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Zhang Y, Luo C, Huang P, Chen L, Ma Y, Ding H. Effects of chronic exposure to a high fat diet, nutritive or non-nutritive sweeteners on hypothalamic-pituitary-adrenal (HPA) and -gonadal (HPG) axes of male Sprague-Dawley rats. Eur J Nutr 2024:10.1007/s00394-024-03427-6. [PMID: 38743096 DOI: 10.1007/s00394-024-03427-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Accepted: 05/06/2024] [Indexed: 05/16/2024]
Abstract
PURPOSE Diet-related factors are of great significance in the regulation of hypothalamic-pituitary-adrenal (HPA) and hypothalamic-pituitary-gonad (HPG) axes. In this study, we aimed to investigate the effects of chronic exposure to a high fat diet (HFD), fructose or sucralose on the endocrine functions. METHODS Male, Sprague-Dawley rats received a normal chow diet, HFD, 10% fructose or 0.02% sucralose for 10 weeks. Behavioral changes were assessed by open field (OFT) and elevated plus-maze (EPM) tests at week 8. H&E staining was used to observe pathological changes in adrenal cortex, testis and perirenal adipose tissue. Serum hormone concentrations were quantified via enzyme-linked immunosorbent assay (ELISA). The mRNA expression levels of genes along the HPA and HPG axes were determined using real-time PCR. RESULTS All types of dietary interventions increased body weight and disturbed metabolic homeostasis, with anxiogenic phenotype in behavioral tests and damage to cell morphology of adrenal cortex and testis being observed. Along the HPA axis, significantly increased corticotropin releasing hormone (CRH), adrenocorticotropic hormone (ACTH) and corticosterone (CORT) concentrations were observed in the HFD or 0.02% sucralose group. For HPG axis, gonadotropin-releasing hormone (GnRH) and estradiol (E2) concentrations were significantly increased in all dietary intervention groups, while decreased concentrations of follicle-stimulating hormone (FSH) and testosterone (T) were also detected. Moreover, transcriptional profiles of genes involved in the synthesis of hormones and corresponding hormone receptors were significantly altered. CONCLUSION Long-term consumption of HFD, fructose or sucralose manifested deleterious effects on endocrine system and resulted in the dysregulation of HPA and HPG axes.
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Affiliation(s)
- Yiyuan Zhang
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery, Wuhan University, Wuhan, 430000, China
| | - Chunyun Luo
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery, Wuhan University, Wuhan, 430000, China
| | - Puxin Huang
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery, Wuhan University, Wuhan, 430000, China
| | - Lu Chen
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery, Wuhan University, Wuhan, 430000, China
| | - Yufang Ma
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery, Wuhan University, Wuhan, 430000, China
| | - Hong Ding
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery, Wuhan University, Wuhan, 430000, China.
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Liu C, Franceschini C, Weber S, Dib T, Liu P, Wu L, Farnesi E, Zhang WS, Sivakov V, Luppa PB, Popp J, Cialla-May D. SERS-based detection of the antibiotic ceftriaxone in spiked fresh plasma and microdialysate matrix by using silver-functionalized silicon nanowire substrates. Talanta 2024; 271:125697. [PMID: 38295449 DOI: 10.1016/j.talanta.2024.125697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2023] [Revised: 01/16/2024] [Accepted: 01/17/2024] [Indexed: 02/02/2024]
Abstract
Therapeutic drug monitoring (TDM) is an important tool in precision medicine as it allows estimating pharmacodynamic and pharmacokinetic effects of drugs in clinical settings. An accurate, fast and real-time determination of the drug concentrations in patients ensures fast decision-making processes at the bedside to optimize the clinical treatment. Surface-enhanced Raman spectroscopy (SERS), which is based on the application of metallic nanostructured substrates to amplify the inherent weak Raman signal, is a promising technique in medical research due to its molecular specificity and trace sensitivity accompanied with short detection times. Therefore, we developed a SERS-based detection scheme using silicon nanowires decorated with silver nanoparticles, fabricated by means of top-down etching combined with chemical deposition, to detect the antibiotic ceftriaxone (CRO) in spiked fresh plasma and microdialysis samples. We successfully detected CRO in both matrices with an LOD of 94 μM in protein-depleted fresh plasma and 1.4 μM in microdialysate.
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Affiliation(s)
- Chen Liu
- Leibniz Institute of Photonic Technology, Member of Leibniz Health Technologies, Member of the Leibniz Centre for Photonics in Infection Research (LPI), Albert-Einstein-Straße 9, 07745, Jena, Germany; Institute of Physical Chemistry (IPC) and Abbe Center of Photonics (ACP), Friedrich Schiller University Jena, Member of the Leibniz Centre for Photonics in Infection Research (LPI), Helmholtzweg 4, 07743, Jena, Germany
| | - Célia Franceschini
- UR Molecular Systems, Department of Chemistry, University of Liège, 4000, Liège, Belgium
| | - Susanne Weber
- Institute of Clinical Chemistry and Pathobiochemistry, Klinikum Rechts der Isar of the Technische Universität München, Ismaninger Str. 22, 81675, München, Germany
| | - Tony Dib
- Leibniz Institute of Photonic Technology, Member of Leibniz Health Technologies, Member of the Leibniz Centre for Photonics in Infection Research (LPI), Albert-Einstein-Straße 9, 07745, Jena, Germany; Institute of Physical Chemistry (IPC) and Abbe Center of Photonics (ACP), Friedrich Schiller University Jena, Member of the Leibniz Centre for Photonics in Infection Research (LPI), Helmholtzweg 4, 07743, Jena, Germany
| | - Poting Liu
- Leibniz Institute of Photonic Technology, Member of Leibniz Health Technologies, Member of the Leibniz Centre for Photonics in Infection Research (LPI), Albert-Einstein-Straße 9, 07745, Jena, Germany; Institute of Physical Chemistry (IPC) and Abbe Center of Photonics (ACP), Friedrich Schiller University Jena, Member of the Leibniz Centre for Photonics in Infection Research (LPI), Helmholtzweg 4, 07743, Jena, Germany
| | - Long Wu
- Leibniz Institute of Photonic Technology, Member of Leibniz Health Technologies, Member of the Leibniz Centre for Photonics in Infection Research (LPI), Albert-Einstein-Straße 9, 07745, Jena, Germany; School of Food Science and Engineering, Key Laboratory of Tropical and Vegetables Quality and Safety for State Market Regulation, Hainan University. Haikou 570228, China; Key Laboratory of Fermentation Engineering (Ministry of Education), College of Bioengineering and Food, Hubei University of Technology, Wuhan, 430068, China
| | - Edoardo Farnesi
- Leibniz Institute of Photonic Technology, Member of Leibniz Health Technologies, Member of the Leibniz Centre for Photonics in Infection Research (LPI), Albert-Einstein-Straße 9, 07745, Jena, Germany; Institute of Physical Chemistry (IPC) and Abbe Center of Photonics (ACP), Friedrich Schiller University Jena, Member of the Leibniz Centre for Photonics in Infection Research (LPI), Helmholtzweg 4, 07743, Jena, Germany
| | - Wen-Shu Zhang
- China Fire and Rescue Institute, Beijing, 102202, China
| | - Vladimir Sivakov
- Leibniz Institute of Photonic Technology, Member of Leibniz Health Technologies, Member of the Leibniz Centre for Photonics in Infection Research (LPI), Albert-Einstein-Straße 9, 07745, Jena, Germany
| | - Peter B Luppa
- Institute of Clinical Chemistry and Pathobiochemistry, Klinikum Rechts der Isar of the Technische Universität München, Ismaninger Str. 22, 81675, München, Germany
| | - Jürgen Popp
- Leibniz Institute of Photonic Technology, Member of Leibniz Health Technologies, Member of the Leibniz Centre for Photonics in Infection Research (LPI), Albert-Einstein-Straße 9, 07745, Jena, Germany; Institute of Physical Chemistry (IPC) and Abbe Center of Photonics (ACP), Friedrich Schiller University Jena, Member of the Leibniz Centre for Photonics in Infection Research (LPI), Helmholtzweg 4, 07743, Jena, Germany
| | - Dana Cialla-May
- Leibniz Institute of Photonic Technology, Member of Leibniz Health Technologies, Member of the Leibniz Centre for Photonics in Infection Research (LPI), Albert-Einstein-Straße 9, 07745, Jena, Germany; Institute of Physical Chemistry (IPC) and Abbe Center of Photonics (ACP), Friedrich Schiller University Jena, Member of the Leibniz Centre for Photonics in Infection Research (LPI), Helmholtzweg 4, 07743, Jena, Germany.
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Bolan S, Sharma S, Mukherjee S, Zhou P, Mandal J, Srivastava P, Hou D, Edussuriya R, Vithanage M, Truong VK, Chapman J, Xu Q, Zhang T, Bandara P, Wijesekara H, Rinklebe J, Wang H, Siddique KHM, Kirkham MB, Bolan N. The distribution, fate, and environmental impacts of food additive nanomaterials in soil and aquatic ecosystems. Sci Total Environ 2024; 916:170013. [PMID: 38242452 DOI: 10.1016/j.scitotenv.2024.170013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 01/03/2024] [Accepted: 01/06/2024] [Indexed: 01/21/2024]
Abstract
Nanomaterials in the food industry are used as food additives, and the main function of these food additives is to improve food qualities including texture, flavor, color, consistency, preservation, and nutrient bioavailability. This review aims to provide an overview of the distribution, fate, and environmental and health impacts of food additive nanomaterials in soil and aquatic ecosystems. Some of the major nanomaterials in food additives include titanium dioxide, silver, gold, silicon dioxide, iron oxide, and zinc oxide. Ingestion of food products containing food additive nanomaterials via dietary intake is considered to be one of the major pathways of human exposure to nanomaterials. Food additive nanomaterials reach the terrestrial and aquatic environments directly through the disposal of food wastes in landfills and the application of food waste-derived soil amendments. A significant amount of ingested food additive nanomaterials (> 90 %) is excreted, and these nanomaterials are not efficiently removed in the wastewater system, thereby reaching the environment indirectly through the disposal of recycled water and sewage sludge in agricultural land. Food additive nanomaterials undergo various transformation and reaction processes, such as adsorption, aggregation-sedimentation, desorption, degradation, dissolution, and bio-mediated reactions in the environment. These processes significantly impact the transport and bioavailability of nanomaterials as well as their behaviour and fate in the environment. These nanomaterials are toxic to soil and aquatic organisms, and reach the food chain through plant uptake and animal transfer. The environmental and health risks of food additive nanomaterials can be overcome by eliminating their emission through recycled water and sewage sludge.
