Analytical Methods
·
2015
·Vol. 7
·期 11
·4602-4607
·
IF 1.821
MingHui Li,WenShen He,LiJun Zhang,ChengLi Duan
A capillary zone electrophoresis method was established for simultaneous analysis of penicillin G and penicillin acid in milk. Milk samples were deproteinized and the analytes were extracted with acetonitrile. Separation of target compounds was performed through electrophoresis. Under optimum conditions, the proposed method demonstrated good correlation coefficients (R > 0.9953), precision (<6.2%), accuracy (89.2–96.8%), and limits of detection and quantification of penicillin G and penicillin acid (LOD, 0.01 and 0.5 μg mL−1, LOQ, 0.04 to 1.7 μg mL−1, respectively). The proposed method for the determination of penicillin and penicillin acid in milk is rapid, convenient and low-cost, and can measure β-lactamase activity in milk. The thermal stabilities of penicillin G, penicillin acid, and β-lactamases in milk were satisfactory when the temperature was lower than 303 K. When the temperature was higher than 353 K for 5 h, β-lactamase tended to be inactivated completely. When the temperature was 373 K, penicillin G and penicillin acid were easily degraded.
研究领域:
分析化学
·
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
FOOD CONTROL
·
2022
·
IF 6.652
Xiaoshuang Liu,Leran Wang,Saiqun Wang,Rui Cai,Tianli Yue,Yahong Yuan,Zhenpeng Gao,Zhouli Wang
The contamination of patulin is widely present in apple, hawthorn, pear, and their products. Many patulin detoxification methods have already been reported, among which enzymes are considered as one of the most promising degradation methods. However, in the reports available so far, patulin-degrading enzymes have rarely been separated and produced, making their application limited. In this study, four commercial enzymes including esterase, peroxidase, lipase A, and lipase M with the potential ability were used for patulin degradation. The results showed that four enzymes can degrade patulin with a rate of 97.8%, 53.2%, 76.3%, and 68.2%, respectively. The soluble solids content, pH value, browning degree, transmittance, organic acids and soluble sugar content, and volatile components of apple juice did not vary much or were within the acceptable range. The main degradation products of patulin were desoxypatulinic acid and hydroascladiol, the toxicity of which have been reported to be lower than that of patulin. Our discovery may provide a more convenient option for enzymes in juice detoxification.
研究领域:
食品科学
·
酶学
·
毒理学
✓ 已验证
产品关联
DOI
高影响因子
ANALYST
·
2020
·Vol. 146
·期 2
·502-508
·
IF 3.978
Changping Wang,Fubing Xiao,Qianshan Chen,Shihong Wang,Jun Zhou,Zhaoyang Wu
A simple penicillinase functionalized two-dimensional photonic crystal hydrogel (2DPPCH) biosensor was developed for colorimetric detection of penicillin G and penicillinase inhibitors. The penicillinase can specifically recognize penicillin G and catalyze it to produce penicilloic acid, which decreases the pH of the hydrogel microenvironment and shrinks the pH-sensitive hydrogel. The particle spacing decrease of the 2D photonic crystal array induced by the hydrogel shrinkage further causes a blue-shift in the diffraction wavelength. While the hydrolysis reaction is repressed upon treatment with clavulanate potassium (a kind of penicillinase inhibitor), no significant change in the diffraction wavelength is found. The detection of targets can be achieved by measuring the Debye diffraction ring diameter or observing the structural color change in the visible region. The lowest detectable concentrations for penicillin G and clavulanate potassium are 1 μM and 0.1 μM, respectively. Moreover, the 2DPPCH is proved to exhibit high selectivity and an excellent regeneration property, and it shows satisfactory performance for penicillin G analysis in real water samples.
