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Maciejczyk M, Janoszka B, Szumska M, Pastuszka B, Waligóra S, Damasiewicz-Bodzek A, Nowak A, Tyrpień-Golder K. Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Marshmallows. Molecules 2024; 29:3119. [PMID: 38999071 DOI: 10.3390/molecules29133119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2024] [Revised: 06/27/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024] Open
Abstract
The aim of this study was to assess potential health risks among children and adolescents consuming various grilled marshmallows using a survey and to determine polycyclic aromatic hydrocarbons (PAHs) in these food products. PAH analysis in grilled marshmallows included a dilution stage with deionized water and liquid-liquid extraction with cyclohexane and solid-phase extraction (SPE). PAH fractions were initially analyzed via high-performance thin-layer chromatography, and PAH concentrations were determined via gas chromatography with a tandem mass detector using the selective reaction monitoring (SRM) mode. This study on the consumption of grilled marshmallows was conducted among approximately 300 children and adolescents. The preliminary results indicated that "raw" marshmallows did not contain PAHs. However, the obtained data suggested the exposure of young people to carcinogenic PAHs from grilled marshmallows (63.5% of them consumed marshmallows). Carcinogenic benzo(a)pyrene (BaP) was determined in all samples. The profile of PAH concentrations in the extracts isolated from various grilled types of marshmallows was similar (r2 > 0.8000), regardless of the grilling method. Compared to the white sugar confection, higher concentrations of PAHs were determined in multicolored marshmallows. The lack of social awareness about exposure to carcinogenic substances is alarming.
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Affiliation(s)
- Maciej Maciejczyk
- Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Jordana 19, 41-808 Katowice, Poland
| | - Beata Janoszka
- Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Jordana 19, 41-808 Katowice, Poland
- Research and Implementation Center Silesia LabMed, Medical University of Silesia, Medyków 18, 40-752 Katowice, Poland
| | - Magdalena Szumska
- Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Jordana 19, 41-808 Katowice, Poland
- Research and Implementation Center Silesia LabMed, Medical University of Silesia, Medyków 18, 40-752 Katowice, Poland
| | - Beata Pastuszka
- Research and Implementation Center Silesia LabMed, Medical University of Silesia, Medyków 18, 40-752 Katowice, Poland
| | - Sławomir Waligóra
- Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Jordana 19, 41-808 Katowice, Poland
| | - Aleksandra Damasiewicz-Bodzek
- Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Jordana 19, 41-808 Katowice, Poland
- Research and Implementation Center Silesia LabMed, Medical University of Silesia, Medyków 18, 40-752 Katowice, Poland
| | - Agnieszka Nowak
- Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Jordana 19, 41-808 Katowice, Poland
| | - Krystyna Tyrpień-Golder
- Department of Chemistry, Faculty of Medical Sciences in Zabrze, Medical University of Silesia, Jordana 19, 41-808 Katowice, Poland
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Gao J, Li X, Zheng Y, Qin Q, Chen D. Recent Advances in Sample Preparation and Chromatographic/Mass Spectrometric Techniques for Detecting Polycyclic Aromatic Hydrocarbons in Edible Oils: 2010 to Present. Foods 2024; 13:1714. [PMID: 38890942 PMCID: PMC11171805 DOI: 10.3390/foods13111714] [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: 05/06/2024] [Revised: 05/26/2024] [Accepted: 05/27/2024] [Indexed: 06/20/2024] Open
Abstract
Polycyclic aromatic hydrocarbons are considered to be potentially genotoxic and carcinogenic to humans. For non-smoking populations, food is the main source of polycyclic aromatic hydrocarbons exposure. Due to their lipophilic nature, oils and fats rank among the food items with the highest polycyclic aromatic hydrocarbon content. Consequently, the detection of polycyclic aromatic hydrocarbons in edible oils is critical for the promotion of human health. This paper reviews sample pretreatment methods, such as liquid-phase-based extraction methods, adsorbent-based extraction methods, and the QuEChERS (quick, easy, cheap, effective, rugged, and safe) method, combined with detection techniques like mass spectrometry and chromatography-based techniques for accurate quantification of polycyclic aromatic hydrocarbons in edible oils since 2010. An overview on the advances of the methods discussed herein, along with a commentary addition of current challenges and prospects, will guide researchers to focus on developing more effective detection methods and control measures to reduce the potential risks and hazards posed by polycyclic aromatic hydrocarbons.
