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Yue JY, Pan ZX, Song LP, Yu WJ, Zheng H, Wang JC, Yang P, Tang B. Mixed-Linkage Donor-Acceptor Covalent Organic Framework as a Turn-On Fluorescent Sensor for Aliphatic Amines. Anal Chem 2023; 95:17400-17406. [PMID: 37967038 DOI: 10.1021/acs.analchem.3c03985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2023]
Abstract
Amine determination is crucial to our daily life, including the prevention of pollution, the treatment of certain disorders, and the evaluation of food quality. Herein, a mixed-linkage donor-acceptor covalent organic framework (named DSE-COF) was first constructed by the polymerization between 2,4-dihydroxybenzene-1,3,5-tricarbaldehyde (DTA) and 4,4'-(benzo[c][1,2,5]selenadiazole-4,7-diyl)dianiline (SEZ). DSE-COF displayed superior turn-on fluorescent responses to primary, secondary, and tertiary aliphatic amines, such as cadaverine, isopropylamine, sec-butylamine, cyclohexylamine, hexamethylenediamine, di-n-butylamine, and triethylamine in absolute acetonitrile than other organic species. Further experiments and theoretical calculations demonstrated that the combination of intramolecular charge transfer (ICT) and photoinduced electron transfer (PET) effects between the DSE-COF and aliphatic amines resulted in enhanced fluorescence. Credibly, DSE-COF can quantitatively detect cadaverine content in actual pork samples with satisfactory results. In addition, DSE-COF-based test papers could rapidly monitor cadaverine from real pork samples, manifesting the potential application of COFs in food quality inspection.
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Affiliation(s)
- Jie-Yu Yue
- College of Chemistry, Chemical Engineering and Materials Science, Collaborative Innovation Center of Functionalized Probes for Chemical Imaging in Universities of Shandong, Key Laboratory of Molecular and Nano Probes, Ministry of Education, Institutes of Biomedical Sciences, Shandong Normal University, Jinan 250014, P. R. China
| | - Zi-Xian Pan
- College of Chemistry, Chemical Engineering and Materials Science, Collaborative Innovation Center of Functionalized Probes for Chemical Imaging in Universities of Shandong, Key Laboratory of Molecular and Nano Probes, Ministry of Education, Institutes of Biomedical Sciences, Shandong Normal University, Jinan 250014, P. R. China
| | - Li-Ping Song
- College of Chemistry, Chemical Engineering and Materials Science, Collaborative Innovation Center of Functionalized Probes for Chemical Imaging in Universities of Shandong, Key Laboratory of Molecular and Nano Probes, Ministry of Education, Institutes of Biomedical Sciences, Shandong Normal University, Jinan 250014, P. R. China
| | - Wen-Jiang Yu
- Key Laboratory of Supervising Technology for Meat and Meat Products for State Market Regulation, Shandong Institute for Food and Drug Control, Jinan 250101, P. R. China
| | - Hong Zheng
- Key Laboratory of Supervising Technology for Meat and Meat Products for State Market Regulation, Shandong Institute for Food and Drug Control, Jinan 250101, P. R. China
| | - Jian-Cheng Wang
- College of Chemistry, Chemical Engineering and Materials Science, Collaborative Innovation Center of Functionalized Probes for Chemical Imaging in Universities of Shandong, Key Laboratory of Molecular and Nano Probes, Ministry of Education, Institutes of Biomedical Sciences, Shandong Normal University, Jinan 250014, P. R. China
| | - Peng Yang
- College of Chemistry, Chemical Engineering and Materials Science, Collaborative Innovation Center of Functionalized Probes for Chemical Imaging in Universities of Shandong, Key Laboratory of Molecular and Nano Probes, Ministry of Education, Institutes of Biomedical Sciences, Shandong Normal University, Jinan 250014, P. R. China
| | - Bo Tang
- College of Chemistry, Chemical Engineering and Materials Science, Collaborative Innovation Center of Functionalized Probes for Chemical Imaging in Universities of Shandong, Key Laboratory of Molecular and Nano Probes, Ministry of Education, Institutes of Biomedical Sciences, Shandong Normal University, Jinan 250014, P. R. China