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Affiliation(s)
- Shiv Bolan
- UWA School of Agriculture and Environment, The University of Western Australia, Perth, Western Australia 6009, Australia; The UWA Institute of Agriculture, The University of Western Australia, Perth, Western Australia 6009, Australia; Healthy Environments And Lives (HEAL) National Research Network, Canberra, Australia
| | - Shailja Sharma
- School of Biological & Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; School of Agriculture, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
| | - Santanu Mukherjee
- School of Biological & Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; School of Agriculture, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India
| | - Pingfan Zhou
- School of Environment, Tsinghua University, Beijing 100084, People's Republic of China
| | - Jajati Mandal
- School of Science, Engineering & Environment, University of Salford, Manchester M5 4WT, UK
| | - Prashant Srivastava
- The Commonwealth Scientific and Industrial Research Organisation (CSIRO) Environment, Urrbrae, South Australia, Australia
| | - Deyi Hou
- School of Environment, Tsinghua University, Beijing 100084, People's Republic of China
| | - Randima Edussuriya
- Ecosphere Resilience Research Center, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
| | - Meththika Vithanage
- Ecosphere Resilience Research Center, Faculty of Applied Sciences, University of Sri Jayewardenepura, Nugegoda 10250, Sri Lanka
| | - Vi Khanh Truong
- Biomedical Nanoengineering Laboratory, College of Medicine and Public Health, Flinders University, Bedford Park, South Australia 5042, Australia
| | - James Chapman
- University of Queensland, St Lucia, Queensland 4072, Australia
| | - Qing Xu
- Beijing Key Laboratory of Farmland Soil Pollution Prevention and Remediation, Key Laboratory of Plant-Soil Interactions of Ministry of Education, College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, People's Republic of China
| | - Tao Zhang
- Beijing Key Laboratory of Farmland Soil Pollution Prevention and Remediation, Key Laboratory of Plant-Soil Interactions of Ministry of Education, College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, People's Republic of China
| | - Pramod Bandara
- Department of Food Science and Technology, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka, Belihuloya 70140, Sri Lanka
| | - Hasintha Wijesekara
- Department of Natural Resources, Faculty of Applied Sciences, Sabaragamuwa University of Sri Lanka, Belihuloya 70140, Sri Lanka
| | - Jörg Rinklebe
- University of Wuppertal, School of Architecture and Civil Engineering, Institute of Foundation Engineering, Water- and Waste-Management, Laboratory of Soil- and Groundwater-Management, Pauluskirchstraße 7, 42285 Wuppertal, Germany
| | - Hailong Wang
- Biochar Engineering Technology Research Center of Guangdong Province, School of Environmental and Chemical Engineering, Foshan University, Foshan, Guangdong 528000, People's Republic of China
| | - Kadambot H M Siddique
- UWA School of Agriculture and Environment, The University of Western Australia, Perth, Western Australia 6009, Australia; The UWA Institute of Agriculture, The University of Western Australia, Perth, Western Australia 6009, Australia
| | - M B Kirkham
- Department of Agronomy, Throckmorton Plant Sciences Center, Kansas State University, Manhattan, KS, United States of America
| | - Nanthi Bolan
- UWA School of Agriculture and Environment, The University of Western Australia, Perth, Western Australia 6009, Australia; The UWA Institute of Agriculture, The University of Western Australia, Perth, Western Australia 6009, Australia; Healthy Environments And Lives (HEAL) National Research Network, Canberra, Australia.
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Liang W, Sun C, Shen H, Lin Q, Niu L, Liu X, Zhao W, Li R, Li W. Adequately increasing the wheat B-starch ratio can improve the structure-properties of dough during freeze-thaw cycles: Mechanisms and conformational relations. Int J Biol Macromol 2024; 260:129481. [PMID: 38237835 DOI: 10.1016/j.ijbiomac.2024.129481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2023] [Revised: 01/04/2024] [Accepted: 01/11/2024] [Indexed: 01/21/2024]
Abstract
To reveal the influence of wheat starch particle size distribution on frozen dough quality, this study reconstituted A/B starch according to 100:0, 75:25, 50:50, 25:75 and 0:100 and prepared reconstituted dough by compounding with gluten proteins. Further, the freeze-thaw cycle of 1, 3, and 9 times for reconstituted dough was performed to investigate its ratio-regulatory role of A- and B-starch. The results showed that the freeze-thaw cycle induced gluten network breakage and starch granule exposure in doughs mainly by disrupting disulfide and hydrogen bonds between gluten protein molecules and upsetting their secondary structures, leading to a reduction in GMP and polymer protein content and an increase in freezing water content. Moreover, a moderate increase (25-50 %) in the B-starch proportion can minimize gluten protein deterioration by freeze-thaw cycles. However, excessive B-starch amounts (75-100 %) can also adversely affect gluten structure. The prepared dumpling wrappers under the 50A-50B ratio showed optimal steaming loss rate, hardness, and chewiness during the freeze-thaw cycle. Correlation analysis indicated that the B-starch ratio and its filling pattern improved dough freeze-thaw deterioration primarily by affecting dough-free sulfhydryl content, protein molecular weight distribution, secondary structure, and ΔH. The results may provide insights and guidelines for product development and storage for frozen pasta.
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Affiliation(s)
- Wei Liang
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Chenyang Sun
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Huishan Shen
- College of Food and Bioengineering, Zhengzhou University of Light Industry, No. 136 Kexue Road, Zhengzhou, Henan 450001, China
| | - Qian Lin
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Li Niu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Xinyue Liu
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Wenqing Zhao
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Ruijie Li
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China
| | - Wenhao Li
- Shaanxi Union Research Center of University and Enterprise for Grain Processing Technologies, College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, China.
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McClements DJ. Designing healthier and more sustainable ultraprocessed foods. Compr Rev Food Sci Food Saf 2024; 23:e13331. [PMID: 38517032 DOI: 10.1111/1541-4337.13331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 02/20/2024] [Accepted: 03/09/2024] [Indexed: 03/23/2024]
Abstract
The food industry has been extremely successful in creating a broad range of delicious, affordable, convenient, and safe food and beverage products. However, many of these products are considered to be ultraprocessed foods (UPFs) that contain ingredients and are processed in a manner that may cause adverse health effects. This review article introduces the concept of UPFs and briefly discusses food products that fall into this category, including beverages, baked goods, snacks, confectionary, prepared meals, dressings, sauces, spreads, and processed meat and meat analogs. It then discusses correlations between consumption levels of UPFs and diet-related chronic diseases, such as obesity and diabetes. The different reasons for the proposed ability of UPFs to increase the risk of these chronic diseases are then critically assessed, including displacement of whole foods, high energy densities, missing phytochemicals, contamination with packaging chemicals, hyperpalatability, harmful additives, rapid ingestion and digestion, and toxic reaction products. Then, potential strategies to overcome the current problems with UPFs are presented, including reducing energy density, balancing nutritional profile, fortification, increasing satiety response, modulating mastication and digestion, reengineering food structure, and precision processing. The central argument is that it may be possible to reformulate and reengineer many UPFs to improve their healthiness and sustainability, although this still needs to be proved using rigorous scientific studies.
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Affiliation(s)
- David Julian McClements
- Department of Food Science & Bioengineering, Zhejiang Gongshang University, Hangzhou, Zhejiang, China
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts, USA
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Ren Y, Shi X, Mu J, Liu S, Qian X, Pei W, Ni S, Zhang Z, Li L, Zhang Z. Chronic exposure to parabens promotes non-alcoholic fatty liver disease in association with the changes of the gut microbiota and lipid metabolism. Food Funct 2024; 15:1562-1574. [PMID: 38236135 DOI: 10.1039/d3fo04347a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2024]
Abstract
Non-alcoholic fatty liver disease (NAFLD) has become a serious public health issue due to changing dietary patterns and composition. However, the relationship between NAFLD occurrence and food additives, such as preservatives, remains unknown. This study aimed to evaluate the toxicity of parabens, namely methylparaben (MeP) and ethylparaben (EtP), in relation to NAFLD occurrence in mice under different dietary conditions. Exposure to MeP and EtP exacerbated high-fat diet (HFD)-induced obesity, glucose intolerance, higher serum lipid concentrations, and fat accumulation by upregulating genes involved in lipid metabolism. Untargeted metabolomics revealed that arachidonic acid (AA) metabolism was the top enriched pathway upon MeP and EtP exposure in the presence of HFD. 11,12-Epoxyeicosatrienoic acid (11,12-EET) was the most abundant AA metabolite and was significantly reduced upon exposure to MeP or EtP. Moreover, an integrative analysis of differential fecal taxa at the genus level and serum AA metabolites revealed significant associations. In addition, MeP and EtP enhanced lipid accumulation in AML12 cells and HepG2 cells cultured with oleic acid. 11,12-EET supplementation could significantly alleviate lipid accumulation by suppressing the expression of lipid metabolism-related genes and proteins. The present study suggests that chronic exposure to MeP and EtP promoted NAFLD via gut microbiota-dependent AA metabolism. These results highlight the need for reducing oral exposure to synthetic preservatives to improve metabolic disturbance under HFD conditions.
