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Engelmann JI, de Farias BS, Igansi AV, Silva PP, Cadaval TRS, Gelesky MA, Crexi VT, de Almeida Pinto LA. Chitosan-based nanocapsules by emulsification containing PUFA concentrates from tuna oil. FOOD SCI TECHNOL INT 2024; 30:317-328. [PMID: 36703262 DOI: 10.1177/10820132231153496] [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] [Indexed: 01/28/2023]
Abstract
Chitosan nanocapsules containing polyunsaturated fatty acid (PUFA) concentrates from tuna oil, with EPA + DHA contents around 57% (w/w), were developed by emulsification process, using different chitosan concentration (1.0%, 1.5%, 2.0%, w/v) and stirring speed (10,000, 15,000, 20,000 rpm). The effects of these parameters on particle size and zeta potential were evaluated. The physical and oxidative stabilities were used to measure the product quality during storage. Chitosan concentration, stirring speed and its interaction significantly affected (p < 0.05) the particle size. In addition, chitosan concentration significantly affected (p < 0.05) the zeta potential of nanocapsules emulsion. Based on the results of physical and oxidative stabilities, the nanocapsules were stable for 30 days under refrigeration temperature (7 °C), and with 1.5-2% chitosan resulted in improved protection against oil oxidation. The nanocapsules produced with 2% chitosan and 10,000 rpm showed the lowest variations of polydispersity index and nanocapsules size after 30 days of storage (221.8 ± 3.0 nm). These conditions can be considered the most suitable to produce nanocapsules of PUFA concentrates from tuna oil using chitosan as wall material. These nanocapsules showed physical characteristics and oxidative stability, which could enable their application in the food industry, representing an important source of EPA and DHA fatty acids.
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Affiliation(s)
- Jenifer Ines Engelmann
- School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil
| | - Bruna Silva de Farias
- School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil
| | - Andrei Vallerão Igansi
- School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil
| | - Patrick Peres Silva
- School of Chemistry and Food, Federal University of Rio Grande - FURG, Rio Grande, RS, Brazil
| | | | | | - Valéria Terra Crexi
- Laboratory of Food Engineering, Federal University of Pampa - Bagé Campus, Bagé, RS, Brazil
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Rengifo E, Rios-Mera JD, Huamaní P, Vela-Paredes R, Vásquez J, Saldaña E, Siche R, Tello F. Fish Burgers Fortified with Microencapsulated Sacha Inchi Oil: Effects on Technological and Sensory Properties. Foods 2024; 13:1004. [PMID: 38611310 PMCID: PMC11011811 DOI: 10.3390/foods13071004] [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: 02/22/2024] [Revised: 03/15/2024] [Accepted: 03/17/2024] [Indexed: 04/14/2024] Open
Abstract
The long-chain omega-3 fatty acids alpha linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) have proven health benefits, but it is not common to find them together in a processed food product. This could lead to healthier and more functional food products, which may have positive implications for consumer health and well-being. This work aimed to fortify a model burger manufactured with fillets of an Amazonian fish (boquichico, Prochilodus nigricans) by adding microencapsulated sacha inchi oil (Plukenetia volubilis, rich in ALA) (MSIO) produced by spray-drying. MSIO was incorporated into the burgers at different levels (0, 3, 4, 5, and 6%). The burgers were characterized by their proximal composition, cooking losses, texture profile, lipid oxidation, sensory profile, overall liking, and fatty acid profile. The results showed that adding MSIO up to concentrations of 5% or 6% increased the instrumental hardness, chewiness, and lipid oxidation in the burgers. However, fortifying the burgers with 3% MSIO was possible without affecting the burgers' sensory properties and overall liking. Regarding the fatty acid profile, the burgers with 3% MSIO had a higher content of polyunsaturated fatty acids, with the ALA, EPA, and DHA types of fatty acids. Therefore, we recommend using this fortification concentration, but future studies should be carried out to improve the oxidative stability of MSIO and the burgers.
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Affiliation(s)
- Estefany Rengifo
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (E.R.); (P.H.); (R.V.-P.); (J.V.)
| | - Juan D. Rios-Mera
- Instituto de Investigación de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Jaén, Jaén 06800, Peru;
| | - Patricia Huamaní
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (E.R.); (P.H.); (R.V.-P.); (J.V.)
| | - Rafael Vela-Paredes
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (E.R.); (P.H.); (R.V.-P.); (J.V.)
| | - Jessy Vásquez
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (E.R.); (P.H.); (R.V.-P.); (J.V.)
| | - Erick Saldaña
- Sensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Moquegua 18001, Peru;
| | - Raúl Siche
- Escuela de Ingeniería Agroindustrial, Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Trujillo 13011, Peru;
| | - Fernando Tello
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (E.R.); (P.H.); (R.V.-P.); (J.V.)
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Iman A, Rios-Mera JD, Rengifo E, Palomino F, Vela-Paredes R, Vásquez J, García de Sotero DE, Saldaña E, Siche R, Tello F. A Comparative Study of Freshwater Fish Burgers Made from Three Amazonian Species: Omega 3 Fortification and Sodium Reduction. Foods 2024; 13:565. [PMID: 38397542 PMCID: PMC10888483 DOI: 10.3390/foods13040565] [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: 12/06/2023] [Revised: 12/19/2023] [Accepted: 12/21/2023] [Indexed: 02/25/2024] Open
Abstract
This study aimed to formulate burgers made from three Amazonian fish species: pacu (Pyaractus brachypomus), boquichico (Prochilodus nigricans), and bujurqui (Chaetobranchus flavescens), focusing on sodium reduction and fortification with fish oil microparticles (FOM) rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). The proximal composition, sodium and calcium content, instrumental texture profile, fatty acid profile, sensory profile, and overall liking were evaluated. Differences in proximal composition and fatty acid profiles between the fillets were reflected in the burgers. Fortification with FOM increased EPA and DHA in the burgers; thus, they can be considered "high in omega-3 fatty acids" and reduced the n-6/n-3 ratio below 4. There were sensory attributes that could be related to lipid oxidation but reduced overall liking for less than 10% of consumers. Nevertheless, certain sensory attributes (grilled, characteristic, aromatic, tasty, tender, and juicy) had a positive impact on the overall liking of more than 20% of consumers, yielding adequate scores (between 5.60 and 5.71) on the 9-point hedonic scale. The production process must be optimized by knowing the fish fillet quality in depth, improving the FOM and burgers' oxidative stability, and achieving an adequate sensory and hedonic profile by employing consumers' vocabulary to characterize new products.
