Rapid species identification of seafood spoilage and pathogenic Gram-positive bacteria by MALDI-TOF mass fingerprinting

The rapid identification of food pathogenic and spoilage bacteria is important to ensure food quality and safety. Seafood contaminated with pathogenic bacteria is one of the major causes of food intoxications, and the rapid spoilage of seafood products results in high economic losses. In this study, a collection of the main seafood pathogenic and spoilage Gram-positive bacteria was compiled, including Bacillus spp., Listeria spp., Clostridium spp., Staphylococcus spp. and Carnobacterium spp. The strains, belonging to 20 different species, were obtained from the culture collections and studied by matrix-assisted laser desorption ionization time-of-flight mass spectrometry (MALDI-TOF MS). A reference library was created, including the spectral fingerprints of 32 reference strains and the extracted peak lists with 10-30 peak masses. Genus-specific as well as species-specific peak masses were assigned and could serve as biomarkers for the rapid bacterial identification. Furthermore, the peak mass lists were clustered with the web-application SPECLUST to show the phyloproteomic relationships among the studied strains. Afterwards, the method was successfully applied to identify six strains isolated from seafood by comparison with the reference library. Additionally, phylogenetic analysis based on the 16S rRNA gene was carried out and contrasted with the proteomic approach. This is the first time MALDI-TOF MS fingerprinting is applied to Gram-positive bacterial identification in seafood, being a fast and accurate technique to ensure seafood quality and safety.     

Comprehensive Analysis of the Structure and Allergenicity Changes of Seafood Allergens Induced by Non-Thermal Processing: A Review

Seafood allergy, mainly induced by fish, shrimp, crab, and shellfish, is a food safety problem worldwide. The non-thermal processing technology provides a new method in reducing seafood allergenicity. Based on the structural and antigenic properties of allergenic proteins, this review introduces current methods for a comprehensive analysis of the allergenicity changes of seafood allergens induced by non-thermal processing. The IgE-binding capacities/immunoreactivity of seafood allergens are reduced by the loss of conformation during non-thermal processing. Concretely, the destruction of native structure includes degradation, aggregation, uncoiling, unfolding, folding, and exposure, leading to masking of the epitopes. Moreover, most studies rely on IgE-mediated assays to evaluate the allergenic potential of seafood protein. This is not convincing enough to assess the effect of novel food processing techniques. Thus, further studies must be conducted with functional assays, in vivo assays, animal trials, simulated digestion, and intestinal microflora to strengthen the evidence. It also enables us to better identify the effects of non-thermal processing treatment, which would help further analyze its mechanism.     

Review: Authentication and traceability of foods from animal origin by polymerase chain reaction-based capillary electrophoresis

This work presents an overview of the applicability of PCR-based capillary electrophoresis (CE) in food authentication and traceability of foods from animal origin. Analytical approaches for authenticating and tracing meat and meat products and fish and seafood products are discussed. Particular emphasis will be given to the usefulness of genotyping in food tracing by using CE-based genetic analyzers.     

Plant-Based Seafood Analogs

There is a growing global need to shift from animal- towards plant-based diets. The main motivations are environmental/sustainability-, human health- and animal welfare concerns. The aim is to replace traditional animal-based food with various alternatives, predominantly plant-based analogs. The elevated consumption of fish and seafood, leads to negative impacts on the ecosystem, due to dwindling biodiversity, environmental damage and fish diseases related to large-scale marine farming, and increased intake of toxic substances, particularly heavy metals, which accumulate in fish due to water pollution. While these facts lead to increased awareness and rising dietary shifts towards vegetarian and vegan lifestyles, still the majority of seafood consumers seek traditional products. This encourages the development of plant-based analogs for fish and seafood, mimicking the texture and sensorial properties of fish-meat, seafood, or processed fish products. Mimicking the internal structure and texture of fish or seafood requires simulating their nanometric fibrous-gel structure. Common techniques of structuring plant-based proteins into such textures include hydrospinning, electrospinning, extrusion, and 3D printing. The conditions required in each technique, the physicochemical and functional properties of the proteins, along with the use of other non-protein functional ingredients are reviewed. Trends and possible future developments are discussed.     