研究领域:
生物传感
·
分析化学
·
材料科学
✓ 已验证
DOI
高影响因子
Food Analytical Methods
·
2019
·Vol. 13
·期 3
·617-628
·
IF 2.413
Xiu Yi,Luo Ruiping,Han Baoqing,Liu Lu,Wang Hongsu
In this study, a cobalt-based mesoporous carbon material (Co@C) was prepared by self-assembly method and impregnation method, and carboxyl functionalization was carried out to obtain COOH-Co@C. Then, the penicillinase (Pen X) was immobilized on the carrier material by covalent binding. The methylene blue was electropolymerized onto the glassy carbon electrode, and then the immobilized enzyme material was modified onto the modified electrode to prepare a biosensor. After optimization of experimental conditions, the differential pulse method was used to detect penicillin sodium (Pen G) as an antibiotic model. Notably, measurement was performed without any pH redox probe, and a low limit of detection was obtained. The results showed that when the concentration of Pen G was 0.1–10 ng mL −1 , the corresponding current and concentration of the sensor showed a good linear relationship. The linear equation is y = 0.3881x + 17.20 ( r 2 = 0.9974); when the concentration range is 10–100 ng mL −1 , the linear equation is y = 0.1170x + 19.73 ( r 2 = 0.9959). The limit of detection is 0.64 ng mL −1 . The sensor is not only simple to prepare but also has high sensitivity and accurate detection. Finally, using the spike method, the actual sample detection was successfully realized.
研究领域:
分析化学
·
食品科学
·
环境监测
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD PROTECTION
·
2015
·
IF 1.849
Ruiyu Zhu,Ting Yu,Shuanghuan Guo,Hao Hu,Xiaodong Zheng,Petr Karlovsky
The effect of a strain of marine yeast Rhodosporidium paludigenum on postharvest blue mold and patulin accumulation in apples and pears stored at 23°C was evaluated. The occurrence and severity of apple and pear decay caused by Penicillium expansum were significantly inhibited by R. paludigenum. However, the application of the yeast at a high concentration (10 8 cells per ml) enhanced patulin accumulation after 7 days of storage; the amount of patulin increased 24.2 times and 12.6 times compared to the controls in infected apples and pears, respectively. However, R. paludigenum reduced the patulin concentration in the growth medium by both biological degradation and physical adsorption. Optimal in vitro patulin reduction was observed at 30°C and at pH 6.0. R. paludigenum incubated at 28°C was tolerant to patulin at concentrations up to 100 mg/liter. In conclusion, R. paludigenum was able to control postharvest decay in apples and pears and to remove patulin in vitro effectively. However, because the yeast induced patulin accumulation in fruit, the assessment of mycotoxin content after biological treatments in postharvest decay control is important. R. paludigenum may also be a promising source of gene(s) and enzyme(s) for patulin degradation and may be a tool to decrease patulin contamination in commercial fruit-derived products.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Journal of Materials Chemistry B
·
2018
·Vol. 6
·期 39
·6311-6321
·
IF 4.776
Yuanxiu Hong,Yuejing Xi,Junxue Zhang,Dongdong Wang,Hailong Zhang,Ning Yan,Shisheng He,Jianzhong Du
We present an antibacterial polymersome–hydrogel composite that combines the advantages of both antimicrobial peptides and antibiotics. The polymersomes are self-assembled from poly(ε-caprolactone)-block-poly(lysine-stat-phenylalanine) [PCL-b-P(Lys-stat-Phe)], exhibiting long-acting intrinsic antibacterial capabilities against both Gram-positive and Gram-negative bacteria. In addition, penicillin is encapsulated into the polymersomes, showing quick and enhanced antibacterial activities. Furthermore, a dynamic hydrogel network is prepared based on the Schiff base linkages between the aldehyde groups of dibenzaldehyde-functionalized PEG (DF-PEG) and the amino groups of chitosan. During this process, the penicillin-loaded polymersomes are grafted into the hydrogel networks by Schiff base linkages to afford polymersome–hydrogel composites, which exhibit two-stage antibacterial behavior: (1) penicillin can be released from the hydrogel networks for quick antibacterial function; (2) the polymersomes and the remaining penicillin can be further released for long-term antibacterial effects. Overall, this polymersome–hydrogel composite represents a new type of injectable antibacterial biomaterial for quick and long-acting antibacterial applications.