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Affiliation(s)
- Alexander Iman
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (A.I.); (E.R.); (F.P.); (R.V.-P.); (J.V.)
| | - Juan D. Rios-Mera
- Instituto de Investigación de Ciencia y Tecnología de Alimentos (ICTA), Universidad Nacional de Jaén, Jaén 06800, Peru;
| | - Estefany Rengifo
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (A.I.); (E.R.); (F.P.); (R.V.-P.); (J.V.)
| | - Flavia Palomino
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (A.I.); (E.R.); (F.P.); (R.V.-P.); (J.V.)
| | - Rafael Vela-Paredes
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (A.I.); (E.R.); (F.P.); (R.V.-P.); (J.V.)
| | - Jessy Vásquez
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (A.I.); (E.R.); (F.P.); (R.V.-P.); (J.V.)
| | | | - Erick Saldaña
- Sensory Analysis and Consumer Study Group, Escuela Profesional de Ingeniería Agroindustrial, Universidad Nacional de Moquegua, Moquegua 18001, Peru;
| | - Raúl Siche
- Escuela de Ingeniería Agroindustrial, Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Trujillo 13011, Peru;
| | - Fernando Tello
- Departamento de Ingeniería de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional de la Amazonía Peruana, Iquitos 16002, Peru; (A.I.); (E.R.); (F.P.); (R.V.-P.); (J.V.)
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Oros M, Barčák D, Antolová D, Fecková M, Scholz T. Zoonotic Marine Nematode Infection of Fish Products in Landlocked Country, Slovakia. Emerg Infect Dis 2023; 29:2578-2580. [PMID: 37987607 PMCID: PMC10683800 DOI: 10.3201/eid2912.230674] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2023] Open
Abstract
Fish products in Slovakia have been heavily infected with Anisakis spp. larvae, which causes human anisakiasis. We found larvae in all tested samples of frozen Atlantic herring. Anisakid allergen t-Ani s7 testing revealed 2 positive cases in humans, signaling need for health authorities to closely monitor zoonotic marine parasites, even in inland areas.
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Munekata PES, Pateiro M, Domínguez R, Nieto G, Kumar M, Dhama K, Lorenzo JM. Bioactive Compounds from Fruits as Preservatives. Foods 2023; 12. [PMID: 36673435 DOI: 10.3390/foods12020343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 01/02/2023] [Accepted: 01/09/2023] [Indexed: 01/13/2023] Open
Abstract
The use of additives with preservative effects is a common practice in the food industry. Although their use is regulated, natural alternatives have gained more attention among researchers and professionals in the food industry in order to supply processed foods with a clean label. Fruits are essential components in a healthy diet and have also been associated with improved health status and a lower risk of developing diseases. This review aims to provide an overview of the main bioactive compounds (polyphenols, betalain, and terpenes) naturally found in fruits, their antioxidant and antimicrobial activity in vitro, and their preservative effect in different foods. Many extracts obtained from the skin (apple, grape, jabuticaba, orange, and pomegranate, for instance), pulp (such as red pitaya), and seeds (guarana, grape, and jabuticaba) of fruits are of great value due to the presence of multiple compounds (punicalagin, catechin, gallic acid, limonene, β-pinene, or γ-terpinene, for instance). In terms of antioxidant activity, some fruits that stand out are date, jabuticaba, grape, and olive, which interact with different radicals and show different mechanisms of action in vitro. Antimicrobial activity is observed for natural extracts and essential oils (especially from citrus fruits) that limit the growth of many microorganisms (Bacillus subtilis, Escherichia coli, Penicillium digitatum, and Pseodomonas aeruginosa, for instance). Studies in foods have revealed that the use of extracts or essential oils as free or encapsulated forms or incorporated into films and coatings can inhibit microbial growth, slow oxidative reactions, reduce the accumulation of degradative products, and also preserve sensory attributes, especially with films and coatings. Future studies could focus on the advances of extracts and essential oils to align their use with the development of healthier foods (especially for meat products) and explore the inhibition of spoilage microorganisms in dairy products, for instance.
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Madejska A, Pawul-Gruba M, Osek J. Histamine Content in Selected Production Stages of Fish Products. J Vet Res 2022; 66:599-604. [PMID: 36846046 DOI: 10.2478/jvetres-2022-0063] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Accepted: 10/27/2022] [Indexed: 11/11/2022] Open
Abstract
Introduction Histamine intoxication, known as scombroid fish poisoning, is caused by the consumption of foods with high levels of histamine. This biogenic amine is formed as a result of histidine decarboxylation by bacterial decarboxylases present in food, including fish and fish products. The aim of this study was to investigate the content of histamine at different production stages of canned, marinated and smoked fish. Material and Methods Raw fish, semi-finished fish products, and the final products of the same production batches were collected between 2019 and 2022 from different fish production facilities in Poland. A total of 133 raw fish samples and 76 smoked fish, 54 brined fish, 39 canned fish and 18 marinated fish final products were analysed using high performance liquid chromatography with a diode array detector. Results Histamine was identified in 55 (17.2%) out of 320 tested samples, including 8 samples of raw fish with a histamine level above 100 mg/kg. However, no samples of fish products had histamine content above the European Union Commission limit. Conclusion The obtained results show that fish products on the Polish market are generally safe for consumers in regard to histamine intoxication risk.
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Mazur-Włodarczyk K, Gruszecka-Kosowska A. Sustainable or Not? Insights on the Consumption of Animal Products in Poland. Int J Environ Res Public Health 2022; 19:ijerph192013072. [PMID: 36293652 PMCID: PMC9603601 DOI: 10.3390/ijerph192013072] [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: 08/23/2022] [Revised: 10/08/2022] [Accepted: 10/09/2022] [Indexed: 05/12/2023]
Abstract
Animal products are one of the main constituents of the human diet. They are the main source of energy, proteins, microelements, and bioactive substances. The most popular negative health impacts linked with the consumption of animal products are obesity, atherosclerosis, heart attacks, and cancer. Apart from human health, consuming animal products is also controversial lately, due to farm animals' well-being and environmental protection issues. Thus, within the context of sustainability, the consumption trends of animal products were investigated through our on-line questionnaire surveys. The following animal products were involved in the survey: unprocessed meat (pork, beef, lamb, veal, mutton, chicken, duck, goose, turkey), processed meat (cold-cuts, sausages, pates), fish products, and eggs. Our research concluded that consumption among respondents with higher education was unsustainable for both unprocessed and processed meat, as eating habits in terms of type and quantity of consumed meat indicated respondents' unawareness. The consumption of fish products was also revealed as unsustainable regarding the quantity of fish consumed in terms of its beneficial nutritional values. Egg consumption was revealed as the most sustainable among the investigated animal products. However, insignificant egg consumption among the respondents showed the actual need of social education in terms of the current knowledge regarding the beneficial aspects of eggs.
