Formation of tetracycline degradation products in chicken and pig meat under different thermal processing conditions

Tetracycline (TC) and 4-epitetracycline (4eTC) degradation, as well as anhydrotetracycline (ATC) and 4-epianhydrotetracycline (4eATC) formation, has been evaluated in thermally treated chicken breast, pig loin, and pig loin with added back-fat. Samples containing TC and 4eTC residues were submitted to microwave or boiling heating, extracted with a mixture of McIlvaine buffer/methanol (75:25), and analyzed by high-performance liquid chromatography-diode array detection on a phenyl-hexyl reverse phase chromatographic column. The formation of ATC and 4eATC, as well as of two unidentified compounds, was described for the first time in edible meat samples submitted to mild thermal treatments, similar to those applied at home to cook foods. Degradation of TC and 4eTC and formation of ATC and 4eATC versus time of treatment fitted satisfactorily a first-order kinetic. Even if the potential toxic effects of these breakdown compounds should be further investigated, their formation in cooked meat should be taken into account when maximum residue limits are established.     

Formation of Damascenone under both commercial and model fermentation conditions

The fermentations, at a commercial winery, of six different grape musts encompassing the varieties Riesling, Chardonnay, Sauvignon blanc, Shiraz, Grenache, and Pinot noir were monitored for damascenone concentration. In every case, the concentration of damascenone increased during fermentation from low or undetectable levels to concentrations of several parts per billion. Further increases in damascenone concentration were observed during barrel aging of three of these wines. Two ketones, megastigma-4,6,7-triene-3,9-dione (4) and 3-hydroxymegastigma-4,6,7-trien-9-one (5), were synthesized and subjected to fermentation conditions using two yeasts, AWRI 796, and AWRI 1537. In the case of the former compound, 4, synthesis confirmed the original, tentative assignment of the structure and confirmed 4 as a natural product, isolated from honey. Both compounds, under the action of both yeasts, produced appreciable amounts of damascenone (1), with ketone 5 and AWRI 796 yeast yielding the highest concentration of 1.     

Influence of industrial processing on orange juice flavanone solubility and transformation to chalcones under gastrointestinal conditions

Orange juice manufactured at industrial scale was subjected to digestion under in vitro gastrointestinal conditions (pH, temperature, and enzyme and chemical conditions) to evaluate the influence of individual industrial processing treatments on flavanone solubility, stability, and ability to permeate through a membrane under simulated physiological conditions. Four industrial processes including squeezing, standard pasteurization, concentration, and freezing were evaluated. Hand squeezing was compared with industrial squeezing. After in vitro gastrointestinal digestion of the orange juices, the flavanones able to permeate through a dialysis membrane, and those remaining in the retentate were evaluated by HPLC as were those present in the insoluble fraction. In all of the assayed orange juices, a high content of precipitated chalcones ( approximately 70% of the total flavanones) was formed under the physiological conditions of the gastrointestinal tract. Hand squeezing provided a higher concentration of flavanones in the permeated fraction and lower transformation to chalcones than industrial squeezing. Standard pasteurization did not influence the solubility and permeability of the orange juice flavanones and chalcones. Industrial concentration did not affect the amount of flavanones able to permeate but decreased the chalcones produced. Juices produced from frozen orange juice contained considerably smaller amounts of both soluble flavanones and insoluble chalcones.     

Metabolomics and food processing: from semolina to pasta

The objective of this study was to investigate the metabolite variations during industrial pasta processing (from semolina to dried pasta) for five different commercial products. Up to 76 metabolites were detected. Significant differences were observed between wholemeal and refined pasta samples, with the wholemeal pasta richer in many classes of compounds such as phytosterols, policosanols, unsaturated fatty acids, amino acids, carotenoids, minerals, and so on. Significant differences were also observed between samples of refined pasta apparently similar for the actual parameters used for the assessment of pasta quality. The results indicated that a number of metabolites undergo a transformation during the pasta-making process depending on the processing conditions adopted. The approach used in this work shows the high potential of metabolite profiling for food investigations with regard to process-related transformation, safety, and nutrition.     

