In vitro bioassays for the study of endocrine-disrupting food additives and contaminants

Endocrine-disrupting chemicals (EDCs) are capable of interfering with normal hormone homeostasis by acting on several targets and through a wide variety of mechanisms. Unwanted exposure to EDCs can lead to a wide spectrum of adverse health effects, especially when exposure is during critical windows of development. Feed and food are considered to be among the main routes of inadvertent exposure to EDCs, so there is an important need for efficient detection of EDCs in these matrices.We describe in vitro bioassays that can complement current analytical chemistry in order to detect unwanted EDCs and describe their action, emphasizing assays that can measure effects on nuclear receptor signaling or hormone production. We outline both validated and unvalidated in vitro assays currently available in the scientific community for detecting and studying the effects of EDCs, and discuss their possible role in the food-safety context. We conclude by identifying gaps in the current battery of in vitro assays available for EDCs and suggest future possibilities for development and validation.     

石墨炉原子吸收法测定食品中镍的研究

建立了测定食品中镍的石墨炉原子吸收法，方法的最低检出限为１．６０μｇ／Ｌ，标准参考物牡蛎镍的测定值怀保证值偏差小于５％，回收率在８６．０％￣１０３．０％之间，并对我国八大类食品中镍含量本底值作了调查。     

人工神经网络法用于高效毛细管电泳分离条件优化的研究

把人工神经网络（ＡＮＮ）法应用于高效毛细管电泳（ＨＰＣＥ）分离条件的优化，给出了反向传播（ＢＰ）的ＡＮＮ模型的具体算法。用正交试验法同时考察了缓冲溶液组成、浓度、ｐＨ值和有机添加剂浓度等实验因素对ＨＰＣＥ分离合成色素和防腐剂的影响，采用误差反向传播方法建立了有效的ＡＮＮ预测模型，预测最佳分离条件，获得了满意的分离结果。     

Solid-phase microextraction and gas chromatography-mass spectrometry of volatile compounds from avocado puree after microwave processing

Microwave processing offers an alternative to blanch fruits and vegetables, since the application of high temperature and short time often results in minimum damage. An experimental design was used to investigate the effect of microwave time, pH, and avocado leaves (independent variables) on avocado flavor (response) using solid-phase microextraction (SPME)-GC-MS. Among the fully characterized flavor volatiles, 19 compounds were derived from lipid oxidation and only 4 from the avocado leaves. The main components derived from lipids were aldehydes, ketones and alcohols. Terpenoids, estragole, and 2-hexenal [E] were volatiles derived from avocado leaves. When leaves were added to fresh and microwaved avocado terpenoids and 2-hexenal [E]/hexanal ratio increased, this behavior was considered to have a positive effect on the sensorial quality of the product. From the statistical analysis of the experimental design, it was possible to determinate that the most important factors influencing the abundance of flavor compounds derived from lipids were microwave time and pH. Maximum values of these compounds were detected at high levels of microwave time and low values of pH. On the other hand, response surface of terpenoids and estragole showed an increment when microwave time and avocado leaf was increased. The region of optimum response was 30 s microwave time, pH 5.5, and 1% of avocado leaf.     

Determination of carnosine in feed and meat by high-performance anion-exchange chromatography with integrated pulsed amperometric detection

Carnosine (beta-alanyl-L-histidine) is a dipeptide regarded as an important molecular marker of the presence of processed animal proteins including meat and bone meal in animal feed. For its identification and quantification a sensitive and selective method by high-performance anion-exchange chromatography coupled with integrated pulsed amperometric detection (HPAEC-IPAD) was developed. The assay is based on isocratic elution with 100 mM NaOH as the mobile phase. Interferences of real matrices were efficiently removed; carnosine could be determined at the concentration ranges 0.1-100 microM with a rather low detection limit of 0.23 ng. Unlike feeds for dogs and cats, no carnosine peak was observed in all examined feeds for ruminants. The good analytical characteristics allowed camosine determination down to 5 microg/g of feed.     

