Investigación en Alimentación y Desarrollo A.C. (CIAD), Gustavo Enrique Astiazarán Rosas 46, Hermosillo, Sonora, 83304, México.
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10
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McDaniel TJ, Holtz JM, Bondzie EH, Overfelt M, Fedick PW, Mulligan CC. Rapid screening of high-priority N-nitrosamines in pharmaceutical, forensic, and environmental samples with paper spray ionization and filter cone spray ionization-mass spectrometry. RAPID COMMUNICATIONS IN MASS SPECTROMETRY : RCM 2023; 37 Suppl 1:e9493. [PMID: 36775811 DOI: 10.1002/rcm.9493] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 02/07/2023] [Accepted: 02/09/2023] [Indexed: 06/18/2023]
Abstract
RATIONALE The burgeoning concern of N-nitrosamine (NAM) contamination found in various pharmaceutical compositions has increased the demand for rapid and reliable screening methods to better assess the breadth of the problem. These carcinogenic compounds are also found in food, water, and soil, and they have been used in poison-related homicides. METHODS A combination of complementary, ambient ionization methods, paper spray ionization (PSI) and filter cone spray ionization (FCSI)-mass spectrometry (MS), was characterized towards trace-level residue screening of select NAMs (e.g., N-nitrosodimethylamine, N-nitrosodiethylamine, N-nitrosodibutylamine) directly from complex and problematic matrices of interest, including prescription and over-the-counter tablets, drinking water, soil, and consumable goods. Spectral data for analyte confirmation and detection limit studies were collected using a Thermo LCQ Fleet ion trap mass spectrometer. RESULTS PSI-MS and FCSI-MS readily produced mass spectral data marked by their simplicity (e.g., predominantly protonated molecular ions observed) and congruence with traditional electrospray ionization mass spectra in under 2 min. per sample. Both methods proved robust to the complex matrices tested, yielding ion signatures for target NAMs, as well as active pharmaceutical ingredients for analyzed tablets, flavorants inherent to food products, etc. Low part-per-million detection limits were observed but were shown dependent on sample composition. CONCLUSIONS PSI-MS and FCSI-MS were successful in detecting trace-level NAMS in complex liquid- and solid-phase matrices with little to no prior preparation. This work suggests that these methodologies can provide a means for assessing problematic pharmaceutical adulterants/degradants for expedited quality control, as well as enhancing environmental stewardship efforts and forensic investigations.
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Affiliation(s)
| | - Jessica M Holtz
- Department of Chemistry, Illinois State University, Normal, IL, USA
| | | | - Makoy Overfelt
- Department of Chemistry, Illinois State University, Normal, IL, USA
| | - Patrick W Fedick
- Chemistry Division, Research Department, Naval Air Warfare Center, Weapons Division (NAWCWD), United States Navy Naval Air Systems Command (NAVAIR), China Lake, CA, USA
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11
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Biswakarma D, Dey N, Bhattacharya S. Hydrogel Nanocomposite Towards Optical Sensing of Spermine in Biomedical and Real-Life Food Samples and Remediation of Toxic Dyes from Wastewater. LANGMUIR : THE ACS JOURNAL OF SURFACES AND COLLOIDS 2023; 39:11610-11620. [PMID: 37605815 DOI: 10.1021/acs.langmuir.3c01128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/23/2023]
Abstract
Nanocomposites such as graphene oxide (GO) have been incorporated into hydrogels to enhance conventional hydrogels' properties and develop new functions. Unique and strong molecular interactions between GO and low molecular weight gelators allow the fabrication of various functional hydrogels suitable for different applications. In the present study, we report a stable and soft nanocomposite hydrogel comprising a pyrene-based chiral amphipath having an amino acid (l-phenylalanine) core with pendant oligo-oxyethylene hydrophilic chains and GO. The mechanical and viscoelastic properties of the nanocomposite hydrogel were thoroughly studied using various spectroscopic, microscopic, and mechanical techniques. Even without GO, native hydrogels could form a self-supported thermoreversible and thixotropic hydrogel composed of the fibrillar network. Unlike native hydrogels, the morphological investigation of nanocomposite gels shows the presence of cross-linked nanosheet-like structures. The combined effect of π-π stacking and H-bonding interactions is the driving force for the formation of such composite hydrogels. Moreover, the nanocomposite hydrogels possess significantly superior mechanical stiffness than the native hydrogels. Interestingly, the thixotropic properties observed with the parent gel were retained even in the presence of carbon nanomaterials (GO). The nanocomposite hydrogel could be employed in the optical sensing of a biogenic polyamine, spermine, resulting in a visible gel-to-sol transition. The superior electrostatic interaction between the GOs and spermine molecules might have led to the release of entrapped fluorogenic dyes from the hydrogel network and a turn-on emission response. The sensory system was employed to analyze spermine content in human urine samples and decomposed food items. A gel-coated paper strip was also developed for onsite detection of the spermine. The nanocomposite hydrogel was further utilized to remove toxic organic dyes such as methylene blue (MB) and rhodamine B (RhB) from the aqueous media. The nanocomposite hydrogel thus showed excellent dye removal capabilities and was also found to be recyclable. Calculations of different mechanical parameters suggest that the dye removal efficiency of the nanocomposite hydrogel was better for MB than for RhB.
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Affiliation(s)
- Dipen Biswakarma
- Department of Organic Chemistry, Indian Institute of Science, Bangalore 560012, India
- Solid State and Structural Chemistry Unit, Indian Institute of Science, Bangalore 560012, India
| | - Nilanjan Dey
- Department of Chemistry, Birla Institute of Technology and Sciences-Pilani, Hyderabad, Telangana 700078, India
| | - Santanu Bhattacharya
- Department of Organic Chemistry, Indian Institute of Science, Bangalore 560012, India
- Indian Institute of Science Education and Research, Tirupati, Andhra Pradesh 517507, India
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12
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Bondonno CP, Zhong L, Bondonno NP, Sim M, Blekkenhorst LC, Liu A, Rajendra A, Pokharel P, Erichsen DW, Neubauer O, Croft KD, Hodgson JM. Nitrate: The Dr. Jekyll and Mr. Hyde of human health? Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.03.014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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13
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Akansel B, Yılmaz Oral ZF, Sallan S, Kaban G, Kaya M. Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage. Foods 2023; 12:foods12071545. [PMID: 37048366 PMCID: PMC10094117 DOI: 10.3390/foods12071545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/20/2023] [Accepted: 04/04/2023] [Indexed: 04/08/2023] Open
Abstract
This study was conducted with the aim of determining the effects of different black garlic (BG) levels (1%, 2% and 3%) on quality characteristics of a semi-dry fermented sausage (heat-treated sucuk). In addition, the effect of cooking time (0, 1 or 3 min at 180 °C on a hot plate) on nitrosamine formation was investigated. Fresh garlic (FG, 1%) was evaluated as the control group. BG (2% and 3%) caused a reduction in the count of lactic acid bacteria while leading to an increase in pH. FG1% gave the highest number of Micrococcus/Staphylococcus, as well as aw value. The thiobarbituric acid reactive substance (TBARS) value increased with increasing BG levels. FG (1%) showed the highest residual nitrite amount (p < 0.05). The scores for color, taste and general acceptability were reduced by the use of BG (p < 0.05). No significant difference was observed between the garlic treatments in terms of N-Nitrosodimethylamine (NDMA) and N-Nitrosodiethylamine (NDEA) when no additional cooking was applied. Cooking time was determined to have no significant effect on NDMA in 3% BG. The use of BG caused an increase in N-Nitrosopiperidine (NPIP) (p < 0.05). As for PCA, a closer correlation between NPIP and the groups containing BG was observed, while there was a strong correlation between NDMA and the FG group cooked for 3 min. The use of BG caused an increase in NPIP, but affected NDMA and NDEA depending on the cooking time.
