NON-TARGET ANALYSIS of BIOREMEDIATED SOIL Zhenyu
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Patulin – a Contaminant of Food and Feed: a Review
Acta fytotechn zootechn, 19, 2016(2): 64–67 http://www.acta.fapz.uniag.sk Review Patulin – a contaminant of food and feed: A review Katarína Zbyňovská*, Peter Petruška, Anna Kalafová, Marcela Capcarová Slovak University of Agriculture in Nitra, Slovak Republic Article Details: Received: 2016-07-28 | Accepted: 2016-02-18 | Available online: 2016-05-31 dx.doi.org/10.15414/afz.2016.19.02.64–67 Contamination of food and agricultural commodities by various types of toxigenic molds (microscopic filamentous fungi) is a serious and widely neglected problem. Poor harvesting practices, improper drying, handling, packaging, storage and transport conditions contribute to fungal growth and increase the risk of mycotoxin production. Patulin is a toxic chemical contaminant produced by several species of microscopic filamentous fungi. It is the most common mycotoxin found in apples, apricots, grapes, grape fruit, peaches, pears, olives and cereals. Patulin has been reported to be a genotoxic, reprotoxic, embryotoxic, and immunosuppressive compound. Further research needs to be focused on the generation of data dealing with epidemiological and toxicity effects, especially in humans. Keywords: mycotoxin, patulin, toxicity 1 Mycotoxin patulin and as an ointment for treating fungal skin infections Mycotoxins are low-molecular-weight toxic chemical (Chalmers et al., 2004; Ciegler, 1977). However, during the compounds with low volatility, representing secondary 1950s and 1960s, it became apparent that, in addition metabolites produced by certain filamentous fungi to its antibacterial, antiviral, and antiprotozoal activity, that colonize crops, in the field or post-harvest, capable patulin was toxic to both plants and animals, precluding of causing disease and death in humans and animals its clinical use as an antibiotic. -
Enhanced Representation of Natural Product Metabolism in Uniprotkb
H OH metabolites OH Article Diverse Taxonomies for Diverse Chemistries: Enhanced Representation of Natural Product Metabolism in UniProtKB Marc Feuermann 1,* , Emmanuel Boutet 1,* , Anne Morgat 1 , Kristian B. Axelsen 1, Parit Bansal 1, Jerven Bolleman 1 , Edouard de Castro 1, Elisabeth Coudert 1, Elisabeth Gasteiger 1,Sébastien Géhant 1, Damien Lieberherr 1, Thierry Lombardot 1,†, Teresa B. Neto 1, Ivo Pedruzzi 1, Sylvain Poux 1, Monica Pozzato 1, Nicole Redaschi 1 , Alan Bridge 1 and on behalf of the UniProt Consortium 1,2,3,4,‡ 1 Swiss-Prot Group, SIB Swiss Institute of Bioinformatics, CMU, 1 Michel-Servet, CH-1211 Geneva 4, Switzerland; [email protected] (A.M.); [email protected] (K.B.A.); [email protected] (P.B.); [email protected] (J.B.); [email protected] (E.d.C.); [email protected] (E.C.); [email protected] (E.G.); [email protected] (S.G.); [email protected] (D.L.); [email protected] (T.L.); [email protected] (T.B.N.); [email protected] (I.P.); [email protected] (S.P.); [email protected] (M.P.); [email protected] (N.R.); [email protected] (A.B.); [email protected] (U.C.) 2 European Molecular Biology Laboratory, European Bioinformatics Institute (EMBL-EBI), Wellcome Trust Genome Campus, Hinxton, Cambridge CB10 1SD, UK 3 Protein Information Resource, University of Delaware, 15 Innovation Way, Suite 205, Newark, DE 19711, USA 4 Protein Information Resource, Georgetown University Medical Center, 3300 Whitehaven Street NorthWest, Suite 1200, Washington, DC 20007, USA * Correspondence: [email protected] (M.F.); [email protected] (E.B.); Tel.: +41-22-379-58-75 (M.F.); +41-22-379-49-10 (E.B.) † Current address: Centre Informatique, Division Calcul et Soutien à la Recherche, University of Lausanne, CH-1015 Lausanne, Switzerland. -
Comprehensive Review of Patulin Control and Analysis in Foods