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Affiliation(s)
- Jiayi Gao
- Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Xingyue Li
- Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Yuanyuan Zheng
- Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
| | - Qian Qin
- College of Medical Laboratory, Dalian Medical University, Dalian 116044, China
| | - Di Chen
- Key Laboratory of Targeting Therapy and Diagnosis for Critical Diseases of Henan Province, School of Pharmaceutical Sciences, Zhengzhou University, Zhengzhou 450001, China
- Zhengzhou Research Base, National Key Laboratory of Cotton Bio-Breeding and Integrated Utilization, Zhengzhou University, Zhengzhou 450001, China
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Yohannes L, Amare DE, Feleke H. Microbiological quality of edible vegetable oils produced and marketed in Gondar City, Northwest Ethiopia. ENVIRONMENTAL MONITORING AND ASSESSMENT 2024; 196:509. [PMID: 38703327 DOI: 10.1007/s10661-024-12641-y] [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: 11/20/2023] [Accepted: 04/16/2024] [Indexed: 05/06/2024]
Abstract
Edible oils are imported and produced in Ethiopia, notably in Gondar, and their production has expanded considerably in recent years. The expansion of locally produced edible vegetable oils with severe quality control, substandard edible oil production, and quality deterioration may contribute to the contamination of microbes, which may cause public health problems. This study determines the microbiological quality of edible vegetable oils being produced and marketed in Gondar City, Northwest Ethiopia, in 2021. A laboratory-based cross-sectional study design was conducted from May to July 2021 in Gondar City. A simple random sampling technique was used to collect 17 edible vegetable oil samples. Aseptically collected samples were analyzed in the microbiology lab room. The microbiological quality of vegetable oil was assessed using standard microbiological procedures and techniques. The collected data were entered into a Microsoft Excel 2016 spreadsheet and Stata Version 14. A non-parametric Kruskal-Wallis test was used to assess significant variation. Seventeen edible vegetable oil samples were examined and found to contain a varying number of bacteria, yeast, and molds. Staphylococcus aureus, Klebsiella Pneumoniae, and Pseudomonas aeruginosa were the identified bacteria, whereas Saccharomyces cerevisiae, Aspergillus niger, Aspergillus flavus, and Aspergillus fumigatus were the identified fungi. Total coliform and fecal coliform isolates were also identified in the oil samples. A level of microbial contamination that has public health importance was observed in some of the oil samples analyzed, and the isolated microorganisms indicate unhygienic handling, processing, and storage practices in the oil production and market sites. The introduction of strict rules, regulations, and updated manufacturing technologies and processes to ensure food safety and quality is needed.
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Affiliation(s)
- Lamrot Yohannes
- Department of Environmental and Occupational Health and Safety, Institute of Public Health, University of Gondar, Gondar, Ethiopia.
| | - Dagnachew Eyachew Amare
- Department of Environmental and Occupational Health and Safety, Institute of Public Health, University of Gondar, Gondar, Ethiopia
| | - Hailemariam Feleke
- Department of Environmental and Occupational Health and Safety, Institute of Public Health, University of Gondar, Gondar, Ethiopia
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Hanis F, Messaoudi M, Bouamra M, Abdelhadi SA, Ouanezar A, Malki A, Arbaoui F, Lamouri R, Brahimi A, Rebiai A, Zahnit W. Analysis and Risk Assessment of Essential and Toxic Elements in Algerian Canned Tuna Fish. Biol Trace Elem Res 2024; 202:1212-1223. [PMID: 37393386 DOI: 10.1007/s12011-023-03735-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/25/2023] [Accepted: 06/16/2023] [Indexed: 07/03/2023]
Abstract
In Algeria, the data and research on the essential and toxic chemical elements in food are limited and insufficient; therefore, the present study focused on evaluating the essential and toxic elements content in different 11 brands with two types (tomato and oil) of canned tuna fish, consumed in Algeria in 2022, by inductively coupled plasma-optical emission spectrometer (ICP-OES), while mercury (Hg) levels were determined by cold vapor atomic absorption spectrophotometry, as well as estimate the probabilistic risk assessment. The elements in canned tuna fish commercialized for human consumption in Algeria were determined by ICP-OES methods, The results showed that the heavy metal concentration in the samples under study ranged from 49.11 to 289.80 mg.kg-1 (Ca), 0.0045 to 0.2598 mg.kg-1 (Cd), 0.128 to 1.21 mg.kg-1 (Cr), 8.55 to 35.94 mg.kg-1 (Fe), 121.27 to 379.17 mg.kg-1 (Mg), 0.0767 to 1.2928 mg.kg-1 (Mn), 2.10 to 3.95 mg.kg-1 (Mo), and 2.86 to 35.90 mg.kg-1 (Zn), whereas Cu, Pb, Cu, Ni, and As were under limit of detection (LOD), while the toxic elements of mercury (Hg) levels were determined by cold vapor atomic absorption spectrophotometry which showed a content ranged from 0.0186 to 0.0996 mg.kg-1. The levels of mineral elements concentration were close to the minimum recommended by Food and Agriculture Organization (FAO). Obtained data for this investigation can be suitable for Algerian food purposes.