研究领域:
生物材料
·
微生物学
·
药剂学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2021
·Vol. 10
·期 11
·2735
·
IF 4.35
Chujun Liu,Yawen Guo,Bo Wang,Lan Chen,Kaizhou Xie,Chenggen Yang
A simple and sensitive gas chromatography–tandem mass spectrometry (GC–MS/MS) method was established for the quantitative screening of penicillin G residues in chicken and duck eggs (whole egg, yolk and albumen). The analyte was separated on a TG-1MS capillary column (30.0 m × 0.25 mm i.d., 0.25 μm) with an external calibration method and electron impact (EI) ionization. Samples were pretreated using an accelerated solvent extraction (ASE) procedure followed by solid-phase extraction (SPE) on HLB cartridges (60 mg/3 mL). The derivative, which was safer and easier to store than penicillin G, was obtained by reacting trimethylsilyl diazomethane (TMSD) with penicillin G. The method was validated by the following parameters: linearity, accuracy, precision, limit of detection (LOD) and limit of quantification (LOQ). The matrix-matched calibration curves had good linearity (R2 ≥ 0.9994) within the concentration range of LOQ–200.0 µg/kg for penicillin G in the sample matrices. In the same concentration range, the accuracy, in terms of recovery, was 80.31–94.50%; the relative standard deviation (RSD), intra-day RSD and inter-day RSD ranged from 1.24 to 3.44%, 2.13 to 4.82% and 2.74 to 6.13%, respectively. The LODs and LOQs of penicillin G in the matrices were in the ranges of 1.70–3.20 and 6.10–8.50 μg/kg, respectively. The applicability of the GC–MS/MS method was demonstrated by the determination of poultry eggs obtained from local markets with no penicillin G residues.Keywords:penicillin G;GC–MS/MS;ASE;poultry eggs;SPE
研究领域:
分析化学
·
食品安全
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2023
·Vol. 12
·期 4
·786
·
IF 5.2
Shuaishuai Duan,Fengjuan Liu,Qiaomei Qin,Qinlan Jia,Xiaoqian Cao,Zhenyu Hua,Yingying Fan,Cheng Wang
Patulin (PAT) is a toxic secondary metabolite produced byAspergillussp. andPenicilliumsp., which acts as a contaminant of most apples and their products. The internationally recognized HACCP system is selected as the theoretical basis to more effectively reduce the PAT in apple juice concentrate (AJC). Through field investigation of apple juice concentrate (AJC) production enterprises, we collected 117 samples from 13 steps of AJC production, including whole apple, apple pulp, and apple juice. PAT contents were analyzed via high-performance liquid chromatography (HPLC) and compared with samples from the different production processes. The result demonstrated that the PAT content was significantly (p< 0.05) influenced by five processes, receipt of raw apples, sorting of raw apples, adsorption step, pasteurization, and aseptic filling. These processes were determined as the CCPs. Monitoring systems for maintaining CCPs within acceptable limits were established, and corrective actions were proposed in case a CCP was surpassed. Based on the above-identified CCPs, critical limits, and control methods (corrective actions), a HACCP plan related to the production process of AJC was established. This study provided important guidance for juice manufacturers wishing to effectively control the PAT content in their products.Keywords:apple juice concentrate;HACCP;patulin;critical control points
研究领域:
食品科学
·
食品安全
·
微生物学
✓ 已验证
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2020
·
IF 4.006
Shanshan He,Xin Liu,Yanling Wang,Jianhua Xie,Heng Gao,Xiujiang Li,Zhibing Huang
Monascus mold produces useful bioactive compounds such as Monascus pigments, monacolin K, and ergosterol . In this study, metabolomics analysis was used to investigate the metabolic profile changes in Monascus aurantiacus Li AS3.4384 (MALA) induced by genistein at different fermentation times using UHPLC-Q-TOF-MS/MS. The addition of genistein was found to not only reduce citrinin but also suppress significant differential metabolites. A total of 21 significant differential metabolites were involved in the most significant metabolic pathways (impact >0.1). These metabolites affected the aspartic acid , glutamic acid pathway, tricarboxylic acid (TCA) cycle, pyruvate synthesis pathway, and lysine degradation pathway. Thus, the addition of genistein may change the precursor for citrinin synthesis of Monascus . These findings provide significant insight into the Monascus metabolic pathways affected by genistein and will help to improve the quality control and safety of Monascus in food and supplements.