Study of succinylated food proteins by Raman spectroscopy

Three food protein products, soy protein isolates, spray-dried egg white, and whey protein isolates, were chemically modified to varying levels with succinic anhydride, and the extent of modification of these proteins were determined by standard wet chemistry methods. Raman spectra (500-2000 cm(-1)) of the modified proteins were obtained. New C=O stretching vibrations were observed at 1420 and 1737 cm(-1) and were attributed to the carboxylate (COO-) and ester carbonyl (RCOO-) groups, respectively, which were appended to the proteins during succinylation. Two series of calibration curves were obtained by plotting the intensity ratio of the 1420 and 1737 cm(-1) to 1003 cm(-1) phenylalanine stretching band (used as an internal standard) against the extent of substituted epsilon-amino (and alpha-amino) groups and aliphatic hydroxyl groups, respectively. Linear fits were obtained with correlation coefficient r > 0.988. The Raman spectral data were also analyzed to study the effect of succinylation on the conformation of the three proteins. Some conformational changes were observed, including a transition from ordered to disordered structures, an exposure of tryptophan residues from a buried, hydrophobic microenvironment, and probably conformational shift of cystine residues.     

Formation and decay of ethylenethiourea (ETU) in soil and water under tropical conditions

Mancozeb is a fungicide frequently used in tropical countries. It rapidly decomposes into ethylenethiourea (ETU), a more stable and toxic metabolite than mancozeb that is, therefore, regarded as a pollutant of concern. The objective was to study ETU formation and decay kinetics in soil and water under tropical conditions in order to assess its potential for accumulation. Batch experiments, spiked with either mancozeb or ETU, were carried out under natural (= active) as well as tyndallized conditions. In active soils, dissipation of ETU occurred significantly faster (half‐life 1.5 h) than in tyndallized soils (half‐life time 28 h). In water under natural and sterile conditions, decay was slower than in soils with an ETU half‐life time of 115 and 99 h, respectively. Microbial activity was seen to play an important role in ETU dissipation in soil. However, in water nonbiological processes seem to be more important in the breakdown of the molecule, with hydrolysis being the most probable decay mechanism. Decay of both mancozeb and ETU was found to occur more rapidly than previously reported. The high humidity and temperatures under the simulated humid tropical conditions, and higher microbial activity, lead to more rapid decay of these molecules than under other conditions. Nevertheless, a concentration of 1.29 mg ETU L^–1 was still observed 8 d after adding mancozeb (20.83 mg L^–1) to water under humid tropical conditions. These results suggest that, in comparable regions in the humid tropics, it is unlikely that ETU would accumulate in soil but it represents a potential risk for accumulation in water bodies.     

Formation of furan and methylfuran by maillard-type reactions in model systems and food

The formation of furan and 2-methylfuran was studied in model systems based on sugars and selected amino acids. Both compounds were preferably formed under roasting conditions in closed systems yielding up to 330 micromol of furan and 260 micromol of 2-methylfuran per mol of precursor. The amounts obtained under pressure cooking conditions were much lower, usually below 20 micromol/mol, except for 2-furaldehyde, which yielded 70-100 micromol/mol of furan. Labeling studies indicated two major formation pathways for both furans: (i) from the intact sugar skeleton and (ii) by recombination of reactive C(2) and/or C(3) fragments. Under roasting conditions in the absence of amino acids, furan was mainly formed from the intact sugar skeleton. Formic and acetic acid were identified as byproducts of sugar degradation, indicating the split off of C(1) and/or C(2) units from hexoses. The presence of alanine, threonine, or serine promoted furan formation by the recombination of C(2) fragments, such as acetaldehyde and glycolaldehyde, which may originate from both sugars and amino acids. In aqueous solution, about half of furan was generated by the recombination of sugar fragments. 2-Methylfuran was preferably formed in the presence of amino acids by aldol-type reactions of C(2) and C(3) fragments with lactaldehyde as a key intermediate, the Strecker aldehyde of threonine. The total furan levels in cooked vegetables were increased by spiking with hexoses. However, in pumpkin puree, only about 20% of furan was formed from sugars, preferably from the intact carbon skeleton.     