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Affiliation(s)
- Katarzyna Mazur-Włodarczyk
- Faculty of Economics and Management, Opole University of Technology, 7 Luboszycka St., 45-036 Opole, Poland
- Correspondence:
| | - Agnieszka Gruszecka-Kosowska
- Department of Environmental Protection, Faculty of Geology, Geophysics, and Environmental Protection, AGH University of Science and Technology, al. A. Mickiewicza 30, 30-059 Krakow, Poland
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Lachowicz K, Stachoń M. Determinants of Dietary Vitamin D Intake in Population-Based Cohort Sample of Polish Female Adolescents. Int J Environ Res Public Health 2022; 19:12184. [PMID: 36231482 PMCID: PMC9564653 DOI: 10.3390/ijerph191912184] [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] [Figures] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 09/20/2022] [Accepted: 09/22/2022] [Indexed: 06/16/2023]
Abstract
Vitamin D has a pleiotropic effect and its deficiency is a risk factor for many diseases. The purpose of this study was to analyze the dietary intake of vitamin D and the factors determining this intake by female post-primary school students in Poland. The study was conducted on a nationwide sample of 4469 female Polish adolescents (aged 14-20) recruited from all regions across Poland. The vitamin D intake was assessed using VIDEO-FFQ (Vitamin D Estimation Only-Food Frequency Questionnaire). The median dietary vitamin D intake was 2.33 μg per day and it was lower than the 15 μg recommended in Poland for more than 98% of the group. The highest vitamin D intake per day was noted for fish (0.52 μg), whereas the lowest was noted for fats (0.04 μg). Factors that influenced the dietary vitamin D intake were the amount and species of fish consumed, region of residence, use of vitamin D supplements, and vegetarian or vegan diets. In contrast, vitamin D intake did not depend on body mass index and age. Based on the results of the survey, it can be concluded that the alarmingly low intake of vitamin D by Polish female adolescents is a result of the limited supply of vitamin D primarily from fish and fish products. This may be due to insufficient nutritional knowledge, indicating an urgent need to educate the surveyed population in this area.
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Guo X, Dai Z, Zhang W. Pollution, Exposure and Risk of Biogenic Amines in Canned Sea Fish: Classification of Analytical Methods Based on Carbon Spheres QuEChERS Extraction Combined with HPLC. Molecules 2022; 27. [PMID: 36234782 DOI: 10.3390/molecules27196243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 09/06/2022] [Accepted: 09/08/2022] [Indexed: 11/16/2022] Open
Abstract
This study investigated the pollution characteristics, exposure levels and health risk assessments of seven kinds of biogenic amines (BAs) in eight varieties of canned sea fish products (n = 131) on the Chinese market. Carbon spheres QuEChERS mixed dispersion solid phase extraction combined with HPLC was used for the classification and analysis of batch samples. The average recovery of single BAs obtained by this method is 92.3~97.7%, and the relative standard deviation is 1.9~4.8%. Different varieties of samples have different degrees of pollution, the mass concentration of single BAs range 0.45~27.74 mg/kg, and the total concentration of ΣBAs range 18.77~368.50 mg/kg, of which the concentration of Σ4BAs range 11.53~368.50 mg/kg. The composition of four BAs is mainly putrescine, cadaverine, histamine and tyramine, which always play an important role in the exposure level and risk assessment of samples. The exposure level of BAs in the human body ranges 67.03~209.52 μg∙kg−1∙d−1. The health risk assessment shows that the gender trend of exposure risk level of BAs is male > female (young age), female > male (middle and old age), the age trend is young age > old age > middle age, and the regional trend is city > countryside. The food safety index of BAs in samples is 0.0062~0.0195, which is far less than 1, so the risk is within the controllable range.
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Liu B, Yang JW, Liu BS, Zhang N, Guo L, Guo HY, Zhang DC. Detection and identification of marine fish mislabeling in Guangzhou's supermarkets and sushi restaurants using DNA barcoding. J Food Sci 2022; 87:2440-2449. [PMID: 35438192 DOI: 10.1111/1750-3841.16150] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 02/28/2022] [Accepted: 03/21/2022] [Indexed: 12/28/2022]
Abstract
In this study, DNA barcoding was applied to identify the distinct species of fish products in Guangzhou supermarkets and sushi restaurants in order to confirm whether products were correctly labeled. Samples were analyzed using mitochondrial cytochrome C oxidase subunit I (CO I) gene as the target. Our results showed that the CO I gene of all 139 samples examined was successfully amplified by PCR. When sequenced, 30 samples (21.58%) were mislabeled as the wrong species, 11 samples had insufficient information provided on the label to determine if the labeling was correct (7.91%), and four samples failed sequencing (2.88%). We also found that the use of proper labels for fish products in sushi restaurants was higher than that in supermarkets. As a simple, rapid, and efficient technology, DNA barcoding can be widely used for species identification of fish products. Our work shows that regulation of the labeling of fish products, as we evaluated in Guangzhou and other markets in China, is needed on a global scale.
