Toxic Compounds In Food Research Articles

Biosensors for the Detection of Food Allergens.

Biosensors enable fast and specific detection of various molecules, including allergens. Surface plasmon resonance (SPR) aptasensors combine the capabilities of SPR detection, i.e., sensitive, fast, label-free, and real-time monitoring with the specificity and stability of aptamers for the biorecognition of various ligands. Compared to other toxic compounds in food, allergens pose specific analytical challenges. Among allergens, lysozyme, also named Gal d 4, is a food additive used in cheese, wine, beer, sausages, etc., to control bacterial activity. In this chapter, we describe an SPR aptasensor that is applicable for lysozyme analysis in wines. Besides detecting residual allergen amounts, the aptasensor can be used to monitor the interaction of lysozyme with phenolic compounds in wine.

Stilbenoids as Promising Natural Product-Based Solutions in a Race against Mycotoxigenic Fungi: A Comprehensive Review.

Exposure to mycotoxins can pose a variety of adverse health effects to mammals. Despite dozens of mycotoxin decontamination strategies applied from pre- to postharvest stages, it is always challenging to guarantee a safe level of these natural toxic compounds in food and feedstuffs. In the context of the increased occurrence of drug-resistance strains of mycotoxin-producing fungi driven by the overuse of fungicides, the search for new natural-product-based solutions is a top priority. This review aims to shed a light on the promising potential of stilbenoids extracted from renewable agricultural wastes (e.g., grape canes and forestry byproducts) as antimycotoxin agents. Deeper insights into the mode of actions underlying the bioactivity of stilbenoid molecules against fungal pathogens, together with their roles in plant defense responses, are provided. Safety aspects of these natural compounds on humans and ecology are discussed. Perspectives on the development of stilbenoid-based formulations using encapsulation technology, which allows the bypassing of the limitations related to stilbenoids, particularly low aqueous solubility, are addressed. Optimistically, the knowledge gathered in the present review supports the use of currently underrated agricultural byproducts to produce stilbenoid-abundant extracts with a high efficiency in the mitigation of mycotoxins in food and feedstuffs.

Professor Susanne Rath, a researcher who has bravely faced challenges since childhood, kindly granted BrJAC an interview

Susanne Rath is an associate professor in the Institute of Chemistry at the University of Campinas (Unicamp), where she coordinates the “Laboratório de Bioanalítica Paracelsus”. She graduated with a Bachelor's degree in Chemistry (1983) from the University of Brasília (UnB), a Master’s degree in Chemistry (1986) from Unicamp, and a Ph.D in Pharmaceutical Chemistry (1990) from the Johann Wolfgang Goethe Universität Frankfurt am Main, Germany. So far, she has published 110 articles and seven book chapters, had four patents granted, and she has presented over 230 papers at scientific conferences. She supervised 17 master's students, 20 doctorate students and 10 post-docs. In addition, she coordinated 23 research projects supported by Brazilian funding agencies. Prof. Dr. Rath’s primary research is focused on toxic compounds in food, residue depletion studies of veterinary drugs in food-producing animals, development and validation of analytical methods, application of bidimensional chromatography and mass spectrometry, environmental impact assessment of veterinary drugs, antimicrobial resistance and N-nitrosamines in food, cosmetics and drugs. Since 2007, Prof. Rath has been a member of the Joint Expert Committee on Food Additives (JECFA) of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). Since 2011, Prof. Rath has been a member of the Technical Group on Maximum Residue Limits for Veterinary Drugs in Food of the National Health Surveillance Agency (Anvisa) of the Ministry of Health of Brazil.

Study on development of an analytical procedure to quantify glyphosate by capillary electrophoresis method and its application for beverage

Nowadays, the issue of fresh food, drinks, and residue analysis of toxic compounds in food and drinks is increasingly interested in society. In this study, an analytical procedure for quantitative analysis of the glyphosate residue in beverages such as tea infusion and beer was developed based on the capillary electrophoresis method with capacitively-coupled contactless conductivity detector combined with sample preparation using solid phase extraction technique. The analytical conditions optimised for capillary electrophoresis equipment included: histidine/acetic acid background electrolyte solution with histidine concentration of 1 mM and pH value was adjusted to 2.75 by acetic acid; a separation voltage was 20 kV was applied and a high voltage injection at 20 kV for 10 seconds was chosen. The optimised analytical procedure has resulted in a low detection limit of glyphosate (0.42 μg/l), the repeatability and reproducibility expressed by the relative standard deviation of the peak area and migration time were both less than 10%, a wide linear range, and the obtained recovery efficiency of glyphosate on different drinks were achieved to values ranging from 88.7 to 96.3%.