COMPREHENSIVE REVIEW OF PATULIN CONTROL AND ANALYSIS IN FOODS A Project Paper Presented to the Faculty of the Graduate School of Cornell University in Partial Fulfillment of the Requirements for the Degree of Master of Professional Studies in Agriculture and Life Sciences Field of Food Science and Technology by Ana Cristina Barsallo Cochez May 2018 © 2018 Ana Cristina Barsallo Cochez ii ABSTRACT Patulin is a mycotoxin produced by a number of fungal species that include Penicillium, Aspergillus, and Byssochlamys genera. Several adverse health effects have been attributed to patulin—it is suspected of being clastogenic, mutagenic, teratogenic, and in higher concentrations cytotoxic, hence the importance of prevention, timely detection, and mitigation of contamination by this toxic fungal metabolite. The primary dietary origin of patulin is apples and its products, with the occasional contamination of other fruits, vegetables, and products thereof. The persistence and stability of the molecule allow it to survive processing, poses a major issue for the safety of susceptible foods. This challenge calls for techniques that will allow us to properly identify and eliminate the metabolite from food products. This paper reviews prior research on patulin focusing on detection, control, and level-reduction methods of patulin in several stages of production of these products. iii BIOGRAPHICAL SKETCH Ana Cristina Barsallo Cochez is pursuing a Master of Professional Studies in Food Science and Technology, immediately after the completion of her Doctorate of Veterinary Medicine from the University of Panama. Her interest in food safety grew while in vet school from bromatology courses, as well as an internship in the Food Safety Authority of Panama on her senior year. -
Suspect and Target Screening of Natural Toxins in the Ter River Catchment Area in NE Spain and Prioritisation by Their Toxicity
toxins Article Suspect and Target Screening of Natural Toxins in the Ter River Catchment Area in NE Spain and Prioritisation by Their Toxicity Massimo Picardo 1 , Oscar Núñez 2,3 and Marinella Farré 1,* 1 Department of Environmental Chemistry, IDAEA-CSIC, 08034 Barcelona, Spain; [email protected] 2 Department of Chemical Engineering and Analytical Chemistry, University of Barcelona, 08034 Barcelona, Spain; [email protected] 3 Serra Húnter Professor, Generalitat de Catalunya, 08034 Barcelona, Spain * Correspondence: [email protected] Received: 5 October 2020; Accepted: 26 November 2020; Published: 28 November 2020 Abstract: This study presents the application of a suspect screening approach to screen a wide range of natural toxins, including mycotoxins, bacterial toxins, and plant toxins, in surface waters. The method is based on a generic solid-phase extraction procedure, using three sorbent phases in two cartridges that are connected in series, hence covering a wide range of polarities, followed by liquid chromatography coupled to high-resolution mass spectrometry. The acquisition was performed in the full-scan and data-dependent modes while working under positive and negative ionisation conditions. This method was applied in order to assess the natural toxins in the Ter River water reservoirs, which are used to produce drinking water for Barcelona city (Spain). The study was carried out during a period of seven months, covering the expected prior, during, and post-peak blooming periods of the natural toxins. Fifty-three (53) compounds were tentatively identified, and nine of these were confirmed and quantified. Phytotoxins were identified as the most frequent group of natural toxins in the water, particularly the alkaloids group. -
(12) Patent Application Publication (10) Pub. No.: US 2014/0046022 A1 Takahashi (43) Pub
US 20140046022A1 (19) United States (12) Patent Application Publication (10) Pub. No.: US 2014/0046022 A1 Takahashi (43) Pub. Date: Feb. 13, 2014 (54) FLUORENE COMPOUND (30) Foreign Application Priority Data (71) Applicant: Ajinomoto Co., Inc., Tokyo (JP) Mar. 12, 2009 (JP) ................................. 2009-06O291 (72) Inventor: Daisuke Takahashi, Mie (JP) Publication Classification (73) Assignee: Ajinomoto Co., Inc., Tokyo (JP) (51) Int. Cl. C07K L/06 (2006.01) (21) Appl. No.: 14/027,961 CD7C 43/21 (2006.01) (52) U.S. Cl. (22) Filed: Sep. 16, 2013 CPC ................. C07K I/062 (2013.01); C07C 43/21 (2013.01) Related U.S. Application Data USPC ........................................... 530/335:568/634 (62) Division of application No. 12/723,027, filed on Mar. (57) ABSTRACT 12, 2010, now Pat. No. 8,569,453. Particular compounds having a fluorene skeleton are Superior (60) Provisional application No. 61/159,998, filed on Mar. in broad utility and stability, as a protecting reagent for liquid 13, 2009. phase synthesis of amino acids and/or peptides. US 2014/0046022 A1 Feb. 13, 2014 FLUORENE COMPOUND carrier, an isolation target compound can be selectively pre cipitated from a homogeneous solution state, in other words, CROSS REFERENCES TO RELATED a particular compound can be isolated after a liquid phase APPLICATIONS reaction when other soluble components still remain in a Solution, thus obviating the need to consider extraction and 0001. This application is a division of U.S. Ser. No. precipitation conditions for each compound. 12/723,027, filed Mar. 12, 2010, and claims priority to U.S. 0010. However, when a polymer is used as a carrier mol Provisional Patent Applications No. -