- Laoshan Laboratory, Qingdao 266200, P. R. China
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2
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Yangping L, Yuxiang L, Hongjing C, Wenting Z, Yan Y. General method for detecting acrylamide in foods and comprehensive survey of acrylamide in foods sold in Southeast China. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2023; 15:2275-2283. [PMID: 37129466 DOI: 10.1039/d3ay00469d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
This study aimed to investigate the distribution of acrylamide (AA) in food by developing a universal method for detecting AA in various foods and analyzing the levels of AA in 437 food samples collected from Southeast China. The developed method was simple, rapid, and widely applicable, with an average recovery rate range of 81.7-94.2% and a relative standard deviation range of 1.7-8.2%. The limit of detection (LOD, 2.0-3.4 µg kg-1) and limit of quantitation (LOQ, 6.0-10 µg kg-1) were also determined. AA was detected in all types of food, with a total detection rate of 76%, and the levels ranged from LOQ to 6020 µg kg-1. Potato chips had the highest level of AA (mean value of 504 µg kg-1), whereas pastries had the lowest level (mean value < 6.0 µg kg-1). Kruskal-Wallis analysis revealed significant differences in AA levels among different foods (H = 229.8, p < 0.05). The AA safety limit intake recommendations suggested that the intake of high-AA foods should be strictly controlled to reduce the risk of potential carcinogenic effects. The developed method provides a useful tool for monitoring AA levels in food.
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Affiliation(s)
- Li Yangping
- Fujian Health College, Fujian, 350101, China
| | - Li Yuxiang
- Fujian Provincial Key Laboratory of Zoonosis Research (Fujian Center for Disease Control& Prevention), No. 386 Chong'an Road, Jin'an District, Fuzhou, 350012, China.
| | - Chen Hongjing
- Fujian Provincial Key Laboratory of Zoonosis Research (Fujian Center for Disease Control& Prevention), No. 386 Chong'an Road, Jin'an District, Fuzhou, 350012, China.
| | - Zhang Wenting
- Fujian Provincial Key Laboratory of Zoonosis Research (Fujian Center for Disease Control& Prevention), No. 386 Chong'an Road, Jin'an District, Fuzhou, 350012, China.
| | - Yang Yan
- Fujian Provincial Key Laboratory of Zoonosis Research (Fujian Center for Disease Control& Prevention), No. 386 Chong'an Road, Jin'an District, Fuzhou, 350012, China.
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3
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Lee Y, Lee KS, Kim CI, Lee JY, Kwon SO, Park HM. Assessment of dietary exposure to heterocyclic amines based on the Korean total diet study. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:429-439. [PMID: 35081318 DOI: 10.1080/19440049.2021.2012601] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Abstract
Heterocyclic amines (HCAs) are contaminants in proteinaceous foods produced by cooking at high temperatures. This study was the first assessment of exposure to HCAs using the Korean total diet study. Twelve HCAs were analysed in 1,232 pooled samples using six isotope-labelled internal standards and HPLC-MS/MS. The daily intake of HCAs in the Korean population was estimated based on the concentration of HCAs in the total diet study samples and individual food consumption data from the Korean National Health and Nutrition Examination Survey. Among HCAs, the intake of β-carbolines, such as harman and norharman, was the highest, followed by the intake of PhIP. The primary sources of HCA intake were meat, fish, shellfish, and beverages, including alcohol. The margin of exposure to PhIP was 2,349,000 at the average level and 373,000 at the 95th percentile in the Korean population. The estimated daily intake of all HCAs in the Korean population was considered safe.