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Affiliation(s)
- Fawzia Hanis
- Reproduction of Farm's Animals Laboratory, Institute of Veterinary Sciences, University of Tiaret, 14000, Tiaret, Algeria
| | - Mohammed Messaoudi
- Nuclear Research Centre of Birine, P.O. Box 180, 17200, Ain Oussera, Djelfa, Algeria.
| | | | - Si Ameur Abdelhadi
- Reproduction of Farm's Animals Laboratory, Institute of Veterinary Sciences, University of Tiaret, 14000, Tiaret, Algeria
| | - Abdelkader Ouanezar
- Nuclear Research Centre of Birine, P.O. Box 180, 17200, Ain Oussera, Djelfa, Algeria
| | - Abderrahim Malki
- Nuclear Research Centre of Birine, P.O. Box 180, 17200, Ain Oussera, Djelfa, Algeria
| | - Fahd Arbaoui
- Nuclear Research Centre of Birine, P.O. Box 180, 17200, Ain Oussera, Djelfa, Algeria
| | - Rahima Lamouri
- Nuclear Research Centre of Birine, P.O. Box 180, 17200, Ain Oussera, Djelfa, Algeria
| | - Abdelkarim Brahimi
- Nuclear Research Centre of Birine, P.O. Box 180, 17200, Ain Oussera, Djelfa, Algeria
| | - Abdelkrim Rebiai
- Laboratoire VPRS, University of Hamma Lakhdar, B.P.789, 39000, El-Oued, Algeria
| | - Wafa Zahnit
- Laboratory of Valorization and Promotion of Saharan Resources (VPRS), Chemistry Department, Faculty of Mathematics and Science of Matter, University Kasdi Merabah, 30000, Ouargla, Algeria
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Dwumfour-Asare B, Dartey E, Adherr NSK, Sarpong K, Asare EA. Effect of Smoking and Grilling on Polycyclic Aromatic Hydrocarbons in Ghanaian Tilapia. ENVIRONMENTAL HEALTH INSIGHTS 2023; 17:11786302231213546. [PMID: 38046521 PMCID: PMC10691319 DOI: 10.1177/11786302231213546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/20/2023] [Accepted: 10/23/2023] [Indexed: 12/05/2023]
Abstract
The study assessed 18 Polycyclic Aromatic Hydrocarbons (PAHs) in O. niloticus (Nile tilapia) sampled from an aquaculture cage (farm) and a wild catch. The PAHs in fish samples were analysed using Gas Chromatography-Mass Spectrometry. Four PAHs (in order of levels: Indeno [1,2,3-cd] pyrene > Anthracene > Perylene > Pyrene; 100-0.8 µg/kg) and only one PAH (Pyrene: 4 µg/kg) were detected in raw samples from the cage and wild catch respectively. Chargrilling significantly increased Pyrene levels after cooking (wild: 4-11 µg/kg; cage: 5-23 µg/kg, p < .05), and likewise Anthracene levels in cage samples (13-153 µg/kg) but decreased Indeno [1,2,3-cd] pyrene levels from 100 ± 20 to 1.2 ± 0.2 µg/kg in cage samples. Smoking significantly increased 13 to 15 PAH congeners' levels (from < 1.0 up to 340 µg/kg) and total PAHs (wild: 4 to 840 µg/kg; cage: 110 to 560 µg/kg), and decreased Indeno [1,2,3-cd] pyrene (100 to 1.3 µg/kg) in cage samples but showed no effect on Benzo [g, h, i] perylene and Dibenzo [a, h] anthracene levels in all samples. For smoked samples, Benzo [a] pyrene and PAH4 (Benzo [a] anthracene, Chrysene, Benzo [b] fluoranthene, and Benzo [a] pyrene) exceeded the respective maximum permissible limits of 2 µg/kg and 12 µg/kg, and significantly influenced the levels of carcinogenic PAHs (CPAH, 135-170 µg/kg). Nevertheless, the Excess Cancer Risk (ECR) estimates, from a conservative approach, were far below the threshold (10-4), implying that consuming smoked or grilled tilapia from the study site is safe.