The Characteristics, Occurrence, and Toxicological Effects of Patulin
Food and Chemical Toxicology 129 (2019) 301–311 Contents lists available at ScienceDirect Food and Chemical Toxicology journal homepage: www.elsevier.com/locate/foodchemtox Review The characteristics, occurrence, and toxicological effects of patulin T ∗ Iman Saleh , Ipek Goktepe Department of Biological and Environmental Sciences, College of Art and Science, Qatar University, P.O. Box 2713, Doha, Qatar ARTICLE INFO ABSTRACT Keywords: Mycotoxins are the secondary metabolites secreted by different types of fungi to which humans can get exposed Patulin mainly via ingestion. Patulin (C7H6O4) is a polyketide lactone produced by various fungal specifies, including Penicillium expansum Penicillium expansum as the main producer. P. expansum can infect different fruits and vegetables yet it has Health risk assessment preference to apples in which they cause blue rot. Therefore, apples and apple-based food products are the main Apple-based food source of Patulin exposure for humans. Patulin was first identified in 1943 under the name of tercinin as a Apple juice possible antimicrobial agent. Although it is categorized as a non-carcinogen, Patulin has been linked, in the last decades, to neurological, gastrointestinal, and immunological adverse effects, mainly causing liver and kidney damages. In this review, the characteristics of and possible human exposure pathways to Patulin are discussed. Various surveillance and toxicity studies on the levels of Patulin in various food products and effects of Patulin on cells and animal models have been documented as well. Importance of epidemiological studies and a sum- mary of the possible toxicity mechanisms are highlighted with a case study. The commonly used control methods as described in the literature are also discussed to guide future researchers to focus on mitigating mycotoxins contamination in the food industry. -
Oxidation of 9-Fluorenol to 9-Fluorenone with Sodium Hypochlorite
CHEM 2229 EXP 1: Oxidation of 9-Fluorenol to 9-Fluorenone with Sodium Hypochlorite Objective: In this experiment you will learn how to perform an oxidation reaction by oxidizing an alcohol (9- hydroxyfluorene) to a ketone (9-fluorenone) using sodium hypochlorite in an acidic environment; how to perform TLC to monitor a reaction; how to perform an extraction to isolate a product; and, how to verify purity of a product using TLC and melting point. * Chromatography is a useful method for separating components of a mixture of compounds based on their polarity. Thin layer chromatography is especially useful for determining the number of components in a mixture, the identity of the compounds, and the purity of a compound. **Solvent Extraction is also known as Liquid–liquid extraction (LLE) or partitioning. It is a method used to separate compounds based on their relative solubilities in two different immiscible liquids: usually the polar solvent water and a non-polar organic solvent. Immiscible means that the liquids do not mix and because of this form two distinct layers. ***The melting point (MP) is a physical property of a solid also used for the purpose of identification and purity determination. Reading Assignment: OCLT: OCLT, pp. 83-108 (chromatography generalities & TLC), pp. 368-369 (TLC technique summary), pp. 203-246 (extraction); pp. 376-381 (extraction illustrations); 366 (vacuum filtration); and 309-315 (melting point). Solomons Organic Chemistry, 12th ed. (Note: Pages correspond to 12th ed.) pp. 542-547 (12.4 Oxidation of Alcohols) Concepts: Acids, Bases, Decantation, Drying Agents, Exothermic Reactions, Extraction, Half Cell Method, Oxidation/Reduction, Oxidizing Agents, Reducing Agents, Reflux, Salting Out Chemicals: acetic acid (glacial), acetone, 9-fluorenol, 9-fluorenone, hexane, sodium bicarbonate, sodium chloride, sodium hypochlorite (aq soln) / bleach, sodium sulfate Safety Precautions: Wear chemical splash-proof goggles and appropriate attire at all times. -
Role of N-Acetyl-L-Cysteine in the Prevention of Hepatotoxicity Induced by Patulin in Male Mice