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Affiliation(s)
- Yilin Ren
- Center for Global Health, School of Public Health, Nanjing Medical University, 101 Longmian Avenue, Nanjing, 211166, P. R. China.
| | - Xinyi Shi
- Center for Global Health, School of Public Health, Nanjing Medical University, 101 Longmian Avenue, Nanjing, 211166, P. R. China.
| | - Jing Mu
- Center for Global Health, School of Public Health, Nanjing Medical University, 101 Longmian Avenue, Nanjing, 211166, P. R. China.
| | - Shenyin Liu
- Center for Global Health, School of Public Health, Nanjing Medical University, 101 Longmian Avenue, Nanjing, 211166, P. R. China.
| | - Xin Qian
- Center for Global Health, School of Public Health, Nanjing Medical University, 101 Longmian Avenue, Nanjing, 211166, P. R. China.
| | - Wenlong Pei
- Center for Global Health, School of Public Health, Nanjing Medical University, 101 Longmian Avenue, Nanjing, 211166, P. R. China.
| | - Shanhong Ni
- Center for Global Health, School of Public Health, Nanjing Medical University, 101 Longmian Avenue, Nanjing, 211166, P. R. China.
| | - Zhengduo Zhang
- Center for Global Health, School of Public Health, Nanjing Medical University, 101 Longmian Avenue, Nanjing, 211166, P. R. China.
| | - Lei Li
- Center for Global Health, School of Public Health, Nanjing Medical University, 101 Longmian Avenue, Nanjing, 211166, P. R. China.
- Key Lab of Modern Toxicology of Ministry of Education, School of Public Health, Nanjing Medical University, 101 Longmian Avenue, Nanjing, 211166, P. R. China
| | - Zhan Zhang
- Center for Global Health, School of Public Health, Nanjing Medical University, 101 Longmian Avenue, Nanjing, 211166, P. R. China.
- Key Lab of Modern Toxicology of Ministry of Education, School of Public Health, Nanjing Medical University, 101 Longmian Avenue, Nanjing, 211166, P. R. China
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Diep Trinh TN, Trinh KTL, Lee NY. Microfluidic advances in food safety control. Food Res Int 2024; 176:113799. [PMID: 38163712 DOI: 10.1016/j.foodres.2023.113799] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 11/23/2023] [Accepted: 12/02/2023] [Indexed: 01/03/2024]
Abstract
Food contamination is a global concern, particularly in developing countries. Two main types of food contaminants-chemical and biological-are common problems that threaten human health. Therefore, rapid and accurate detection methods are required to address the threat of food contamination. Conventional methods employed to detect these two types of food contaminants have several limitations, including high costs and long analysis time. Alternatively, microfluidic technology, which allows for simple, rapid, and on-site testing, can enable us to control food safety in a timely, cost-effective, simple, and accurate manner. This review summarizes advances in microfluidic approaches to detect contaminants in food. Different detection methods have been applied to microfluidic platforms to identify two main types of contaminants: chemical and biological. For chemical contaminant control, the application of microfluidic approaches for detecting heavy metals, pesticides, antibiotic residues, and other contaminants in food samples is reviewed. Different methods including enzymatic, chemical-based, immunoassay-based, molecular-based, and electrochemical methods for chemical contaminant detection are discussed based on their working principle, the integration in microfluidic platforms, advantages, and limitations. Microfluidic approaches for foodborne pathogen detection, from sample preparation to final detection, are reviewed to identify foodborne pathogens. Common methods for foodborne pathogens screening, namely immunoassay, nucleic acid amplification methods, and other methods are listed and discussed; highlighted examples of recent studies are also reviewed. Challenges and future trends that could be employed in microfluidic design and fabrication process to address the existing limitations for food safety control are also covered. Microfluidic technology is a promising tool for food safety control with high efficiency and applicability. Miniaturization, portability, low cost, and samples and reagents saving make microfluidic devices an ideal choice for on-site detection, especially in low-resource areas. Despite many advantages of microfluidic technology, the wide manufacturing of microfluidic devices still demands intensive studies to be conducted for user-friendly and accurate food safety control. Introduction of recent advances of microfluidic devices will build a comprehensive understanding of the technology and offer comparative analysis for future studies and on-site application.
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Affiliation(s)
- Thi Ngoc Diep Trinh
- Department of Materials Science, School of Applied Chemistry, Tra Vinh University, Viet Nam
| | - Kieu The Loan Trinh
- BioNano Applications Research Center, Gachon University, 1342 Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do 13120, Republic of Korea
| | - Nae Yoon Lee
- Department of BioNano Technology, Gachon University, 1342 Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do 13120, Republic of Korea.
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Ma XY, Shao ZL, Yu XP, Wang ZL. A Droplet Digital PCR-Based Approach for Quantitative Analysis of the Adulteration of Atlantic Salmon with Rainbow Trout. Foods 2023; 12:4309. [PMID: 38231780 DOI: 10.3390/foods12234309] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 11/26/2023] [Accepted: 11/27/2023] [Indexed: 01/19/2024] Open
Abstract
Low-cost fish species are often used to adulterate or substitute for Atlantic salmon products, posing a serious threat to market order and public health. Hence, reliable techniques are urgently needed to detect Atlantic salmon adulteration. In this study, a precise method for identifying and quantifying adulterated Atlantic salmon with rainbow trout based on droplet digital PCR (ddPCR) testing was developed. Species-specific primers and probes were designed targeting the single-copy nuclear gene myoglobin of two salmonids. A quantitative formula for calculating the mass fraction of adulterated Atlantic salmon with rainbow trout was established based on a one-step conversion strategy, in which the DNA copy number ratios were directly transformed to meat mass fractions by introducing a fixed constant (the transfer coefficient). The dynamic range of the established ddPCR method was from 1% to 90%, with a limit of detection (LOD) of 0.2% and a limit of quantification (LOQ) of 0.8% for rainbow trout in Atlantic salmon, respectively. The quantification method demonstrated an acceptable level of repeatability and reproducibility, as the values of the relative standard deviation (RSD) for the tested meat mixtures with the known fractions were all less than 5%. Thermal and freezing treatments, as well as adding food additives within the recommended dosage limits, had no significant effect on the quantification accuracy. The method was successfully applied to detect rainbow trout adulteration in commercial raw and processed Atlantic salmon products. In comparison to real-time quantitative PCR (qPCR) testing, the established ddPCR method exhibited a higher level of stability and accuracy. Overall, the ddPCR-based quantitative method exhibited high levels of accuracy, stability, sensitivity, and practicability, suitable for applications in the routine surveillance and quality assurance of salmon products.
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Affiliation(s)
- Xiao-Yu Ma
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Zhu-Long Shao
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Xiao-Ping Yu
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
| | - Zheng-Liang Wang
- Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Sciences, China Jiliang University, Hangzhou 310018, China
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9
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Xiao N, Ruan S, Mo Q, Zhao M, Feng F. The Effect of Sodium Benzoate on Host Health: Insight into Physiological Indexes and Gut Microbiota. Foods 2023; 12:4081. [PMID: 38002138 PMCID: PMC10670719 DOI: 10.3390/foods12224081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 11/02/2023] [Accepted: 11/04/2023] [Indexed: 11/26/2023] Open
Abstract
Sodium benzoate (SB) is a common food preservative widely used in the food industry. However, the effects of SB intake on host health at different stages were still unclear. Hence, we investigated the impact of SB with three concentrations (150 mg/kg, 500 mg/kg and 1000 mg/kg) and at three stages (intake for 5-weeks, intake for 10-weeks and removal for 5 weeks) on host health in normal mice. The results showed that SB intake for 5 weeks slightly changed gut microbiota composition, but it significantly increased TG (only 150 mg/kg and 1000 mg/kg) and blood glucose levels (only 500 mg/kg) and promoted the secretion of interleukin (IL)-1β and IL-6 (p < 0.01). However, SB intake for 10 weeks mostly maintained normal glucolipid metabolism; although, IL-1β (p < 0.01) and IL-6 (p < 0.05) levels were also significantly increased and positively regulated the gut microbiota by significantly increasing the relative abundance of Lactobacillus and significantly decreasing the relative abundance of Ileibacterium. Meanwhile, the safety of SB for host metabolism and gut microbiota was also confirmed via a fecal microbiota transplantation experiment. In addition, we found that SB removal after 10 weeks of intake significantly increased the levels of blood glucose, insulin and HOMA-IR index, which might be attributed to gut microbiota dysbiosis. Mechanistically, these positive effects and negative effects had no close relationship with the concentration of short-chain fatty acids in the gut, which might be associated with metabolites of SB or special bacterial strains. In short, this work provided positive evidence for the safety of SB consumption within the recommended range.
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Affiliation(s)
- Nanhai Xiao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (N.X.); (S.R.); (Q.M.); (M.Z.)
| | - Shengyue Ruan
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (N.X.); (S.R.); (Q.M.); (M.Z.)
| | - Qiufen Mo
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (N.X.); (S.R.); (Q.M.); (M.Z.)
| | - Minjie Zhao
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (N.X.); (S.R.); (Q.M.); (M.Z.)
| | - Fengqin Feng
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; (N.X.); (S.R.); (Q.M.); (M.Z.)
- Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
- Zhongyuan Institute, Zhejiang University, Zhengzhou 450001, China
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10
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Jia Z, Shi C, Yang X, Zhang J, Sun X, Guo Y, Ying X. QD-based fluorescent nanosensors: Production methods, optoelectronic properties, and recent food applications. Compr Rev Food Sci Food Saf 2023; 22:4644-4669. [PMID: 37680064 DOI: 10.1111/1541-4337.13236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 07/12/2023] [Accepted: 08/11/2023] [Indexed: 09/09/2023]
Abstract
Food quality and safety are crucial public health concerns with global significance. In recent years, a series of fluorescence detection technologies have been widely used in the detection/monitoring of food quality and safety. Due to the advantages of wide detection range, high sensitivity, convenient and fast detection, and strong specificity, quantum dot (QD)-based fluorescent nanosensors have emerged as preferred candidates for food quality and safety analysis. In this comprehensive review, several common types of QD production methods are introduced, including colloidal synthesis, self-assembly, plasma synthesis, viral assembly, electrochemical assembly, and heavy-metal-free synthesis. The optoelectronic properties of QDs are described in detail at the electronic level, and the effect of food matrices on QDs was summarized. Recent advancements in the field of QD-based fluorescent nanosensors for trace level detection and monitoring of volatile components, heavy metal ions, food additives, pesticide residues, veterinary-drug residues, other chemical components, mycotoxins, foodborne pathogens, humidity, and temperature are also thoroughly summarized. Moreover, we discuss the limitations of the QD-based fluorescent nanosensors and present the challenges and future prospects for developing QD-based fluorescent nanosensors. As shown by numerous publications in the field, QD sensors have the advantages of strong anti-interference ability, convenient and quick operation, good linear response, and wide detection range. However, the reported assays are laboratory-focused and have not been industrialized and commercialized. Promising research needs to examine the potential applications of bionanotechnology in QD-based fluorescent nanosensors, and focus on the development of smart packaging films, labeled test strips, and portable kits-based sensors.
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Affiliation(s)
- Zhixin Jia
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
| | - Ce Shi
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
| | - Xinting Yang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
- Information Technology Research Center, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Beijing, China
- National Engineering Laboratory for Agri-product Quality Traceability, Beijing Academy of Agricultural and Forestry Sciences, Beijing, China
| | - Jiaran Zhang
- School of Electrical and Information Engineering, Beijing University of Civil Engineering and Architecture, Daxing District, Beijing, China
| | - Xia Sun
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Yemin Guo
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, Shandong, China
| | - Xiaoguo Ying
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang, China
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11
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de Arruda LM, Oi LA, Pôrto LBG, Arisseto-Bragotto AP. Using labelling information to evaluate the distribution of food additives in products marketed in Brazil. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2023; 40:1412-1422. [PMID: 37871248 DOI: 10.1080/19440049.2023.2271978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Accepted: 10/09/2023] [Indexed: 10/25/2023]
Abstract
Food additives are ingredients added to food and beverages in order to modify physical, chemical, biological or sensory characteristics, contributing to the development of products that are safer and more convenient and attractive. Although they are widely used by food industries, little is known about the distribution of the food additives currently employed in products marketed in Brazil. Therefore, this study aimed to use labelling information of commercial food and beverages in order to identify the substances currently used by the Brazilian industry. For this, 3300 labels of 426 food items described in the Personal Food Consumption module of the Household Budget Survey (POF 2017/2018) of the Brazilian Institute of Geography and Statistics (IBGE) were searched on websites of supermarket chains and food companies as well as by visits to commercial establishments. According to the ingredient lists of the evaluated samples, 186 distinct food additives were identified. The average number of declared substances per product was between 4 and 5, with most of the labels indicating the presence of 2 or 3 additives. Considering the identified substances, 93 had an Acceptable Daily Intake (ADI) not specified or not limited and 89 were additives with a numerical ADI. Citric acid and lecithin were the most frequent substances with ADI not specified or not limited while potassium sorbate and pentasodium triphosphate were the most frequent food additives with numerical ADI. The most frequent combinations found in the evaluated samples were of potassium sorbate and citric acid, and also sodium nitrite, sodium erythorbate, and sodium diphosphate. This study demonstrates the distribution of food additives in products marketed in Brazil, allowing the creation of a comprehensive and unprecedented database, which will contribute to the evaluation of usage trends and future exposure studies for health risk assessment.
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Affiliation(s)
- Lucas M de Arruda
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP - Universidade Estadual de Campinas), Campinas-SP, Brazil
| | - Letícia A Oi
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP - Universidade Estadual de Campinas), Campinas-SP, Brazil
| | - Larissa B G Pôrto
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP - Universidade Estadual de Campinas), Campinas-SP, Brazil
- Brazilian Health Regulatory Agency (ANVISA - Agência Nacional de Vigilância Sanitária), Brasília-DF, Brazil
| | - Adriana P Arisseto-Bragotto
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas (UNICAMP - Universidade Estadual de Campinas), Campinas-SP, Brazil
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12
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Bankole AO, Irondi EA, Awoyale W, Ajani EO. Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits. Front Nutr 2023; 10:1257439. [PMID: 38024362 PMCID: PMC10646222 DOI: 10.3389/fnut.2023.1257439] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Accepted: 10/06/2023] [Indexed: 12/01/2023] Open
Abstract
Yogurt, a popular fermented dairy product, is of different types and known for its nutritional and nutraceutical benefits. However, incorporating additives into yogurt has been adopted to improve its functionality and nutraceutical properties. Additives incorporated in yogurt may be natural or modified. The incorporation of diverse natural additives in yogurt formulation, such as moringa, date palm, grape seeds and argel leaf extracts, cornelian cherry paste, mulberry fruit and leaf powder, lentil flour, different types of fibers, lemongrass and spearmint essential oils, and honey, has been reported. Similarly, modified additives, such as β-glucan, pectin, inulin, sodium alginate, and gelatin, are also added to enhance the physicochemical, textural, sensory, and rheological properties of yogurt. Although additives are traditionally added for their technological impact on the yogurt, studies have shown that they influence the nutritional and nutraceutical properties of yogurt, when added. Hence, yogurts enriched with functional additives, especially natural additives, have been reported to possess an improved nutritional quality and impart several health benefits to consumers. These benefits include reducing the risk of cardiovascular disease, cancer, osteoporosis, oxidative stress, and hyperglycemia. This current review highlights the common types of yogurt, the production process, and the rheological and nutraceutical benefits of incorporating natural and modified additives into yogurt.
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Affiliation(s)
| | | | - Wasiu Awoyale
- Department of Food Science and Technology, Kwara State University, Ilorin, Nigeria
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13
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Wu L. Smart and Multifunctional Nanomaterials and Applications for Food Safety. Biosensors (Basel) 2023; 13:928. [PMID: 37887121 PMCID: PMC10605715 DOI: 10.3390/bios13100928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Accepted: 10/13/2023] [Indexed: 10/28/2023]
Abstract
Due to growing concerns about food safety and public health, the contaminants or residues of various harmful substances in food have received much attention in recent years [...].
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Affiliation(s)
- Long Wu
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Technology, Hainan University, Haikou 570228, China; ; Tel.: +86-0898-66193581
- Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, Haikou 570314, China
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14
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Wang Y, Luo Y, Cao J. Flavor Formation and Quality Maintenance in Meat Processing. Foods 2023; 12:3678. [PMID: 37835331 PMCID: PMC10572488 DOI: 10.3390/foods12193678] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Accepted: 09/28/2023] [Indexed: 10/15/2023] Open
Abstract
As an important source of nutrients, meat can supply protein, fat, vitamins and minerals, which are crucial in people's diet worldwide [...].
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Affiliation(s)
| | | | - Jinxuan Cao
- School of Food and Health, Beijing Technology and Business University, Beijing 100048, China; (Y.W.); (Y.L.)
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15
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Sciacca S, Lo Giudice A, Asmundo MG, Cimino S, Alshatwi AA, Morgia G, Ferro M, Russo GI. Prostate Cancer Severity in Relation to Level of Food Processing. Nutrients 2023; 15:4010. [PMID: 37764793 PMCID: PMC10537278 DOI: 10.3390/nu15184010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Revised: 09/08/2023] [Accepted: 09/13/2023] [Indexed: 09/29/2023] Open
Abstract
BACKGROUND The level of food processing has gained interest as a potential determinant of human health. The aim of this study was to assess the relationship between the level of food processing and prostate cancer severity. METHODS A sample of 120 consecutive patients were examined for the following: their dietary habits, assessed through validated food frequency questionnaires; their dietary intake of food groups, categorized according to the NOVA classification; and their severity of prostate cancer, categorized into risk groups according to European Association of Urology (EAU) guidelines. Uni- and multivariate logistic regression analyses were performed to test the association between the variables of interest. RESULTS Individuals reporting a higher consumption of unprocessed/minimally processed foods were less likely to have greater prostate cancer severity than those who consumed less of them in the energy-adjusted model (odds ratio (OR) = 0.38, 95% confidence interval (CI): 1.17-0.84, p = 0.017 and OR = 0.33, 95% CI: 0.12-0.91, p = 0.032 for medium/high vs. low grade and high vs. medium/low grade prostate cancers, respectively); however, after adjusting for potential confounding factors, the association was not significant anymore. A borderline association was also found between a higher consumption of ultra-processed foods and greater prostate cancer severity in the energy-adjusted model (OR = 2.11, 95% CI: 0.998-4.44; p = 0.051), but again the association was not significant anymore after adjusting for the other covariates. CONCLUSIONS The level of food processing seems not to be independently associated with prostate cancer severity, while potentially related to other factors that need further investigation.
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Affiliation(s)
- Salvatore Sciacca
- Mediterranean Institute of Oncology (IOM), Viagrande, 95029 Catania, Italy; (S.S.); (G.M.)
| | - Arturo Lo Giudice
- Department of Surgery, Urology Section, University of Catania, 95125 Catania, Italy; (A.L.G.); (M.G.A.); (S.C.)
| | - Maria Giovanna Asmundo
- Department of Surgery, Urology Section, University of Catania, 95125 Catania, Italy; (A.L.G.); (M.G.A.); (S.C.)
| | - Sebastiano Cimino
- Department of Surgery, Urology Section, University of Catania, 95125 Catania, Italy; (A.L.G.); (M.G.A.); (S.C.)
| | - Ali A. Alshatwi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia;
| | - Giuseppe Morgia
- Mediterranean Institute of Oncology (IOM), Viagrande, 95029 Catania, Italy; (S.S.); (G.M.)
| | - Matteo Ferro
- Department of Urology, European Institute of Oncology, IRCCS, 20141 Milan, Italy;
| | - Giorgio Ivan Russo
- Department of Surgery, Urology Section, University of Catania, 95125 Catania, Italy; (A.L.G.); (M.G.A.); (S.C.)