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Affiliation(s)
- Bismark Dwumfour-Asare
- Department of Environmental Health & Sanitation Education, Faculty of Environment and Health Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Asante-Mampong Campus, Asante Mampong, Ashanti Region, Ghana
| | - Emmanuel Dartey
- Department of Chemistry Education, Faculty of Science Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Asante-Mampong Campus, Asante Mampong, Ashanti Region, Ghana
| | - Nomolox Solomon Kofi Adherr
- Department of Chemistry Education, Faculty of Science Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Asante-Mampong Campus, Asante Mampong, Ashanti Region, Ghana
| | - Kofi Sarpong
- Department of Chemistry Education, Faculty of Science Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Asante-Mampong Campus, Asante Mampong, Ashanti Region, Ghana
| | - Emmanuel Agyapong Asare
- Department of Chemistry Education, Faculty of Science Education, Akenten Appiah-Menka University of Skills Training and Entrepreneurial Development, Asante-Mampong Campus, Asante Mampong, Ashanti Region, Ghana
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Ciecierska M, Dasiewicz K, Wołosiak R. Methods of Minimizing Polycyclic Aromatic Hydrocarbon Content in Homogenized Smoked Meat Sausages Using Different Casings and Variants of Meat-Fat Raw Material. Foods 2023; 12:4120. [PMID: 38002178 PMCID: PMC10670568 DOI: 10.3390/foods12224120] [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: 10/13/2023] [Revised: 11/07/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
To ensure food safety and protect human health, the levels of polycyclic aromatic hydrocarbon (PAH) contamination in model smoked-pork meat products were examined to select which type of casing and variant of raw material contributes to minimizing the content of PAHs in the final products. The sausages were smoked in a steam smoke chamber with an external smoke generator. The determination of PAHs was performed using the QuEChERS-HPLC-FLD/DAD method. The analyzed products met the requirements of Commission Regulation (EU) No. 835/2011 on the maximum permissible levels of PAHs. Statistically higher sums of 19 PAHs, including 15 heavy and 4 marker PAHs, were stated in smoked sausages in natural and cellulose casings. Synthetic casings like collagen and polyamide exhibited better barriers against PAH contamination than cellulose and natural casings. For each type of casing, significantly higher concentrations of PAHs were found in the external parts of the products. An increase in the fat content of the raw material increased the levels of PAH contamination in the products, regardless of the casing. Therefore, in industrial practice, the selection of an appropriate type of casing and raw material with the lowest possible fat content can be an effective method for reducing PAH levels in the interior of smoked meat products.
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Affiliation(s)
- Marta Ciecierska
- Department of Food Technology and Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159 Street, 02-787 Warsaw, Poland; (K.D.); (R.W.)
