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Chang WCW, Wu HY, Kan HL, Lin YC, Tsai PJ, Chen YC, Pan YY, Liao PC. Discovery of Spoilage Markers for Chicken Eggs Using Liquid Chromatography-High Resolution Mass Spectrometry-Based Untargeted and Targeted Foodomics. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:4331-4341. [PMID: 33787240 DOI: 10.1021/acs.jafc.1c01009] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
The current approaches remain insufficient for measuring chicken egg spoilage or present analytical limitations. This study aimed to complement the existing analyses and identify novel markers using liquid chromatography-high resolution mass spectrometry-based foodomics strategies. In the discovery set, comparative untargeted metabolomics was utilized to identify marker candidates in microbially inoculated chicken eggs. Markers were annotated by spectral matching with authentic standards, experimental libraries, or in silico fragmentation. In the validation set, targeted metabolomics was employed to verify the markers in stored chicken eggs from five farms. Statistical differences at a p-value < 0.001 revealed increases in lactic and 3-hydroxybutyric acids and decreases in phosphocholine, LPE(O-18:1), LPC(16:0), and LPC(18:0) in stored eggs. Receiver operating characteristic curve analysis of the six combined markers yielded an AUC of 0.956 and a sensitivity and specificity of ∼90%. Four phospholipids were highlighted as a novel class of spoilage markers. Our findings may contribute to further industrial implementation, benefiting the quality assurance and food safety of poultry egg production.
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Affiliation(s)
- William Chih-Wei Chang
- School of Pharmacy, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan
- Department of Environmental and Occupational Health, College of Medicine, National Cheng Kung University, Tainan 704, Taiwan
| | - Hsin-Yi Wu
- Instrumentation Center, National Taiwan University, Taipei 106, Taiwan
| | - Hung-Lin Kan
- PhD Program in Toxicology, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan
| | - Ying-Chi Lin
- School of Pharmacy, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan
- PhD Program in Toxicology, College of Pharmacy, Kaohsiung Medical University, Kaohsiung 807, Taiwan
| | - Pei-Jane Tsai
- Department of Medical Laboratory Science and Biotechnology, College of Medicine, National Cheng Kung University, Tainan 701, Taiwan
| | - Yun-Chieh Chen
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 701, Taiwan
| | - Yu-Yi Pan
- Department of Statistics, National Cheng Kung University, Tainan 701, Taiwan
| | - Pao-Chi Liao
- Department of Environmental and Occupational Health, College of Medicine, National Cheng Kung University, Tainan 704, Taiwan
- Department of Food Safety/Hygiene and Risk Management, College of Medicine, National Cheng Kung University, Tainan 701, Taiwan
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Bezdekova J, Vodova M, Dolezelikova K, Zitka J, Smerkova K, Zitka O, Adam V, Vaculovicova M. Detection of microbial contamination based on uracil-selective synthetic receptors. Talanta 2021; 224:121813. [PMID: 33379038 DOI: 10.1016/j.talanta.2020.121813] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 10/21/2020] [Accepted: 10/23/2020] [Indexed: 12/22/2022]
Abstract
The here presented work is focused on the development of a method for detection of microbial contamination of food based on uracil-selective synthetic receptors. Because uracil may serve as an indicator of bacterial contamination, its selective and on-site detection may prevent spreading of foodborne diseases. The synthetic receptors were created by molecular imprinting. Molecularly imprinted polymers for selective uracil isolation were prepared by a non-covalent imprinting method using dopamine as a functional monomer. Detection of isolated uracil was performed by capillary electrophoresis with absorption detection (λ - 260 nm). The conditions of preparation of molecularly imprinted polymers, their binding properties, adsorption kinetics and selectivity were investigated in detail. Furthermore, the prepared polymer materials were used for selective isolation and detection of uracil from complex samples as tomato products by miniaturized electrophoretic system suggesting the potential of in situ analysis of real samples.
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Affiliation(s)
- Jaroslava Bezdekova
- Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, CZ-613 00, Brno, Czech Republic; Central European Institute of Technology, Brno University of Technology, Purkynova 123, CZ-612 00, Brno, Czech Republic
| | - Milada Vodova
- Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, CZ-613 00, Brno, Czech Republic
| | - Kristyna Dolezelikova
- Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, CZ-613 00, Brno, Czech Republic; Central European Institute of Technology, Brno University of Technology, Purkynova 123, CZ-612 00, Brno, Czech Republic
| | - Jan Zitka
- Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, CZ-613 00, Brno, Czech Republic; Central European Institute of Technology, Brno University of Technology, Purkynova 123, CZ-612 00, Brno, Czech Republic
| | - Kristyna Smerkova
- Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, CZ-613 00, Brno, Czech Republic; Central European Institute of Technology, Brno University of Technology, Purkynova 123, CZ-612 00, Brno, Czech Republic
| | - Ondrej Zitka
- Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, CZ-613 00, Brno, Czech Republic; Central European Institute of Technology, Brno University of Technology, Purkynova 123, CZ-612 00, Brno, Czech Republic
| | - Vojtech Adam
- Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, CZ-613 00, Brno, Czech Republic; Central European Institute of Technology, Brno University of Technology, Purkynova 123, CZ-612 00, Brno, Czech Republic
| | - Marketa Vaculovicova
- Department of Chemistry and Biochemistry, Mendel University in Brno, Zemedelska 1, CZ-613 00, Brno, Czech Republic; Central European Institute of Technology, Brno University of Technology, Purkynova 123, CZ-612 00, Brno, Czech Republic.