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Affiliation(s)
- Begüm Akansel
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, TR-25240 Erzurum, Türkiye
| | - Zeynep Feyza Yılmaz Oral
- Department of Food Technology, Vocational School of Technical Sciences, Atatürk University, TR-25240 Erzurum, Türkiye
| | - Selen Sallan
- Departmet of Food Processing, Bandırma Vocational School, Bandırma Onyedi Eylül University, TR-10200 Balıkesir, Türkiye
| | - Güzin Kaban
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, TR-25240 Erzurum, Türkiye
| | - Mükerrem Kaya
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, TR-25240 Erzurum, Türkiye
- MK Consulting, Ata Teknokent, TR-25240 Erzurum, Türkiye
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14
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Niklas AA, Borge GIA, Rødbotten R, Berget I, Müller MHB, Herrmann SS, Granby K, Kirkhus B. Levels of nitrate, nitrite and nitrosamines in model sausages during heat treatment and in vitro digestion - The impact of adding nitrite and spinach (Spinacia oleracea L.). Food Res Int 2023; 166:112595. [PMID: 36914322 DOI: 10.1016/j.foodres.2023.112595] [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: 11/01/2022] [Revised: 01/20/2023] [Accepted: 02/14/2023] [Indexed: 02/25/2023]
Abstract
Nitrite derivatives react with endogenous precursors forming N-nitrosamines associated with development of colorectal cancer. The present study aims to investigate the formation of N-nitrosamines in sausage during processing and in vitro gastrointestinal digestion after adding sodium nitrite and/or spinach emulsion. The INFOGEST digestion protocol was used to simulate the oral, gastric, and small intestinal phases of digestion, and sodium nitrite was added in the oral phase to mimic the input of nitrite from saliva as it has shown to affect the endogenous formation of N-nitrosamines. The results show that the addition of spinach emulsion, in spite of it being a source of nitrate, did not affect the nitrite content in either batter, sausage, or roasted sausage. The levels of N-nitrosamines increased with the added amount of sodium nitrite, and further formation of some volatile N-nitrosamines was observed during roasting and in vitro digestion. In general, N-nitrosamine levels in the intestinal phase followed the same trend as in the undigested products. The results further indicate that nitrite present in saliva may cause a significant increase in N-nitrosamine levels in the gastrointestinal tract and that bioactive components in spinach may protect against the formation of volatile N-nitrosamines both during roasting and digestion.
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Affiliation(s)
- Agnieszka A Niklas
- Technical University of Denmark, National Food Institute, DK-2800 Kgs. Lyngby, Denmark.
| | - Grethe Iren A Borge
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, NO-1433 Ås, Norway
| | - Rune Rødbotten
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, NO-1433 Ås, Norway
| | - Ingunn Berget
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, NO-1433 Ås, Norway
| | - Mette H B Müller
- Norwegian University of Life Sciences, Faculty of Veterinary Medicine, NO-1430 Ås, Norway
| | - Susan S Herrmann
- Technical University of Denmark, National Food Institute, DK-2800 Kgs. Lyngby, Denmark
| | - Kit Granby
- Technical University of Denmark, National Food Institute, DK-2800 Kgs. Lyngby, Denmark
| | - Bente Kirkhus
- Nofima AS, Norwegian Institute of Food, Fisheries and Aquaculture Research, NO-1433 Ås, Norway
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15
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Shen Q, Zeng X, Kong L, Sun X, Shi J, Wu Z, Guo Y, Pan D. Research Progress of Nitrite Metabolism in Fermented Meat Products. Foods 2023; 12:foods12071485. [PMID: 37048306 PMCID: PMC10094046 DOI: 10.3390/foods12071485] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/14/2023] [Accepted: 03/21/2023] [Indexed: 04/05/2023] Open
Abstract
Nitrite is a common color and flavor enhancer in fermented meat products, but its secondary amines may transfer to the carcinogen N-nitrosamines. This review focuses on the sources, degradation, limitations, and alteration techniques of nitrite. The transition among NO3− and NO2−, NH4+, and N2 constitutes the balance of nitrogen. Exogenous addition is the most common source of nitrite in fermented meat products, but it can also be produced by contamination and endogenous microbial synthesis. While nitrite is degraded by acids, enzymes, and other metabolites produced by lactic acid bacteria (LAB), four nitrite reductase enzymes play a leading role. At a deeper level, nitrite metabolism is primarily regulated by the genes found in these bacteria. By incorporating antioxidants, chromogenic agents, bacteriostats, LAB, or non-thermal plasma sterilization, the amount of nitrite supplied can be decreased, or even eliminated. Finally, the aim of producing low-nitrite fermented meat products is expected to be achieved.
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Affiliation(s)
- Qiyuan Shen
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China
| | - Xiaoqun Zeng
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China
| | - Lingyu Kong
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China
| | - Xiaoqian Sun
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China
| | - Jingjing Shi
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China
| | - Zhen Wu
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China
| | - Yuxing Guo
- School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210097, China
| | - Daodong Pan
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, Ningbo 315211, China
- Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo 315800, China
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16
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Li D, Zhang W. Biogenic amines and volatile N-nitrosamines in Chinese smoked-cured bacon (Larou) from industrial and artisanal origins. FOOD ADDITIVES & CONTAMINANTS. PART B, SURVEILLANCE 2023; 16:143-160. [PMID: 36927403 DOI: 10.1080/19393210.2023.2186489] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
Abstract
This study aimed to compare biogenic amines (BAs), volatile N-nitrosamines (VNAs) and chemical properties of Chinese smoked-cured bacon (Larou) from industrial and artisanal sources. The results indicated that nitrite residues were low in artisanal Larou, whereas the salt content was relatively high in all samples. The family-made Larou accumulated high levels of BAs and probably present a health risk. Additionally, phenylethylamine exceeded 30 mg/kg in 4 out of 5 industrial Larou samples, whereas, 9 VNAs concentrations were low and unlikely to induce adverse health effects on consumers. Principal component analysis revealed that the industrial Larou products had similar safety properties in terms of BAs and VNAs content when compared to the family-made samples. Correlation analysis indicated that BAs and VNAs were significantly correlated with free amino acids, aw, pH and NaCl, respectively. This study suggests that the quality of Larou needs to be further improved by reducing salt and BAs content.
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Affiliation(s)
- Dawei Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, and Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Wangang Zhang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture, and Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
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17
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Kızılkaya MF, Oral ZFY, Sallan S, Kaban G, Kaya M. Volatile nitrosamines in a dry fermented sausage: Occurrence and effect of cooking on their formation. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
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18
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Wójciak KM, Ferysiuk K, Kęska P, Materska M, Chilczuk B, Trząskowska M, Kruk M, Kołożyn-Krajewska D, Domínguez R. Reduction of Nitrite in Canned Pork through the Application of Black Currant ( Ribes nigrum L.) Leaves Extract. Molecules 2023; 28:molecules28041749. [PMID: 36838736 PMCID: PMC9962172 DOI: 10.3390/molecules28041749] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 02/06/2023] [Accepted: 02/08/2023] [Indexed: 02/16/2023] Open
Abstract
Sodium nitrite is a multifunctional additive commonly used in the meat industry. However, this compound has carcinogenic potential, and its use should be limited. Therefore, in this study the possibility of reducing the amount of sodium(III) nitrite added to canned meat from 100 to 50 mg/kg, while enriching it with freeze-dried blackcurrant leaf extract, was analyzed. The possibility of fortification of canned meat with blackcurrant leaf extract was confirmed. It contained significant amounts of phenolic acids and flavonoid derivatives. These compounds contributed to their antioxidant activity and their ability to inhibit the growth of selected Gram-positive bacteria. In addition, it was observed that among the three different tested doses (50, 100, and 150 mg/kg) of the blackcurrant leaf extract, the addition of the highest dose allowed the preservation of the antioxidant properties of canned meat during 180 days of storage (4 °C). At the end of the storage period, this variant was characterized by antiradical activity against ABTS (at the level of 4.04 mgTrolox/mL) and the highest reducing capacity. The addition of 150 mg/kg of blackcurrant leaf extract caused a reduction in oxidative transformations of fat in meat products during the entire storage period, reaching a level of TBARS almost two times less than in the control sample. In addition, these products were generally characterized by stability (or slight fluctuations) of color parameters and good microbiological quality and did not contain N-nitrosamines.
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Affiliation(s)
- Karolina M. Wójciak
- Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-704 Lublin, Poland
| | - Karolina Ferysiuk
- Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-704 Lublin, Poland
| | - Paulina Kęska
- Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-704 Lublin, Poland
- Correspondence: ; Tel.: +48-81-4623340
| | - Małgorzata Materska
- Department of Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-950 Lublin, Poland
| | - Barbara Chilczuk
- Department of Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, 20-950 Lublin, Poland
| | - Monika Trząskowska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences SGGW, 02-776 Warsaw, Poland
| | - Marcin Kruk
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences SGGW, 02-776 Warsaw, Poland
| | - Danuta Kołożyn-Krajewska
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences SGGW, 02-776 Warsaw, Poland
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia n° 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain
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19
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Investigation on the Contents of N ε-carboxymethyllysine, N ε-carboxyethyllysine, and N-nitrosamines in Commercial Sausages on the Chinese Market. Foods 2023; 12:foods12040724. [PMID: 36832798 PMCID: PMC9955857 DOI: 10.3390/foods12040724] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 01/30/2023] [Accepted: 02/01/2023] [Indexed: 02/11/2023] Open
Abstract
Sausages are among the most popular meat products worldwide. However, some harmful products, such as advanced glycation end-products (AGEs) and N-nitrosamines (NAs), can be formed simultaneously during sausage processing. In this study, the contents of AGEs, NAs, α-dicarbonyls and the proximate composition were investigated in two kinds of commercial sausages (fermented sausages and cooked sausages) in the Chinese market. The correlations among them were further analyzed. The results showed that the fermented and cooked sausages had different in protein/fat contents and pH/thiobarbituric acid reactive substance values due to their different processing technologies and added ingredients. The Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL) concentrations varied from 3.67 to 46.11 mg/kg and from 5.89 to 52.32 mg/kg, respectively, and the NAs concentrations ranged from 1.35 to 15.88 µg/kg. The contents of some hazardous compounds, such as CML, N-nitrosodimethylamine, and N-nitrosopiperidine, were observed to be higher in the fermented sausages than in the cooked sausages. Moreover, levels of NAs in some sausage samples exceeded the limit of 10 µg/kg issued by the United States Department of Agriculture, suggesting that particular attention should be paid to mitigating NAs, especially in fermented sausages. The correlation analysis suggested that the levels of AGEs and NAs were not significantly correlated in both kinds of sausages.