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Mortezazadeh F, Babanezhad E, Niknejad H, Gholami-Borujeni F. Global review, meta-analysis and health risk assessment of Polycyclic Aromatic Hydrocarbons (PAHs) in chicken kebab using Monte Carlo simulation method. Food Chem Toxicol 2023; 181:114063. [PMID: 37777082 DOI: 10.1016/j.fct.2023.114063] [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: 06/30/2023] [Revised: 09/19/2023] [Accepted: 09/23/2023] [Indexed: 10/02/2023]
Abstract
The primary concern with Polycyclic Aromatic Hydrocarbons (PAHs) is their harmful effects on health, including the risk of causing cancer. This study aimed to investigate the occurrence and concentration of 16 priority PAHs (PAH16) in chicken kebabs using a systematic review approach with meta-analysis. Additionally, the study estimated the possible risk assessment of the potential carcinogenic and non-carcinogenic effects of PAHs on consumers of chicken kebabs using the Monte Carlo simulation (MCS) method. The researchers collected data on the concentration of PAHs in chicken kebabs (grilled, smoked, roasted, or barbecued) from 99 original articles searched in the Web of Science, PubMed, Scopus, Science Direct, and Google Scholar databases from 2012 to April 2022. The concentration of PAHs was then analyzed using meta-analysis, and the Monte Carlo simulation (MCS) was used to evaluate the associated human health risks. The analysis showed that 68.6%, 21.1%, 7.1%, and 3.2% of chicken kebabs were prepared by grilling, smoking, barbecuing, and roasting, respectively. The meta-analysis and health risk assessment indicated that the mean values of HQ (hazard quotient) in Bap, Ace, Acy, Pyr, Flt, Flr, Nap, and Ant PAHs were 1.64, 1.38 × 10^-2, 1.10 × 10^-1, 1.09 × 10^-1, 2.55 × 10^-2, 1.60 × 10^-1, 8.13 × 10^-1, and 6.20 × 10^-3, respectively. Additionally, the mean values of LTCR (Incremental Lifetime Cancer Risk) in Bap, Ace, Acy, Pyr, Flt, Flr, Nap, and Ant were 4.85 × 10^-10, 8.06 × 10^-13, 6.65 × 10^-12, 3.23 × 10^-12, 1.01 × 10^-12, 6.38 × 10^-12, 1.62 × 10^-11, and 6.20 × 10^-3, respectively. The consumption of chicken kebabs prepared by barbecuing was found to be associated with an increased risk of cancer due to the formation of carcinogenic compounds, including benzo[a]pyrene (BaP). However, the non-cancer risk ratio of consuming grilled chicken other than BaP was found to be less than 1 (HQ < 1), indicating that there is no risk of carcinogenesis caused by PAHs from the consumption of chicken kebabs worldwide. The calculated values of the LTCR caused by PAHs in the consumption of chicken kebab throughout life were compared to the maximum acceptable risk value suggested by the EPA, which in the strictest case equals one cancer case per 10,000 people. The results indicate that there is no risk of carcinogenesis caused by PAHs due to the consumption of chicken kebab worldwide.
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Affiliation(s)
- Fatemeh Mortezazadeh
- Department of Environmental Health Engineering, Faculty of Health, Mazandaran University of Medical Sciences, Sari, Iran
| | - Esmaeil Babanezhad
- Department of Environmental Health Engineering, Faculty of Health, Mazandaran University of Medical Sciences, Sari, Iran
| | - Hadi Niknejad
- Department of Environmental Health Engineering, Faculty of Health, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Fathollah Gholami-Borujeni
- Department of Environmental Health Engineering, Faculty of Health, Mazandaran University of Medical Sciences, Sari, Iran.
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Wu S, Zhong J, Lei Q, Song H, Chen SF, Wahla AQ, Bhatt K, Chen S. New roles for Bacillus thuringiensis in the removal of environmental pollutants. ENVIRONMENTAL RESEARCH 2023; 236:116699. [PMID: 37481057 DOI: 10.1016/j.envres.2023.116699] [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: 05/16/2023] [Revised: 07/04/2023] [Accepted: 07/17/2023] [Indexed: 07/24/2023]
Abstract
For a long time, the well-known Gram-positive bacterium Bacillus thuringiensis (Bt) has been extensively studied and developed as a biological insecticide for Lepidoptera and Coleoptera pests due to its ability to secrete a large number of specific insecticidal proteins. In recent years, studies have found that Bt strains can also potentially biodegrade residual pollutants in the environment. Many researchers have isolated Bt strains from multiple sites polluted by exogenous compounds and characterized and identified their xenobiotic-degrading potential. Furthermore, its pathway for degradation was also investigated at molecular level, and a number of major genes/enzymes responsible for degradation have been explored. At present, a variety of xenobiotics involved in degradation in Bt have been reported, including inorganic pollutants (used in the field of heavy metal biosorption and recovery and precious metal recovery and regeneration), pesticides (chlorpyrifos, cypermethrin, 2,2-dichloropropionic acid, etc.), organic tin, petroleum and polycyclic aromatic hydrocarbons, reactive dyes (congo red, methyl orange, methyl blue, etc.), and ibuprofen, among others. In this paper, the biodegrading ability of Bt is reviewed according to the categories of related pollutants, so as to emphasize that Bt is a powerful agent for removing environmental pollutants.