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Affiliation(s)
- Bo Liu
- Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China.,Guangdong Provincial Engineer Technology Research Center of Marine Biological Seed Industry, Guangzhou, China
| | - Jing-Wen Yang
- Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China.,Guangdong Provincial Engineer Technology Research Center of Marine Biological Seed Industry, Guangzhou, China
| | - Bao-Suo Liu
- Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China.,Guangdong Provincial Engineer Technology Research Center of Marine Biological Seed Industry, Guangzhou, China
| | - Nan Zhang
- Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China.,Guangdong Provincial Engineer Technology Research Center of Marine Biological Seed Industry, Guangzhou, China
| | - Liang Guo
- Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China.,Guangdong Provincial Engineer Technology Research Center of Marine Biological Seed Industry, Guangzhou, China.,Southern Marine Science and Engineering Guangdong Laboratory, Guangzhou, China
| | - Hua-Yang Guo
- Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China.,Guangdong Provincial Engineer Technology Research Center of Marine Biological Seed Industry, Guangzhou, China
| | - Dian-Chang Zhang
- Key Laboratory of South China Sea Fishery Resources Exploitation and Utilization, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou, China.,Guangdong Provincial Engineer Technology Research Center of Marine Biological Seed Industry, Guangzhou, China.,Southern Marine Science and Engineering Guangdong Laboratory, Guangzhou, China.,School of Life Science, Guangzhou University, Guangzhou, China.,Tropical Aquaculture Research and Development Center, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Sanya, China
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Rajkowska-Myśliwiec M, Pokorska-Niewiada K, Witczak A, Balcerzak M, Ciecholewska-Juśko D. Health benefits and risks associated with element uptake from grilled fish and fish products. J Sci Food Agric 2022; 102:957-964. [PMID: 34310707 DOI: 10.1002/jsfa.11429] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [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: 02/09/2021] [Revised: 07/08/2021] [Accepted: 07/26/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND The content of essential and toxic elements in grilled fish (Atlantic salmon, trout) and in 20 assortments of fish products was examined. The aim of this study was to assess the fulfilment of the demand for Zn, Fe, Mn and Cu based on recommended dietary allowances (RDAs) or adequate intakes (AIs) and to assess the health risk associated with the consumption of Al, Pb and Cd. The risk assessment was based on estimated weekly intake (EWI), hazard index (HI), target risk ratio (THQ) and percentage: provisional tolerable weekly intake (PTWI) for Al, tolerable weekly intake (TWI) for Cd and reference dose lower bound (BMDL) for Pb. RESULTS Taking into account the health benefits, the best source of Fe, Cu and Mn was found to be fish products in cans and jars, 150 g of which covered the daily requirement: Fe 9.39%, Cu 2.91% and Mn 1.21%. Smoked fish covered the RDA for Zn to 5.69%. Moreover, the uptake of toxic elements was as follows: Al 0.45% PTWI: Pb 0.74% BMDL10 and Cd 2.20% TWI. The THQ values for Pb and Cd were significantly lower than 1, whereas for Al it reached as high as 4.0. CONCLUSION The obtained results indicate that there is no risk related to the intake of Pb and Cd with the consumption of the tested fish products. Low consumption of fish by Poles, however, contributes to their small share in covering the demand for microelements, i.e. Zn, Fe, Mn and Cu. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Monika Rajkowska-Myśliwiec
- Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, Szczecin, Poland
| | - Kamila Pokorska-Niewiada
- Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, Szczecin, Poland
| | - Agata Witczak
- Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, Szczecin, Poland
| | - Marta Balcerzak
- Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, Szczecin, Poland
| | - Daria Ciecholewska-Juśko
- Department of Toxicology, Dairy Technology and Food Storage, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, Szczecin, Poland
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Kowalczyk S. Quality and methods of adulteration of meat and fish products on the Polish market in 2010-2020. Rocz Panstw Zakl Hig 2021; 72:361-372. [PMID: 34928112 DOI: 10.32394/rpzh.2021.0183] [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: 11/19/2022] Open
Abstract
Background Globalisation is the direct or indirect source and cause of many economic, social, political and cultural processes and phenomena. These processes also affect agribusiness and food production. One of the important developments in recent decades is the ever-increasing scale of food adulteration. Its consequence is a reduction in the level of food safety, both in its health and economic aspects. The latter is due to the presence of impaired, or even adulterated, food on the market, which exposes consumers to non-equivalent exchanges. Sectors particularly vulnerable to these illegal trade practices include meat and fish products. Objective The aim of the article is to identify the dominating methods/categories of food adulteration using the example of the Polish market for the food production sectors of meat and fish. Material and methods The research was conducted using data from the Agricultural and Food Quality Inspection (AFQI), the official food control institution responsible for quality and food adulteration controls in Poland. The study covered the period from 2010 to 2020. Results Research has shown an exceptionally significant level and diversity of methods of adulterating meat and fish products. These products are adulterate much more often than other food products. The conducted research has shown many methods and ways of adulterating both meat and fish products. It is worth emphasizing that the greater concentration of counterfeiting methods concerns meat products. The study revealed an extremely significant variety of adulterating methods for meat and fish products, significantly beyond those typically cited in the literature. Conclusions The results of the research indicate the need to intensify official food controls on the Polish market. In particular, this should apply to the group of meat and fish products due to their high level of adulteration.
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Affiliation(s)
- Stanisław Kowalczyk
- Institute of Markets and Competition, Collegium of Business Administration, Warsaw School of Economics, Warsaw, Poland
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Kočar D, Köse S, Koral S, Tufan B, Ščavničar A, Pompe M. Analysis of Biogenic Amines Using Immunoassays, HPLC, and a Newly Developed IC-MS/MS Technique in Fish Products-A Comparative Study. Molecules 2021; 26:molecules26206156. [PMID: 34684737 PMCID: PMC8540485 DOI: 10.3390/molecules26206156] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2021] [Revised: 10/05/2021] [Accepted: 10/08/2021] [Indexed: 12/03/2022] Open
Abstract
In this study, comparative analyses were carried out with ion chromatography mass-spectrometry (IC-MS/MS) which has no derivatization step, high-performance liquid chromatography (HPLC) technique, as well as two quantitative and two semi-quantitative immunoassays. The results demonstrated that HPLC and quantitative immunoassay methods were well-correlated with IC-MS/MS in determining histamine in various types of fish products. The best correlation was observed with the HistaSure ELISA Fast Track kit (R2 = 0.9903). More than half of the values (68%) obtained by two methods were also statistically similar. The results of semi-quantitative test kits also supported histamine values estimated by quantitative methods, with some exceptions. The best results were found for HistaSure Lateral Flow in supporting the quantitative techniques. Therefore, these methods are found suitable for monitoring histamine in fish products in terms of food safety. Good correlations were also observed HPLC and IC-MS/MS in determining cadaverine, putrescine, and tyramine with the highest value observed for tyramine as R2 = 0.9785. However, no correlation was observed for other biogenic amines, and the majority of the results were significantly different from each other for these amines (p < 0.05). The differences may be caused by the drawbacks reported previously for HPLC. However, further studies are required to confirm the possible effects. This study provides a comparative evaluation of several methods in terms of their suitability in determining biogenic amines in fish products for both monitoring and regulatory purposes.