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20
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Sallan S, Yılmaz Oral ZF, Kaya M. A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages. Foods 2023; 12:foods12040702. [PMID: 36832777 PMCID: PMC9955677 DOI: 10.3390/foods12040702] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/01/2023] [Revised: 01/28/2023] [Accepted: 01/31/2023] [Indexed: 02/08/2023] Open
Abstract
Nitrosamines are N-nitroso compounds with carcinogenic, mutagenic and teratogenic properties. These compounds could be found at certain levels in fermented sausages. Fermented sausages are considered to be a suitable environment for nitrosamine formation due to acid formation and reactions such as proteolysis and lipolysis during ripening. However, lactic acid bacteria (spontaneous or starter culture), which constitute the dominant microbiota, contribute significantly to nitrosamine reduction by reducing the amount of residual nitrite through nitrite degradation, and pH decrease has an important effect on the residual nitrite amount as well. These bacteria also play an indirect role in nitrosamine reduction by suppressing the growth of bacteria that form precursors such as biogenic amines. In recent years, research interest has focused on the degradation or metabolization of nitrosamines by lactic acid bacteria. The mechanism by which these effects are seen has not been fully understood yet. In this study, the roles of lactic acid bacteria on nitrosamine formation and their indirect or direct effects on reduction of volatile nitrosamines are discussed.
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Affiliation(s)
- Selen Sallan
- Department of Food Processing, Bandırma Vocational School, Bandırma Onyedi Eylul University, 10200 Balıkesir, Türkiye
| | - Zeynep Feyza Yılmaz Oral
- Department of Food Technology, Erzurum Vocational School, Atatürk University, 25240 Erzurum, Türkiye
| | - Mükerrem Kaya
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, 25240 Erzurum, Türkiye
- Correspondence:
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21
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Luo Q, Miao Y, Liu C, Bei E, Zhang JF, Zhang LH, Deng YL, Qiu Y, Lu WQ, Wright JM, Chen C, Zeng Q. Maternal exposure to nitrosamines in drinking water during pregnancy and birth outcomes in a Chinese cohort. CHEMOSPHERE 2023; 315:137776. [PMID: 36623593 DOI: 10.1016/j.chemosphere.2023.137776] [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: 08/29/2022] [Revised: 01/04/2023] [Accepted: 01/05/2023] [Indexed: 06/17/2023]
Abstract
Maternal exposure to regulated disinfection by-products (DBPs) during pregnancy has been linked with adverse birth outcomes. However, no human studies have focused on drinking water nitrosamines, a group of emerging unregulated nitrogenous DBPs that exhibits genotoxicity and developmental toxicity in experimental studies. This cohort study included 2457 mother-infant pairs from a single drinking water supply system in central China, and maternal trimester-specific and entire pregnancy exposure of drinking water nitrosamines were evaluated. Multivariable linear and Poisson regression models were used to estimate the associations between maternal exposure to nitrosamines in drinking water and birth outcomes [birth weight (BW), low birth weight (LBW), small for gestational age (SGA) and preterm delivery (PTD)]. Elevated maternal N-nitrosodimethylamine (NDMA) exposure in the second trimester and N-nitrosopiperidine (NPIP) exposure during the entire pregnancy were associated with decreased BW (e.g., β = -88.6 g; 95% CI: -151.0, -26.1 for the highest vs. lowest tertile of NDMA; p for trend = 0.01) and increased risks of PTD [e.g., risk ratio (RR) = 2.16; 95% CI: 1.23, 3.79 for the highest vs. lowest tertile of NDMA; p for trend = 0.002]. Elevated maternal exposure of N-nitrosodiethylamine (NDEA) in the second trimester was associated with increased risk of SGA (RR = 1.80; 95% CI: 1.09, 2.98 for the highest vs. lowest tertile; p for trend = 0.01). Our study detected associations of maternal exposure to drinking water nitrosamines during pregnancy with decreased BW and increased risks of SGA and PTD. These findings are novel but require replication in other study populations.
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Affiliation(s)
- Qiong Luo
- Department of Occupational and Environmental Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, PR China; Key Laboratory of Environment and Health, Ministry of Education & Ministry of Environmental Protection, and State Key Laboratory of Environmental Health (incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, PR China
| | - Yu Miao
- Department of Occupational and Environmental Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, PR China; Key Laboratory of Environment and Health, Ministry of Education & Ministry of Environmental Protection, and State Key Laboratory of Environmental Health (incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, PR China
| | - Chong Liu
- Department of Occupational and Environmental Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, PR China; Key Laboratory of Environment and Health, Ministry of Education & Ministry of Environmental Protection, and State Key Laboratory of Environmental Health (incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, PR China
| | - Er Bei
- State Key Joint Laboratory of Environmental Simulation and Pollution Control, School of Environment, Tsinghua University, Beijing, PR China
| | - Jin-Feng Zhang
- Maternal and Child Health Care Service Centre of Xiaonan District, Xiaogan City, Hubei, PR China
| | - Ling-Hua Zhang
- Maternal and Child Health Care Service Centre of Xiaonan District, Xiaogan City, Hubei, PR China
| | - Yan-Ling Deng
- Department of Occupational and Environmental Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, PR China; Key Laboratory of Environment and Health, Ministry of Education & Ministry of Environmental Protection, and State Key Laboratory of Environmental Health (incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, PR China
| | - Yu Qiu
- State Key Joint Laboratory of Environmental Simulation and Pollution Control, School of Environment, Tsinghua University, Beijing, PR China
| | - Wen-Qing Lu
- Department of Occupational and Environmental Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, PR China; Key Laboratory of Environment and Health, Ministry of Education & Ministry of Environmental Protection, and State Key Laboratory of Environmental Health (incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, PR China
| | - J Michael Wright
- Office of Research and Development, U.S. Environmental Protection Agency, Center for Public Health and Environmental Assessment, Cincinnati, OH, USA
| | - Chao Chen
- State Key Joint Laboratory of Environmental Simulation and Pollution Control, School of Environment, Tsinghua University, Beijing, PR China.
| | - Qiang Zeng
- Department of Occupational and Environmental Health, School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, PR China; Key Laboratory of Environment and Health, Ministry of Education & Ministry of Environmental Protection, and State Key Laboratory of Environmental Health (incubating), School of Public Health, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, PR China.
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22
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Advanced Glycation End Products and Nitrosamines in Sausages Influenced by Processing Parameters, Food Additives and Fat during Thermal Processing. Foods 2023; 12:foods12020394. [PMID: 36673483 PMCID: PMC9858282 DOI: 10.3390/foods12020394] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2022] [Revised: 01/11/2023] [Accepted: 01/12/2023] [Indexed: 01/18/2023] Open
Abstract
Advanced glycation end products (AGEs) and nitrosamines (NAs) in sausage are associated with pathogenic and carcinogenic risks. However, the multiple reaction parameters affecting the production of AGEs and NAs during sausage processing remain unclear. This experiment evaluated the effects of processing parameters, food additives and fat ratios on the formation of AGEs and NAs in sausages. The results showed a 2-3-fold increase in Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) when the sausage processing temperature was increased from 90 °C to 130 °C, and N-nitrosodimethylamine (NDEA) increased from 3.68 ng/g to 6.41 ng/g. The addition of salt inhibited the formation of AGEs and NAs, and the inhibitory ability of 2 g/100 g of salt was 63.6% for CML and 36.5% for N-nitrosodimethylamine (NDMA). The addition of 10 mg/kg nitrite to sausages reduced CML formation by 43.9%, however, nitrite had a significant contribution to the formation of NAs. The addition of fat only slightly contributed to the production of CML. In addition, the relationship between α-dicarbonyl compounds and the formation of AGEs was investigated by measuring the changes in α-dicarbonyl compounds in sausages. The results showed two trends of AGEs and α-dicarbonyl compounds: AGEs increased with the increase in α-dicarbonyl compounds and AGE level increased but α-dicarbonyl compound level decreased.