Detection of Parvalbumin Fish Allergen in Canned Tuna by Real-Time PCR Driven by Tuna Species and Can-Filling Medium

Canned tuna is considered one of the most popular and most commonly consumed products in the seafood market, globally. However, in past decades, fish allergens have been detected as the main concern regarding food safety in these seafood products and are listed as the top eight food allergies. In the group of fish allergens, parvalbumin is the most common. As a thermally stable and calcium-binding protein, parvalbumin can be easily altered with changing the food matrices. This study investigated the effect of a can-filling medium (tomato sauce, spices, and brine solutions) on the parvalbumin levels in canned tuna. The effect of pH, calcium content, and the DNA quality of canned tuna was also investigated before the parvalbumin-specific encoded gene amplification. The presence of fish allergens was determined by melting curve analyses and confirmed by agarose gel electrophoresis. The obtained results showed that the presence of parvalbumin in commercially canned tuna was driven by can-filling mediums, thermal conductivity, calcium content, and the acidity of various ingredients in food matrices. The intra-specific differences revealed a variation in fish allergens that are caused by cryptic species. This study proved that allergens encoding gene analyses by agarose electrophoresis could be used as a reliable approach for other food-borne allergens in complex food matrices.     

Capillary electrophoresis inductively coupled plasma mass spectrometry combined with metal tag for ultrasensitively determining trace saxitoxin in seafood

As one of paralytic shellfish toxins, the saxitoxin (STX) in the aqueous environment can be accumulated by most shellfish, and thus harms human health through the food chain. Therefore, it is crucial to determine trace STX in seafood samples in order to ensure the safety of seafood consumption. In this study, we developed a novel indirect method for ultrasensitively determining trace STX in seafood by using CE‐ICP‐MS together with Eu³⁺ chelate labeling. We demonstrated that diethylenetriamine‐N ,N ,N ′,N ″,N ″‐pentaacetic acid (DTPA) can couple with STX and simultaneously chelate with Eu³⁺ to realize metallic labeling of STX, and thus realize the ultrasensitive quantification of trace STX with CE‐ICP‐MS. The proposed method has strong antiinterference ability, good stability, and extremely high sensitivity. It could be used to determine trace STX in seafood samples with an extremely low detection limit of 0.38 fmol (3.8×10⁻⁹ M, 100 nL sample injection) and a relative standard deviation (RSD, n = 5) <7%. The success of this study provides an alternative to precise quantification of ultra‐trace STX in seafood samples, and further expands the application of ICP‐MS.     

Determination of urinary arsenic and impact of dietary arsenic intake

An analytical method based on microwave decomposition and flow injection analysis (FIA) coupled to hydride generation atomic absorption spectrometry (HGAAS) is described. This is used to differentiate arsenite [As(III)], arsenate [As(V)], monomethylarsonic acid (MMA) and dimethylarsinic acid (DMA) from organoarsenic compounds usually present in seafood. Without microwave digestion, direct analysis of urine by HGAAS gives the total concentration of As(III), As(V), MMA and DMA because organoarsenic compounds such as arsenobetaine, usually found in most seafood, are not reducible upon treatment with borohydride and therefore cannot be determined by using the hydride generation technique. The microwave oven digestion procedure with potassium persulfate and sodium hydroxide as decomposition reagents completely decomposes all arsenicals to arsenate and this can be measured by HGASS. Microwave decomposition parameters were studied to achieve efficient decomposition and quantitative recovery of arsenobetaine spiked into urine samples. The method is applied to the determination of urinary arsenic and is useful for the assessment of occupational exposure to arsenic without intereference from excess organoarsenicals due to the consumption of seafood. Analysis of urine samples collected from an individual who ingested some seafood revealed that organoarsenicals were rapidly excreted in urine. After the ingestion of a 500-g crab, a 10-fold increase of total urinary arsenic was observed, due to the excretion of organoarsenicals. The maximum arsenic concentration was found in the urine samples collected approximately between 4 to 17 hr after eating seafood. However, the ingestion of organoarsenic-containing seafoods such as crab, shrimp and salmon showed no effect on the urinary excretion of inorganic arsenic, MMA and DMA.     

Detection of cholera toxin in seafood using a ganglioside-liposome immunoassay

Microbiological contamination of foods continues to be a major concern in public health. Biological toxins are one class of important contaminants that can cause various human diseases. Outbreaks related to contamination by biological toxins or toxin-producing microorganisms have made it extremely important to develop rapid (approximately 20 min), sensitive and cost-effective analytical methods. This paper describes the development of a sensitive bioassay for the detection of cholera toxin (CT) in selected seafood samples, using ganglioside-incorporated liposomes. In this study, the assays were run with food samples spiked with various concentrations of CT. The limit of detection (LOD) increased by a factor of about 10–20 in most food samples, compared with the LOD in the buffer system previously reported. However, the LOD of toxins in food samples (8 × 10–3 × 10³ fg/mL for CT) was still comparable to, or lower than, that previously reported for other assays. The results from this study demonstrate that the bioassays using ganglioside-liposomes can detect the toxin directly in the field screening of food samples rapidly, simply and reliably, without the need for complex instrumentation.     