Analysis of acrylamide in food by isotope-dilution liquid chromatography coupled with electrospray ionization tandem mass spectrometry

A confirmatory method for the determination of low levels of acrylamide in different food products is presented. The method entails extraction of acrylamide with water, precipitation of matrix constituents with acetonitrile, and two clean-up steps consecutively over Isolute Multimode and cation-exchange cartridges. The final extract is analyzed by liquid chromatography (LC) coupled to positive electrospray ionization tandem mass spectrometry employing [13C3]-acrylamide as internal standard. For the chromatographic step, a LC column based on a polymethacrylate gel is employed which shows good retention of acrylamide under isocratic flow conditions (k' = 1.2). Mass spectral acquisition is done by selected reaction monitoring, choosing the characteristic transitions m/z 72-->55, 72-->54 and 72-->27. In-house validation data for breakfast cereals and crackers show good precision of the method, with intra- and interassay variation below 10%. The limits of detection for crackers and breakfast cereals, respectively are estimated at 15 and 20 microg/kg, and recoveries of fortified samples ranged between 58 and 76%. Furthermore, the method is applicable to a number of different food products, including biscuits, crisp bread, wafers, confectionery cocoa liquor, and nuts. Finally, the good results obtained in several small-scale interlaboratory tests provided additional confidence in the performance of the method.     

Economy of proficiency testing: reference versus consensus values

Many proficiency tests are operated with a consensus value derived from the participants’ results. Apart from technical issues, one of the reasons often mentioned is that proficiency tests operated with consensus values would be cheaper than those using reference values obtained from a priori characterisation measurements. The economy of a proficiency test must of course be balanced by the need of the participants, and the quality of the comparison in general. The proficiency tests selected in this study had both a reference value and a consensus value, one of which was used for assessing the performance of the participating laboratories. In this work, both a technical and an economical assessment of how the comparisons were operated is made. From the evaluation, it follows that usually the use of consensus values does not necessarily reduce the costs of a proficiency test. However, frequently it may be observed that the quality of the assessment of the laboratories is better with a reference value. Received: 11 October 2000 Accepted: 3 January 2001     

Stir bar sorptive extraction-gas chromatography-mass spectrometry analysis of tetramethylene disulfotetramine in food: Method development and comparison to solid-phase microextraction

A stir bar sorptive extraction-gas chromatography-mass spectrometry (SBSE-GC-MS) method for the determination of tetramethylene disulfotetramine is presented. The limits of detection (LOD) of the optimized method was 0.2 ng g⁻¹ for extractions from water and 0.3-2.1 ng g⁻¹ for extractions from foods. Recovery was highly matrix dependent (36-130%) and quantification required standard addition calibrations. Standard addition calibration lines had high linearity (R² > 0.97) and replicate extractions had good reproducibility (R.S.D. = 4.4-9.8%). A comparison of the SBSE method and a previously developed headspace (HS)-solid-phase microextraction (SPME) method was performed. Generally, SBSE provided higher sensitivity with decreased analysis time.     

Hydrophilic Carotenoids: Surface Properties and Aggregation Behavior of the Potassium Salt of the Highly Unsaturated Diacid Norbixin

The oft‐claimed ‘good’ water solubility of the food color norbixin ( 3 ) could not be confirmed. In contrast, the potassium salt 5 of norbixin formed suitable dispersions. The surface and aggregation properties of salt 5 were investigated and compared with other naturally occurring and synthetic hydrophilic carotenoids (Table).     

Proteomic response and molecular regulatory mechanisms of Bacillus cereus spores under ultrasound treatment

This study was aimed at providing new insights on the proteomic response of bacterial spores to ultrasound. Data-independent-acquisition method was used to quantify the proteome change of Bacillus cereus spores after ultrasound treatment (200 W). This study revealed that 2485 proteins were extracted from Bacillus cereus spores, most of them were related to metabolism. After ultrasound treatment, the expression of 340 proteins were significantly changed (the fold change ≥ 2 and p < 0.05), of which 207 proteins were significantly down-regulated. KEGG pathway analysis showed that differentially expressed proteins mainly distributed in metabolism pathway, cell process pathway and genetic information processing pathway after ultrasound treatment. Furthermore, this study analyzed the differentially expressed proteins in significant enrichment pathways. In particular, the expression of key proteins in the phosphorylation reaction of spores was significantly decreased after ultrasound treatment. Thus, ATP synthesis rate decreased and the phosphorylation reaction inhibited. Also, the decrease of the expression of key proteins related to the tricarboxylic acid cycle led to the decrease of nutrients metabolism of spores. Ultrasound treatment induced the down-regulation of fatty acid synthetase expression and promoted fatty acid metabolism at the same time. The content of fatty acids decreased in spores consequently.