Radical-assisted melanoidin formation during thermal processing of foods as well as under physiological conditions

Color-generating reactions of protein-bound lysine with carbohydrates were studied under thermal as well as under physiological conditions to gain insights into the role of protein/carbohydrate reactions in the formation of food melanoidins as well as nonenzymatic browning products in vivo. EPR spectroscopy of orange-brown melanoidins, which were isolated from heated aqueous solutions of bovine serum albumin and glycolaldehyde, revealed the protein-bound 1,4-bis(5-amino-5-carboxy-1-pentyl)pyrazinium radical cation (CROSSPY) as a previously unknown type of cross-linking amino acid leading to protein dimerization. To verify their formation in foods, wheat bread crust and roasted cocoa as well as coffee beans, showing elevated nonenzymatic browning, were investigated by EPR spectroscopy. An intense radical was detected, which, by comparison with the radical formed upon reaction bovine serum albumin with glycolaldehyde, was identified as the protein-bound CROSSPY. The radical-assisted protein oligomerization as well as the browning of bovine serum albumin in the presence of glycolaldehyde occurred also rapidly under physiological conditions, thereby suggesting CROSSPY formation to be probably involved also in nonenzymatic glycation reactions in vivo.     

Microbial biomass in paleosols under burial mounds as related to changes in climatic conditions in the desert-steppe zone

The contents of carbon in the total microbial biomass (C-TMB) and in the microorganisms reactivated with glucose (C-RG) and the portion of glucose-reactivated microorganisms in the microbial community (C-RG/C-TMB) were determined in paleosols buried under desert-steppe kurgans (burial mounds) 5100–3960 years ago and in the background surface light chestnut soils. In the paleosols, the corresponding indices reached 986 μg/g (C-TMB), 14.6 μg/g (C-RG), and 1.5% (C-RG/C-TMB) and were considerably lower than those in the background surface soil. The lowest values were found for the paleosols buried 4260–3960 years ago, which confirms a conclusion about the paleoecological crisis during this time interval.     

Growth and nutrient uptake by cotton roots under field conditions

Abstract

The relationship between nutrient uptake and root growth of cotton (Gossypium hirsutum L.) was studied under field conditions. This basic information could be beneficial when making best management decisions concerning the time of application and placement of fertilizer. A field study was conducted in North Alabama on a fertile Dewey silt loam (clayey, kaolinitic, thermic Typic Paleudult). Aboveground whole plants were harvested at approximately 10‐day intervals beginning at 211 cumulative heat units (CHU) after planting (37 days after planting: 4‐true leaves). Root length of harvested plants was also measured by depth and distance from the plant. Maximum root length was obtained at 1174 CHU (117 days after planting), while dry matter continued to increase until a maximum was obtained at 1317 CHU (128 days after planting). Maximum root length density of 1.60 cm cm³ was obtained in the surface 0–15 cm layer in the in‐row position at 912 CHU (99 days after planting). After first bloom approximately 70% of the cotton root system was in the surface 30 cm of soil. Average daily influx of S per m of root length increased with plant age until 1317 CHU (near cut‐out), after which influx declined. Nitrogen (N), calcium (Ca), and iron (Fe) influx peaked very early in the season (291–469 CHU) followed by a general decrease with plant age. Maximum daily influx of potassium (K), phosphorus (P), magnesium (Mg), copper (Cu), manganese (Mn), and zinc (Zn) per meter of root occurred at approximately peak‐bloom (764–912 CHU, 87–99 days after planting) and decreased with plant age. Copper, Fe, Mn, and Zn influx rates were ～ 1000 times lower as compared to the other nutrients.     

Occurrence and distribution study of residues from pesticides applied under controlled conditions in the field during rice processing

The results of an experiment to study the occurrence and distribution of pesticide residues during rice cropping and processing are reported. Four herbicides, nine fungicides, and two insecticides (azoxystrobin, byspiribac-sodium, carbendazim, clomazone, difenoconazole, epoxiconazole, isoprothiolane, kresoxim-methyl, propanil, quinclorac, tebuconazole, thiamethoxam, tricyclazole, trifloxystrobin, λ-cyhalotrin) were applied to an isolated rice-crop plot under controlled conditions, during the 2009-2010 cropping season in Uruguay. Paddy rice was harvested and industrially processed to brown rice, white rice, and rice bran, which were analyzed for pesticide residues using the original QuEChERS methodology and its citrate variation by LC-MS/MS and GC-MS. The distribution of pesticide residues was uneven among the different matrices. Ten different pesticide residues were found in paddy rice, seven in brown rice, and eight in rice bran. The highest concentrations were detected in paddy rice. These results provide information regarding the fate of pesticides in the rice food chain and its safety for consumers.     