1 Journal of Pharmaceutical, Chemical and Biological Sciences ISSN: 2348-7658 UGC Approved Journal CODEN: JPCBBG Impact Factor (GIF): 0.701 Impact Factor (SJIF): 3.905 March - May 2018; 6(1):1-10 Published on: March 18, 2018 The work is licensed under Research Article Role of N-acetyl-L-cysteine in the Prevention of Hepatotoxicity Induced by Patulin in Male Mice Mamdouh R. F. El-Sawi, Faried A. E. Hemieda*, Sameh Shabana, Rasha G.S. Khmalj Zoology Department, Faculty of Science, Mansoura University, Mansoura, Egypt *Corresponding Author: Faried A. E. Hemieda, Zoology Department, Faculty of Science, Mansoura University, Mansoura, Egypt Received: 14 January 2018 Revised: 14 February 2018 Accepted: 21 February 2018 ABSTRACT The present study was designed to investigate the possible preventive effect of 7 days pretreatment with N-acetyl-L-cysteine (NAC) on patulin (PAT)-induced hepatotoxicity in male mice. Obtained results showed that intraperitoneal injection (i.p.) of mice with PAT in a single dose (3.75mg/kg) significantly increased hepatic contents of malonic dialdehyde (MDA), accompanied with elevated activities of alanine aminotransferase (ALT) and aspartate aminotransferase (AST) in the serum. On contrary, PAT treatment alone markedly decreased hepatic contents of antioxidant parameters including superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSH-Px), glutathione reductase (GSH-Rd), glutathione-s-transferase (GST) and reduced glutathione (GSH). Serum concentrations of total protein and albumin were also decreased following administration of PAT. On the other hand, liver contents of p53, caspase-3 and Bax were significantly increased accompanied with markedly decreased hepatic concentration of Bcl-2 after injection of PAT alone, suggesting ability of PAT to induce apoptosis. -
Determination of Patulin in Apple Juice Using SPE and UHPLC-MS
Determination of Patulin in Apple Juice Using SPE and UHPLC-MS/MS Analysis UCT Part Numbers ECHLD126-P ENVIRO-CLEAN® HLDVB 200 mg/6mL SPE cartridge PE Frit _________ SLDA50ID21-18UM Selectra® DA UHPLC column (50 × 2.1 mm, 1.8 µm) Summary: _________ Patulin (Figure 1) is a naturally occurring mycotoxin that is produced by several species of fungi, such as Aspergillus, Penicillium and Byssochlamys. It typically grows on fruit, SLDAGDC20-18UM including apples, pears, peaches and grapes, but has also been reported in vegetables Selectra® DA guard cartridge and cereal grains. Patulin has been implicated as a possible carcinogen and teratogen, (10 × 2.1 mm, 1.8 µm) although an official designation has not yet been made. The main risk arises when _________ unsound fruit is used for the production of juices and other processed products. The amount of patulin in apple juice is also viewed as a measure of the quality of the apples SLGRDHLDR used in production. Guard cartridge holder Figure 1. Structure of patulin. The World Health Organization, U.S. Food and Drug Administration (FDA) and European Union (EU) have suggested a maximum limit of patulin in apple juice and apple juice ingredients at 50 µg/kg. Furthermore, the EU has set a limit of 25 µg/kg in solid apple products and 10 µg/kg in baby food (EC 1881/2006). This application note outlines a simple solid-phase extraction (SPE) procedure for the low level detection of patulin in apple juice. Analysis is carried out by UHPLC-MS/MS using a Selectra® DA column. -
Effects of Sorbate, Benzoate, Sulfur Dioxide and Temperature on Growth and Patulin Production by Byssochlamys Nivea in Grape Juice
237 Journal of Food Protection, Vol. 47, No. 3, Pages 237-241 (March 1984) Copyright*, International Association of Milk, Food and Environmental Sanitarians Effects of Sorbate, Benzoate, Sulfur Dioxide and Temperature on Growth and Patulin Production by Byssochlamys nivea in Grape Juice J. O. ROLAND, L. R. BEUCHAT*, R. E. WORTHINGTON and H. L. HITCHCOCK Downloaded from http://meridian.allenpress.com/jfp/article-pdf/47/3/237/1656172/0362-028x-47_3_237.pdf by guest on 30 September 2021 Department of Food Science, University ofGeorgia Agricultural Experiment Station, Experiment, Georgia 30212 (Received for publication September 19,1983) ABSTRACT MATERIALS AND METHODS The influence of potassium sorbate, sodium benzoate, sulfur Biomass study dioxide (S02) and temperature on biomass and patulin produc Organism. Byssochlamys nivea Westling strain NRRL-2615 was used tion by Byssochlamys nivea in grape juice was investigated. throughout the study. This strain was demonstrated in previous studies Growth of B. nivea was monitored over a 25-d incubation to produce high quantities of patulin on Czapek-Dox broth (15). The period at 21, 30 and 37°C. Approximately 2,500 mg (dry mold was maintained at 4°C on unacidified potato dextrose agar (PDA, weight) of biomass per 100 ml of juice was obtained in controls pH 5.5) (Difco, Detroit, MI). Cultures (8-10 d old) grown at 30°C on at 30 and 37°C; significantly lower amounts were observed at PDA were harvested by flooding plates with sterile 0.1 M potassium phosphate buffer (pH 7.0) containing 1% Tween 80. Conidiospores 21°C. Based on concentration, S02 had the most significant ef were suspended in buffer by gently rubbing a sterile glass rod over fect on reducing biomass production followed by potassium sor the surface of mycelial mat. -
