JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2016
·
IF 2.857
Yue Zhao,Yaqiong Zhang,Zhongfei Zhang,Jie Liu,Yi-Lin Wang,Boyan Gao,Yuge Niu,Xiangjun Sun,Liangli Yu
Formation of 3-monochloropropanediol (3-MCPD) esters from monostearoyl glycerol (MSG) was investigated under high temperature and low moisture conditions. Different organic and inorganic chlorides, including lindane, KCl, CaCl2, NaCl, MgCl2, AlCl3, CuCl2, MnCl2, SnCl2, ZnCl2, and FeCl3, were evaluated for their potential to react with MSG to form 3-MCPD and glycidyl esters at 120 and 240 °C using a UPLC-Q-TOF MS analysis. The results indicated that different chlorine compounds differed in their capacity to react with MSG and formed different products including 3-MCPD mono- and diesters, distearoylglycerol, and glycidyl esters. According to electron spin resonance (ESR) and Fourier transform infrared (FT-IR) spectroscopies, free radical mediated formation mechanisms involving either five-membered or six-membered cyclic acyloxonium free radicals (CAFR) from monoacylglycerol (MAG) were proposed. Tandem quadrupole-time-of-flight (Q-TOF) MS and MS/MS analyses confirmed the free radical mechanisms. In addition, the results from the present study showed that 3-MCPD monoester could be degraded upon thermal treatment and suggested a possible catalytic role of Fe3+ under the experimental conditions.
研究领域:
食品科学
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分析化学
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产品关联
DOI
PubMed
高影响因子
Analytical Methods
·
2023
·Vol. 16
·期 2
·276-283
·
IF 3.1
Ting Xu,Qing Fu,Zeng Qingru,Zhaojie Wang,Xin Liu,Shensheng Xiao,Xiaoming Jiang,Yuepeng Lu,Zhiyong Gong,Yongning Wu,Min Fang
A rapid fluorescence detection method was established for 3-monochloropropane-1,2-diol (3-MCPD). The detection system works based on the fluorescence quenching of pyrocatechol–polyethyleneimine (PCh–PEI) polymer by 3-MCPD. The fluorescence quenching ability of 3-MCPD for PCh–PEI polymer was measured at different pH and temperatures. Indeed, in the presence of 3-MCPD, the fluorescence intensity of PCh–PEI polymer solution was quenched best at 100 °C and pH 8.5. Also, the effect of different concentrations of 3-MCPD on the optical properties of the PCh–PEI polymer was examined. Under optimal experimental conditions, fluorescence detection was linear in a range of 0.08–2.0 mg per L 3-MCPD, with a calculated detection limit of 0.06 mg L−1 and a correlation coefficient of 0.9974. Concisely, the reported method has good sensitivity and can be used for the rapid detection of 3-MCPD contamination in food products.
研究领域:
分析化学
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食品安全
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产品关联
DOI
PubMed
高影响因子
Toxics
·
2023
·Vol. 11
·期 6
·479
·
IF 4.6
Tao Wei,Na Cao,Tiantian Han,Yi Chen,Xingtao Zhou,Liyang Niu,Wenting Liu,Chang Li
3-monochloropropane-1,2-diol (3-MCPD) is a food-process toxic substance, and its main target organ is the kidney. The present study examined and characterized the nephrotoxicity and the lipidomic mechanisms in a model of kidney injury in Sprague Dawley (SD) rats treated with high (45 mg/kg) and low (30 mg/kg) doses of 3-MCPD. The results showed that the ingestion of 3-MCPD led to a dose-dependent increase in serum creatinine and urea nitrogen levels and histological renal impairment. The oxidative stress indicators (MDA, GSH, T-AOC) in the rat kidney altered in a dose-dependent manner in 3-MCPD groups. The lipidomics analysis revealed that 3-MCPD caused kidney injury by interfering with glycerophospholipid metabolism and sphingolipid metabolism. In addition, 38 lipids were screened as potential biomarkers. This study not only revealed the mechanism of 3-MCPD renal toxicity from the perspective of lipidomics but also provided a new approach to the study of 3-MCPD nephrotoxicity.Keywords:3-MCPD;nephrotoxicity;lipidomics;biomarkers;pathway
研究领域:
毒理学
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药理学
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分子生物学
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产品关联
DOI
PubMed
高影响因子
MOLECULES
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2023
·Vol. 28
·期 8
·3616
·
IF 4.6
Liqun Zhang,Pinggu Wu,Xiaoling Xiang,Dajin Yang,Liyuan Wang,Zhengyan Hu