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23
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ZHANG Y, SUN M, HUANG Y. Effects of different cold sterilization techniques on physicochemical and flavor quality of low salt sliced bacon. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.108922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
Affiliation(s)
- Yunqi ZHANG
- Southwest University of Science and Technology, China
| | - Meng SUN
- Southwest University of Science and Technology, China
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24
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Hu P, Ali U, Aziz T, Wang L, Zhao J, Nabi G, Sameeh MY, Yu Y, Zhu Y. Investigating the effect on biogenic amines, nitrite, and N-nitrosamine degradation in cultured sausage ripening through inoculation of Staphylococcus xylosus and lactic acid bacteria. Front Microbiol 2023; 14:1156413. [PMID: 36970674 PMCID: PMC10033708 DOI: 10.3389/fmicb.2023.1156413] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Accepted: 02/20/2023] [Indexed: 03/29/2023] Open
Abstract
Introduction Microbial inoculants can reinvent the value and edible security of cultured sausages. Various studies have demonstrated that starter cultures made up of Lactic acid bacteria (LAB) and Staphylococcus xylosus (known as L-S) isolated from traditional fermented foods were used in fermented sausage manufacturing. Methods This study evaluated the impact of the mixed inoculation cultures on limiting biogenic amines, nitrite depletion, N-nitrosamine reduction, and quality metrics. Inoculation of sausages with the commercial starter culture (SBM-52) was evaluated for comparison. Results and discussion Results showed that the L-S strains could rapidly decrease the water activity (Aw) and pH of fermented sausages. The ability of the L-S strains to delay lipid oxidation was equivalent to the SBM-52 strains. The non-protein nitrogen (NPN) contents of L-S-inoculated sausages (0.31%) were higher than that of SBM-52-inoculated sausages (0.28%). After the ripening process, the nitrite residues in the L-S sausages were 1.47 mg/kg lower than in the SBM-52 sausages. Compared to the SBM-52 sausages, there was a 4.88 mg/kg reduction in the biogenic amines' concentrations in L-S sausage, especially for histamine and phenylethylamine concentrations. The N-nitrosamine accumulations of the L-S sausages (3.40 ug/kg) were lower than that of the SBM-52 sausages (3.70 ug/kg), and the NDPhA accumulations of the L-S sausages were 0.64 ug/kg lower than that of the SBM-52 sausages. Due to their significant contributions to nitrite depletion, biogenic amine reduction, and N-nitrosamine depletion in fermented sausages, the L-S strains have the potential to serve as an initial inoculant in the process of manufacturing fermented sausages.
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Affiliation(s)
- Panpan Hu
- Department of Life Science, Lyuliang University, Lishi, Shanxi, China
| | - Urooj Ali
- Department of Biotechnology, Quaid e Azam University, Islamabad, Pakistan
| | - Tariq Aziz
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Li Wang
- Department of Life Science, Lyuliang University, Lishi, Shanxi, China
| | - Jianying Zhao
- Department of Life Science, Lyuliang University, Lishi, Shanxi, China
| | - Ghulam Nabi
- Institute of Nature Conservation, Polish Academy of Sciences, Krakow, Poland
| | - Manal Y. Sameeh
- Department of Chemistry, Faculty of Applied Sciences, Al-Leith University College, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Yanqin Yu
- Department of Life Science, Lyuliang University, Lishi, Shanxi, China
- *Correspondence: Yanqin Yu, ; Yingchun Zhu,
| | - Yingchun Zhu
- College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Shanxi, China
- *Correspondence: Yanqin Yu, ; Yingchun Zhu,
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25
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Zhang Y, Zhang Y, Jia J, Peng H, Qian Q, Pan Z, Liu D. Nitrite and nitrate in meat processing: Functions and alternatives. Curr Res Food Sci 2023; 6:100470. [PMID: 36891544 PMCID: PMC9986499 DOI: 10.1016/j.crfs.2023.100470] [Citation(s) in RCA: 16] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 02/16/2023] [Accepted: 02/23/2023] [Indexed: 02/26/2023] Open
Abstract
Meat and meat products are important foods in the human diet, but there are concerns about their quality and safety. The discovery of carcinogenic and genotoxic N-nitroso compounds (NOCs) in processed meat products has had serious negative impacts on the meat industry. In order to clarify the relationship between the use of nitrite or nitrate and the safety of meat or meat products, we reviewed NOCs in meat and meat products, the origin and safety implications of NOCs, effects of nitrite and nitrate on meat quality, national regulations, recent publications concerning the using of nitrite and nitrate in meat or meat products, and reduction methods. By comparing and analyzing references, (1) we found antioxidant, flavor improvement and shelf-life extension effects were recently proposed functions of nitrite and nitrate on meat quality, (2) the multiple functions of nitrite and nitrate in meat and meat products couldn't be fully replaced by other food additives at present, (3) we observed that the residual nitrite in raw meat and fried meat products was not well monitored, (4) alternative additives seem to be the most successful methods of replacing nitrite in meat processing, currently. The health risks of consuming processed meat products should be further evaluated, and more effective methods or additives for replacing nitrite or nitrate are needed.
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Affiliation(s)
- Yin Zhang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, 610106, China
| | - Yingjie Zhang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, 610106, China
| | - Jianlin Jia
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, 610106, China
| | - Haichuan Peng
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, 610106, China
| | - Qin Qian
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, 610106, China
| | - Zhongli Pan
- Department of Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA, 95616, USA
| | - Dayu Liu
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu, 610106, China
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26
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Fan J, Kang L, Cheng X, Liu D, Zhang S. Biomass-Derived Carbon Dots and Their Sensing Applications. NANOMATERIALS (BASEL, SWITZERLAND) 2022; 12:4473. [PMID: 36558326 PMCID: PMC9783293 DOI: 10.3390/nano12244473] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/26/2022] [Revised: 12/12/2022] [Accepted: 12/16/2022] [Indexed: 06/17/2023]
Abstract
Carbon dots (CDs) can be widely used in the field of sensing because of its good water solubility, low toxicity, high fluorescence stability and excellent biocompatibility. It has become a popular trend to prepare high-value, inexpensive, renewable and environmentally friendly CDs sensors from biomass resources. This article reviewed the research progress of biomass-derived CDs as chemical, physical and biological sensors in recent years and studied their preparation processes and sensing abilities. Furthermore, the prospects and challenges of biomass-CDs sensors were discussed. This article is expected to provide inspirations for the design, preparation and application of biomass-CDs sensors in the future.
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Affiliation(s)
- Jiang Fan
- Department of Chemical Engineering, Textile and Clothing, Shaanxi Polytechnic Institute, Xianyang 712000, China
| | - Lei Kang
- School of Surveying & Testing, Shaanxi Railway Institute, Weinan 714000, China
- School of Chemistry and Chemical Engineering, Guangzhou University, Guangzhou 510006, China
| | - Xu Cheng
- Department of Chemical Engineering, Textile and Clothing, Shaanxi Polytechnic Institute, Xianyang 712000, China
| | - Di Liu
- Department of Chemical Engineering, Textile and Clothing, Shaanxi Polytechnic Institute, Xianyang 712000, China
| | - Sufeng Zhang
- Shaanxi Provincial Key Laboratory of Papermaking Technology and Specialty Paper Development, Shaanxi University of Science and Technology, Xi’an 710021, China
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27
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Tyhali A, Forbes PB. N − nitrosamines in surface and drinking waters: An African status report. Trends Analyt Chem 2022. [DOI: 10.1016/j.trac.2022.116873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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28
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Kaur R, Kaur L, Gupta TB, Singh J, Bronlund J. Multitarget preservation technologies for chemical-free sustainable meat processing. J Food Sci 2022; 87:4312-4328. [PMID: 36120824 PMCID: PMC9825855 DOI: 10.1111/1750-3841.16329] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2022] [Revised: 07/29/2022] [Accepted: 08/19/2022] [Indexed: 01/11/2023]
Abstract
Due to the growing consumer demand for safe and naturally processed meats, the meat industry is seeking novel methods to produce safe-to-consume meat products without affecting their sensory appeal. The green technologies can maintain the sensory and nutritive characteristics and ensure the microbial safety of processed meats and, therefore, can help to reduce the use of chemical preservatives in meat products. The use of chemical additives, especially nitrites in processed meat products, has become controversial because they may form carcinogenic N-nitrosamines, a few of which are suspected as cancer precursors. Thus, the objective of reducing or eliminating nitrite is of great interest to meat researchers and industries. This review, for the first time, discusses the influence of processing technologies such as microwave, irradiation, high-pressure thermal processing (HPTP) and multitarget preservation technology on the quality characteristics of processed meats, with a focus on their sensory quality. These emerging technologies can help in the alleviation of ingoing nitrite or formed nitrosamine contents in meat products. The multitarget preservation technology is an innovative way to enhance the shelf life of meat products through the combined use of different technologies/natural additives. The challenges and opportunities associated with the use of these technologies for processing meat are also reviewed.