Application of a new zwitterionic hydrophilic interaction chromatography column for determination of paralytic shellfish poisoning toxins

A novel method for paralytic shellfish poisoning (PSP) toxins which is based on the chromatographic separation of the toxins using a zwitterionic (ZIC) hydrophilic interaction chromatography (HILIC) column is presented. Efficient retention of the polar PSP toxins on the ZIC-HILIC column allowed their selective and sensitive determination by the application of mass spectrometric (MS/MS) detection or as derivatives after oxidation prior to fluorescence detection (FD). Low buffer concentrations and the omission of ion-pair reagents decreased the limits of detection (LODs) by MS/MS analysis and showed a good linearity for both methods of detection. This method can be applied for the qualitative and quantitative determination of PSP toxins in various types of phytoplankton, and for the routine analysis of seafood.     

Multielemental analysis of food and agricultural matrixes by inductively coupled plasma-mass spectrometry

The suitability of quadrupole inductively coupled plasma-mass spectrometry (ICP-MS) for multielemental analysis of food following microwave closed vessel digestion of samples was evaluated in relation to analytical challenges presented by some major food and agricultural matrixes. Fifteen key analytes (Al, As, Cd, Co, Cr, Cu, Fe, Mn, Mo, Ni, Pb, Se, Sn, V, Zn) were determined in 9 reference materials representative of 3 major groups of staple foods (cereals, seafood, and meat). For all measurements, the method of external calibration was used and Rh was selected as internal standard. Matrix-induced interferences were evaluated for each material, and suitable methods to overcome them were applied. Spectral interferences caused by C, Cl, and Ca content of digestates were quantitated and corrected by entering a simple system of mathematical correction equations into the instrument software before each analytical run. Full mastering of interferences together with adoption of a series of measures to control the reliability of analytical measurements produced accurate results for all the analytes. A standard analytical protocol is outlined for the benefit of both research and routine high-throughput laboratories that perform ICP-MS analyses of food.     

A method for the routine determination of methylmercury in marine tissue by GC isotope dilution-ICP-MS

Currently, there is no legal limit for methyl mercury (MeHg) in food; thus, no standardized method for the determination of MeHg in seafood exists within the European jurisdiction. In anticipation of a future legislative limit an inductively coupled plasma isotope dilution mass spectrometry (GC-ICP-ID-MS) method was developed in collaboration with the European Standardization Organization (CEN). The method comprises spiking the tissue sample with Me201Hg, followed by decomposition with tetramethylammonium hydroxide, pH adjustment and derivatization with sodium tetraethylborate, and finally organic extraction of the derivatized MeHg in a hexane phase. Subsequently, the sample is analyzed via GC-ICP-MS and the result calculated using the ID equation. The working range of the method was 0.0005-1.321 mg/kg MeHg in marine tissue, with an internal reproducibility (RSD) of 12-1%. The method was validated based on statistical measures, such as the z-scores, using the commercially available reference materials from National Institute of Standards and Technology Standard Reference Material (NIST SRM) 1566b, NIST SRM 2977 and National Research Council of Canada (NRCC) TORT 2, NRCC, DORM 3, NRCC DOLT 4, and European Reference Material (ERM) CE 464. Z-scores for all standard reference materials, except for NIST SRM 1566b, were better than 11.51. The wide range of marine tissues used during the validation ensures that the method will be applicable for measuring of MeHg in seafood matrixes of all kinds.     

Solubilization of food bioactives within lyotropic liquid crystalline mesophases

Liquid crystals are widely utilized as model systems to mimic biological processes where the phase behavior of lipids plays a mediating role. In various foods and pharmaceutical and biotechnical applications, the liquid crystalline phases formed by surfactants in an aqueous medium represent useful host systems for drugs, amino acids, peptides, proteins and vitamins.Various biologically active food additives are soluble in neither aqueous nor oil phase and require environmental protection against hydrolysis or oxidation. Lyotropic liquid crystals meet these requirements mainly due to their high solubilization capacities for hydrophilic, lipophilic and amphiphilic guest molecules. Moreover, recent studies demonstrated controlled and/or sustained release of solubilized molecules from different liquid crystalline matrices.This paper surveys the solubilization of hydrophilic, lipophilic and amphiphilic guest molecules for food applications and illustrates the corresponding structural transformations. Recent developments in liquid crystal characterization methods are discussed.     

