JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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2023
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IF 4.3
Qinghua Yao,Deseng Su,Minmin Huang,Yunyun Zheng,Meizhen Chen,Qiu Lin,Hui Xu,Shaoxiao Zeng
Sensitive, simple and quick methods for determination of dinotefuran , cyromazine , and the metabolites 1-methyl-3-(tetrahydro-3-furylmethyl) guanidine (DN), 1-methyl-3-(tetrahydro-3-furylmethyl) urea (UF), and melamine in Agrocybe aegerita were established and validated by ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS). The dissipation and residues of these compounds in A. aegerita were investigated. The field results showed that dinotefuran and cyromazine dissipated rapidly with half-lives ranging from 24.9 h to 38.5 h. The terminal residues of total dinotefuran (the sum of dinotefuran and its metabolites), cyromazine, and melamine in fresh mushroom samples collected with sampling intervals of 3 d to 6 d ranged from 0.089 to 0.652 mg/kg, 0.593 to 2.054 mg/kg, and 0.002 to 0.005 mg/kg, respectively. During the drying processes of A. aegerita, the processing factors of dinotefuran, cyromazine, DN, UF, and melamine were 0.028, 0.012, 0.301, 0.002, and 0.001, respectively. Given that cyromazine and dinotefuran are not registered for use on A. aegerita , dietary risk was assessed. Based on a consumption survey, risk quotient (RQ) values significantly below 1 implied that the risk of A. aegerita consumption was acceptable, although the risk for children was relatively higher. The findings could provide valuable guidance for the appropriate use of these insecticides in A. aegerita cultivation and serve as a scientific reference for setting corresponding maximum residue limits (MRL) in China.
研究领域:
食品科学
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环境毒理学
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分析化学
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DOI
高影响因子
Foods
·
2024
·Vol. 13
·期 9
·1310
·
IF 4.7
Qinghua Yao,Desen Su,Yunyun Zheng,Hui Xu,Minmin Huang,Meizhen Chen,Shaoxiao Zeng
Residual pesticides inAgrocybe aegeritamushroom have emerged as a significant concern and bring much uncertainty due to processing procedures. In this study, a modified QuEChERS sample preparation procedure and UPLC-MS/MS were used to analyze the residual levels of four commonly used pesticides inA. aegeritafrom field to product processing. The field results showed that dissipation of these targeted chemicals was consistent with the first-order kinetics, and the half-life time ranged from 20.4 h to 47.6 h. The terminal residues of the four pesticides at harvest time ranged from 9.81 to 4412.56 μg/kg in raw mushroom. The processing factors (PFs) of clothianidin, diflubenzuron, chlorbenzuron, and pyridaben ranged from 0.119 to 0.808 for the drying process and from 0.191 to 1 for the washing process. By integrating the data from the field trials, the PFs, and the consumption survey, the chronic dietary risks of the target chemicals viaA. aegeritaintake ranged from 2.41 × 10−5to 5.69 × 10−2for children and from 6.34 × 10−6to 1.88 × 10−2for adults, which are considerably below the threshold of 1, indicating no unacceptable risk to consumers in the Fujian province of China. This research offers foundational data for appropriate use and the maximum residue limit (MRL) establishment for these four insecticides inA. aegerita.