Refined and deodorized camellia oil has been reported to contain a high amount of 3-monochloropropane-1,2-diol esters (3-MCPDE) due to the high-temperature deodorization step. To reduce 3-MCPDE in camellia oil, the physical refining process of camellia oil was simulated on a laboratory scale. Response surface methodology (RSM) was designed to modify and optimize the refining process with five processing parameters (water degumming dosage, degumming temperature, activated clay dosage, deodorization temperature and deodorization time). The optimized new refining approach achieved a 76.9% reduction in 3-MCPDE contents, in which the degumming moisture was 2.97%, the degumming temperature was 50.5 °C, the activated clay dosage was 2.69%, the deodorizing temperature was 230 °C, and the deodorizing time was 90 min. A significance test and analysis of variance results demonstrated that the deodorization temperature and deodorization time contributed significantly to the reduction of 3-MCPD ester. The joint interaction effects of activated clay dosage and deodorization temperature were significant for 3-MCPD ester formation.Keywords:3-MCPD esters;response surface analysis;optimized refining process parameters;reduction of 3-MCPD
研究领域:
食品科学
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化学工程
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
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2013
·
IF 2.906
Xiaowei Zhang,Boyan Gao,Fang Qin,Haiming Shi,Yuangrong Jiang,Xuebing Xu,Liangli (Lucy) Yu
The present study was conducted to test the hypothesis that a free radical was formed and mediated the formation of 3-monochloropropanediol (3-MCPD) fatty acid diesters, a group of food contaminants, from diacylglycerols at high temperature under a low-moisture condition for the first time. The presence of free radicals in a vegetable oil kept at 120 °C for 20 min was demonstrated using an electron spin resonance (ESR) spectroscopy examination with 5,5-dimethylpyrroline-N-oxide (DMPO) as the spin trap agent. ESR investigation also showed an association between thermal treatment degree and the concentration of free radicals. A Fourier transform infrared spectroscopy (FT-IR) analysis of sn-1,2-stearoylglycerol (DSG) at 25 and 120 °C suggested the possible involvement of an ester carbonyl group in forming 3-MCPD diesters. On the basis of these results, a novel free radical mediated chemical mechanism was proposed for 3-MCPD diester formation. Furthermore, a quadrupole-time of flight (Q-TOF) MS/MS investigation was performed and detected the DMPO adducts with the cyclic acyloxonium free radical (CAFR) and its product MS ions, proving the presence of CAFR. Furthermore, the free radical mechanism was validated by the formation of 3-MCPD diesters through reacting DSG with a number of organic and inorganic chlorine sources including chlorine gas at 120 and 240 °C. The findings of this study might lead to the improvement of oil and food processing conditions to reduce the level of 3-MCPD diesters in foods and enhance food safety.
研究领域:
食品科学
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化学
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DOI
高影响因子
Journal of Analytical Science and Technology
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2023
·Vol. 14
·期 1
·1-8
·
IF 2.4
Xu Ting,Qingru Zeng,Fu Qing,Wang Zhaojie,Liu Xin,Xiao Shensheng,Jiang Xiaoming,Lu Yuepeng,Gong Zhiyong,Wu Yongning,Fang Min
Using amino silica modified with fluorescein isothiocyanate (FITC), a quick fluorescence analysis technique is used for the detection of 3-monochloropropane-1,2-diol (3-MCPD). At 100 °C and pH 8.5, FITC-modified amino silica exhibits the lowest fluorescence intensity in the presence of 3-MCPD. This can predominantly be explained mostly explained by 3-MCPD’s capacity to occupy the amino group that FITC normally binds to. The fluorescence intensity of FITC-modified amino silica was greatly quenched by 3-MCPD’s reaction with the amino group under alkaline conditions, and the fluorescence intensity is different at different reaction times, reaction pH, and reaction temperature. The effects of various 3-MCPD concentrations on the optical characteristics of FITC-modified amino silica were also investigated. Fluorescence analysis is used to obtain a linear range from 0.025 to 1.0 mg/L for 3-MCPD detection under optimal experimental conditions, with a detection limit of 0.025 mg/L and a correlation coefficient of 0.9915. The quantity of 3-MCPD in soy sauce was measured under ideal conditions. Using the optimized conditions, the contents of 3-MCPD in soy sauce were determined. These results suggest that this method is sensitive to 3-MCPD and may have a substantial application in the rapid detection of food contaminants particularly, where the quality and safety of food products are of paramount concern.