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Affiliation(s)
- Siyi Wu
- National Key Laboratory of Green Pesticide, Guangdong Province Key Laboratory of Microbial Signals and Disease Control, Integrative Microbiology Research Centre, South China Agricultural University, Guangzhou, 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, College of Plant Protection, South China Agricultural University, Guangzhou, 510642, China
| | - Jianfeng Zhong
- National Key Laboratory of Green Pesticide, Guangdong Province Key Laboratory of Microbial Signals and Disease Control, Integrative Microbiology Research Centre, South China Agricultural University, Guangzhou, 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, College of Plant Protection, South China Agricultural University, Guangzhou, 510642, China
| | - Qiqi Lei
- National Key Laboratory of Green Pesticide, Guangdong Province Key Laboratory of Microbial Signals and Disease Control, Integrative Microbiology Research Centre, South China Agricultural University, Guangzhou, 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, College of Plant Protection, South China Agricultural University, Guangzhou, 510642, China
| | - Haoran Song
- National Key Laboratory of Green Pesticide, Guangdong Province Key Laboratory of Microbial Signals and Disease Control, Integrative Microbiology Research Centre, South China Agricultural University, Guangzhou, 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, College of Plant Protection, South China Agricultural University, Guangzhou, 510642, China
| | - Shao-Fang Chen
- National Key Laboratory of Green Pesticide, Guangdong Province Key Laboratory of Microbial Signals and Disease Control, Integrative Microbiology Research Centre, South China Agricultural University, Guangzhou, 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, College of Plant Protection, South China Agricultural University, Guangzhou, 510642, China
| | - Abdul Qadeer Wahla
- National Institute for Biotechnology and Genetic Engineering College, Pakistan Institute of Engineering and Applied Sciences (NIBGE-C, PIEAS), Faisalabad 38000, Punjab, Pakistan
| | - Kalpana Bhatt
- Department of Food Science, Purdue University, West Lafayette, IN, USA.
| | - Shaohua Chen
- National Key Laboratory of Green Pesticide, Guangdong Province Key Laboratory of Microbial Signals and Disease Control, Integrative Microbiology Research Centre, South China Agricultural University, Guangzhou, 510642, China; Guangdong Laboratory for Lingnan Modern Agriculture, College of Plant Protection, South China Agricultural University, Guangzhou, 510642, China.
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Shavali-Gilani P, Yazdanfar N, Jahed-Khaniki G, Molaee-Aghaee E, Sadighara P. The effect of flavorings on PAHs level in the roasted sunflower seeds. Sci Rep 2023; 13:17508. [PMID: 37845402 PMCID: PMC10579291 DOI: 10.1038/s41598-023-44994-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Accepted: 10/14/2023] [Indexed: 10/18/2023] Open
Abstract
The amount of polycyclic aromatic hydrocarbons (PAHs) can be reduced by food additives. In this study, the impact of various flavors was investigated on the formation of PAHs in roasted sunflower seeds. PAHs was measured in the shell and kernel of sunflower with the flavors of lemon, golpar (hogweed), salt, ketchup and raw sunflower. Measuring the amount of PAHs was analyzed by Gas chromatography-mass spectrometry (GC-MS). PAHs with low molecular weight were detected. The total of PAHs of sunflower seeds were in the range of 0.4-3.2 mg kg-1. The lowest amount was related to the hogweed kernel, and the highest amount was related to the lemon. High molecular weight PAHs were not detected because the temperature did not rise above 100 °C during roasting. Some flavors, such as hogweed can reduce the amount of PAHs because of their antioxidant properties. On the contrary, the PAHs level with lemon juice was higher than other flavors.
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Affiliation(s)
- Parisa Shavali-Gilani
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Najmeh Yazdanfar
- Iranian Research and Development Center for Chemical Industries, ACECR, Tehran, Iran
| | - Gholamreza Jahed-Khaniki
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Ebrahim Molaee-Aghaee
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran
| | - Parisa Sadighara
- Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Health, Tehran University of Medical Sciences, Tehran, Iran.
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