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Affiliation(s)
- Ramandeep Kaur
- School of Food and Advanced TechnologyMassey UniversityPalmerston NorthNew Zealand,Riddet InstituteMassey UniversityPalmerston NorthNew Zealand
| | - Lovedeep Kaur
- School of Food and Advanced TechnologyMassey UniversityPalmerston NorthNew Zealand,Riddet InstituteMassey UniversityPalmerston NorthNew Zealand
| | - Tanushree B. Gupta
- AgResearch Ltd, Hopkirk Research InstituteMassey UniversityPalmerston NorthNew Zealand
| | - Jaspreet Singh
- School of Food and Advanced TechnologyMassey UniversityPalmerston NorthNew Zealand,Riddet InstituteMassey UniversityPalmerston NorthNew Zealand
| | - John Bronlund
- School of Food and Advanced TechnologyMassey UniversityPalmerston NorthNew Zealand,Riddet InstituteMassey UniversityPalmerston NorthNew Zealand
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29
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Taweekarn T, Wongniramaikul W, Boonkanon C, Phatthanawiwat K, Pasitsuparoad P, Ritchie RJ, Choodum A. Griess-doped polyvinyl alcohol thin film for on-site simultaneous sample preparation and nitrite determination of processed meat products. Food Chem 2022; 389:133085. [PMID: 35489258 DOI: 10.1016/j.foodchem.2022.133085] [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: 12/11/2021] [Revised: 04/20/2022] [Accepted: 04/23/2022] [Indexed: 11/29/2022]
Abstract
To facilitate on-site nitrite determination for processed meat products, Griess-doped polyvinyl alcohol film was synthesized in the bottom of a plastic tube for in-tube determination. The tube's aperture was used to control the sample dimensions. Each sample, cut into eight sectors, was subjected to nitrite extraction by water. Use of tap water or commercial drinking water vs. ultrapure water was associated with < 2% differences in nitrite levels. The use of film and digital image colorimetry showed a low limit of detection (12.6 ± 0.5 µg L-1), good precision (1.0%RSD, n = 5 days), and good accuracy (93.2 ± 3.5 to 108.5 ± 1.8%recovery). Using these methods, sodium nitrite concentrations in 700 processed meat products for sale in Phuket, Thailand, were found to range from 6.8 ± 0.2 to 113.6 ± 1.3 mg kg-1. These results showed no significant differences with the HPLC standard method (p > 0.05, n = 45).
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Affiliation(s)
- Tarawee Taweekarn
- Integrated Science and Technology Research Center, Faculty of Technology and Environment, Prince of Songkla University, Phuket Campus, Kathu, Phuket 83120 Thailand
| | - Worawit Wongniramaikul
- Integrated Science and Technology Research Center, Faculty of Technology and Environment, Prince of Songkla University, Phuket Campus, Kathu, Phuket 83120 Thailand
| | - Chanita Boonkanon
- Integrated Science and Technology Research Center, Faculty of Technology and Environment, Prince of Songkla University, Phuket Campus, Kathu, Phuket 83120 Thailand
| | - Kharittha Phatthanawiwat
- Integrated Science and Technology Research Center, Faculty of Technology and Environment, Prince of Songkla University, Phuket Campus, Kathu, Phuket 83120 Thailand
| | - Pakorn Pasitsuparoad
- Integrated Science and Technology Research Center, Faculty of Technology and Environment, Prince of Songkla University, Phuket Campus, Kathu, Phuket 83120 Thailand
| | - Raymond J Ritchie
- Integrated Science and Technology Research Center, Faculty of Technology and Environment, Prince of Songkla University, Phuket Campus, Kathu, Phuket 83120 Thailand
| | - Aree Choodum
- Integrated Science and Technology Research Center, Faculty of Technology and Environment, Prince of Songkla University, Phuket Campus, Kathu, Phuket 83120 Thailand.
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30
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A Genetic Toxicology Study of the Rapid Detection of Nitrosamine Compounds by the rpsL Gene Mutation Assay. Foods 2022; 11:foods11131893. [PMID: 35804708 PMCID: PMC9265729 DOI: 10.3390/foods11131893] [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: 05/10/2022] [Revised: 06/14/2022] [Accepted: 06/24/2022] [Indexed: 11/26/2022] Open
Abstract
In a rpsL gene mutation experiment, the mutagenicity of the nitrosamine compounds N-diethylnitrosamine (NDEA) and N-dipropylnitrosamine (NDPA) was investigated at the cellular level, as well as with PCR (polymerase chain reaction) and RCA (rolling-circle amplification) amplification systems. The experiments were set up with 10 ppm, 100 ppm, and 1000 ppm concentration gradients of NDEA and NDPA, and ethidium bromide (EB) was used as a positive control group. The results demonstrated that the mutagenic frequency of NDEA and NDPA was significantly higher than the spontaneous mutation frequency of the rpsL gene under the same conditions, but lower than the mutagenic rate of EB in the positive control, and there was a dose-effect relationship, indicating that NDEA and NDPA could induce rpsL gene mutation. The rpsL mutation system has a low spontaneous mutation background and high sensitivity, thus the system is expected to become an effective tool for the rapid detection of carcinogens in the field of food.
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31
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Zhang Q, Tian F, Zhou Q, Zhang C, Tang S, Jiang L, Du S. Targeted ginkgo kernel biomass precursor using eco-friendly synthesis of efficient carbon quantum dots for detection of trace nitrite ions and cell imaging. INORG CHEM COMMUN 2022. [DOI: 10.1016/j.inoche.2022.109442] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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32
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Kaban G, Polat Z, Sallan S, Kaya M. The occurrence of volatile N-nitrosamines in heat-treated sucuk in relation to pH, a w and residual nitrite. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1748-1755. [PMID: 35531422 PMCID: PMC9046473 DOI: 10.1007/s13197-021-05186-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/22/2021] [Accepted: 06/21/2021] [Indexed: 05/03/2023]
Abstract
In this study, the occurrence of volatile nitrosamines were investigated in heat-treated sucuk, a kind of semi-dry fermented sausage. The pH, aw and residual nitrite of the samples were also determined. In addition, a principal component analysis (PCA) was also performed in order to elucidate the relationship between nitrosamine and these variables. Significant differences between brands were found in terms of NDMA (N- Nitrosodimethylamine), NPYR (N-Nitrosopyrolidine) and NPIP (N-Nitrosopiperidine) (p < 0.05). NDMA and NPYR varied from 1.71 to 3.57 µg/kg and 1.65 to 7.29 µg/kg, respectively. Higher levels were found for NPIP (5.19 to 16.40 µg/kg). NDEA (N-Nitrosodiethylamine) and NDBA (N- Nitrosodibutylamine) were not found in any of the heat-treated sucuk samples. The residual nitrite content was under 10 mg/kg in all samples. The aw and pH values varied between 0.913 and 0.940 and between 4.28 and 5.47, respectively. In PC1 explaining 72% of the variance, NDMA and NPYR were placed on the negative side, NPIP on the positive side. Residual nitrite and aw were more effective for NPIP, while pH was an important parameter for NDMA and NPYR.
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Affiliation(s)
- Güzin Kaban
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey
| | - Zerrin Polat
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey
| | - Selen Sallan
- Department of Food Processing, Bandırma Vocational School, Onyedi Eylül University, Bandırma, Balıkesir, Turkey
| | - Mükerrem Kaya
- Department of Food Engineering, Faculty of Agriculture, Atatürk University, Erzurum, Turkey
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33
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Ferysiuk K, Wójciak KM, Trząskowska M. Fortification of low‐nitrite canned pork with willow herb (
Epilobium angustifolium
L.). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15739] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Karolina Ferysiuk
- Department of Animal Food Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 Street 20‐704 Lublin Poland
| | - Karolina M. Wójciak
- Department of Animal Food Technology Faculty of Food Science and Biotechnology University of Life Sciences in Lublin Skromna 8 Street 20‐704 Lublin Poland
| | - Monika Trząskowska
- Institute of Human Nutrition Sciences Department of Food Gastronomy and Food Hygiene Chair of Food Hygiene and Quality Management Warsaw University of Life Sciences SGGW Nowoursynowska 159c 02‐776 Warsaw Poland
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34
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Development of Healthier and Functional Dry Fermented Sausages: Present and Future. Foods 2022; 11:foods11081128. [PMID: 35454715 PMCID: PMC9031353 DOI: 10.3390/foods11081128] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 04/05/2022] [Accepted: 04/12/2022] [Indexed: 12/19/2022] Open
Abstract
In recent years, consumer perception about the healthiness of meat products has changed. In this scenario, the meat industry and the scientific and technological areas have put their efforts into improving meat products and achieving healthier and functional formulations that meet the demands of today’s market and consumers. This article aims to review the current functional fermented meat products, especially on sausage development. Firstly, an emphasis is given to reducing and replacing traditional ingredients associated with increased risk to consumer’s health (sodium, fat, and nitrites), adding functional components (prebiotics, probiotics, symbiotics, and polyphenols), and inducing health benefits. Secondly, a look at future fermented sausages is provided by mentioning emerging strategies to produce innovative healthier and functional meat products. Additional recommendations were also included to assist researchers in further development of healthier and functional sausages.