Rapid methods to enumerate Escherichia coli in foods using 4-methylumbelliferyl-beta-D-glucuronide

Three methods to enumerate Escherichia coli in food were compared. They were based on AOAC methods using lauryl tryptose broth (LST) medium, LST-4-methylumbelliferyl-beta-D-glucuronide (MUG) medium, and a proposed method using regular LST in combination with E. coli (EC)-MUG medium. An efficacious and cost-effective method is needed that can detect E. coli and does not produce false presumptive positives. We tested 170 cheeses, 40 frozen processed seafood samples, 210 tree nuts, and 40 other samples. The method of choice for enumerating E. coli depends on the commodity itself. For a product, such as hard cheese or processed seafood, with a history of being negative for E. coli and other lactose-fermenting organisms, the proposed method using regular LST/EC-MUG is a good choice. These samples were seldom presumptive positive in the primary LST medium. If gas was produced, EC-MUG was an effective secondary medium. No false positives (fluorescence) or negatives were detected in EC-MUG medium. For a product with a history of being positive for E. coli and/or other lactose fermenting organisms, such as tree nutmeats or cheeses that are ripened by bacteria or mold, the method using LST-MUG is the method of choice. A presumptive positive in the LST-MUG medium was highly correlative with the biochemical tests that confirmed a sample contain E. coli. For samples spiked with E. coli, the results from each of these 3 methods were identical, and were consistent in enumerating E. coli.     

基于质谱的蛋白质组学技术在食品真伪鉴别及品质识别方面的应用

蛋白质组学作为后基因组时代的一个新研究方向,近几年发展迅速,目前已应用于多个领域,在食品品质检测和安全控制方面成为有力的研究工具。蛋白质组学为食品科学的相关研究打开了新思路,不仅可以鉴定蛋白质种类,还可进行蛋白质定量,为分析不同物种、产地、成熟阶段的食品蛋白质组分和含量提供了可能。蛋白质组学研究手段多样,质谱是常用技术之一。该文介绍了蛋白质组学的概念、分类、研究技术以及常见蛋白质数据库,综述了基于质谱的蛋白质组学技术在真伪鉴别和品质检测方面的应用,涉及海鲜、肉制品、奶制品、保健食品及高附加值食品等多种食品,并对蛋白质组学的发展进行了展望。     

A study on the extraction and quantitation of total arsenic and arsenic species in seafood by HPLC-ICP-MS

Various internal standards and analytical methods were investigated using certified reference materials to evaluate the accuracy of the quantitation of the total As in seafood. Inductively coupled plasma mass spectrometry (ICP-MS) was used to measure the total arsenic. Enhancement of the total arsenic in its concentration caused by the methanol matrix was clearly observed. Selenium (mass 77) was the best internal standard, and the standard addition method combined with the use of Se as an internal standard was the best analytical method. The total arsenic was determined in bluefin tuna, yellowfin tuna, bigeye tuna, and swordfish by ICP-MS. The concentrations of total arsenic in the seafoods ranged from 0.74 to 6.87 mg/kg.Various extraction procedures were also investigated using reference materials to evaluate the extraction efficiency of the different arsenic species in seafood. Inductively coupled plasma mass spectrometry (ICP-MS) was used in conjunction with high performance liquid chromatography (HPLC) to quantitate the arsenic species in seafood. The arsenic species were extracted from tuna fish (BCR 627) with water/methanol mixtures using sonication, a microwave-assisted system, and ultrasonic processor. The major species was arsenobetaine. The total arsenic extraction efficiency ranged from 81 to 87% for water and various methanol concentrations. Chromatograms of the arsenic species extracted from the Korea Research Institute of Standards and Science (KRISS) tuna, bluefin tuna, yellowfin tuna, bigeye tuna, and swordfish were obtained by the optimum extraction methods and the species were quantified.     

Effect of seafood consumption on the urinary level of total hydride-generating arsenic compounds. Instability of arsenobetaine and arsenocholine.