Mitigation of Patulin in Fresh and Processed Foods and Beverages
toxins Review Mitigation of Patulin in Fresh and Processed Foods and Beverages J. David Ioi 1,2, Ting Zhou 1, Rong Tsao 1,* and Massimo F. Marcone 2 1 Guelph Research and Development Centre, Agriculture and Agri-Food Canada, Guelph, ON N1G5C9, Canada; [email protected] (J.D.I.); [email protected] (T.Z.) 2 Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada; [email protected] * Correspondence: [email protected]; Tel.: +1-226-217-8108 Academic Editor: Gerhard Adam Received: 1 February 2017; Accepted: 3 May 2017; Published: 11 May 2017 Abstract: Patulin is a mycotoxin of food safety concern. It is produced by numerous species of fungi growing on fruits and vegetables. Exposure to the toxin is connected to issues neurological, immunological, and gastrointestinal in nature. Regulatory agencies worldwide have established maximum allowable levels of 50 µg/kg in foods. Despite regulations, surveys continue to find patulin in commercial food and beverage products, in some cases, to exceed the maximum limits. Patulin content in food can be mitigated throughout the food processing chain. Proper handling, storage, and transportation of food can limit fungal growth and patulin production. Common processing techniques including pasteurisation, filtration, and fermentation all have an effect on patulin content in food but individually are not sufficient safety measures. Novel methods to remove or detoxify patulin have been reviewed. Non-thermal processing techniques such as high hydrostatic pressure, UV radiation, enzymatic degradation, binding to microorganisms, and chemical degradation all have potential but have not been optimised. Until further refinement of these methods, the hurdle approach to processing should be used where food safety is concerned. -
Methodological Approach to Developing a Risk-Ranking Model for Food Tracing FSMA Section 204 (21 U.S. Code 2223)
Methodological Approach to Developing a Risk-Ranking Model for Food Tracing FSMA Section 204 (21 U.S. Code § 2223) Center for Food Safety and Applied Nutrition Food and Drug Administration U.S. Department of Health and Human Services August 2020 Contributors RRM-FT Development Team Yuhuan Chen, PhD (lead) Sofia Santillana Farakos, PhD (deputy lead) Régis Pouillot, PhD (model implementation) Aurelie Pohl, PhD (subject matter expert) Lori Papadakis (coordinated external peer reviews) Judith Spungen, MS (subject matter expert, consumption) RRM-FT Project Advisors Jane Van Doren, PhD Sherri Dennis, PhD RRM-FT Project Advisory Group #Previously University of Florida; *PAG member during earlier stage of development or retired. Acknowledgements FDA developed the Risk-Ranking Model for Food Tracing (RRM-FT) with technical assistance from RTI International and the Institute of Food Technologists, including conducting several external expert elicitations. We thank members of the external expert panels, members of the FDA project advisory group, and the many FDA CFSAN subject matter experts who provided invaluable knowledge and expertise, especially André Markon, Andrew Yeung, Alexandra Gavelek, Angela Alexander, Bhavini Patel, Brett Podoski, Cecile Punzalan, Cecilia Crowley, 2 Cerisé Hardy, Dana Hoffman-Pennesi, Daria Kleinmeier, David Ingram, David Oryang, Diane Gubernot, Donald Kautter, Elizabeth Noelia Williams, Fazila Shakir, Gerardo Ramirez, Girvin Liggans, Glenda Lewis, Guy Skinner, Hao Pang, Insook Son, Jane Cluster, John Sheehan, Karen Swajian, Kari Irvin, Kathleen D'Ovidio, Kevin Smith, Lauren Robin, Laurie Bucher, Leslie Smoot, Lisa Ross, Mary Tijerina, Mehran Niazi, Michael Mahovic, Michael Mignogna, Michelle Trachy, Monica Metz, Nancy Bufano, Nichole Nolan, Obianuju Nsofor, Olivia Dominic, Paul South, Pete Koufopoulos, Quynh-Anh Nguyen, Richard Podolak, Samir Assar, Sarah Winfield, Steven Bloodgood, and Tami Cloyd.