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16
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Hou Y, Liu X, Qin Y, Hou Y, Hou J, Wu Q, Xu W. Zebrafish as model organisms for toxicological evaluations in the field of food science. Compr Rev Food Sci Food Saf 2023; 22:3481-3505. [PMID: 37458294 DOI: 10.1111/1541-4337.13213] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 06/29/2023] [Accepted: 07/03/2023] [Indexed: 09/13/2023]
Abstract
Food safety has long been an area of concern. The selection of stable and efficient model organisms is particularly important for food toxicology studies. Zebrafish (Danio rerio) are small model vertebrates, and 70% of human genes have at least one zebrafish ortholog. Zebrafish have advantages as model organisms due to their short life cycle, strong reproductive ability, easy rearing, and low cost. Zebrafish embryos have the advantage of being sensitive to the breeding environment and thus have been used as biosensors. Zebrafish and their embryos have been widely used for food toxicology assessments. This review provides a systematic and comprehensive summary of food toxicology studies using zebrafish as model organisms. First, we briefly introduce the multidimensional mechanisms and structure-activity relationship studies of food toxicological assessment. Second, we categorize these studies according to eight types of hazards in foods, including mycotoxins, pesticides, antibiotics, heavy metals, endocrine disruptors, food additives, nanoparticles, and other food-related ingredients. Finally, we list the applications of zebrafish in food toxicology studies in line with future research prospects, aiming to provide a valuable reference for researchers in the field of food science.
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Affiliation(s)
- Yingyu Hou
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi, Hubei, China
| | - Xixia Liu
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi, Hubei, China
| | - Yanlin Qin
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi, Hubei, China
| | - Yaoyao Hou
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi, Hubei, China
| | - Jianjun Hou
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi, Hubei, China
| | - Qin Wu
- Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi, Hubei, China
| | - Wentao Xu
- Key Laboratory of Precision Nutrition and Food Quality, Beijing Laboratory for Food Quality and Safety, Department of Nutrition and Health, China Agricultural University, Beijing, China
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17
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Potărniche IA, Saroși C, Terebeș RM, Szolga L, Gălătuș R. Classification of Food Additives Using UV Spectroscopy and One-Dimensional Convolutional Neural Network. Sensors (Basel) 2023; 23:7517. [PMID: 37687972 PMCID: PMC10490620 DOI: 10.3390/s23177517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2023] [Revised: 08/20/2023] [Accepted: 08/25/2023] [Indexed: 09/10/2023]
Abstract
Food additives are utilized in countless food products available for sale. They enhance or obtain a specific flavor, extend the storage time, or obtain a desired texture. This paper presents an automatic classification system for five food additives based on their absorbance in the ultraviolet domain. Solutions with different concentrations were created by dissolving a measured additive mass into distilled water. The analyzed samples were either simple (one additive solution) or mixed (two additive solutions). The substances presented absorbance peaks between 190 nm and 360 nm. Each substance presents a certain number of absorbance peaks at specific wavelengths (e.g., acesulfame potassium presents an absorbance peak at 226 nm, whereas the peak associated with potassium sorbate is at 254 nm). Therefore, each additive has a distinctive spectrum that can be used for classification. The sample classification was performed using deep learning techniques. The samples were associated with numerical labels and divided into three datasets (training, validation, and testing). The best classification results were obtained using CNN (convolutional neural network) models. The classification of the 404 spectra with a CNN model with three convolutional layers obtained a mean testing accuracy of 92.38% ± 1.48%, whereas the mean validation accuracy was 93.43% ± 2.01%.
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Affiliation(s)
- Ioana-Adriana Potărniche
- Basis of Electronics Department, Faculty of Electronics, Telecommunication and Information Technology, Technical University of Cluj-Napoca, 400114 Cluj-Napoca, Romania; (L.S.); (R.G.)
| | - Codruța Saroși
- Department of Polymer Composites, Institute of Chemistry “Raluca Ripan”, Babes-Bolyai University, 400294 Cluj-Napoca, Romania;
| | - Romulus Mircea Terebeș
- Communications Department, Faculty of Electronics, Telecommunication and Information Technology, Technical University of Cluj-Napoca, 400114 Cluj-Napoca, Romania;
| | - Lorant Szolga
- Basis of Electronics Department, Faculty of Electronics, Telecommunication and Information Technology, Technical University of Cluj-Napoca, 400114 Cluj-Napoca, Romania; (L.S.); (R.G.)
| | - Ramona Gălătuș
- Basis of Electronics Department, Faculty of Electronics, Telecommunication and Information Technology, Technical University of Cluj-Napoca, 400114 Cluj-Napoca, Romania; (L.S.); (R.G.)
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18
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Sun Q, Dong Y, Wen X, Zhang X, Hou S, Zhao W, Yin D. A review on recent advances in mass spectrometry analysis of harmful contaminants in food. Front Nutr 2023; 10:1244459. [PMID: 37593680 PMCID: PMC10428016 DOI: 10.3389/fnut.2023.1244459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2023] [Accepted: 07/18/2023] [Indexed: 08/19/2023] Open
Abstract
Food safety is a widespread global concern with the emergence of foodborne diseases. Thus, establishing accurate and sensitive detection methods of harmful contaminants in different food matrices is essential to address and prevent the associated health risks. Among various analytical tools, mass spectrometry (MS) can quantify multiple impurities simultaneously due to high resolution and accuracy and can achieve non-target profiling of unknown pollutants in food. Therefore, MS has been widely used for determination of hazardous contaminants [e.g., mycotoxin, pesticide and veterinary drug residues, polychlorinated biphenyls (PCBs), dioxins, acrylamide, perfluorinated compounds (PFCs) and p-Phenylenediamine compounds (PPDs) in food samples]. This work summarizes MS applications in detecting harmful contaminants in food matrices, discusses advantages of MS for food safety study, and provides a perspective on future directions of MS development in food research. With the persistent occurrence of novel contaminants, MS will play a more and more critical role in food analysis.
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Affiliation(s)
- Qiannan Sun
- College of Chemistry, Zhengzhou University, Zhengzhou, Henan, China
- Food Laboratory of Zhongyuan, Zhengzhou University, Zhengzhou, Henan, China
| | - Yide Dong
- College of Chemistry, Zhengzhou University, Zhengzhou, Henan, China
| | - Xin Wen
- College of Chemistry, Zhengzhou University, Zhengzhou, Henan, China
| | - Xu Zhang
- School of Ecology and Environment, Zhengzhou University, Zhengzhou, Henan, China
| | - Shijiao Hou
- College of Chemistry, Zhengzhou University, Zhengzhou, Henan, China
| | - Wuduo Zhao
- College of Chemistry, Zhengzhou University, Zhengzhou, Henan, China
- Center of Advanced Analysis and Gene Sequencing, Zhengzhou University, Zhengzhou, Henan, China
| | - Dan Yin
- School of Ecology and Environment, Zhengzhou University, Zhengzhou, Henan, China
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19
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Kaur I, Batra V, Bogireddy NKR, Kumar Y, Agarwal V. Carbon Dots as a Novel Detection Material for Food Additives and Pesticides: A Mini Review. Microsc Microanal 2023; 29:4-8. [PMID: 37613377 DOI: 10.1093/micmic/ozad067.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/25/2023]
Affiliation(s)
- Inderbir Kaur
- Department of Electronic Science, Bhaskaracharya College of Applied Sciences, University of Delhi, Delhi, India
| | - Vandana Batra
- Department of Physics, Bhaskaracharya College of Applied Sciences, University of Delhi, Delhi, India
| | - Naveen Kumar Reddy Bogireddy
- Centro de Investigaciones en Ingenieria y Ciencias Aplicadas, Universidad Autonoma del Estado de Morelos, Col. Chamilpa, Cuernavaca, Morelos, Ḿexico
| | - Yogesh Kumar
- Departamento de Fisico Matematica, Universidad Autonoma de Nueva Leon, Cd. Universitaria, San Nicolás de Los Garza, N.L., Mexico
| | - Vivechana Agarwal
- Centro de Investigaciones en Ingenieria y Ciencias Aplicadas, Universidad Autonoma del Estado de Morelos, Col. Chamilpa, Cuernavaca, Morelos, Ḿexico
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20
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Garofalo G, Ponte M, Greco C, Barbera M, Mammano MM, Fascella G, Greco G, Salsi G, Orlando S, Alfonzo A, Di Grigoli A, Piazzese D, Bonanno A, Settanni L, Gaglio R. Improvement of Fresh Ovine "Tuma" Cheese Quality Characteristics by Application of Oregano Essential Oils. Antioxidants (Basel) 2023; 12:1293. [PMID: 37372023 DOI: 10.3390/antiox12061293] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 06/12/2023] [Accepted: 06/15/2023] [Indexed: 06/29/2023] Open
Abstract
In the present work, oregano essential oils (OEOs) were applied to process the fresh ovine cheese "Tuma" obtained by pressed cheese technology. Cheese making trials were performed under industrial conditions using ewe's pasteurized milk and two strains of Lactococcus lactis (NT1 and NT4) as fermenting agents. Two experimental cheese products (ECP) were obtained through the addition of 100 (ECP100) and 200 (ECP200) µL/L of OEO to milk, while the control cheese product (CCP) was OEO-free. Both Lc. lactis strains showed in vitro and in vivo ability to grow in the presence of OEOs and to dominate over indigenous milk lactic acid bacteria (LAB) resistant to pasteurization. In the presence of OEOs, the most abundant compound found in cheese was carvacrol, constituting more than 65% of the volatile fraction in both experimental products. The addition of OEOs did not influence ash, fat, or protein content, but it increased by 43% the antioxidant capacity of the experimental cheeses. ECP100 cheeses showed the best appreciation scores by the sensory panel. In order to investigate the ability OEOs to be used as a natural preservative, a test of artificial contamination was carried out, and the results showed a significant reduction of the main dairy pathogens in OEO-added cheeses.