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Affiliation(s)
- Youngsun Lee
- Advanced Analysis Center, Korea Institute of Science and Technology, Seoul, Republic of Korea.,Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Ki Soo Lee
- Advanced Analysis Center, Korea Institute of Science and Technology, Seoul, Republic of Korea
| | - Cho-Il Kim
- Nutrition Policy & Promotion Team, Korea Health Industry Development Institute, Cheongju-si, Republic of Korea
| | - Jee-Yeon Lee
- Nutrition Policy & Promotion Team, Korea Health Industry Development Institute, Cheongju-si, Republic of Korea
| | - Sung-Ok Kwon
- Nutrition Policy & Promotion Team, Korea Health Industry Development Institute, Cheongju-si, Republic of Korea.,Department of Preventive Medicine, Kangwon National University School of Medicine, Chuncheon-si, Republic of Korea
| | - Hyun-Mee Park
- Advanced Analysis Center, Korea Institute of Science and Technology, Seoul, Republic of Korea
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4
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Mollakhalili-Meybodi N, Khorshidian N, Nematollahi A, Arab M. Acrylamide in bread: a review on formation, health risk assessment, and determination by analytical techniques. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:15627-15645. [PMID: 33548042 DOI: 10.1007/s11356-021-12775-3] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Accepted: 01/29/2021] [Indexed: 06/12/2023]
Abstract
Acrylamide is a water-soluble toxicant found in high-protein and carbohydrate-containing foods exposed to high temperature like bread as the staple foodstuff. This toxicant is mainly formed via Maillard reaction. The potential adverse effects of acrylamide especially possible carcinogenicity in human through dietary exposure necessitate its monitoring. Regarding the existence of its precursors in wheat bread formulation as well as extreme consumption of bread by most population and diversity of bread types, its acrylamide level needs to be investigated. The indicative value for acrylamide in wheat bread is set at 80 μg/kg. Consequently, its determination using liquid chromatography-tandem mass spectrometry (LC-MS/MS), gas chromatography-mass spectrometry (GC-MS), or capillary electrophoresis can be helpful considering both the risk assessment and quality control aspects. In this respect, methods based on LC-MS/MS show good recovery and within laboratory repeatability with a limit of detection of 3-20 μg/kg and limit of quantification of 10-50 μg/kg which is suitable for the immediate requirements for food product monitoring and calculation of consumer exposure.
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Affiliation(s)
- Neda Mollakhalili-Meybodi
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), School of Nutrition and Food Sciences, Semnan University of Medical Sciences, Semnan, Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran.
| | - Masoumeh Arab
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
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Cantrell MS, McDougal OM. Biomedical rationale for acrylamide regulation and methods of detection. Compr Rev Food Sci Food Saf 2021; 20:2176-2205. [PMID: 33484492 PMCID: PMC8394876 DOI: 10.1111/1541-4337.12696] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2020] [Revised: 11/12/2020] [Accepted: 11/30/2020] [Indexed: 12/21/2022]
Abstract
Acrylamide is the product of the Maillard reaction, which occurs when starchy, asparagine-rich foods including potato or grain products and coffee are fried, baked, roasted, or heated. Studies in rodents provide evidence that acrylamide is carcinogenic and a male reproductive harmful agent when administered in exceedingly high levels. A 2002 study identified acrylamide in popular consumer food and beverage products, stimulating the European Union (EU) and California to legislate public notice of acrylamide presence in fried and baked foods, and coffee products. The regulatory legislation enacted in the EU and California has scientists working to develop foods and processes aimed at reducing acrylamide formation and advancing rapid and accurate analytical methods for the quantitative and qualitative determination of acrylamide in food and beverage products. The purpose of this review is to survey the studies performed on rodents and humans that identified the potential health impact of acrylamide in the human diet, and provide insight into established and emerging analytical methods used to detect acrylamide in blood, aqueous samples, and food.
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Affiliation(s)
- Maranda S. Cantrell
- Department of Chemistry and Biochemistry, Boise State University, Boise, Idaho, USA
- Biomolecular Sciences Ph.D. Program, Boise State University, Boise, Idaho, USA
| | - Owen M. McDougal
- Department of Chemistry and Biochemistry, Boise State University, Boise, Idaho, USA
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6
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Nor Hasyimah AK, Jinap S, Sanny M, Ainaatul AI, Sukor R, Jambari NN, Nordin N, Jahurul MHA. Effects of Honey-Spices Marination on Polycyclic Aromatic Hydrocarbons and Heterocyclic Amines Formation in Gas-Grilled Beef Satay. Polycycl Aromat Compd 2020. [DOI: 10.1080/10406638.2020.1802302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- A. K. Nor Hasyimah
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - S. Jinap
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - M. Sanny
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - A. I. Ainaatul
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - R. Sukor
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - N. N. Jambari
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Selangor, Malaysia
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - N. Nordin
- Food Safety and Food Integrity (FOSFI), Institute of Tropical Agriculture and Food Security (ITAFoS), Universiti Putra Malaysia, Serdang, Selangor, Malaysia
| | - M. H. A. Jahurul
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu, Sabah, Malaysia
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7
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Pan M, Liu K, Yang J, Hong L, Xie X, Wang S. Review of Research into the Determination of Acrylamide in Foods. Foods 2020; 9:E524. [PMID: 32331265 PMCID: PMC7230758 DOI: 10.3390/foods9040524] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 04/18/2020] [Accepted: 04/20/2020] [Indexed: 01/01/2023] Open
Abstract
Acrylamide (AA) is produced by high-temperature processing of high carbohydrate foods, such as frying and baking, and has been proved to be carcinogenic. Because of its potential carcinogenicity, it is very important to detect the content of AA in foods. In this paper, the conventional instrumental analysis methods of AA in food and the new rapid immunoassay and sensor detection are reviewed, and the advantages and disadvantages of various analysis technologies are compared, in order to provide new ideas for the development of more efficient and practical analysis methods and detection equipment.