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35
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Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards. Food Chem 2022; 371:131139. [PMID: 34583172 DOI: 10.1016/j.foodchem.2021.131139] [Citation(s) in RCA: 52] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2021] [Revised: 08/20/2021] [Accepted: 09/12/2021] [Indexed: 12/24/2022]
Abstract
Meat flavor is composed of a complex mixture of volatile compounds developed as a result of heat driven multi-directional reactions. Typical reactions include Maillard reaction, lipid oxidation, as well as nitrogenous compounds degradation. Such complex flavor is characterized by a rich variety of volatile species, and to strongly influence consumer's preference. The objective of this review is to holistically dissect the flavor characteristic for cooked meat products with special emphasis on grilling and the factors that affect their production to ensure best quality and or safety levels. The review also highlights different analytical techniques used for the detection of flavor compounds in grilled meat. This comprehensive literature research critically analyze grilled flavor derived from heat mediated reactions, with a special emphasis on key flavors or hazard chemicals and their production mechanism. The various influencing factors i.e., grilling temperature, meat, food components, animal ante-mortem factors and food additives are summarized.
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Bread Sourdough Lactic Acid Bacteria—Technological, Antimicrobial, Toxin-Degrading, Immune System-, and Faecal Microbiota-Modelling Biological Agents for the Preparation of Food, Nutraceuticals and Feed. Foods 2022; 11:foods11030452. [PMID: 35159602 PMCID: PMC8834576 DOI: 10.3390/foods11030452] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 01/24/2022] [Accepted: 01/27/2022] [Indexed: 01/01/2023] Open
Abstract
This review intends to highlight the fact that bread sourdough is a very promising source of technological, antimicrobial, toxin-degrading, immune system-, and faecal microbiota-modelling biological agents for the preparation of food, nutraceuticals, and feed, which has great potential at industrial biotechnology scale. There are many applications of sourdough lactic acid bacteria (LAB), which are the main microorganisms in spontaneous sourdough. In addition to their application as pure technological strains in the food and feed industries, taking into consideration the specific properties of these microorganisms (antimicrobial, antifungal, immuno-, and microbiota-modulating, etc.), they are used as valuable ingredients in higher-value food as well as nutraceutical formulations. Additionally, a very promising application of LAB is their use in combination with plant- and/or animal-based ingredients to increase the functional properties of the whole combination due to different mechanisms of action, as well as desirable symbiotic activity. In addition to traditional foods prepared using sourdough microorganisms (bread, biscuits, meat products, dairy, beverages, etc.), they could find application in the preparation of added-value ingredients for the food, nutraceutical, and feed industries. Finally, this mini-review gives a brief introduction to the possible applications of sourdough LAB in the food, feed, and nutraceutical industries.
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A comprehensive review of advanced glycosylation end products and N- Nitrosamines in thermally processed meat products. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108449] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Bernardo P, Patarata L, Lorenzo JM, Fraqueza MJ. Nitrate Is Nitrate: The Status Quo of Using Nitrate through Vegetable Extracts in Meat Products. Foods 2021; 10:foods10123019. [PMID: 34945570 PMCID: PMC8702177 DOI: 10.3390/foods10123019] [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: 11/04/2021] [Revised: 11/26/2021] [Accepted: 12/01/2021] [Indexed: 12/14/2022] Open
Abstract
Nitrate and nitrites are used to give the characteristic color to cured meat products and to preserve them. According to the scientific knowledge available at the moment, these compounds are approved as food additives based on a detailed ponderation between the potential risks and benefits. The controversy over nitrites has increased with the release of an IARC Monograph suggesting an association between colorectal cancer and dietary nitrite in processed meats. The trend in “clean label” products reinforced the concern of consumers about nitrates and nitrites in meat products. This review aims to explain the role of nitrates and nitrites used in meat products. The potential chemical hazards and health risks linked to the consumption of cured meat products are described. Different strategies aiming to replace synthetic nitrate and nitrite and obtain green-label meat products are summarized, discussing their impact on various potential hazards. In the light of the present knowledge, the use or not of nitrite is highly dependent on the ponderation of two main risks—the eventual formation of nitrosamines or the eventual out-growth of severe pathogens. It is evident that synthetic nitrite and nitrate alternatives must be researched, but always considering the equilibrium that is the safety of a meat product.
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Affiliation(s)
- Patrícia Bernardo
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal;
| | - Luís Patarata
- CECAV—Animal and Veterinary Research Center, Universidade de Trás-os-Montes e Alto Douro, 5001-801 Vila Real, Portugal;
| | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Adva. Galicia no. 4, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Spain;
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Maria João Fraqueza
- CIISA—Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, Avenida da Universidade Técnica, 1300-477 Lisboa, Portugal;
- Correspondence:
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Moradi S, Shariatifar N, Akbari-adergani B, Molaee Aghaee E, Arbameri M. Analysis and health risk assessment of nitrosamines in meat products collected from markets, Iran: with the approach of chemometric. JOURNAL OF ENVIRONMENTAL HEALTH SCIENCE & ENGINEERING 2021; 19:1361-1371. [PMID: 34900272 PMCID: PMC8617244 DOI: 10.1007/s40201-021-00692-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Accepted: 06/09/2021] [Indexed: 05/05/2023]
Abstract
The aim of study was evaluate of the concentration and health risk of nitrosamines in 150 meat products samples by using gas chromatography coupled with mass spectrometry (GC/MS), with the chemometric approach. Among the identified nitrosamines, the levels of N-nitrosopyrrolidine (NPYR), N-nitrosopiperidine (NPIP), and total nitrosamines in meat sausages samples were significantly higher than chicken sausages (p < 0.05). Principal component analysis and heat map visualization confirmed meat percentage and sausages type (meat or chicken) which had significant effects on nitrosamines content. The NPIP and NPYR intake was 1.17E-07 and 2.12E-07 mg/kg bw/day, respectively. The Monte Carlo simulation results indicated that the 95th percentile from NPIP and NPYR based on ILCR index were 9.07E-07 and 4.72E-07, respectively. In conclusion, the carcinogenic risk of nitrosamines was considerably lower than the safe risk limit (CR > 1E-4) recommended by United States Environmental Protection Agency for Iranian population.
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Affiliation(s)
- Samin Moradi
- Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Nabi Shariatifar
- Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Behrouz Akbari-adergani
- Food and Drug Laboratory Research Center, Food and Drug Administration, Ministry of Health and Medical Education, Tehran, Iran
| | - Ebrahim Molaee Aghaee
- Department of Environmental Health, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Majid Arbameri
- Food Safety Research Center (salt), Semnan University of Medical Sciences, Semnan, Iran
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Chen L, Liu R, Wu M, Yu H, Ge Q, Zhang W. Nitrosamines and Polycyclic Aromatic Hydrocarbons in Smoke-Cured Bacon (Larou) of Artisanal and Industrial Origin. Foods 2021; 10:2830. [PMID: 34829110 PMCID: PMC8621749 DOI: 10.3390/foods10112830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2021] [Revised: 11/08/2021] [Accepted: 11/13/2021] [Indexed: 11/29/2022] Open
Abstract
The aim of this study was to compare the nitrosamines (NAs) and polycyclic aromatic hydrocarbons (PAHs) of Chinese smoke-cured bacon (Larou) of artisanal and industrial origin. The results showed that the average pH and Aw values of family-made Larou products were lower than those of industrial Larou, which was opposite to the TBARS level. The contents of residual nitrite and PAH4 in two artisanal Larou were significantly higher than those of the other groups (p < 0.05). The highest NA content (10.78 μg/kg) was found in family-made Larou. A correlation analysis indicated that the relationships between residual nitrite contents and total PAH8 contents (τ = 0.692, p < 0.01) and total NAs contents (τ = 0.805, p < 0.01) were characterized with a positive correlation. A principal component analysis indicated that the Larou from the industrial sources had similar safety attributes, and was more stable than the Larou processed in an artisanal manner. Our data suggest that Larou produced in industrial conditions is suitable for consumption.