PREREQUISITES FOR THE FORMATION OF D - ENANTIOMERS OF AMINO ACIDS OF ANIMAL PROTEINS IN THE MANUFACTURING PROCESS OF MEAT PRODUCTS

The paper presents studies on the presence or formation of d - enantiomers of amino acids in animal tissues or organs, in meat products during its production processes. It is shown that the process of epimerization of L - amino acid residues with the formation of D-enantiomers affect the reduction of the properties of food products, including the formation of oncoassociated subsequent effects on the human body.Modern control of the quantitative and qualitative composition of d-enantiomers of amino acids in food products, monitoring for stratification of the increased risk of toxic compounds in food are becoming an urgent medical and social problem. The studies planned in this paper are aimed at developing approaches to the creation of food products that reduce the oncogenic alimentary load on human health by solving the problem of technological modification of production, eliminating or minimizing post - translational modifications in proteins that contribute to the formation of d-enantiomers of amino acids. These studies will create a scientific and technological database associated with the risk assessment of carcinogenesis in protein matrices of animal origin. Based on the presented analysis, the task of developing and testing a method to control the accumulation of D-isomers in the course of various technological processes of meat production is extremely popular.

Potentiometric Biosensing Applications of Graphene Electrodes with Stabilized Polymer Lipid Membranes

This review provides information and details about the fabrication of biosensors composed of lipid membranes that can be used to rapidly detect toxic compounds in food, environmental pollutants, and analytes of clinical interest. Biosensors based on polymeric lipid membranes have been used to rapidly detect a wide range of these analytes, offering several advantages including fast response times, high sensitivity and selectivity, portability for field applications, and small size. A description of the construction of these devices and their applications for the rapid detection of toxic substances in food, environmental pollutants, and analytes of clinical interest is provided in this review.

Decreasing Carbon Tetrachloride Toxicity using Date-seed (Phoenix dactylifera L.) Steeping in Rats

Many toxic compounds in foods cause liver damage and disturbance of bodily function. Inflammation will precede liver damage as an initial response to poisoning. The inflammatory response depends heavily on the strength of the body’s immune system. Many foods, drugs, and other compounds can decrease the immune system, but few serve as immunostimulants. This study aims to prove the decreasing of carbon tetrachloride toxicity using date-seed (Phoenix dactylifera L.) steeping to improve rat immunity. This was an experiment with pre- and posttest with a control group design. Wistar white rats were grouped into 6 groups, healthy control (HC), negative control (NC), positive control (PC), treatment dose 1 g/ kg (T1), treatment dose 3 g/kg (T3), and treatment dose 5 g/kg (T5). All of the groups were induced by CCL4 before treatment except the HC group. The observed data were interleukin-6 (IL-6), lymphocyte count, and C-reactive protein (CRP). Data from the groups were compared with an ANOVA test and followed by a post hoc test if a significant result was found. The results showed that there were significant differences between IL-6, lymphocyte count, and CRP between HC and other groups that CCL4-induced. After the delivery of date-seed steeping, levels of IL-6 and CRP decreased, and the lymphocyte count increased significantly. The group with the 5 g/kg treatment dose was the most effective group for inhibiting the increase of IL-6 and CRP, but a dose of 3 g/kg was the most effective to increase lymphocyte count. Date-seed steeping suppresses pro-inflammation mediators; it has a potency which improves cytokine pro-inflammation by inhibiting the inflammation process. Thus, date seed can be used as a cheap source of anti-inflammation that can be considered as a health opportunity for developing countries.

Monitoring of dioxins and related toxic compounds in food of animal origin in Greece

Polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs) and "dioxin-like" polychlorinated biphenyls (PCBs) are environmental pollutants belonging to the persistent organic pollutants (POPs). PCDDs and PCDFs have never been produced intentionally, but they are formed by incomplete combustion of organic material in the presence of chlorine, during industrial processes or intentional and unintentional burning of solid waste. PCBs have been produced industrially as mixtures and have been used in various applications, though their production has been banned since the 1970's. Their toxicity is mediated through the interaction with the aryl hydrocarbon (AH) receptor, causing severe health effects to humans after chronic exposure, which include developmental and immunological effects, carcinogenicity and chloracne. More than 90% of the daily human intake is due to food ingestion and especially, to the consumption of fat-containing animal food products, due to the lipophilic nature of these compounds. In order to control food contamination by these compounds, the European Union has set maximum limits for PCDD/Fs and PCBs in food products (EU Regulation 1881/2006/EC). The Mass Spectrometry and Dioxin Analysis Laboratory of "NCSR" Demokritos has been operating since 2002 and it performs analysis of PCDD/Fs and PCBs in food, feed, biological and environmental samples, applying international protocols of analysis (EPA 1613, EPA 1668), based on appropriate sample clean-up and determination by high resolution mass spectrometry (HRMS), using the isotope dilution method, as specified by the EU Regulation 1883/2006/EC. The Laboratory has been accredited according to ISO/IEC 17025 by ESYD and it is the National Reference Laboratory of the European Commission for Greece and Cyprus. Here we present here a comprehensive report of the activities of the Mass Spectrometry and Dioxin Analysis Laboratory during its operation, concerning the monitoring of dioxins and similar toxic compounds in food of animal origin in Greece. Through collaboration with the official bureaus of food, environment and health control organizations of Greece, the Laboratory has conducted analysis in a large number of food and animal feed products sampled randomly in the Greek market. The results are well below the EU maximum levels and, in general, lower than those monitored in other European and Mediterranean countries. This has been attributed to the fact that Greece is not highly industrialized and has never produced PCBs and does not perform systematic waste incineration. On the other hand, samples have been collected and analysed from areas suspected for dioxin contamination, such as areas affected by accidental fires, landfills or exposed to industrial pollution. In some of these cases, unusually high levels of dioxin contamination in food samples of animal origin have been observed, in some cases above EU limits, and appropriate measures have been taken by Greek authorities to prevent their consumption and to restore normal dioxin levels.

The full repertoire of Drosophila gustatory receptors for detecting an aversive compound.

The ability to detect toxic compounds in foods is essential for animal survival. However, the minimal subunit composition of gustatory receptors required for sensing aversive chemicals in Drosophila is unknown. Here we report that three gustatory receptors, GR8a, GR66a and GR98b function together in the detection of L-canavanine, a plant-derived insecticide. Ectopic co-expression of Gr8a and Gr98b in Gr66a-expressing, bitter-sensing gustatory receptor neurons (GRNs) confers responsiveness to L-canavanine. Furthermore, misexpression of all three Grs enables salt- or sweet-sensing GRNs to respond to L-canavanine. Introduction of these Grs in sweet-sensing GRNs switches L-canavanine from an aversive to an attractive compound. Co-expression of GR8a, GR66a and GR98b in Drosophila S2 cells induces an L-canavanine-activated nonselective cation conductance. We conclude that three GRs collaborate to produce a functional L-canavanine receptor. Thus, our results clarify the full set of GRs underlying the detection of a toxic tastant that drives avoidance behaviour in an insect.

Dietary Gum Arabic Supplementation Alter Plasma and Tissue Antioxidant and Free Radical Scavenging Activities in Sprague Dawley Male Rats

The aim of this study was to determine the antioxidant activities of dietary Gum Arabic supplemented in male rat model. In this study, the Sprague Dawley rats were separated into two groups as follows: the normal control group (NC) and Gum Arabic group (GA). At the end of eight weeks of treatment, the Ferric Reducing Antioxidant Power (FRAP) , 1, 1- Diphenyl-2-picryl-hydrazyl (DPPH) levels, and the total phenol content of the GA extracts, plasma and liver tissue were evaluated. The results showed an increased of plasma and liver antioxidant activates in the GA groups as compared to the NC group. Administration of dietary GA reduced the FRAP and TPC concentration in the plasma and in the liver the GA group. Based on these results, it can be concluded that GA supplemented is the natural antioxidants, especially phenolic compounds, which may act both by reducing the content of toxic compounds in foods and by supplying the human body with exogenous antioxidant.

Genome Sequence Analysis of the Biogenic Amine-Degrading Strain Lactobacillus casei 5b

We here report a 3.02-Mbp annotated draft assembly of the Lactobacillus casei 5b genome. The sequence of this biogenic amine-degrading dairy isolate may help identify the mechanisms involved in the catabolism of biogenic amines and perhaps shed light on ways to reduce the presence of these toxic compounds in food.