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Affiliation(s)
- Mingfei Pan
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (L.H.); (X.X.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Kaixin Liu
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (L.H.); (X.X.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jingying Yang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (L.H.); (X.X.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Liping Hong
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (L.H.); (X.X.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xiaoqian Xie
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (L.H.); (X.X.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shuo Wang
- State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China; (M.P.); (K.L.); (J.Y.); (L.H.); (X.X.)
- Key Laboratory of Food Nutrition and Safety, Ministry of Education of China, Tianjin University of Science and Technology, Tianjin 300457, China
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8
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Lee Y, Hwang I, Kim H, Youn H, Kim CI, Lee JY, Park HM. Validation of analytical methods for heterocyclic amines in seven food matrices using high-performance liquid chromatography-tandem mass spectrometry. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 37:408-420. [PMID: 31825750 DOI: 10.1080/19440049.2019.1697829] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Heterocyclic amines (HCAs) are potent mutagens generated by the high temperatures of the cooking process. The purpose of this study was to develop and validate analytical methods for HCAs determination using high-performance liquid chromatography-tandem mass spectrometry in seven food matrices: corn oil, milk, 20% ethanol, pork, flat fish, sea mustard (Undaria pinnatifida), and radish. Six isotopically labelled internal standards were used for quantitation, and Chem Elut and Oasis hydrphilic-liphophilic balance cartridges were applied for sample preparation to remove interferences. Calibration curves showed good linearity (R2 > 0.99) in all matrices. The ranges of the method detection limit and method quantitation limit were 0.009-2.35 ng g-1 and 0.025-7.13 ng g-1, respectively. The recoveries ranged from 67.5% to 119.6%. The coefficients of variation ranged from 0.3% to 15.1% for intra-day and ranged from 0.8% to 19.1% for inter-day. The methods were applied to 24 total diet study samples for HCAs quantitation. These results indicate that the established methods are reliable for determining HCAs in various foods.