研究领域:
食品科学
·
微生物学
·
代谢组学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2019
·Vol. 56
·期 4
·2326-2331
·
IF 1.85
Zhang Zhuo,Li Min,Wu Caie,Peng Bangzhu
Patulin (PAT), a mycotoxin mainly produced by various species of fungi, is frequently detected in moldy fruit- and vegetable-based products, which pose a health risk to the consumer. Over the past decades, a few studies reported that PAT content could be significantly decreased by microbial fermentation process. However, the physical adsorption mechanism between PAT and yeast during fermentation is still unclear. In this paper, we focused on the physical adsorption of PAT by Saccharomyces cerevisiae CCTCC 93161 during fermentation in aqueous solutions. Firstly, morphology of differently treated yeast cells were analyzed by scanning electron microscope, then the interactions between PAT and yeast cells were investigated by infrared absorption spectra of differently treated S. Cerevisiae cells before and after the adsorption of PAT. The results showed that the efficiency of PAT removal raised significantly with the increase of fermentation temperature and time, whereas it decreased significantly with the increase of initial PAT concentration in the fermentation system. The proteins and polysaccharides in the cell walls of yeast interacted with PAT and accounted for the physical adsorption. The current work would possibly provide some new insights on PAT control for fermented foods.
研究领域:
食品科学
·
微生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2018
·
IF 3.129
Min Li,Weizhu Chen,Zhuo Zhang,Zhiwei Zhang,Bangzhu Peng
Patulin (PAT) is a toxic metabolite produced by several filamentous fungi common to fruit- and vegetable-based products, which results in a potential food safety hazard . Over the past few years, there have been reports stating that PAT was removed by yeast from some fermented products. However, the interactions between PAT and yeast during fermentation are still unclear. In this paper, we focused on the interactions between PAT and S. cerevisiae CITCC 93161 in aqueous solutions during fermentation. The results demonstrated that PAT affected the yeast cells in a time- and concentration-dependent manner, but the yeast exhibited a very strong tolerance to the toxicity of PAT. The yeast cells could completely degraded PAT through the exo- and endo-enzymes synthesized during yeast fermentation, of which the latter exhibited higher activity. Moreover, the PAT biodegradation ability of yeast was not induced by the addition of such toxics to the culture media. Additionally, E-ascladiol was tentatively identified as the product of PAT biodegradation.
研究领域:
食品科学
·
微生物学
✓ 已验证
DOI
高影响因子
TOXICON
·
2021
·
IF 3.033
Kun Ma,Enjie Diao,Hui Zhang,Shiquan Qian,Peng Xie,Ruifeng Mao,Huwei Song,Liming Zhang
The removal of patulin in phosphoric acid buffer solution by cysteine was investigated. Cysteine could effectively decrease the patulin concentration at high acidic condition (pH 3.0–5.0) with the help of high temperature greater than 90 °C. Three removal mechanisms of patulin by cysteine under high acidic and high temperature conditions were deduced. Reaction temperature, pH of reactive media, molar ratio between cysteine and patulin, and reaction time were all the obvious factors influencing the removal efficiency of patulin, and the increase of any one factor could significantly improve the removal efficiency of patulin. The removal process of patulin could be simulated by the zero-order kinetic model, logarithmic model, and pseudo-first-order kinetic model, respectively, and the corresponding correlation coefficients ( R 2 ) were all greater than 0.90. Presently, this method can only be applied for the removal of patulin in contaminated water from washing fruits in juice processing industry due to the high treatment temperature more than 120 °C and the long detoxification time greater than 1 h.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）