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Affiliation(s)
- Giuliana Garofalo
- Department of Agricultural, Food and Forest Sciences, University of Palermo, 90128 Palermo, Italy
| | - Marialetizia Ponte
- Department of Agricultural, Food and Forest Sciences, University of Palermo, 90128 Palermo, Italy
| | - Carlo Greco
- Research Centre for Plant Protection and Certification, Council for Agricultural Research and Economics, 90011 Bagheria, Italy
| | - Marcella Barbera
- Department of Earth and Marine Sciences, University of Palermo, 90123 Palermo, Italy
| | - Michele Massimo Mammano
- Research Centre for Plant Protection and Certification, Council for Agricultural Research and Economics, 90011 Bagheria, Italy
| | - Giancarlo Fascella
- Research Centre for Plant Protection and Certification, Council for Agricultural Research and Economics, 90011 Bagheria, Italy
| | - Giuseppe Greco
- Department of Agricultural, Food and Forest Sciences, University of Palermo, 90128 Palermo, Italy
- Research Centre for Plant Protection and Certification, Council for Agricultural Research and Economics, 90011 Bagheria, Italy
| | - Giulia Salsi
- Research Centre for Plant Protection and Certification, Council for Agricultural Research and Economics, 90011 Bagheria, Italy
| | - Santo Orlando
- Department of Agricultural, Food and Forest Sciences, University of Palermo, 90128 Palermo, Italy
| | - Antonio Alfonzo
- Department of Agricultural, Food and Forest Sciences, University of Palermo, 90128 Palermo, Italy
| | - Antonino Di Grigoli
- Department of Agricultural, Food and Forest Sciences, University of Palermo, 90128 Palermo, Italy
| | - Daniela Piazzese
- Department of Earth and Marine Sciences, University of Palermo, 90123 Palermo, Italy
| | - Adriana Bonanno
- Department of Agricultural, Food and Forest Sciences, University of Palermo, 90128 Palermo, Italy
| | - Luca Settanni
- Department of Agricultural, Food and Forest Sciences, University of Palermo, 90128 Palermo, Italy
| | - Raimondo Gaglio
- Department of Agricultural, Food and Forest Sciences, University of Palermo, 90128 Palermo, Italy
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21
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Othón-Díaz ED, Fimbres-García JO, Flores-Sauceda M, Silva-Espinoza BA, López-Martínez LX, Bernal-Mercado AT, Ayala-Zavala JF. Antioxidants in Oak (Quercus sp.): Potential Application to Reduce Oxidative Rancidity in Foods. Antioxidants (Basel) 2023; 12:antiox12040861. [PMID: 37107236 PMCID: PMC10135015 DOI: 10.3390/antiox12040861] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 03/26/2023] [Accepted: 03/31/2023] [Indexed: 04/05/2023] Open
Abstract
This review explores the antioxidant properties of oak (Quercus sp.) extracts and their potential application in preventing oxidative rancidity in food products. Oxidative rancidity negatively impacts food quality, causing changes in color, odor, and flavor and reducing the shelf life of products. The use of natural antioxidants from plant sources, such as oak extracts, has gained increasing interest due to potential health concerns associated with synthetic antioxidants. Oak extracts contain various antioxidant compounds, including phenolic acids, flavonoids, and tannins, which contribute to their antioxidative capacity. This review discusses the chemical composition of oak extracts, their antioxidative activity in different food systems, and the safety and potential challenges related to their application in food preservation. The potential benefits and limitations of using oak extracts as an alternative to synthetic antioxidants are highlighted, and future research directions to optimize their application and determine their safety for human consumption are suggested.
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Affiliation(s)
- Elsa Daniela Othón-Díaz
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
| | - Jorge O. Fimbres-García
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
| | - Marcela Flores-Sauceda
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
| | - Brenda A. Silva-Espinoza
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
| | - Leticia X. López-Martínez
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
| | - Ariadna T. Bernal-Mercado
- Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales S/N, Col. Centro, Hermosillo 83000, Sonora, Mexico
| | - Jesus F. Ayala-Zavala
- Centro de Investigación en Alimentación y Desarrollo, A.C, Carretera Gustavo Enrique Astiazarán Rosas 46, Hermosillo 83304, Sonora, Mexico
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22
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Meng W, Sun H, Mu T, Garcia-Vaquero M. Chitosan-based Pickering emulsion: A comprehensive review on their stabilizers, bioavailability, applications and regulations. Carbohydr Polym 2023; 304:120491. [PMID: 36641178 DOI: 10.1016/j.carbpol.2022.120491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 12/13/2022] [Accepted: 12/19/2022] [Indexed: 12/28/2022]
Abstract
BACKGROUND Chitosan-based particles are one of the most promising Pickering emulsions stabilizers due to its cationic properties, cost-effective, biocompatibility, biodegradability. However, there are currently no comprehensive reviews analyzing the role of chitosan to develop Pickering emulsions, and the bioavailability and multiple uses of these emulsions. SCOPE AND APPROACH This review firstly summarizes the types, preparation and functional properties of chitosan-based Pickering emulsion stabilizers, followed by in vivo and in vitro bioavailability, main regulations, and future application and trends. KEY FINDINGS AND CONCLUSIONS Stabilizers used in chitosan-based Pickering emulsions include 6 categories: chitosan self-aggregating particles and 5 types of composites (chitosan-protein, chitosan-polysaccharide, chitosan-fatty acid, chitosan-polyphenol, and chitosan-inorganic). Chitosan-based Pickering emulsions improved the bioavailability of different compounds compared to traditional emulsions. Current applications include hydrogels, microcapsules, food ingredients, bio-based films, cosmeceuticals, porous scaffolds, environmental protection agents, and interfacial catalysis systems. However, due to current limitations, more research and development are needed to be extensively explored to meet consumer demand, industrial manufacturing, and regulatory requirements. Thus, optimization of stabilizers, bioavailability studies, 3D4D printing, fat substitutes, and double emulsions are the main potential development trends or research gaps in the field which would contribute to increase adoption of these promising emulsions at industrial level.
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Affiliation(s)
- Weihao Meng
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No.2 Yuan Ming Yuan West Road, Haidian District, 5109, Beijing 100193, PR China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, 5109, Beijing 100193, PR China; School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland
| | - Hongnan Sun
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No.2 Yuan Ming Yuan West Road, Haidian District, 5109, Beijing 100193, PR China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, 5109, Beijing 100193, PR China.
| | - Taihua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No.2 Yuan Ming Yuan West Road, Haidian District, 5109, Beijing 100193, PR China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No.2 Yuan Ming Yuan West Road, Haidian District, 5109, Beijing 100193, PR China.
| | - Marco Garcia-Vaquero
- School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
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23
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Srivastava S, Kollemparembil AM, Zettel V, Delgado A, Jekle M, Hitzmann B. Improving the Leavening Effect of Ice like CO2 Gas Hydrates by Addition of Gelling Agents in Wheat Bread. Gels 2023; 9:223. [PMID: 36975672 PMCID: PMC10047956 DOI: 10.3390/gels9030223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 03/07/2023] [Accepted: 03/13/2023] [Indexed: 03/17/2023] Open
Abstract
This article brings together the application of ice-like CO2 gas hydrates (GH) as a leavening agent in wheat bread along with the incorporation of some natural gelling agents or flour improvers into the bread to enhance the textural properties of the wheat bread. The gelling agents used for the study were ascorbic acid (AC), egg white (EW), and rice flour (RF). These gelling agents were added to the GH bread containing different amounts of GH (40, 60, and 70% GH). Moreover, a combination of these gelling agents in a wheat GH bread recipe was studied for each respective percentage of GH. The combinations of gelling agents used in the GH bread were as follows: (1) AC, (2) RF + EW, and (3) RF + EW + AC. The best combination of GH wheat bread was 70% GH + AC + EW + RF combination. The primary goal of this research is to gain a better understanding of the complex bread dough created by CO2 GH and its influence on product quality when certain gelling agents are added to the dough. Moreover, the prospect of managing and modifying wheat bread attributes by the use of CO2 GH with the addition of natural gelling agents has not yet been researched and is a fresh idea in the food industry.
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24
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Liu G, Wang Z, Lei C, Wang F. An Electrochemiluminescence Imaging Sensor for the Analysis of Lactate in Foods Via A Single Gold Microsphere. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/09/2023]
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25
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Wang H, Wang X, Lai K, Yan J. Stimulus-Responsive DNA Hydrogel Biosensors for Food Safety Detection. Biosensors (Basel) 2023; 13:320. [PMID: 36979532 PMCID: PMC10046603 DOI: 10.3390/bios13030320] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 02/21/2023] [Accepted: 02/22/2023] [Indexed: 06/18/2023]
Abstract
Food safety has always been a major global challenge to human health and the effective detection of harmful substances in food can reduce the risk to human health. However, the food industry has been plagued by a lack of effective and sensitive safety monitoring methods due to the tension between the cost and effectiveness of monitoring. DNA-based hydrogels combine the advantages of biocompatibility, programmability, the molecular recognition of DNA molecules, and the hydrophilicity of hydrogels, making them a hotspot in the research field of new nanomaterials. The stimulus response property greatly broadens the function and application range of DNA hydrogel. In recent years, DNA hydrogels based on stimulus-responsive mechanisms have been widely applied in the field of biosensing for the detection of a variety of target substances, including various food contaminants. In this review, we describe the recent advances in the preparation of stimuli-responsive DNA hydrogels, highlighting the progress of its application in food safety detection. Finally, we also discuss the challenges and future application of stimulus-responsive DNA hydrogels.