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Affiliation(s)
- Youngsun Lee
- Advanced Analysis Center, Korea Institute of Science and Technology, Seoul, Republic of Korea
| | - Inju Hwang
- Advanced Analysis Center, Korea Institute of Science and Technology, Seoul, Republic of Korea.,Department of Chemistry, Yonsei University, Seoul, Republic of Korea
| | - Haesol Kim
- Advanced Analysis Center, Korea Institute of Science and Technology, Seoul, Republic of Korea.,Department of Chemistry, Yonsei University, Wonju, Republic of Korea
| | - Hyeock Youn
- Advanced Analysis Center, Korea Institute of Science and Technology, Seoul, Republic of Korea
| | - Cho-Il Kim
- Nutrition Policy & Promotion Team, Korea Health Industry Development Institute, Cheongju-si, Republic of Korea
| | - Jee-Yeon Lee
- Nutrition Policy & Promotion Team, Korea Health Industry Development Institute, Cheongju-si, Republic of Korea
| | - Hyun-Mee Park
- Advanced Analysis Center, Korea Institute of Science and Technology, Seoul, Republic of Korea
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9
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Chen X, Jia W, Zhu L, Mao L, Zhang Y. Recent advances in heterocyclic aromatic amines: An update on food safety and hazardous control from food processing to dietary intake. Compr Rev Food Sci Food Saf 2019; 19:124-148. [DOI: 10.1111/1541-4337.12511] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2019] [Revised: 10/17/2019] [Accepted: 10/30/2019] [Indexed: 01/14/2023]
Affiliation(s)
- Xiaoqian Chen
- Zhejiang Key Laboratory for Agro‐Food Processing, National Engineering Laboratory of Intelligent Food Technology and Equipment, College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou China
| | - Wei Jia
- Zhejiang Key Laboratory for Agro‐Food Processing, National Engineering Laboratory of Intelligent Food Technology and Equipment, College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou China
| | - Li Zhu
- Zhejiang Key Laboratory for Agro‐Food Processing, National Engineering Laboratory of Intelligent Food Technology and Equipment, College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou China
| | - Lei Mao
- Department of NutritionSchool of Public Health, Zhejiang University School of Medicine Hangzhou China
| | - Yu Zhang
- Zhejiang Key Laboratory for Agro‐Food Processing, National Engineering Laboratory of Intelligent Food Technology and Equipment, College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou China
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10
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Linghu Z, Karim F, Taghvaei M, Smith JS. Determination of Heterocyclic Amines in Meat Matrices Using Enhanced Matrix Removal‐Lipid Extraction and Liquid Chromatography–Tandem Mass Spectrometry. J Food Sci 2019; 84:1992-2002. [DOI: 10.1111/1750-3841.14674] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2019] [Revised: 05/06/2019] [Accepted: 05/08/2019] [Indexed: 12/01/2022]
Affiliation(s)
- Ziyi Linghu
- Food Science Inst.Kansas State Univ. 208 Call Hall, 1530 Mid‐Campus Drive North Manhattan KS 66506 U.S.A
| | - Faris Karim
- Food Science Inst.Kansas State Univ. 208 Call Hall, 1530 Mid‐Campus Drive North Manhattan KS 66506 U.S.A
| | - Mostafa Taghvaei
- Food Science Inst.Kansas State Univ. 208 Call Hall, 1530 Mid‐Campus Drive North Manhattan KS 66506 U.S.A
| | - J. Scott Smith
- Food Science Inst.Kansas State Univ. 208 Call Hall, 1530 Mid‐Campus Drive North Manhattan KS 66506 U.S.A
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11
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Akgün B, Arıcı M. Evaluation of acrylamide and selected parameters in some Turkish coffee brands from the Turkish market. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:548-560. [DOI: 10.1080/19440049.2019.1586454] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Banu Akgün
- Food Additives and Residues Department, Central Research Institute of Food and Feed Control, Bursa, Turkey
| | - Muhammet Arıcı
- Food Engineering Department, Yıldız Technical University, İstanbul, Turkey
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12
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Luo L, Bai Y, Zhou G. Polysaccharides Reduce Absorption and Mutagenicity of 3-Amino-1,4-Dimethyl-5H-Pyrido[4,3-b]Indole In Vitro and In Vivo. J Food Sci 2018; 83:565-573. [PMID: 29337342 DOI: 10.1111/1750-3841.14000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2017] [Revised: 11/05/2017] [Accepted: 11/06/2017] [Indexed: 11/28/2022]
Abstract
3-Amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1) is a group 2B carcinogen characterized by the International Agency for Research on Cancer (IARC) and great efforts have been taken to reduce Trp-P-1 mutagenicity to humans. In this study, the effect of a reduction of Trp-P-1 on intestinal absorption as a promising strategy was investigated. The data showed that when 20 mM Trp-P-1 cotransported with 10 mM of sodium carboxymethyl cellulose (CMC), xanthan gum, or carrageenan, the absorption rate of Trp-P-1 was reduced by 31.5%, 49.5%, or 72.9% in MDCK-MDR1 cell monolayer, respectively; and 64.6%, 83.4%, or 64.1% in rat intestinal tissues, correspondingly. These 3 polysaccharides also reduced pharmacokinetic parameters, that is, Cmax , AUC0-t , and AUC0-∞ , after Trp-P-1 was given to rats intragastrically. However, gum arabic did not exhibit similar effects on Trp-P-1 absorption in vitro or in vivo. The Ames test showed that these 3 polysaccharides reduced Trp-P-1 mutagenicity to Salmonella typhimurium TA98, but gum arabic did not. Isothermal titration calorimetry assay indicated that Trp-P-1 interacted with these 3 polysaccharides. Thermodynamic study showed that the actual value of △H <0, but its absolute value greater than the corresponding value of T∆S, suggest a specific interaction between Trp-P-1 and these 3 polysaccharides, probably through the hydrogen bond and/or ion interaction. Reduction of Trp-P-1 intestinal absorption using food additives could be one of the strategies to suppress Trp-P-1-induced carcinogenesis in human. PRACTICAL APPLICATION 1.This study provides insightful information for the food industry how gum arabic, xanthan gum, kappa carrageenan, and sodium carboxymethyl cellulose affect the absorption of Trp-P-1. 2.This study also provides novel information regarding a better formulation for meat products to reduce Trp-P-1 absorption.