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Affiliation(s)
- Drago Kočar
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Večna pot 113, 1000 Ljubljana, Slovenia; (A.Š.); (M.P.)
- Correspondence:
| | - Sevim Köse
- Faculty of Marine Sciences, Karadeniz Technical University, Çamburnu, 61530 Trabzon, Turkey; (S.K.); (B.T.)
| | - Serkan Koral
- Faculty of Fisheries, İzmir Katip Çelebi University, 35640 İzmir, Turkey;
| | - Bekir Tufan
- Faculty of Marine Sciences, Karadeniz Technical University, Çamburnu, 61530 Trabzon, Turkey; (S.K.); (B.T.)
| | - Andrej Ščavničar
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Večna pot 113, 1000 Ljubljana, Slovenia; (A.Š.); (M.P.)
| | - Matevž Pompe
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Večna pot 113, 1000 Ljubljana, Slovenia; (A.Š.); (M.P.)
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Ahern MB, Thilsted SH, Kjellevold M, Overå R, Toppe J, Doura M, Kalaluka E, Wismen B, Vargas M, Franz N. Locally-Procured Fish Is Essential in School Feeding Programmes in Sub-Saharan Africa. Foods 2021; 10:foods10092080. [PMID: 34574190 PMCID: PMC8466277 DOI: 10.3390/foods10092080] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [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: 06/18/2021] [Revised: 08/20/2021] [Accepted: 08/20/2021] [Indexed: 11/16/2022] Open
Abstract
Fish make an important contribution to micronutrient intake, long-chained polyunsaturated omega-3 fatty acids (n-3 LC-PUFAS), and animal protein, as well as ensuring food and nutrition security and livelihoods for fishing communities. Micronutrient deficiencies are persistent in sub-Saharan Africa (SSA), contributing to public health issues not only in the first 1000 days but throughout adolescence and into adulthood. School feeding programs (SFPs) and home-grown school feeding programs (HGSF), which source foods from local producers, particularly fisherfolk, offer an entry point for encouraging healthy diets and delivering essential macro- and micronutrients to schoolchildren, which are important for the continued cognitive development of children and adolescents and can contribute to the realization of sustainable development goals (SDGs) 1, 2, 3, 5, and 14. The importance of HGSF for poverty alleviation (SDG1) and zero hunger (SDG 2) have been recognized by the United Nations Hunger Task Force and the African Union Development Agency-New Partnership for African Development (AUDA-NEPAD), which formulated a strategy for HGSF to improve nutrition for the growing youth population across Africa. A scoping review was conducted to understand the lessons learned from SFPs, which included fish and fish products from small-scale producers, identifying the challenges and best practices for the inclusion of fish, opportunities for improvements across the supply chain, and gaps in nutritional requirements for schoolchildren which could be improved through the inclusion of fish. Challenges to the inclusion fish in SFPs include food safety, supply and access to raw materials, organizational capacity, and cost, while good practices include the engagement of various stakeholders in creating and testing fish products, and repurposing fisheries by-products or using underutilized species to ensure cost-effective solutions. This study builds evidence of the inclusion of nutritious fish and fish products in SFPs, highlighting the need to replicate and scale good practices to ensure sustainable, community-centred, and demand-driven solutions for alleviating poverty, malnutrition, and contributing to greater health and wellbeing in adolescence.
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Affiliation(s)
- Molly B. Ahern
- Fisheries and Aquaculture Division, Food and Agriculture Organization of the United Nations (FAO), 00153 Rome, Italy;
- Correspondence:
| | | | | | - Ragnhild Overå
- Department of Geography, University of Bergen, 5007 Bergen, Norway;
| | - Jogeir Toppe
- Sub-Regional Office for Mesoamerica, Food and Agriculture Organization of the United Nations (FAO), Panama City 32408, Panama;
| | - Michele Doura
- School-Based Programmes Unit, World Food Programme, 00148 Rome, Italy; (M.D.); (E.K.)
| | - Edna Kalaluka
- School-Based Programmes Unit, World Food Programme, 00148 Rome, Italy; (M.D.); (E.K.)
| | | | - Melisa Vargas
- Nutrition Division, Food and Agriculture Organization of the United Nations (FAO), 00153 Rome, Italy;
| | - Nicole Franz
- Fisheries and Aquaculture Division, Food and Agriculture Organization of the United Nations (FAO), 00153 Rome, Italy;
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15
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Roila R, Branciari R, Ranucci D, Stramenga A, Tavoloni T, Stecconi T, Franceschini R, Piersanti A. Risk Characterization and Benefit-Risk Assessment of Brominated Flame Retardant in Commercially Exploited Freshwater Fishes and Crayfish of Lake Trasimeno, Italy. Int J Environ Res Public Health 2021; 18:ijerph18168763. [PMID: 34444507 PMCID: PMC8393685 DOI: 10.3390/ijerph18168763] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/07/2021] [Revised: 08/11/2021] [Accepted: 08/16/2021] [Indexed: 11/16/2022]
Abstract
Among brominated flame retardants (BFRs), polybrominateddiphenyl ethers (PBDEs) and hexabromocyclododecanes (HBCDs) were the most widely used in past decades. BFRs not being chemically bonded to polymers means they can easily leach from the products into the environment and bioaccumulate. Humans are exposed to flame retardants mainly through food consumption, especially fish and fish products. In the present study, the occurrence of PBDEs and HBCDs in freshwater fishes and crayfish from Lake Trasimeno (Umbria region, central Italy) was assessed according to monitoring plans recommended by European competent authorities. The dietary exposure of the central Italian population to such molecules was calculated, and the risk characterization and the benefit–risk evaluation were also assessed. A total of 90 samples were analyzed by means of gas and liquid chromatography associated with triple quadrupole mass spectroscopy. A total of 51% of samples were found positive for at least one of the congeners; the most frequently found molecule was BDE-47. The data on dietary exposure ranged from 0.138 to 1.113 pg/kg body weight/day for ∑PBDE and from 0.805 to 0.868 pg/kg body weight/day for ∑HBCD. The data show no health risks for the central Italian population consuming freshwater fish products from Lake Trasimeno in relation to exposure to PBDE and HBCD.