Arsenobetaine and arsenocholine are considered to be non-toxic and are present as a relatively large proportion of total arsenic in seafoods, and they do not respond to hydride generation. The present study describes the effect of seafood consumption on the urinary concentration of hydride-generating arsenic compounds measured by a newly developed flow injection atomic absorption spectrometric (FI-AAS) method. Consumption of plaice, pighvar and tunny resulted in a 2-fold increase, and consumption of mussels produced a 6-fold increase in the urinary level of hydride-generating arsenic compounds. Hence, a person who has consumed mussels may be suspected of being occupationally or environmentally exposed, if the level of consumption of this seafood is unknown. As the FI-AAS method cannot be used to detect arsenobetaine and arsenocholine, the observed increase in urinary concentration of hydride-generating arsenic compounds after consumption of seafood must originate either from hydride-generating arsenic compounds in the seafood or from degraded arsenobetaine or arsenocholine. The present study has demonstrated that both arsenobetaine and arsenocholine are unstable when incubated in daylight in the presence of hydrogen peroxide, i.e., an oxidizing environment. Hence, it is tempting to speculate that arsenobetaine could be converted into hydride-generating arsenic compounds during storage or cooking of seafood. The feasibility of speciation methods based on high-performance liquid chromatographic (HPLC) separation and on-line analysis by inductively coupled plasma atomic emission spectrometry (ICP-AES) and FI-AAS was also investigated. The FI-AAS system is approximately 35 times more sensitive to the hydride-generating arsenic species than the ICP-AES system.(ABSTRACT TRUNCATED AT 250 WORDS)     

Isolation and characterisation of tropomyosin from shrimp (Penaeus vannamei Boone) and its association property at high ionic strength

Shrimps are important and highly demanded seafood, but they have been reported as a cause of food hypersensitive reaction. The major allergen of shrimp is tropomyosin (TM). However, so far, there has been few report on such purification procedure. In this study, we developed a strategy for the purification of TM from shrimp (Penaeus vannamei Boone). Subsequently, we demonstrated that the apparent MW of this protein is about 66 kDa, and this protein naturally contains two subunits (38.5 and 36.6 kDa) with a ratio of 1 to 1. Interestingly, different from other known TMs from vertebrates, shrimp TM can self-assemble into nanofibres at high ionic strength induced by ATP. These findings help to understand the structure and polymerisation property of TM from shrimps.     

Suitability of the thermoluminescence method for detection of irradiated foods

Irradiated foods can be detected by thermoluminescence (TL) of contaminating minerals. Altogether about 300 lots of herbs, spices, berries, mushrooms and seafood were studied by the TL method. Irradiated herbs and spices were easily differentiated from unirradiated ones two years after irradiation of a 10 kGy dose. The mineral composition of seafood was variable; and while calcite was suitable for the TL analysis, aragonite and smectite gave unreliable results. Control analyses during two years confirmed the reliability of TL method.     

Determination of crystal violet in seawater and seafood samples through off‐line molecularly imprinted SPE followed by HPLC with diode‐array detection

A highly selective sample cleanup procedure combined with molecularly imprinted SPE was developed for the isolation of crystal violet from seawater and seafood samples. The molecularly imprinted polymer was prepared using crystal violet as the template molecule, methacrylic acid as the functional monomer, and ethylene glycol dimethacrylate as the cross‐linker. The crystal violet‐imprinted polymer was used as the selective sorbent for the SPE of crystal violet. An off‐line molecularly imprinted SPE method followed by HPLC with diode‐array detection for the analysis of crystal violet was also established. Good linearity on the molecularly imprinted SPE columns was obtained from 0 to 200 μg/L (R² > 0.99). The result demonstrated that the proposed method can be used for the direct determination of crystal violet in seawater and seafood samples. Finally, five samples were analyzed and the following crystal violet concentrations were obtained: 0.92 and 0.52 μg/L in two seawater samples, as well as 0.36 and 0.27 μg/kg in two seafood samples. There is no crystal violet detected in the third seawater sample.     

Determination of Organotins in Seafood by Novel Extraction Procedures and High Performance Liquid Chromatography–Inductively Coupled Plasma-Mass Spectrometry

Triorganotins in seafood are a risks to human health, but due to their low concentrations, their determination is challenging. In this study, a simple and rapid method was developed to isolate triorganotins from seafood by microwave-assisted extraction coupled with magnetic nanoparticle-based purification. The magnetic nanoparticles were coated with octanoic acid. Triethyltin chloride, tributyltin chloride, triphenyltin chloride, and azocyclotin were determined by high performance liquid chromatography– inductively coupled plasma mass spectrometry (HPLC–ICP-MS). Various parameters including the temperature, time, and volume of solvent were optimized to improve the extraction efficiency. Under the optimized conditions, the average recoveries (n = 6) of the triorganotins (fortified at 0.01, 0.02, and 0.05 µg g^?1) were between 73.8% and 105.4% and the relative standard deviations were less than 10.4%. The procedure was successfully applied to seafood, and the analytes were measured at concentration levels between 2.93 and 11.26 ng g^?1.