Differentiation of important and closely related cereal plant species (Poaceae) in food by hybridization to an oligonucleotide array

We report the development of an oligonucleotide microarray for the simultaneous detection of six important cereal food plant species from the Poaceae based on the chloroplast trnL intron sequence. We used universal primers to amplify the trnL intron from wheat, rye, barley, oat, rice, and maize, followed by a cyclic labeling of oligonucleotides probes and subsequent hybridization to an oligonucleotide microarray. In single taxon analyses, positive signals were produced with a high signal-to-noise ratio. The assay also enabled the analysis of mixed samples. The results obtained for real food samples were in agreement with the ingredient labels, but positive results for grains not declared on the ingredients list were observed in three out of 10 samples, which indicates that the final products and/or the declared ingredients were probably botanically impure or contaminated. The combination of the sensitivity of a universal polymerase chain reaction with the specificity of the labeling reaction allows this protocol to be applied in routine analyses of food samples, as demonstrated by successful analysis of processed composite food products.     

Response of rice to sulphur application under upland conditions

Abstract

A greenhouse experiment was carried out to determine the S response and the plant S content of rice (Oryza sativa L.) cultivars OS‐6 and IR‐20 grown in sandy Apomu soil series under upland conditions.

Sulphur application increased growth and dry matter yield. At low S rates OS‐6 gave higher grain yield than IR‐20. With high S rates, OS‐6 responded more in straw production. The leaf S content was highest during early growth and decreased with plant age. At flower emergence, the blade of the Y‐leaf appeared to be a suitable index for measuring the S status of the plant. The critical S level was estimated at 0.15%. The critical S levels in the grain and straw at harvest were estimated respectively at 0.12%, and 0.10%. The N/S ratios for the grain and straw at harvest appeared not to be a useful index for determining the critical S status of the plant.     

Structural evaluation of myofibrillar proteins during processing of Cantonese sausage by Raman spectroscopy

Structural changes of myofibrillar proteins from raw pork muscle and Cantonese sausage at different processing periods were elucidated using Raman spectroscopy. Fourier deconvolution combined with iterative curve fitting were used to analyze the amide I Raman band. Results from amide I, amide III, and C-C stretching vibrations in 890-1060 cm(-1) showed that α-helix decreased accompanied by an increase in β-sheet structure during the first 18 h, and a rebuilding process of secondary structures was observed at the rest stage due to proteolysis. The hierarchical cluster analysis results of amide I and amide III confirmed this rebuilding process. Changes in a doublet near 850 and 830 cm(-1) suggested that some tyrosine residues became buried in a more hydrophobic environment due to intermolecular interactions. Raman spectra in the 2855-2940 cm(-1) region suggested that the environment of aliphatic side chains might have been changed during the final stage and further confirmed above rebuilding process.     

利用CYTL-1型食用油净化机处理煎炸油后质量变化研究

采用CYTL-1型食用油净化机处理使用中的煎炸油，通过正交试验确定了最佳工艺参数为：过滤温度90℃，过滤压力0.2×10⁶ Pa，滤程300 mm，劣变的煎炸油经处理后卫生指标显著改善，油经处理后回收率达97%。     

Occurrence of 6-methoxymellein in fresh and processed carrots and relevant effect of storage and processing

The occurrence of 6-methoxymellein (6-MM) in fresh and conventionally processed carrot products (for a total of 176 samples) marketed in European locations and the effect of Alternaria spp. infection and storage conditions on 6-MM accumulation were investigated. 6-MM was found in 78% of tested samples with levels ranging from 0.02 to 76.00 microg/g, with only 1 of 79 fresh carrots exceeding the "just noticeable difference" level for 6-MM. Storage of carrots at 1 degree C was suitable to maintain low levels of 6-MM for a period of at least 17 weeks. No effect of Alternaria spp. infection was observed on 6-MM occurrence. The fate of 6-MM during carrot juice processing was also investigated by using different enzyme formulations for maceration and blanching procedures. Levels of 6-MM in blanched carrots obtained by boiling water or steam treatment were reduced by 69 or 33%, respectively, as compared to fresh carrots. No decrease in 6-MM levels was observed after maceration with pectinolytic enzyme preparations (Rapidase Carrot Juice and Ultrazym AFP-L). A reduction of 6-MM by 85 or 94% was obtained after the entire cycle of carrot juice processing, depending on the blanching procedure used.