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Affiliation(s)
- Lei Chen
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, Yangzhou 225127, China; (L.C.); (R.L.); (M.W.); (H.Y.)
| | - Rui Liu
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, Yangzhou 225127, China; (L.C.); (R.L.); (M.W.); (H.Y.)
| | - Mangang Wu
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, Yangzhou 225127, China; (L.C.); (R.L.); (M.W.); (H.Y.)
| | - Hai Yu
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, Yangzhou 225127, China; (L.C.); (R.L.); (M.W.); (H.Y.)
| | - Qingfeng Ge
- College of Food Science and Engineering, Yangzhou University, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu Province, Yangzhou 225127, China; (L.C.); (R.L.); (M.W.); (H.Y.)
| | - Wangang Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
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Morsy MK, Morsy OM, Abd-Elaaty EM, Elsabagh R. Development and Validation of Rapid Colorimetric Detection of Nitrite Concentration in Meat Products on a Polydimethylsiloxane (PDMS) Microfluidic Device. FOOD ANAL METHOD 2021. [DOI: 10.1007/s12161-021-02139-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Food-grade lactic acid bacteria and probiotics as a potential protective tool against erythrotoxic dietary xenobiotics. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.09.004] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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van Breda SG, Mathijs K, Pieters H, Sági‐Kiss V, Kuhnle GG, Georgiadis P, Saccani G, Parolari G, Virgili R, Sinha R, Hemke G, Hung Y, Verbeke W, Masclee AA, Vleugels‐Simon CB, van Bodegraven AA, de Kok TM. Replacement of Nitrite in Meat Products by Natural Bioactive Compounds Results in Reduced Exposure to N-Nitroso Compounds: The PHYTOME Project. Mol Nutr Food Res 2021; 65:e2001214. [PMID: 34382747 PMCID: PMC8530897 DOI: 10.1002/mnfr.202001214] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 07/16/2021] [Indexed: 11/07/2022]
Abstract
SCOPE It has been proposed that endogenously form N-nitroso compounds (NOCs) are partly responsible for the link between red meat consumption and colorectal cancer (CRC) risk. As nitrite has been indicated as critical factor in the formation of NOCs, the impact of replacing the additive sodium nitrite (E250) by botanical extracts in the PHYTOME project is evaluated. METHOD AND RESULTS A human dietary intervention study is conducted in which healthy subjects consume 300 g of meat for 2 weeks, in subsequent order: conventional processed red meat, white meat, and processed red meat with standard or reduced levels of nitrite and added phytochemicals. Consumption of red meat products enriched with phytochemicals leads to a significant reduction in the faecal excretion of NOCs, as compared to traditionally processed red meat products. Gene expression changes identify cell proliferation as main affects molecular mechanism. High nitrate levels in drinking water in combination with processed red meat intake further stimulates NOC formation, an effect that could be mitigated by replacement of E250 by natural plant extracts. CONCLUSION These findings suggest that addition of natural extracts to conventionally processed red meat products may help to reduce CRC risk, which is mechanistically support by gene expression analyses.
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Affiliation(s)
- Simone G. van Breda
- Department of ToxicogenomicsGROW‐school for Oncology and Developmental BiologyMaastricht University Medical CenterP.O. Box 616, 6200 MD Maastrichtthe Netherlands
| | - Karen Mathijs
- Department of ToxicogenomicsGROW‐school for Oncology and Developmental BiologyMaastricht University Medical CenterP.O. Box 616, 6200 MD Maastrichtthe Netherlands
| | - Harm‐Jan Pieters
- Department of ToxicogenomicsGROW‐school for Oncology and Developmental BiologyMaastricht University Medical CenterP.O. Box 616, 6200 MD Maastrichtthe Netherlands
| | - Virág Sági‐Kiss
- Department of Food & Nutritional SciencesUniversity of ReadingReadingUK
| | - Gunter G. Kuhnle
- Department of Food & Nutritional SciencesUniversity of ReadingReadingUK
| | - Panagiotis Georgiadis
- National Hellenic Research FoundationInstitute of BiologyMedicinal Chemistry and BiotechnologyAthensGreece
| | - Giovanna Saccani
- SSICA‐Experimental Station for the Food Preserving IndustryParmaItaly
| | - Giovanni Parolari
- SSICA‐Experimental Station for the Food Preserving IndustryParmaItaly
| | - Roberta Virgili
- SSICA‐Experimental Station for the Food Preserving IndustryParmaItaly
| | - Rashmi Sinha
- Division of Cancer Epidemiology & GeneticsNational Cancer InstituteNational Institutes of HealthBethesdaMDUSA
| | - Gert Hemke
- Hemke NutriconsultPrins Clauslaan 70, 5684 GB BestThe Netherlands
| | - Yung Hung
- Department of Agricultural EconomicsGhent UniversityCoupure links 653Gent9000Belgium
| | - Wim Verbeke
- Department of Agricultural EconomicsGhent UniversityCoupure links 653Gent9000Belgium
| | - Ad A. Masclee
- Division of Gastroenterology‐HepatologyDepartment of Internal MedicineMaastricht University Medical CenterMaastrichtThe Netherlands
| | | | | | - Theo M. de Kok
- Department of ToxicogenomicsGROW‐school for Oncology and Developmental BiologyMaastricht University Medical CenterP.O. Box 616, 6200 MD Maastrichtthe Netherlands
| | - the PHYTOME consortium
- Department of ToxicogenomicsGROW‐school for Oncology and Developmental BiologyMaastricht University Medical CenterP.O. Box 616, 6200 MD Maastrichtthe Netherlands
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Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review. Foods 2021; 10:foods10092094. [PMID: 34574204 PMCID: PMC8465333 DOI: 10.3390/foods10092094] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 08/25/2021] [Accepted: 09/02/2021] [Indexed: 12/31/2022] Open
Abstract
Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, cured meat products are widely produced using nitrate and nitrite salts. However, the growing of the clean-label movement has been pushing to replace synthetic nitrate/nitrite salts (indicated as E-numbers in food labels) with natural ingredients in the formulation of processed foods. Although no ideal synthetic nitrate/nitrite replacements have yet been found, it is known that certain vegetables contain relevant amounts of nitrate. Beta vulgaris varieties (Swiss chard/chard, beetroot, and spinach beet, for instance) are widely produced for human consumption and have relevant amounts of nitrate that could be explored as a natural ingredient in cured meat product processing. Thus, this paper provides an overview of the main nitrate sources among Beta vulgaris varieties and the strategic use of their liquid and powder extracts in the production of cured meat products.
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Lee DY, Lee SY, Jo C, Yoon Y, Jeong JY, Hur SJ. Effect on health from consumption of meat and meat products. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2021; 63:955-976. [PMID: 34796340 PMCID: PMC8564306 DOI: 10.5187/jast.2021.e101] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/20/2021] [Revised: 07/26/2021] [Accepted: 08/30/2021] [Indexed: 12/15/2022]
Abstract
The aim of this study was to investigate the effects of dietary sodium nitrite and meat on human health. Sodium nitrite in processed meat is known to be one of the main precursors of carcinogens, such as N-nitroso compounds. However, we previously found that processed meat is not the primary source of sodium nitrite; nitrate or the conversion of nitrate in vegetables are contribute to generate more than 70% Sodium nitrite or nitrate containing compounds in body. Although the heavy consumption of meat is likely to cause various diseases, meat intake is not the only cause of colorectal cancer. Our review indicates that sodium nitrite derived from foods and endogenous nitric oxide may exhibit positive effects on human health, such as preventing cardiovascular disease or improving reproductive function. Therefore, further epidemiological studies considering various factors, such as cigarette consumption, alcohol consumption, stress index, salt intake, and genetic factors, are required to reliably elucidate the effects of dietary sodium nitrite and meat on the incidence of diseases, such as colorectal cancer.
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Affiliation(s)
- Da Young Lee
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Seung Yun Lee
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Cheorun Jo
- Department of Agricultural Biotechnology,
Research Institute of Agriculture and Life Science, Seoul National
University, Seoul 08826, Korea
| | - Yohan Yoon
- Department of Food and Nutrition,
Sookmyung Women’s University, Seoul 04310, Korea
| | - Jong Youn Jeong
- School of Food Biotechnology and
Nutrition, Kyungsung University, Busan 48434, Korea
| | - Sun Jin Hur
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
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Mustapha S, Jimoh T, Ndamitso M, Abdulkareem SA, Taye SD, Mohammed AK, Amigun AT. The Occurrence of N-nitrosodimethylamine (NDMA) in Swimming Pools: An Overview. ENVIRONMENTAL HEALTH INSIGHTS 2021; 15:11786302211036520. [PMID: 34376989 PMCID: PMC8335839 DOI: 10.1177/11786302211036520] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Accepted: 07/12/2021] [Indexed: 05/23/2023]
Abstract
The occurrence of several disinfectant byproducts has been investigated in swimming pools. Until now, there are only a few studies on nitrosamine, particularly N-nitrosodimethylamine in swimming pool water. This could be due to the lack of a suitable method that is sensitive enough for the measurement of N-nitrosodimethylamine in pool waters. Other disinfectant byproducts formed in pool water widely documented are trihalomethanes, haloacetic acids, halonitromethanes, and chloramines but inadequate information on N-nitrosodimethylamine. This paper provides a review of the nitrogenous disinfectant byproduct in swimming pools and its health implications. Anthropogenic substances introduced by swimmers such as sweat, lotions, and urine contribute to the formation of N-nitrosodimethylamine. The reaction of secondary amines such as dimethylamine with mono/dichloroamines produced dimethyl hydrazine and further undergo oxidation to form N-nitrosodimethylamine. The reaction of chlorine and other disinfectants with these anthropogenic sources in swimming pools cause cancer and asthma in human tissues. Thus, the assessment of N-nitrosodimethylamine in the swimming pool is less well documented. Therefore, the health consequences, mutagenic, and genotoxic potentials of N-nitrosodimethylamine should be the focus of more research studies.