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Affiliation(s)
- Rossana Roila
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy;
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy;
- Correspondence: (R.B.); (D.R.); Tel.: +39-075-585-7936 (R.B.); +39-075-585-7931 (D.R.)
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy;
- Correspondence: (R.B.); (D.R.); Tel.: +39-075-585-7936 (R.B.); +39-075-585-7931 (D.R.)
| | - Arianna Stramenga
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Cupa di Posatora 3, 60131 Ancona, Italy; (A.S.); (T.T.); (T.S.); (A.P.)
| | - Tamara Tavoloni
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Cupa di Posatora 3, 60131 Ancona, Italy; (A.S.); (T.T.); (T.S.); (A.P.)
| | - Tommaso Stecconi
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Cupa di Posatora 3, 60131 Ancona, Italy; (A.S.); (T.T.); (T.S.); (A.P.)
| | | | - Arianna Piersanti
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Cupa di Posatora 3, 60131 Ancona, Italy; (A.S.); (T.T.); (T.S.); (A.P.)
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16
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Kočar D, Köse S, Tufan B, Ščavničar A, Pompe M. Determination of Biogenic Amines in Fresh Fish and Processed Fish Products Using IC-MS/MS. Foods 2021; 10:foods10081746. [PMID: 34441524 PMCID: PMC8393389 DOI: 10.3390/foods10081746] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [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: 06/16/2021] [Revised: 07/24/2021] [Accepted: 07/27/2021] [Indexed: 11/17/2022] Open
Abstract
A new method was proposed for the determination of underivatized biogenic amines based on ion-exchange chromatography coupled with mass spectrometry detection. The method was applied to the analysis of 10 biogenic amines in fresh and processed fish products. The amines were extracted from muscle tissue with water without any additional derivative step or sample clean-up. Separation of biogenic amines was done by the IonPac (4 × 50 mm) column, applying a gradient eluent by mixing formic acid (2 mol L−1) and Milli-Q water (formic acid concentration from 400 mM to 2 M). The results demonstrated a linear response in the range of 0.01 to 10 mg L−1. The detection limits for the fish products ranged from 20 ng/g up to around 400 ng/g for histamine and putrescine, respectively. Spermidine and spermine showed significantly higher detection limits. This current method can be used for the determination of biogenic amines in both fresh and processed fish products for regulatory purposes and monitoring food-safety issues relating to these amines, particularly histamine. It is also a useful method for evaluation of other commercial analytical test kits and commonly used methods that are possibly affected by the food matrix due to processing or other drawbacks arising from the derivatization process.
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Affiliation(s)
- Drago Kočar
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Večna pot 113, 1000 Ljubljana, Slovenia; (A.Š.); (M.P.)
- Correspondence:
| | - Sevim Köse
- Faculty of Marine Sciences, Karadeniz Technical University, Camburnu, 61530 Trabzon, Turkey; (S.K.); (B.T.)
| | - Bekir Tufan
- Faculty of Marine Sciences, Karadeniz Technical University, Camburnu, 61530 Trabzon, Turkey; (S.K.); (B.T.)
| | - Andrej Ščavničar
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Večna pot 113, 1000 Ljubljana, Slovenia; (A.Š.); (M.P.)
| | - Matevž Pompe
- Faculty of Chemistry and Chemical Technology, University of Ljubljana, Večna pot 113, 1000 Ljubljana, Slovenia; (A.Š.); (M.P.)
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17
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Řehůřková I, Šmoldas J, Dofková M, Ruprich J. Fish - a source of dietary exposure to iodine and other chemicals. Cas Lek Cesk 2021; 160:242-248. [PMID: 34915715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Fish, fish products and seafood are an important part of a healthy diet. They make an important contribution as a dietary source of iodine, but also of other substances that have a positive effect on the human body. On the other hand, they contain contaminants (especially mercury/methylmercury) whose toxic properties affect food safety. Based on the results of dietary exposure monitoring and specialised studies by the National Institute of Health - Centre for Health, Nutrition and Food and international activities it can be concluded that there are clear benefits in terms of human health from the consumption of fishery products. Women and children should take care to include these products in their diets. The mercury/methylmercury content of common products in the Czech Republic is under control and the concentration levels are practically below the legislative limits. Care should be taken with fish and fish products where mercury may accumulate. The response of the European Commission, which is currently calling for a review of the maximum permissible limits for mercury/methylmercury in various fish species, is appropriate. This could help to further reduce dietary exposure to mercury in food and encourage fish consumption.
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Utri Z, Głąbska D. Vitamin D Intake in a Population-Based Sample of Young Polish Women, Its Major Sources and the Possibility of Meeting the Recommendations. Foods 2020; 9:E1482. [PMID: 33080781 DOI: 10.3390/foods9101482] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 10/12/2020] [Accepted: 10/13/2020] [Indexed: 11/29/2022] Open
Abstract
The recommendations of vitamin D intake are commonly not met, which results from the fact that fish, being its major sources, are commonly rarely consumed. Consequently, a reliable estimation of its habitual intake is also difficult, as its daily intake is highly variable. The aim of the study was to analyze vitamin D intake from food, its major sources and the possibility to meet its recommendations in a population-based sample of young Polish women. The study was conducted in a sample of Polish women aged 15–30 years, recruited in cooperation with local students’ and youth organizations from all regions of Poland (convenience sampling with the snowball effect), while the stratified sampling procedure was applied with a random quota sampling for voivodeships (an administrative subdivision), to obtain an adequate distribution regarding the general population of young Polish women (n = 1,032). The vitamin D intake was assessed while using the validated Vitamin D Estimation Only—Food Frequency Questionnaire (VIDEO-FFQ) and was compared with the recommended 10 µg. The median vitamin D intake in the study group was 3.09 µg (0.00–24.52 µg) and in 95% of participants was lower than recommended, while the highest vitamin D intake was observed for the following sources: eggs (0.50 µg), meat and meat products (0.49 µg), herring, sardine and tuna products (0.41 µg) and dairy products (0.40 µg). The correlation between total vitamin D intake and its intake from its sources was strongest for eggs (p < 0.0001; R = 0.5989) and for herring, sardine and tuna products (p < 0.0001; R = 0.5314), while the correlation between total vitamin D intake and the number of servings was strongest for herring, sardine and tuna products (p < 0.0001; R = 0.5314). At the same time, while compared with other fish species, consuming herring was the strongest predictor of meeting the recommended vitamin D level of 10 µg (p = 0.0292; odds ratio (OR) = 1.94; 95% confidence interval (CI) 1.07–3.52), but also of 5 µg (p < 0.0001; OR = 2.54; 95% CI 1.85–3.47). Therefore, taking into account the relatively low prices of herring, its high vitamin D content, as well as its influence on total vitamin D intake, it could be beneficial to recommend young women to increase herring intake in order to increase dietary vitamin D intake and to meet its recommendations.