Development and validation of a rapid multiplex ELISA for pyrrolizidine alkaloids and their N-oxides in honey and feed

Pyrrolizidine alkaloids (PAs) are a group of plant secondary metabolites with carcinogenic and hepatotoxic properties. When PA-producing plants contaminate crops, toxins can be transferred through the food chain and cause illness in humans and animals, most notably hepatic veno-occlusive disease. Honey has been identified as a direct risk of human exposure. The European Food Safety Authority has recently identified four groups of PAs that are of particular importance for food and feed: senecionine-type, lycopsamine-type, heliotrine-type and monocrotaline-type. Liquid or gas chromatography methods are currently used to detect PAs but there are no rapid screening assays available commercially. Therefore, the aim of this study was to develop a rapid multiplex ELISA test for the representatives of three groups of alkaloids (senecionine, lycopsamine and heliotrine types) that would be used as a risk-management tool for the screening of these toxic compounds in food and feed. The method was validated for honey and feed matrices and was demonstrated to have a detection capability less than 25μg/kg for jacobine, lycopsamine, heliotrine and senecionine. The zinc reduction step introduced to the extraction procedure allows for the additional detection of the presence of N-oxides of PAs. This first multiplex immunoassay for PA detection with N-oxide reduction can be used for the simultaneous screening of 21 samples for >12 PA analytes. Honey samples (n = 146) from various origins were analysed for PA determination. Six samples were determined to contain measurable PAs >25μg/kg by ELISA which correlated to >10μg/kg by LC-MS/MS.

Are Dietary Preferences Linked To Genes?

When many choices are available, humans chose foods that ‘taste good’. The concept of good taste for most people encompasses both flavor and texture of food. Although we acknowledge the universality of the goodness (sweet) or badness (bitter) of basic taste qualities, we also find that people differ, sometimes extremely so, in their ability to perceive these qualities. There is great variability in dietary habits both within and between various cultures. The interindividual differences in the quantity and quality of foods we chose to consume appear to be partially genetic and partially acquired or imposed by social or economic influences [1]. The contribution of genetics to dietary behaviors has been derived from family studies. The heritability estimates for macronutrients, including total energy intake range anywhere from 10 to 70% [2–6]. The different analytical and dietary assessment methods may explain the wide range of these estimates. These studies support the role of genetics in food consumption, but also point to the complexity of human dietary behaviors. With the exception of monogenetic conditions such as with leptin deficiency, no single gene is likely to have a great impact on food selection and intake. It is most likely that multiple physiological pathways are involved in these processes with those involved in taste perception being one of the actively studied subjects in the context of dietary behavior. Five modalities of taste can be detected by most mammals: sweet, salt, sour, bitter and umami [7–9]. Increasing evidence supports the addition of fat taste to the list of classical taste modalities. The exact role of each taste on dietary behavior is unclear, however, it is generally thought that sweet, salt and umami ensure nutrient acquisition while bitter and sour elicit food rejection. In the case of the bitter taste sensitivity, this may have served in ancestral times as a defense against ingestion of toxic compounds in foods. However, for modern humans, the role of bitter taste perception for the avoidance of noxious food is less important, and it is thought that individual differences to bitter taste sensitivity may influence health outcomes through its effect on dietary behaviors. In this regard, sensitivity to phenylthiocarbamide (PTC) and its chemical relative, 6-n-propylthiouracil (PROP) has provided some insight into the role of bitter taste perception on preferences and consumption of bitter foods. The haplotypes of the taste receptor, type 2, member 38 (TAS2R38) gene accounts for most of the variability of PTC sensitivity. There have been a few studies that support the role of this gene with preferences to vegetables and alcohol consumption. However, the current evidence has yet to support a link between genetic variability at this taste candidate gene, habitual consumption of certain foods and health related outcomes. This is expected when considering the complexity of the large number of taste related genes as well as other pathways that modulate eating habits, such as those involved in the central control of energy intake including neuropeptides and monoamine systems (reviewed in [10]) and the more recent developments regarding fat intake preferences [11,12].

TESTING OUR FOOD

FROM BACTERIA on spinach, melamine in pet food, and unapproved drugs and additives in fish, food safety is increasingly grabbing headlines. What can be done to ensure the safety of the food supply? A first step is developing methods that accurately identify toxic compounds in food. Recent incidents, such as last year's spinach scare and this year's contamination of seafood imports, have shown the need for improved testing (see page 83). New techniques on both the detection end and the extraction end are of real interest to a lot of people, said Greg Noonan, a chemist at the Food & Drug Administration's Center for Food Safety & Applied Nutrition, in College Park, Md. Noonan and his colleague Lowri S. de Jager organized a symposium on new methods for food safety analysis. A second symposium, organized by Michael S. Young and Joe P. Romano of Waters Corp., focused on food analysis by chromatography coupled with mass ...