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Affiliation(s)
- Lingying Luo
- Key Lab. of Meat Processing, MOA; Key Lab. of Meat Processing and Quality Control, MOE; Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural Univ., Weigang 1#, Nanjing, 210095, PR, China.,Coll. of Engineering, Nanjing Agricultural Univ., Dianjiangtai 40#, Nanjing, 210031, PR, China
| | - Yun Bai
- Key Lab. of Meat Processing, MOA; Key Lab. of Meat Processing and Quality Control, MOE; Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural Univ., Weigang 1#, Nanjing, 210095, PR, China
| | - Guanghong Zhou
- Key Lab. of Meat Processing, MOA; Key Lab. of Meat Processing and Quality Control, MOE; Jiangsu Innovation Center of Meat Production and Processing, Nanjing Agricultural Univ., Weigang 1#, Nanjing, 210095, PR, China
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13
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Hsiao HY, Chen BH, Kao TH. Analysis of Heterocyclic Amines in Meat by the Quick, Easy, Cheap, Effective, Rugged, and Safe Method Coupled with LC-DAD-MS-MS. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:9360-9368. [PMID: 28972747 DOI: 10.1021/acs.jafc.7b03739] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The traditional way to analyze heterocyclic amines (HAs) is time-consuming and uses large amounts of solvents. The objective of this study is to develop a quick and simultaneous analysis method for multiple types of HAs contained in meat products. Results showed that 20 HAs and 1 internal standard (4,7,8-TriMeIQx) can be separated within 30 min using an Inspire C18 column and a gradient solvent system containing 10 mM ammonium acetate (pH 2.9) and acetonitrile. This process resulted in a high degree of separation. Using acetonitrile with 1% acetic acid as an extraction solvent, followed by primary and secondary amine, MgSO4, and C18EC as purified reagent, is highly suitable for extracting HAs using the quick, easy, cheap, effective, rugged, and safe method (QuEChERS). Tandem mass spectrometry with selected reaction monitoring mode were used for analysis, which indicated reasonable recovery (58.9-117.4%) for all 20 types of HAs along with limits of detection and quantification in the range of 0.003-0.05 and 0.01-0.05 ng/g, respectively.
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Affiliation(s)
- Han-Yin Hsiao
- Department of Food Science, Fu Jen University , Taipei, Taiwan 242
| | - Bing-Huei Chen
- Department of Food Science, Fu Jen University , Taipei, Taiwan 242
| | - Tsai-Hua Kao
- Department of Food Science, Fu Jen University , Taipei, Taiwan 242
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Manig F, Kuhne K, von Neubeck C, Schwarzenbolz U, Yu Z, Kessler BM, Pietzsch J, Kunz-Schughart LA. The why and how of amino acid analytics in cancer diagnostics and therapy. J Biotechnol 2017; 242:30-54. [DOI: 10.1016/j.jbiotec.2016.12.001] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2016] [Revised: 11/28/2016] [Accepted: 12/01/2016] [Indexed: 12/11/2022]
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15
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Zhu Y, Song S, Liu L, Kuang H, Xu C. An indirect competitive enzyme-linked immunosorbent assay for acrylamide detection based on a monoclonal antibody. FOOD AGR IMMUNOL 2016. [DOI: 10.1080/09540105.2016.1160369] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
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