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Scientific Opinion on the public health risks of table eggs due to deterioration and development of pathogens. EFSA J 2014. [DOI: 10.2903/j.efsa.2014.3782] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023] Open
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Hidalgo A, Franzetti L, Rossi M, Pompei C. Chemical markers for the evaluation of raw material hygienic quality in egg products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:1289-1297. [PMID: 18211016 DOI: 10.1021/jf072201t] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
The aim of this research was to study uracil and lactic and acetic acids as chemical markers for hygienic quality evaluation of raw material in liquid pasteurized egg products. Uracil, absent in sound whole eggs, was formed in raw and pasteurized egg products as a consequence of high microbial contamination (>10(6) cfu/g) after a sufficient lag time, remaining stable at 4 degrees C but disappearing after 7 days of storage at 25 degrees C. Both lactic and acetic acids, starting from initial values of 1-7 mg/kg dry matter, presented trends similar to that of uracil; however, acetic acid never decreased during the storage of raw egg products. With few exceptions, all three metabolites were produced by Enterobacter cloacae, Escherichia coli, Morganella morganii, Serratia liquefaciens, Aeromonas hydrophyla, Pseudomonas fluorescens, Enterococcus avium, and Enterococcus faecalis, separately inoculated in whole egg samples. Uracil seems to be the most sensible marker, with a suggested limit corresponding to the detectable level.
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Affiliation(s)
- Alyssa Hidalgo
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Milano, Italy.
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Hidalgo A, Pompei C, Galli A, Cazzola S. Uracil as an index of lactic acid bacteria contamination of tomato products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2005; 53:349-355. [PMID: 15656671 DOI: 10.1021/jf0486489] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The aim of this research was to evaluate the suitability of uracil as an hygienic quality index of tomato products. Whereas uridine was naturally present throughout tomato fruits' ripening, uracil appeared only after microbial contamination. In tomato pulp inoculated with nine different microbial strains, all five lactic acid bacteria (LAB) studied released relevant quantities of uracil (150-1040 mg/kg of dm), with a correlated partial or total decrease of uridine. Uracil production by yeasts and molds was very low or nonexistent; the starting uridine concentration (approximately 960 mg/kg of dm) remained constant or increased. Uracil thermostability was also verified. Twenty-six samples of tomato paste (30 degrees Brix) were collected from bag-in-drums produced in an industrial processing plant, some with evident swelling symptoms. All of the samples with high microbial count presented uracil. Uracil was also present in samples with microbial contamination under the detection limit and Howard mold count below legislation limits, implying the reprocessing, at least partial, of altered tomato product. The results indicate that uracil presence in tomato products is an index of LAB contamination that has occurred before heat treatment.
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Affiliation(s)
- Alyssa Hidalgo
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche (DiSTAM), Università degli Studi di Milano, via Celoria 2, 20133 Milano, Italy.
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Abstract
This review discusses the basic chemical reactions that affect food flavor quality. Although there are many reactions that can lead to the deterioration of quality in foods, this review focuses on lipid oxidation and how it adversely affects flavor principals. It also presents technological advances for studying the basic mechanism of lipid oxidation, for measuring its intensity, and for retaining food quality. The food commodities that provide the subject matter for this review include vegetable oils, legumes, cereal grains, eggs, beef, lamb, poultry, seafoods, and catfish. The methodologies for assessing food quality form a multidisciplinary approach that includes primarily instrumental analysis by direct gas chromatography, chemical analysis by the TBA test, and sensory analysis by quantitative descriptive determinations. The author hopes that the information presented in this review is applicable to food commodities not discussed.
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Affiliation(s)
- A J St Angelo
- Agricultural Research and Education Service, US Department of Agriculture, Southern Regional Research Center, New Orleans, LA, USA
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Abstract
The influence of hen age on some egg characteristics was studied. Two commercial breeds of brown hens, namely Warren and Hy-Line, were considered at seven different ages. The variables analyzed were the weights of yolk and thick and thin albumen, pH, and the concentration of glucose, uridine, and uric and pyroglutamic acids of separated yolk and albumen. Albumen and yolk average weights and the proportion of yolk in the edible part of egg increased with hen age, whereas the average ratio of thick to thin albumen was not influenced by the progress of the laying cycle. Glucose, uridine, and uric acid were also not influenced by hen age. Pyroglutamic acid, which is detectable in yolk and not in the albumen of a fresh egg, showed a characteristic trend in yolk. Its concentration dramatically increased in the middle of the laying cycle and then decreased to values close to those observed in eggs of the young layers.
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Affiliation(s)
- M Rossi
- Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università di Milano, Italy
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