研究领域:
食品科学
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环境科学
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毒理学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2026
·
IF 10.4
Yixin Dai,Qinghui Jia,Fan Yang,Shuang Sun,Jingzhe Sun,Yanbo Wang,Ye Liu,Shuang Bi
Sensory and 4D-DIA proteomics reveal the role of saliva in umami peptide perception. • Umami intensity peaks at 10 s with significantly enhanced salivary secretion. • Lactotransferrin and proline-rich proteins are linked to umami perception. • Differential proteins enriched saliva secretion and proteasome pathways. The mechanisms underlying the modulation of the salivary perception of umami peptides remain poorly understood. Herein, three umami peptides (DDL, DEL, and ENG) obtained from Agrocybe aegerita were used to investigate the regulatory role of saliva in umami taste perception via a combined approach involving sensory evaluation and proteomics analysis based on 4D-DIA technology. The results revealed that umami intensity peaked at 10 s after ingestion and was accompanied by a significant increase in saliva secretion ( p < 0.05). Further proteomics analysis revealed that lactotransferrin and proline-rich proteins are closely associated with the sensory perception of umami peptides. Differentially expressed proteins were mainly enriched in pathways related to saliva secretion and proteasome function. This study provides new insights from the perspectives of salivary proteomics and dynamic salivary secretion, contributing to a deeper understanding of the mechanisms by which saliva regulates umami perception. Download: Download high-res image (145KB) Download: Download full-size image
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PubMed
高影响因子
ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY
·
2018
·
IF 3.974
Xuedan Li,Hang Ma,LingLing Li,Yufeng Gao,Yunzhen Li,Heng Xu
A pot experiment was conducted to investigate the detoxification mechanism of Agrocybe aegerita ( A. aegerita ). The physiological responses , subcellular distribution and chemical forms of cadmium (Cd) in A. aegerita grown in Cd stress were analyzed. The results showed that the biomass was decreased under Cd stress, while the production of malonaldehyde, thiols, and low-molecular-weight organic acids (LWMOAs) as well as the antioxidant enzymes in A. aegerita was increased compared with control group. The HPLC results showed that nine LWMOAs were found in A. aegerita with critic acid as the dominant and they played important role in the detoxification and accumulation of Cd in A. aegerita . More Cd was accumulated in pileus than in stipe. Differential centrifugation technique showed that the majority of Cd was compartmentalized in the soluble fraction (53–75%) and bound to the cell wall (19–42%). The proportion of Cd in the cell wall increased with the increase of the accumulation of Cd in the fruiting body, but in the soluble fraction showed an opposite trend. Furthermore, most of the Cd in A. aegerita was mainly in the forms of NaCl- (29–49%) and ethanol-extractable Cd (20–40%). The ethanol- and water-extractable Cd in stipe (60–66%) was higher than in pileus (43–49%). Thus intracellular detoxification mechanisms of Cd in A. aegerita is related to subcellular partitioning and chemical forms of Cd and well-coordinated physiological responses.
研究领域:
真菌学
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环境毒理学
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植物生理学
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DOI
PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Tong Zhou,Qingqing Chai,Man Zhang,Heping Cui,Mingzhou Song,Khizar Hayat,Xiaoming Zhang,Chi-Tang Ho
Alanine (Ala)-xylose (Xyl) Amadori compound (A-X-ARP) was found to increase the yields of 1-octen-3-ol and enals derived from linoleic acid oxidation, during the thermal processing of Agrocybe aegerita enzymatic hydrolysates (AEH). To elucidate the key intermediate contributing to this enhancement, model systems combining linoleic acid with A-X-ARP, Ala, and glyoxal (GO) were established, and the reaction products were analyzed. Ala, regenerated through the decomposition A-X-ARP, was identified as a crucial factor driving the production of enals and 1-octen-3-ol. Further thermal reaction models of linoleic acid with amino acids featuring diverse side chains revealed the universal catalytic effect of amino acids on enals and 1-octen-3-ol formation. Moreover, the amino group within amino acids was determined to be the key functional group responsible for this catalytic activity. Notably, the presence of amino acid was observed to reduce the oxygen dependence of linoleic acid oxidation in producing 1-octen-3-ol and enals. As a result, the addition of A-X-ARP during the thermal treatment of AEH increased the yield of 1-octen-3-ol, a compound with a typical mushroom-like note, from 19.3 ± 3.7 (OAV = 19) to 71.4 ± 9.8 μg/L (OAV = 71). These findings provided new insights for the development of mushroom-flavored seasonings.
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高影响因子
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