Advantages and limitations of a novel hybrid biosensor for detecting toxic compounds in food

A hybrid biosensor for rapid detection of several toxic compounds in foods is hereby described. This device employs a non-invasive electrochemical sensor based on a potentiometric gas diffusion carbon dioxide electrode coupled with specific microbial cultures. Determinations are based on the perturbation of the respiration activity of an appropriate microorganism in the presence of different toxic compounds. Escherichia coli and Bacillus stearothermophilus strains that were susceptible to multiple antibacterial drug residues, and the Saccharomyces cerevisiae yeast that was susceptible to multiple toxic compounds, were employed as sensitive cells. The analyte considered for indirectly measuring antimicrobial inhibition by toxic agents was carbon dioxide (CO2). The electrical signal detected is related to the amount of CO2 developed during bacterial respiration. The methodological approach compared to older screening methods, also inhibition based, offers the advantages of (i) low cost; (ii) shorter analysis time; (iii) smaller sample amount; (iv) no sample treatment; (v) good precision; and (vi) the possibility of following, in a continuous manner, the inhibition process.

Mutagenicity and DNA-damaging activity caused by decomposed products of potassium sorbate reacting with ascorbic acid in the presence of Fe salt

Although potassium sorbate (PS), ascorbic acid and ferric or ferrous salts (Fe-salts) are used widely in combination as food additives, the strong reactivity of PS and oxidative potency of ascorbic acid in the presence of Fe-salts might form toxic compounds in food during its deposit and distribution. In the present paper, the reaction mixture of PS, ascorbic acid and Fe-salts was evaluated for mutagenicity and DNA-damaging activity by means of the Ames test and rec-assay. Effective lethality was observed in the rec-assay. No mutagenicity was induced in either Salmonella typhimurium strains TA98 (with or without S-9 mix) or TA100 (with S-9 mix). In contrast, a dose-dependent mutagenic effect was obtained when applied to strain TA100 without S-9 mix. The mutagenic activity became stronger increasing with the reaction period. Furthermore, the reaction products obtained in a nitrogen atmosphere did not show any mutagenic and DNA-damaging activity. PS, ascorbic acid and Fe-salts were inactive when they were used separately. Omission of one component from the mixture of PS, ascorbic acid and Fe-salt turned the reaction system inactive. These results demonstrate that ascorbic acid and Fe-salt oxidized PS and the oxidative products caused mutagenicity and DNA-damaging activity.

How do herbivorous insects cope with noxious secondary plant compounds in their diet?

AbstractHerbivorous insects use a variety of physiological mechanisms to cope with noxious (i.e., unpalatable and/or toxic) compounds in their food plants. Here, I review what is known about this coping process, focusing on one species of caterpillar, the tobacco hornworm (Manduca sexta). Herbivorous insects possess both preingestive (i.e., chemosensory) and postingestive response mechanisms for detecting plant secondary compounds. Stimulation of either class of detection mechanism inhibits feeding rapidly by reducing biting rate and/or bite size. This aversive response is highly adaptive during encounters with secondary plant compounds that are toxic. The insect's dilemma is that many harmless or mildly toxic compounds also activate the aversive response. To overcome this dilemma, herbivorous insects employ at least three mechanisms for selectively deactivating their aversive response to relatively harmless secondary plant compounds: (1) the presence of carbohydrates can mask the unpalatable taste of some secondary plant compounds; (2) prolonged dietary exposure to some unpalatable secondary plant compounds can initiate long‐term adaptation mechanisms in the peripheral and central gustatory system; and (3) dietary exposure to toxic compounds can induce production of P450 detoxication enzymes. Thus, herbivorous insects utilize an integrated suite of physiological mechanisms to detect potentially toxic compounds in foods, and then selectively adapt to those that do not pose a serious threat to their growth and survivorship.

Some toxic compounds produced in food by cooking and processing.

Both cooking and processing of food can produce toxic compounds in food, if the appropriate precursors are present. N-Nitrosamines, polycyclic aromatic hydrocarbons and phenolic compounds, lipid polymerisation products resulting from deep-fat frying, lipid oxidation products, Maillard-browning products and other products of protein reactions are discussed as well as their formation, concentration and control. The conclusion points out that contamination of human food is almost impossible to avoid and must be considered together with the beneficial effects of food processing on food safety, flavour, shelf-life and convenience.