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26
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Liu BB, Wu HL, Chen Y, Wang T, Yu RQ. Chemometrics-assisted excitation-emission matrix fluorescence spectroscopy for rapid identification of commercial reconstituted and sweetened grape juices. Anal Methods 2023; 15:502-511. [PMID: 36617873 DOI: 10.1039/d2ay01767a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
As a common fruit juice, grape juice is delicious and nutritious, making it very popular among consumers. However, some illegal manufacturers used shoddy products to lower costs and obtain high profits, which seriously threatens the health and interests of consumers. Hence, this paper proposed excitation-emission matrix (EEM) fluorescence spectroscopy combined with chemometric methods for the rapid identification and classification of commercial grape juices. Spectral characterization of different samples was achieved using the alternating trilinear decomposition (ATLD) algorithm, and chemically meaningful information was obtained and analyzed. Although both reconstituted and sweetened grape juices contain methyl anthranilate (MA) and 2'-aminoacetophenone (o-AAP), the content of MA in sweetened grape juice far exceeds that in reconstituted grape juice, and the MA in sweetened grape juice mainly comes from artificially added grape essence. Then two chemometric methods of hierarchical cluster analysis (HCA) and partial least squares discriminant analysis (PLS-DA) were used for the classification of reconstituted and sweetened grape juices. The results showed that the supervised classification model had a higher correct classification rate (CCR) than the unsupervised classification model, with PLS-DA obtaining 100% CCRs in both training and prediction sets. Therefore, the proposed strategy can be used as a powerful analytical method for the identification and classification of reconstituted and sweetened grape juices and provides a reliable scientific means for ensuring the authenticity and safety of the juice market.
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Affiliation(s)
- Bing-Bing Liu
- State Key Laboratory of Chemo/Biosensing and Chemometrics, College of Chemistry and Chemical Engineering, Hunan University, Changsha, 410082, People's Republic China.
| | - Hai-Long Wu
- State Key Laboratory of Chemo/Biosensing and Chemometrics, College of Chemistry and Chemical Engineering, Hunan University, Changsha, 410082, People's Republic China.
| | - Yue Chen
- State Key Laboratory of Chemo/Biosensing and Chemometrics, College of Chemistry and Chemical Engineering, Hunan University, Changsha, 410082, People's Republic China.
| | - Tong Wang
- State Key Laboratory of Chemo/Biosensing and Chemometrics, College of Chemistry and Chemical Engineering, Hunan University, Changsha, 410082, People's Republic China.
| | - Ru-Qin Yu
- State Key Laboratory of Chemo/Biosensing and Chemometrics, College of Chemistry and Chemical Engineering, Hunan University, Changsha, 410082, People's Republic China.
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Li X, Xu X, Guo L, Song S, Liu L, Zhu Y, Kuang H, Xu C, Xu L. Development of ic-ELISA and colloidal cold-based immunochromatographic assay for red 2G detection in fruit drinks, red wine, and yoghurts. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102445] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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28
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Wang K, Lin X, Zhang M, Li Y, Luo C, Wu J. Review of Electrochemical Biosensors for Food Safety Detection. Biosensors (Basel) 2022; 12:bios12110959. [PMID: 36354467 PMCID: PMC9688552 DOI: 10.3390/bios12110959] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/30/2022] [Revised: 10/28/2022] [Accepted: 10/31/2022] [Indexed: 05/30/2023]
Abstract
Food safety issues are directly related to people's quality of life, so there is a need to develop efficient and reliable food contaminants' detection devices to ensure the safety and quality of food. Electrochemical biosensors have the significant advantages of miniaturization, low cost, high sensitivity, high selectivity, rapid detection, and low detection limits using small amounts of samples, which are expected to enable on-site analysis of food products. In this paper, the latest electrochemical biosensors for the detection of biological contaminants, chemical contaminants, and genetically modified crops are reviewed based on the analytes of interest, electrode materials and modification methods, electrochemical methods, and detection limits. This review shows that electrochemical biosensors are poised to provide miniaturized, specific, selective, fast detection, and high-sensitivity sensor platforms for food safety.
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Affiliation(s)
- Ke Wang
- Key Laboratory of Optoelectronic Technology and Systems of Ministry of Education of China, Chongqing University, Chongqing 400044, China
| | - Xiaogang Lin
- Key Laboratory of Optoelectronic Technology and Systems of Ministry of Education of China, Chongqing University, Chongqing 400044, China
| | - Maoxiao Zhang
- Key Laboratory of Optoelectronic Technology and Systems of Ministry of Education of China, Chongqing University, Chongqing 400044, China
| | - Yu Li
- Key Laboratory of Optoelectronic Technology and Systems of Ministry of Education of China, Chongqing University, Chongqing 400044, China
| | - Chunfeng Luo
- Key Laboratory of Optoelectronic Technology and Systems of Ministry of Education of China, Chongqing University, Chongqing 400044, China
| | - Jayne Wu
- Department of Electrical Engineering and Computer Science, The University of Tennessee, Knoxville, TN 37996, USA
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Lee SJ, Kwon MS, Han X, Men X, Oh G, Choi SI, Lee OH. Improvement of methods for analysing sucrose acetate isobutyrate (SAIB) in soft drinks using GC-FID and evaluating antioxidant effects in the SAIB emulsion system. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2022; 39:1641-1649. [PMID: 36001063 DOI: 10.1080/19440049.2022.2115147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Abstract
Sucrose acetate isobutyrate SAIB (E444) is a mixture produced by the esterification of sucrose with acetic anhydride and isobutyric anhydride. It is a food additive that is used as an emulsifier in soft drinks. It is difficult to analyse SAIB quantitatively because there are 256 synthesisable structures in the mixture. This study developed an analytical method for SAIB using gas chromatography-flame ionization detection (GC-FID). The pre-treatment of SAIB in soft drinks was performed using a liquid-liquid extraction method, which demonstrated a recovery rate of 107.8 ± 7.2%. In the GC-FID analysis of SAIB, numerous peaks were observed in the chromatogram, and the content of SAIB was calculated as the sum of these peak areas. A series of analytical methods were validated according to International Conference for Harmonization (ICH) guidelines. Accordingly, the applicability of the developed analytical method was confirmed for both domestic and imported soft drinks distributed in Korea. Additionally, in the linoleic acid emulsion, SAIB exhibited better lipid oxidation stability than the natural antioxidant α-tocopherol and had similar efficacy to the synthetic antioxidant butylated hydroxytoluene (BHT). Although SAIB has excellent lipid oxidation stability, it must be used within legal standards according to consumer demand to reduce the use of synthetic materials in processed foods. The validated GC-FID analytical method will enable subsequent monitoring of the distributed products.
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Affiliation(s)
- Se-Jeong Lee
- Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon, Korea
| | - Min-Seop Kwon
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Korea
| | - Xionggao Han
- Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon, Korea
| | - Xiao Men
- Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon, Korea
| | - Geon Oh
- Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon, Korea
| | - Sun-Il Choi
- Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon, Korea
| | - Ok-Hwan Lee
- Department of Food Biotechnology and Environmental Science, Kangwon National University, Chuncheon, Korea.,Department of Food Science and Biotechnology, Kangwon National University, Chuncheon, Korea
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30
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Si H, Wang Q, Guo Y, Zhao Y, Li H, Li S, Wang S, Zhu B. Functionalized monolithic columns: Recent advancements and their applications for high-efficiency separation and enrichment in food and medicine. Front Chem 2022; 10:951649. [PMID: 35991596 PMCID: PMC9388943 DOI: 10.3389/fchem.2022.951649] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Accepted: 07/06/2022] [Indexed: 11/20/2022] Open
Abstract
The chromatographic column is the core of a high-performance liquid chromatography (HPLC) system, and must have excellent separation efficiency and selectivity. Therefore, functional modification materials for monolithic columns have been rapidly developed. This study is a systematic review of the recently reported functionalized monolithic columns. In particular, the study reviews the types of functional monomers under different modification conditions, as well as the separation and detection techniques combined with chromatography, and their development prospects. In addition, the applications of functionalized monolithic columns in food analysis, biomedicine, and the analysis of active ingredient of Chinese herbal medicines in recent years are also discussed. Also reviewed are the functionalized monolithic columns for qualitative and quantitative analysis. It provided a reference for further development and application of organic polymer monolithic columns.
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Affiliation(s)
- Helong Si
- College of Life Science, Hebei Agricultural University, Baoding, Hebei, China
| | - Quan Wang
- College of Life Science, Hebei Agricultural University, Baoding, Hebei, China
- Hebei Forage Microbial Technology Innovation Center, Baoding, Hebei, China
- Hebei Agriculture Waste Resource Utilization Engineering Research Center, Baoding, Hebei, China
- *Correspondence: Quan Wang,
| | - Yuanyuan Guo
- College of Life Science, Hebei Agricultural University, Baoding, Hebei, China
- Hebei Forage Microbial Technology Innovation Center, Baoding, Hebei, China
- Hebei Agriculture Waste Resource Utilization Engineering Research Center, Baoding, Hebei, China
| | - Yuxin Zhao
- College of Life Science, Hebei Agricultural University, Baoding, Hebei, China
- Hebei Forage Microbial Technology Innovation Center, Baoding, Hebei, China
- Hebei Agriculture Waste Resource Utilization Engineering Research Center, Baoding, Hebei, China
| | - Hongya Li
- College of Life Science, Hebei Agricultural University, Baoding, Hebei, China
- Hebei Forage Microbial Technology Innovation Center, Baoding, Hebei, China
- Hebei Agriculture Waste Resource Utilization Engineering Research Center, Baoding, Hebei, China
| | - Shuna Li
- College of Life Science, Hebei Agricultural University, Baoding, Hebei, China
- Hebei Forage Microbial Technology Innovation Center, Baoding, Hebei, China
- Hebei Agriculture Waste Resource Utilization Engineering Research Center, Baoding, Hebei, China
| | - Shuxiang Wang
- College of Life Science, Hebei Agricultural University, Baoding, Hebei, China
- Hebei Forage Microbial Technology Innovation Center, Baoding, Hebei, China
- Hebei Agriculture Waste Resource Utilization Engineering Research Center, Baoding, Hebei, China
| | - Baocheng Zhu
- College of Life Science, Hebei Agricultural University, Baoding, Hebei, China
- Hebei Forage Microbial Technology Innovation Center, Baoding, Hebei, China
- Hebei Agriculture Waste Resource Utilization Engineering Research Center, Baoding, Hebei, China
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31
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Zhou S, Liu C, Lin J, Zhu Z, Hu B, Wu L. Towards Development of Molecularly Imprinted Electrochemical Sensors for Food and Drug Safety: Progress and Trends. Biosensors (Basel) 2022; 12:bios12060369. [PMID: 35735516 PMCID: PMC9221454 DOI: 10.3390/bios12060369] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/20/2022] [Accepted: 05/25/2022] [Indexed: 05/31/2023]
Abstract
Due to their advantages of good flexibility, low cost, simple operations, and small equipment size, electrochemical sensors have been commonly employed in food safety. However, when they are applied to detect various food or drug samples, their stability and specificity can be greatly influenced by the complex matrix. By combining electrochemical sensors with molecular imprinting techniques (MIT), they will be endowed with new functions of specific recognition and separation, which make them powerful tools in analytical fields. MIT-based electrochemical sensors (MIECs) require preparing or modifying molecularly imprinted polymers (MIPs) on the electrode surface. In this review, we explored different MIECs regarding the design, working principle and functions. Additionally, the applications of MIECs in food and drug safety were discussed, as well as the challenges and prospects for developing new electrochemical methods. The strengths and weaknesses of MIECs including low stability and electrode fouling are discussed to indicate the research direction for future electrochemical sensors.