研究领域:
分析化学
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食品科学
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纳米技术
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产品关联
DOI
高影响因子
Food Bioscience
·
2024
·
IF 4.8
Danyang Liu,Yiming Song,Xinyi Chen,Jianhua Xie,Yi Chen,Xiaobo Hu,Jiayan Xie,Qiang Yu
Previous studies have shown that bound polyphenols from tea residue dietary fiber (TBP) were novel natural food ingredient with hypoglycemic activity, but the protective effects against aging have not been fully explored. This study investigated the potential of TBP to alleviate aging in Caenorhabditis elegans induced by 3-monochloropropane-1,2-diol (3-MCPD) and elucidated the underlying mechanisms through transcriptomic and metabolomic analyses. The results demonstrated that TBP markedly prolonged the lifespan of the nematodes, improved body morphology and locomotion, and effectively reduced reactive oxygen species and lipofuscin accumulation, while enhancing antioxidant defenses. Transcriptomic and metabolomic analyses further highlighted the critical role of the Insulin/Insulin-like Growth Factor 1 (insulin/IGF-1) signaling pathway in lifespan extension, with validation provided through gene expression and fluorescent mutants. These findings underscored the significant potential of TBP to counteract the adverse effects of 3-MCPD and extend lifespan, thereby providing a solid theoretical foundation for developing health products and exploring novel applications.
研究领域:
生物化学
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分子生物学
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营养学
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产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2024
·
IF 5.7
Danyang Liu,Yiming Song,Bing Zheng,Jianhua Xie,Yi Chen,Jiayan Xie,Xinyi Chen,Qiang Yu
This study aimed to investigate the mitigation effect of epigallocatechin gallate (EGCG) on aging induced by 3-monochloropropane-1,2-diol (3-MCPD) in Caenorhabditis elegans, evaluate health indicators during the process, and reveal the underlying mechanism through transcriptomics and identification of mutants. The results showed that EGCG alleviated the declined fertility, shortened lifespan, reduced body size, weakened movement, increased reactive oxygen species and lipofuscin, and damaged antioxidative stress response and excessive heat shock proteins caused by 3-MCPD. Transcriptomics study indicated that treatment with 3-MCPD and EGCG altered gene expression, and gene mutants confirmed the involvement of insulin/IGF-1 signaling pathway in mediating the process that EGCG alleviated the aging toxicity induced by 3-MCPD. The study showed that EGCG alleviated the aging toxicity induced by 3-MCPD.
研究领域:
分子生物学
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毒理学
·
遗传学
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产品关联
DOI
PubMed
高影响因子
FOOD CONTROL
·
2025
·
IF 6.3
Yaoyao Zhang,Zhaohan Feng,Shangde Sun
The 3-monochloropropane-1, 2-diol esters (3-MCPDEs) and glycidyl esters (GEs), which are recognized as contaminants often produced during the deodorization process of refined edible oils, have garnered widespread attention and research interest in recent years due to their potential health risks to humans. Although there have been studies on the formation mechanisms of 3-MCPDEs and GEs, further clarification is still needed in the intrinsic synergistic effects of precursors. Herein, the synergistic effects of acylglycerols, including monoacylglycerols (MAGs), diacylglycerols (DAGs), and triacylglycerols (TAGs) on the formation of 3-MCPDEs and GEs were innovatively investigated through simulated deodorization experiments in model soybean oil systems. Additionally, the effects of simulated deodorization conditions, including temperatures, heating duration, chloride contents, and acylglycerol compositions on the production of 3-MCPDEs and GEs, were also investigated. The results indicated that under the simulated deodorization process and in the presence of chloride ions, the formation of 3-MCPDEs and GEs was facilitated by the synergistic interaction among MAGs, DAGs and TAGs. It is noteworthy that MAGs were more susceptible to forming 3-MCPDEs in the presence of chloride ions, whereas GEs predominantly resulted from the cyclization reaction of DAGs. Concurrently, when the MAGs content was less than 1%, or the presence of DAGs was less than 4% in the model system, the formation of both 3-MCPDEs and GEs was found to be below the EU regulatory limits, thus offering a solid theoretical basis for the control of 3-MCPDEs and GEs in refined oils.
