Antioxidants and radical scavenging role of Leek (Allium kurrat) against aflatoxin-contaminated peanut

Dissipation behaviour, residue analysis, and dietary safety evaluation of chlorfenapyr on various vegetables in China

Chlorfenapyr has been widely used in recent years to control a variety of pests on fruit and vegetables. Cabbage, leek, asparagus, and chive are four of the most common green foods consumed word wide; their pesticide residue issues have also received more attention. Therefore, studies on the residue analysis, degradation evaluation and dietary risk assessment based on the complete residue definition of chlorfenapyr on these four vegetables were essential and urgently needed. A reliable analytical method was developed and applied to simultaneously determine the content of chlorfenapyr and its metabolite tralopyril residues on the four vegetables. Recoveries were satisfactory (84%-110% for chlorfenapyr; 83%-106% for tralopyril) at a spiked level of 0.01-1 mg/kg, with intraday precision (n = 5) and interday precision (n = 15) ranging from 1.6% to 8.9% and from 2.4% to 9.1%, respectively. The limits of quantification (LOQs) were all 0.01 mg/kg. On the basis of supervised field trials, the degradation half-lives of chlorfenapyr were 1.2-9.8 days. Chlorfenapyr rapidly degraded on asparagus, but persisted much longer on chive. The terminal concentration of chlorfenapyr residues varied from <0.01 to 0.84 mg/kg. Additionally, the risk quotients (RQs) ranged from 4.7% to 13.8%, suggesting that chlorfenapyr had a negligible risk for chronic dietary intake of these crops. This study was thus significant in evaluating the degradation rate and quality safety of chlorfenapyr on various vegetables and promoted the development of maximum residue limits.

Action of Thioglycosides of 1,2,4-Triazoles and Imidazoles on the Oxidative Stress and Glycosidases in Mice with Molecular Docking

Background:

,2,3-Triazoles and imidazoles are important five-membered heterocyclic scaffolds due to their extensive biological activities. These products have been an area of growing interest to many researchers around the world because of their enormous pharmaceutical scope.

Methods:

The in vivo and in vitro enzyme inhibition of some thioglycosides encompassing 1,2,4- triazole N1, N2, and N3 and/or imidazole moieties N4, N5, and N6. The effect on the antioxidant enzymes (superoxide dismutase, glutathione S-transferase, glutathione peroxidase and catalase) was investigated as well as their effect on α-glucosidase and β-glucuronidase. Molecular docking studies were carried out to investigate the mode of the binding interaction of the compounds with α- glucosidase and β -glucuronidase. In addition, quantitative structure-activity relationship (QSAR) investigation was applied to find out the correlation between toxicity and physicochemical properties.

Results:

The decrease of the antioxidant status was revealed by the in vivo effect of the tested compounds. Furthermore, the in vivo and in vitro inhibitory effects of the tested compounds were clearly pronounced on α-glucosidase, but not β-glucuronidase. The IC50 and Ki values revealed that the thioglycoside - based 1,2,4-triazole N3 possesses a high inhibitory action. In addition, the in vitro studies demonstrated that the whole tested 1,2,4-triazole are potent inhibitors with a Ki magnitude of 10-6 and exhibited a competitive type inhibition. On the other hand, the thioglycosides - based imidazole ring showed an antioxidant activity and exerted a slight in vivo stimulation of α-glucosidase and β- glucuronidase. Molecular docking proved that the compounds exhibited binding affinity with the active sites of α -glucosidase and β-glucuronidase (docking score ranged from -2.320 to -4.370 kcal/mol). Furthermore, QSAR study revealed that the HBD and RB were found to have an overall significant correlation with the toxicity.

Conclusion:

These data suggest that the inhibition of α-glucosidase is accompanied by an oxidative stress action.