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Affiliation(s)
- Shuhong Zhou
- Key Laboratory of Fermentation Engineering (Ministry of Education), College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China; (S.Z.); (J.L.)
| | - Chen Liu
- Leibniz-Institute of Photonic Technology, Leibniz Research Alliance-Leibniz Health Technologies, Albert-Einstein-Str. 9, 07745 Jena, Germany;
| | - Jianguo Lin
- Key Laboratory of Fermentation Engineering (Ministry of Education), College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China; (S.Z.); (J.L.)
| | - Zhi Zhu
- Key Laboratory of Tropical and Vegetables Quality and Safety for State Market Regulation, School of Food Science and Engineering, Hainan University, Haikou 570228, China;
| | - Bing Hu
- Key Laboratory of Biotechnology and Bioresources Utilization of Ministry of Education, School of Life Sciences, Dalian Minzu University, Dalian 116600, China;
| | - Long Wu
- Key Laboratory of Fermentation Engineering (Ministry of Education), College of Bioengineering and Food, Hubei University of Technology, Wuhan 430068, China; (S.Z.); (J.L.)
- Key Laboratory of Tropical and Vegetables Quality and Safety for State Market Regulation, School of Food Science and Engineering, Hainan University, Haikou 570228, China;
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Adjali A, Clarot I, Chen Z, Marchioni E, Boudier A. Physicochemical degradation of phycocyanin and means to improve its stability: A short review. J Pharm Anal 2021; 12:406-414. [PMID: 35811624 PMCID: PMC9257648 DOI: 10.1016/j.jpha.2021.12.005] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 12/22/2021] [Accepted: 12/26/2021] [Indexed: 12/22/2022] Open
Abstract
The cyanobacterium Arthrospira platensis, spirulina, is a source of pigments such as phycobiliprotein and phycocyanin. Phycocyanin is used in the food, cosmetics, and pharmaceutical industries because of its antioxidant, anti-inflammatory, and anticancer properties. The different steps involved in extraction and purification of this protein can alter the final properties. In this review, the stability of phycocyanin (pH, temperature, and light) is discussed, considering the physicochemical parameters of kinetic modeling. The optimal working pH range for phycocyanin is between 5.5 and 6.0 and it remains stable up to 45 °C; however, exposure to relatively high temperatures or acidic pH decreases its half-life and increases the degradation kinetic constant. Phycobiliproteins are sensitive to light; preservatives such as mono- and di-saccharides, citric acid, or sodium chloride appear to be effective stabilizing agents. Encapsulation within nano- or micro-structured materials such as nanofibers, microparticles, or nanoparticles, can also preserve or enhance its stability. Phycocyanin is in great demand for industrial application. Phycocyanin is sensitive to pH, temperature, and light. Optimal stability occurs between pH 5.5–6.0 and at temperatures <45 °C in the dark. The use of preservatives or its encapsulation with polymers enhances its stability.
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Affiliation(s)
- Aïda Adjali
- Université de Lorraine, CITHEFOR, F-54000, Nancy, France
| | - Igor Clarot
- Université de Lorraine, CITHEFOR, F-54000, Nancy, France
| | - Zilin Chen
- Key Laboratory of Combinatorial Biosynthesis and Drug Discovery, Ministry of Education, Hubei Province Engineering and Technology Research Center for Fluorinated Pharmaceuticals, and Wuhan University School of Pharmaceutical Sciences, Wuhan, 430071, China
- State Key Laboratory of Transducer Technology, Chinese Academy of Sciences, Beijing, 100080, China
| | - Eric Marchioni
- Université de Strasbourg, CNRS, IPHC UMR 7178, F-67000, Strasbourg, France
| | - Ariane Boudier
- Université de Lorraine, CITHEFOR, F-54000, Nancy, France
- Corresponding author.
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Wei J, Liang Q, Guo Y, Zhang W, Wu L. A Deep Insight in the Antioxidant Property of Carnosic Acid: From Computational Study to Experimental Analysis. Foods 2021; 10:2279. [PMID: 34681327 PMCID: PMC8534978 DOI: 10.3390/foods10102279] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 09/21/2021] [Accepted: 09/22/2021] [Indexed: 11/16/2022] Open
Abstract
Since the deep cause for the anti-oxidation of carnosic acid (CA) against oleic acid (OA) remains unclear, we focused on exploring the CA inhibition mechanism via a combined experimental and computational study. Atomic charge, total molecular energy, phenolic hydroxyl bond dissociation enthalpy (BDE), the highest occupied molecular orbital (HOMO), and the lowest unoccupied orbital (LUMO) energy were first discussed by the B3LYP/6-31G (d,p) level, a density functional method. A one-step hydrogen atom transfer (HAT) was proposed for the anti-oxidation of CA towards OA, and the Rancimat method was carried out for analyzing the thermal oxidation stability. The results indicate that the two phenolic hydroxyl groups located at C7(O15) and C8(O18) of CA exert the highest activity, and the chemical reaction heat is minimal when HAT occurs. Consequently, the activity of C7(O15) (303.27 kJ/mol) is slightly lower than that of C8(O18) (295.63 kJ/mol), while the dissociation enthalpy of phenol hydroxyl groups is much lower than those of α-CH2 bond of OA (C8, 353.92 kJ/mol; C11, 353.72 kJ/mol). Rancimat method and non-isothermal differential scanning calorimetry (DSC) demonstrate that CA outcompetes tertiary butylhydroquinone (TBHQ), a synthetic food grade antioxidant, both in prolonging the oxidation induction period and reducing the reaction rate of OA. The Ea (apparent activation energies of reaction) of OA, TBHQ + OA, and CA + OA were 50.59, 57.32 and 66.29 kJ/mol, revealing that CA could improve the Ea and thermal oxidation stability of OA.
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Affiliation(s)
- Jing Wei
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources (Ministry of Education), College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (J.W.); (Q.L.); (Y.G.); (L.W.)
- Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, 285 Nanhai Road, Haikou 570314, China
| | - Qian Liang
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources (Ministry of Education), College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (J.W.); (Q.L.); (Y.G.); (L.W.)
| | - Yuxin Guo
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources (Ministry of Education), College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (J.W.); (Q.L.); (Y.G.); (L.W.)
| | - Weimin Zhang
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources (Ministry of Education), College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (J.W.); (Q.L.); (Y.G.); (L.W.)
- Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Hainan Institute for Food Control, 285 Nanhai Road, Haikou 570314, China
| | - Long Wu
- Engineering Research Center of Utilization of Tropical Polysaccharide Resources (Ministry of Education), College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; (J.W.); (Q.L.); (Y.G.); (L.W.)
- Hubei Key Laboratory of Industrial Microbiology, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei University of Technology, Wuhan 430068, China
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Clodoveo ML, Muraglia M, Fino V, Curci F, Fracchiolla G, Corbo FFR. Overview on Innovative Packaging Methods Aimed to Increase the Shelf-Life of Cook-Chill Foods. Foods 2021; 10:foods10092086. [PMID: 34574196 PMCID: PMC8469076 DOI: 10.3390/foods10092086] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 08/27/2021] [Accepted: 08/30/2021] [Indexed: 12/27/2022] Open
Abstract
The consumption of meals prepared, packaged, and consumed inside and outside the home is increasing globally. This is a result of rapid changes in lifestyles as well as innovations in advanced food technologies that have enabled the food industry to produce more sustainable and healthy fresh packaged convenience foods. This paper presents an overview of the technologies and compatible packaging systems that are designed to increase the shelf-life of foods prepared by cook–chill technologies. The concept of shelf-life is discussed and techniques to increase the shelf life of products are presented including active packaging strategies.
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Affiliation(s)
- Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine, University Aldo Moro Bari, 70125 Bari, Italy;
| | - Marilena Muraglia
- Department of Pharmacy-Drug Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (V.F.); (F.C.); (G.F.); (F.F.R.C.)
- Correspondence:
| | - Vincenzo Fino
- Department of Pharmacy-Drug Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (V.F.); (F.C.); (G.F.); (F.F.R.C.)
| | - Francesca Curci
- Department of Pharmacy-Drug Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (V.F.); (F.C.); (G.F.); (F.F.R.C.)
| | - Giuseppe Fracchiolla
- Department of Pharmacy-Drug Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (V.F.); (F.C.); (G.F.); (F.F.R.C.)
| | - Filomena Faustina Rina Corbo
- Department of Pharmacy-Drug Sciences, University Aldo Moro Bari, 70125 Bari, Italy; (V.F.); (F.C.); (G.F.); (F.F.R.C.)
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