研究领域:
食品科学
·
毒理学
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产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2015
·
IF 2.912
Zhongfei Zhang,Boyan Gao,Xiaowei Zhang,Yuanrong Jiang,Xuebing Xu,Liangli (Lucy) Yu
This study investigated whether and how triacylglycerol (TAG) may serve as a precursor for 3-monochloro-1,2-propanediol (3-MCPD) fatty acid ester formation using tristearoylglycerol (TSG). TSG was reacted with inorganic chloride compounds including NaCl, KCl, FeCl2, CuCl2, ZnCl2, FeCl3 and dry HCl, or organic chlorine compound lindane at different temperatures. Only FeCl2 and FeCl3 were able to form 3-MCPD esters from TSG. Further electron spin resonance (ESR) determination of TSG, Fe2(SO4)3 and 5,5-dimethylpyrroline-N-oxide (DMPO) reactions revealed potential of Fe ion in promoting free radical generations under the experimental conditions. To further confirm the effect of Fe ion, chelating agent (EDTA-2Na) was added to the model reactions. The results showed for the first time that EDTA-2Na was able to reduce the generation of 3-MCPD esters. In addition, FT-IR examination indicated a possible involvement of a carbonyl group during the reaction. Taking all the observations together, the possible mechanisms, involving the formation of either a cyclic acyloxonium or a glycidol ester radical intermediate, were proposed for generating 3-MCPD fatty acid di- and mono- esters from TAG under a high temperature and low moisture condition, as well as the coformation of glycidol esters. The results from this study may be useful for reducing the level of 3-MCPD esters and related toxicants in the refined edible oils and food products.
研究领域:
食品科学
·
毒理学
·
化学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Haina Yuan,Zixiang Zhu,Gongshuai Song,Gongnian Xiao
This study investigated the formation and mitigation of 3-monochloro-1,2-propanediol (3-MCPD) ester in vegetable oils under storage, thermal processing, and chloride supplementation. Prolonged storage (>6 months) markedly accelerated formation (80.8–190 μg/kg·month -1 ), a rate substantially higher than in the initial 6 months (15.2–71.9 μg/kg·month -1 ), underscoring a previously underestimated risk in long-term stored oils even if levels remain below EU limits. Thermal treatment revealed a matrix-dependent dynamic equilibrium, with soybean oil peaking at 220°C (1250 μg/kg) and rapeseed oil at 180°C (997 μg/kg). Among chloride salts, CaCl 2 induced the highest 3-MCPD ester level (2189 μg/kg), revealing the critical, previously detailed role of metal cation properties (coordination capacity, charge density) beyond the mere presence of Cl - . Antioxidants provided dose-dependent mitigation (up to 49% suppression), though their efficacy was limited by thermal stability. Most significantly, mesoporous silica nanoparticles (MSNs) demonstrated exceptional efficacy, achieving a 98% adsorption removal rate of 3-MCPD esters from oil, with a high fitted maximum capacity (Q max = 412.5 μg/g). The combined strategy of antioxidant application followed by MSN treatment offers a novel, practical, and industrially viable solution for significantly reducing 3-MCPD ester exposure in oils and lipid-rich foods.
研究领域:
食品化学
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食品安全
·
脂质科学
·
毒理学
·
食品加工
·
纳米材料应用
·
分子污染物
✓ 已验证
产品关联
DOI
高影响因子
FOOD AND CHEMICAL TOXICOLOGY
·
2014
·
IF 2.61
Chang Li,Shao-Ping Nie,Yong-qiang Zhou,Ming-Yong Xie
3-monochoropropane-1, 2-diol (3-MCPD) esters from edible oils are considered to be a possible risk factor for adverse effects in human. In the present study, the exposure assessment of 3-MCPD esters to Chinese population was performed. A total of 143 edible oil and fat samples collected from Chinese markets were determined for the concentrations of 3-MCPD esters. The concentration data together with the data of fats consumed were analyzed by the point evaluation and probabilistic assessment for the exposure assessment. The point evaluation showed that the mean daily intake (DI) of 3-MCPD esters were lower than the value of provisional maximum tolerable daily intake (PMTDI) of 3-MCPD (2 µg/kg BW/d). The mean DI values in different age groups obtained from probabilistic assessment were similar to the results of the point evaluation. However, in high percentiles (95th, 97.5th, 99th), the DI values in all age groups were undesirably higher than the value of PMTDI. Overall, the children and adolescents exposed more to 3-MCPD esters than the adults. Uncertainty was also analyzed for the exposure assessment. Decreasing the level of 3-MCPD esters in edible oils and consuming less oil were top priority to minimize the risk of 3-MCPD esters.
研究领域:
食品安全
·
毒理学
·
营养学
✓ 已验证
DOI
高影响因子
危险品化学品经营许可证（带存储）