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Cicero A, Galluzzo FG, Cammilleri G, Pulvirenti A, Giangrosso G, Macaluso A, Vella A, Ferrantelli V. Development of a Rapid and Eco-Friendly UHPLC Analytical Method for the Detection of Histamine in Fish Products. Int J Environ Res Public Health 2020; 17:ijerph17207453. [PMID: 33066328 PMCID: PMC7602054 DOI: 10.3390/ijerph17207453] [Citation(s) in RCA: 10] [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] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/07/2020] [Revised: 10/08/2020] [Accepted: 10/10/2020] [Indexed: 12/02/2022]
Abstract
We developed, validated, and confirmed with proficiency tests a fast ultra-high-performance liquid chromatography with diode array detector (UHPLC-DAD) method to determine histamine in fish and fishery products. The proposed method consists of two successive solid–liquid extractions: one with a dilute solution of perchloric acid (6%) and the second only with water. The instrumental analysis with UHPLC provides a very fast run time (only 6 min) with a retention time of approximately 4 min, a limit of quantification (LOQ) of 7.2 mg kg−1, a limit of detection (LOD) of 2.2 mg kg−1, a recovery around 100%, a relative standard deviation (RSD%) between 0.5 and 1.4, and an r2 of calibration curve equal to 0.9995. The method detected optimal values of the validation parameters and required a limited number of reagents in comparison to other methods reported in the literature. Furthermore, the method could detect histamine in a very short time compared with other methods. This method, in addition to being validated, precise, specific, and accurate, avoids wasting time, money, and resources, and limits the use of organic solvents.
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Affiliation(s)
- Antonello Cicero
- Istituto Zooprofilattico Sperimentale della Sicilia ‘A. Mirri’, via Gino Marinuzzi, 3, 90129 Palermo, Italy; (A.C.); (G.C.); (G.G.); (A.M.); (A.V.); (V.F.)
| | - Francesco Giuseppe Galluzzo
- Istituto Zooprofilattico Sperimentale della Sicilia ‘A. Mirri’, via Gino Marinuzzi, 3, 90129 Palermo, Italy; (A.C.); (G.C.); (G.G.); (A.M.); (A.V.); (V.F.)
- Correspondence: ; Tel.: +39-0916-565-258
| | - Gaetano Cammilleri
- Istituto Zooprofilattico Sperimentale della Sicilia ‘A. Mirri’, via Gino Marinuzzi, 3, 90129 Palermo, Italy; (A.C.); (G.C.); (G.G.); (A.M.); (A.V.); (V.F.)
- Dipartimento di Scienze della Vita, Università degli studi di Modena e Reggio Emilia, Via Università 4, 41121 Modena, Italy;
| | - Andrea Pulvirenti
- Dipartimento di Scienze della Vita, Università degli studi di Modena e Reggio Emilia, Via Università 4, 41121 Modena, Italy;
| | - Giuseppe Giangrosso
- Istituto Zooprofilattico Sperimentale della Sicilia ‘A. Mirri’, via Gino Marinuzzi, 3, 90129 Palermo, Italy; (A.C.); (G.C.); (G.G.); (A.M.); (A.V.); (V.F.)
| | - Andrea Macaluso
- Istituto Zooprofilattico Sperimentale della Sicilia ‘A. Mirri’, via Gino Marinuzzi, 3, 90129 Palermo, Italy; (A.C.); (G.C.); (G.G.); (A.M.); (A.V.); (V.F.)
| | - Antonio Vella
- Istituto Zooprofilattico Sperimentale della Sicilia ‘A. Mirri’, via Gino Marinuzzi, 3, 90129 Palermo, Italy; (A.C.); (G.C.); (G.G.); (A.M.); (A.V.); (V.F.)
| | - Vincenzo Ferrantelli
- Istituto Zooprofilattico Sperimentale della Sicilia ‘A. Mirri’, via Gino Marinuzzi, 3, 90129 Palermo, Italy; (A.C.); (G.C.); (G.G.); (A.M.); (A.V.); (V.F.)
- Dipartimento di Scienze della Vita, Università degli studi di Modena e Reggio Emilia, Via Università 4, 41121 Modena, Italy;
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Hossain MAM, Uddin SMK, Chowdhury ZZ, Sultana S, Johan MR, Rohman A, Erwanto Y, Ali ME. Universal mitochondrial 16s rRNA biomarker for mini-barcode to identify fish species in Malaysian fish products. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:493-506. [PMID: 30865559 DOI: 10.1080/19440049.2019.1580389] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [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: 12/30/2022]
Abstract
Mislabelling in fish products is a highly significant emerging issue in world fish trade in terms of health and economic concerns. DNA barcoding is an efficient sequencing-based tool for detecting fish species substitution but due to DNA degradation, it is in many cases difficult to amplify PCR products of the full-length barcode marker (~650 bp), especially in severely processed products. In the present study, a pair of universal primers targeting a 198 bp sequence of the mitochondrial 16s rRNA gene was designed for identification of fish species in the processed fish products commonly consumed in Malaysia. The specificity of the universal primers was tested by both in-silico studies using bioinformatics software and through cross-reaction assessment by practical PCR experiments against the DNA from 38 fish species and 22 other non-target species (animals and plants) and found to be specific for all the tested fish species. To eliminate the possibility of any false-negative detection, eukaryotic endogenous control was used during specificity evaluation. The developed primer set was validated with various heat-treated (boiled, autoclaved and microwaved) fish samples and was found to show high stability under all processing conditions. The newly developed marker successfully identified 92% of the tested commercial fish products with 96-100% sequence similarities. This study reveals a considerable degree of species mislabelling (20.8%); 5 out of 24 fish products were found to be mislabelled. The new marker developed in this work is a reliable tool to identify fish species even in highly processed products and might be useful in detecting fish species substitution thus protecting consumers' health and economic interests.