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Affiliation(s)
- Saheed Mustapha
- Department of Chemistry, Federal University of Technology, Minna, Nigeria
- Nanotechnology Research Group, Center for Genetic Engineering and Biotechnology, Federal University of Technology, Minna, Niger, Nigeria
| | - Tijani Jimoh
- Department of Chemistry, Federal University of Technology, Minna, Nigeria
- Nanotechnology Research Group, Center for Genetic Engineering and Biotechnology, Federal University of Technology, Minna, Niger, Nigeria
| | - Muhammed Ndamitso
- Department of Chemistry, Federal University of Technology, Minna, Nigeria
- Nanotechnology Research Group, Center for Genetic Engineering and Biotechnology, Federal University of Technology, Minna, Niger, Nigeria
| | - Saka Ambali Abdulkareem
- Nanotechnology Research Group, Center for Genetic Engineering and Biotechnology, Federal University of Technology, Minna, Niger, Nigeria
- Department of Chemical Engineering, Federal University of Technology, Minna, Niger, Nigeria
| | - Shuaib Damola Taye
- Department of Chemistry, Illinois Institute of Technology, Chicago, IL, USA
| | - Abdul Kabir Mohammed
- Department of Chemistry and Biochemistry, North Carolina Central University, Durham, NC, USA
| | - Azeezah Taiwo Amigun
- Department of Chemical and Geological Sciences, Al-Hikmah University, Ilorin, Nigeria
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Alahmad W, Varanusupakul P, Varanusupakul P. Recent Developments and Applications of Microfluidic Paper-Based Analytical Devices for the Detection of Biological and Chemical Hazards in Foods: A Critical Review. Crit Rev Anal Chem 2021; 53:233-252. [PMID: 34304654 DOI: 10.1080/10408347.2021.1949695] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Nowadays, food safety has become a major concern for the sustainability of global public health. Through the production and distribution steps, food can be contaminated by either chemical hazards or pathogens, and the determination of these plays a critical role in the processes of ensuring food safety. Therefore, the development of analytical tools that can provide rapid screening of these hazards is highly necessary. Microfluidic paper-based analytical devices (µPADs) have advanced significantly in recent years as they are rapid and low-cost analytical screening tools for testing contaminated food products. This review focuses on recent developments of µPADs for various applications in the food safety field. A description of the fabrication of selected papers is briefly discussed, and evaluation of the μPADs' performance with regard to their precision and accuracy as well as their limits of detection is critically assessed. The advantages and disadvantages of these devices are highlighted.
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Affiliation(s)
- Waleed Alahmad
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
| | | | - Pakorn Varanusupakul
- Department of Chemistry, Faculty of Science, Chulalongkorn University, Bangkok, Thailand
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Ramos-Moreno L, Ruiz-Pérez F, Rodríguez-Castro E, Ramos J. Debaryomyces hansenii Is a Real Tool to Improve a Diversity of Characteristics in Sausages and Dry-Meat Products. Microorganisms 2021; 9:microorganisms9071512. [PMID: 34361947 PMCID: PMC8303870 DOI: 10.3390/microorganisms9071512] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 07/14/2021] [Accepted: 07/14/2021] [Indexed: 11/16/2022] Open
Abstract
Debaryomyces hansenii yeast represents a promising target for basic and applied biotechnological research It is known that D. hansenii is abundant in sausages and dry-meat products, but information regarding its contribution to their characteristics is blurry and contradictory. The main goal in this review was to define the biological contribution of D. hansenii to the final features of these products. Depending on multiple factors, D. hansenii may affect diverse physicochemical characteristics of meat products. However, there is general agreement about the significant generation of volatile and aromatic compounds caused by the metabolic activities of this yeast, which consequently provide a tendency for improved consumer acceptance. We also summarize current evidence highlighting that it is not possible to predict what the results would be after the inoculation of a meat product with a selected D. hansenii strain without a pivotal previous study. The use of D. hansenii as a biocontrol agent and to manufacture new meat products by decreasing preservatives are examples of exploring research lines that will complement current knowledge and contribute to prepare new and more ecological products.
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Salahshouri P, Emadi-Baygi M, Jalili M, Khan FM, Wolkenhauer O, Salehzadeh-Yazdi A. A Metabolic Model of Intestinal Secretions: The Link between Human Microbiota and Colorectal Cancer Progression. Metabolites 2021; 11:metabo11070456. [PMID: 34357350 PMCID: PMC8303431 DOI: 10.3390/metabo11070456] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 07/12/2021] [Accepted: 07/13/2021] [Indexed: 12/22/2022] Open
Abstract
The human gut microbiota plays a dual key role in maintaining human health or inducing disorders, for example, obesity, type 2 diabetes, and cancers such as colorectal cancer (CRC). High-throughput data analysis, such as metagenomics and metabolomics, have shown the diverse effects of alterations in dynamic bacterial populations on the initiation and progression of colorectal cancer. However, it is well established that microbiome and human cells constantly influence each other, so it is not appropriate to study them independently. Genome-scale metabolic modeling is a well-established mathematical framework that describes the dynamic behavior of these two axes at the system level. In this study, we created community microbiome models of three conditions during colorectal cancer progression, including carcinoma, adenoma and health status, and showed how changes in the microbial population influence intestinal secretions. Conclusively, our findings showed that alterations in the gut microbiome might provoke mutations and transform adenomas into carcinomas. These alterations include the secretion of mutagenic metabolites such as H2S, NO compounds, spermidine and TMA (trimethylamine), as well as the reduction of butyrate. Furthermore, we found that the colorectal cancer microbiome can promote inflammation, cancer progression (e.g., angiogenesis) and cancer prevention (e.g., apoptosis) by increasing and decreasing certain metabolites such as histamine, glutamine and pyruvate. Thus, modulating the gut microbiome could be a promising strategy for the prevention and treatment of CRC.
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Affiliation(s)
- Pejman Salahshouri
- Department of Genetics, Faculty of Basic Sciences, Shahrekord University, Shahrekord 8818634141, Iran; (P.S.); (M.E.-B.)
| | - Modjtaba Emadi-Baygi
- Department of Genetics, Faculty of Basic Sciences, Shahrekord University, Shahrekord 8818634141, Iran; (P.S.); (M.E.-B.)
- Biotechnology Research Institute, Shahrekord University, Shahrekord 8818634141, Iran
| | - Mahdi Jalili
- Hematology, Oncology and SCT Research Center, Tehran University of Medical Sciences, Tehran 14114, Iran;
| | - Faiz M. Khan
- Department of Systems Biology and Bioinformatics, University of Rostock, 18051 Rostock, Germany; (F.M.K.); (O.W.)
| | - Olaf Wolkenhauer
- Department of Systems Biology and Bioinformatics, University of Rostock, 18051 Rostock, Germany; (F.M.K.); (O.W.)
| | - Ali Salehzadeh-Yazdi
- Department of Systems Biology and Bioinformatics, University of Rostock, 18051 Rostock, Germany; (F.M.K.); (O.W.)
- Correspondence:
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[Applications of microfluidic paper-based chips in environmental analysis and detection]. Se Pu 2021; 39:802-815. [PMID: 34212581 PMCID: PMC9404056 DOI: 10.3724/sp.j.1123.2020.09004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
近年来,微流控纸芯片由于低成本、便携化、检测快等优点,在需要快速检测的环境分析领域中展现出了巨大的应用前景。该综述从微流控纸芯片在环境分析中的应用角度,总结归纳了微流控纸芯片在环境分析中的最新研究进展,并展望了其在未来的发展趋势与挑战。论文内容引用150余篇源于科学引文索引(SCI)与中文核心期刊中的相关论文。该综述包括微流控纸芯片在环境检测中的优势与制造方法介绍;电化学法、荧光法、比色法、表面增强拉曼法、集成传感法等基于纸芯片的先进分析方法介绍;根据环境分析目标物种类,如重金属离子、营养盐、农药、微生物、抗生素以及其他污染物等,对纸芯片的最新应用现状进行了举例评述;基于微流控纸芯片的环境分析研究的未来发展趋势和前景展望。通过综述近期相关研究,表明微流控纸芯片从提出至今虽然只有十几年的发展历程,但其在环境分析研究中的发展却十分迅速。微流控纸芯片可以根据不同的环境条件和检测要求灵活选择制作与分析方法,实现最佳的检测效果。但是微流控纸芯片也面临一些挑战,如纸张机械强度不足、流体控制程度不佳等问题。这些问题指出了微流控纸芯片在环境检测领域的发展趋势,相信随着不断深入的研究,纸芯片将会在未来的环境分析中发挥更大作用。
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