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Affiliation(s)
- M A Motalib Hossain
- a Nanotechnology and Catalysis Research Center, Institute of Graduate Studies , University of Malaya , Kuala Lumpur , Malaysia
| | - Syed Muhammad Kamal Uddin
- a Nanotechnology and Catalysis Research Center, Institute of Graduate Studies , University of Malaya , Kuala Lumpur , Malaysia
| | - Zaira Zaman Chowdhury
- a Nanotechnology and Catalysis Research Center, Institute of Graduate Studies , University of Malaya , Kuala Lumpur , Malaysia
| | - Sharmin Sultana
- a Nanotechnology and Catalysis Research Center, Institute of Graduate Studies , University of Malaya , Kuala Lumpur , Malaysia
| | - Mohd Rafie Johan
- a Nanotechnology and Catalysis Research Center, Institute of Graduate Studies , University of Malaya , Kuala Lumpur , Malaysia
| | - Abdul Rohman
- b Faculty of Pharmacy , Universitas Gadjah Mada , Yogyakarta , Indonesia
| | - Yuny Erwanto
- c Department of Animal Products Technology, Faculty of Animal Science , Universitas Gadjah Mada , Yogyakarta , Indonesia
| | - Md Eaqub Ali
- a Nanotechnology and Catalysis Research Center, Institute of Graduate Studies , University of Malaya , Kuala Lumpur , Malaysia.,d Centre for Research in Biotechnology for Agriculture , University of Malaya , Kuala Lumpur , Malaysia
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21
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Drouillet P, Kaminski M, De Lauzon-Guillain B, Forhan A, Ducimetière P, Schweitzer M, Magnin G, Goua V, Thiébaugeorges O, Charles MA. Association between maternal seafood consumption before pregnancy and fetal growth: evidence for an association in overweight women. The EDEN mother-child cohort. Paediatr Perinat Epidemiol 2009; 23:76-86. [PMID: 19228317 PMCID: PMC2813432 DOI: 10.1111/j.1365-3016.2008.00982.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
Studies in countries with high seafood consumption have shown a benefit on fetal growth and child development. The objective of our study was to determine the association between seafood consumption in French pregnant women and fetal growth. Pregnant women included in the EDEN mother-child cohort study completed two food frequency questionnaires on their usual diet in the year before and during the last 3 months of pregnancy (n = 1805). Fetal circumferences were measured by ultrasound and anthropometry at birth. Variables were compared across tertiles of the mother's seafood consumption using multiple linear regression to adjust for confounding variables. Analyses were stratified by maternal overweight status because of an interaction between maternal seafood consumption and her body mass index (P < 0.01). There was no association between seafood intake and fetal growth in the whole sample of women. For overweight women (n = 464), higher consumption of seafood before pregnancy was associated with higher fetal biparietal and abdominal circumferences and anthropometric measures. From the lowest to the highest tertiles, mean birthweight was 167 g higher (P = 0.002). No significant association was found with consumption at the end of pregnancy. In conclusion, high seafood consumption before pregnancy is positively associated with fetal growth in overweight women.
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Affiliation(s)
- Peggy Drouillet
- INSERM Unit 780, 16 avenue Paul Vaillant Couturier, Villejuif cedex, France.
| | - Monique Kaminski
- Recherches épidémiologiques en santé périnatale et santé des femmes
INSERM : U149INSERM : IFR69Université Pierre et Marie Curie - Paris VICentre de Recherche Inserm 16, Avenue Paul Vaillant-Couturier 94807 VILLEJUIF CEDEX,FR
| | - Blandine De Lauzon-Guillain
- Recherche en épidémiologie et biostatistique
INSERM : U780INSERM : IFR69Université Paris Sud - Paris XI16, Avenue Paul Vaillant-Couturier 94807 VILLEJUIF CEDEX,FR
| | - Anne Forhan
- Recherche en épidémiologie et biostatistique
INSERM : U780INSERM : IFR69Université Paris Sud - Paris XI16, Avenue Paul Vaillant-Couturier 94807 VILLEJUIF CEDEX,FR
| | - Pierre Ducimetière
- Recherche en épidémiologie et biostatistique
INSERM : U780INSERM : IFR69Université Paris Sud - Paris XI16, Avenue Paul Vaillant-Couturier 94807 VILLEJUIF CEDEX,FR
| | | | | | - Valérie Goua
- Service de Gynécologie-Obstétrique
CHU PoitiersPoiters,FR
| | | | - Marie-Aline Charles
- Recherche en épidémiologie et biostatistique
INSERM : U780INSERM : IFR69Université Paris Sud - Paris XI16, Avenue Paul Vaillant-Couturier 94807 VILLEJUIF CEDEX,FR
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22
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Abstract
AIM: To explore the relationship between consumption of fish sauce and the risk of gastric cancer in Fujian Province.
METHODS: An ecological study was carried out. A total of 11000 subjects from 55 townships were randomly selected from 10 counties within Fujian Province. All subjects were local residents who had been living in Fujian Province for more than 20 years, within the age group of 45-74 years. Trained interviewers conducted face-to-face interviews with a standardized questionnaire, which covered the frequency and amount of food intake, dietary habit, tobacco and alcohol consumption and history of chronic gastric diseases. Univariate and multivariate analyses were performed using Epi-info and SAS statistical packages, respectively.
RESULTS: A significant correlation between monthly consumption of fish sauce and mortality of gastric cancer was found. Pearson’s coefficient of correlation was statistically significant with r = 0.7356 for males, r = 0.5246 for females (P < 0.01). In the multivariate analysis, consumption of fish sauce still showed an association with the risk of gastric cancer. No significant positive correlation between esophagus cancer, liver cancer, colon cancer and consumption of fish sauce were observed.
CONCLUSION: Long-term intake of fish sauce may be related to high mortality of gastric cancer. Consumption of fish sauce might be one of important and unique etiologic factors of gastric cancer in Fujian Province. Further studies are needed to confirm this ecological study.
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