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Estimating arsenic biotransfer factors from feed to chicken: a viable approach to animal feed risk assessment

food Additives and Contaminants - Part A 2023年第7期40卷 852-861页

作者： Hung, Ching-Chi Lin, Hsin-Tang Chen, Ching-Yi Chen, Kuan-Yi Lee, Tsung-Yu Chiang, Chow-Feng Livestock Research Institute Council of Agriculture Tainan City Taiwan Graduate Institute of Food Safety National Chung Hsing University Taichung City Taiwan Department of Animal Science and Technology National Taiwan University Keelung Rd Taipei City Taiwan Department of Public Health China Medical University Beitun Dist Taichung City Taiwan Master Program for Food and Drug Safety China Medical University Taichung City Taiwan

Reliable biotransfer factor (BTF) data are critical for animal-feed studies in human risk assessment. A wide range of BTF values have been reported (0.0015–0.83 d/kg), expressed as the ratio of total arsenic (tAs) concentration (µg/kg) in chicken to daily intake rate (µg/d) of tAs in feed (tAs/tAs). Data on inorganic As (iAs) for chicken meat and tAs concentrations for feed were obtained from our related study. Using the linear regression technique developed in this study, we estimated the BTF as 0.016 d/kg, as iAs/tAs (R 2 > 0.7702) and 0.55 d/kg as tAs/tAs (R 2 = 0.9743) for whole chicken meat. From a mass-balance perspective, we suggest that tAs be used as the denominator for the BTF unit. To illustrate our feed-risk assessment method, we analyzed commercial feeds for tAs concentration (n = 79). Consumption data for the general population (n = 2479) were obtained from a Taiwanese total diet study. Bivariate Monte Carlo simulations (n = 10,000) showed that the 95th percentile (P95) of estimated daily intake (EDI) was 0.002 µg/kg body weight (bw)/d as iAs ( © 2023 Taylor & Francis Group, LLC.

关键词： Risk assessment

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What are the levels of polyphenols in Brazilian meals? An estimate based on the degree of food processing (NOVA classification)

Food and Humanity

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food and Humanity 2025年 4卷

作者： Grigol, Eduarda Camila Bau Noronha, Luana Alberti Arruda, Giovana Eduarda Ranzi, Maria Eduarda Koehnlein, Eloá Angélica Federal University of Fronteira Sul Realeza Brazil Post-Graduate Program in Food Science and Technology Federal University of Fronteira Sul Laranjeiras do Sul Brazil

Considering the importance of polyphenol intake in reducing the risk of non-communicable chronic diseases, it is essential to encourage populations around the world, especially in Brazil, to consume foods that increase the presence of these compounds in their diet. This study aimed to identify the foods with the highest total polyphenol content and classes consumed by the Brazilian population, as well as their degree of processing. The study was conducted using secondary data collected from the 2017–2018 Household Budget Survey, which included the actual per capita food consumption of the Brazilian population and the usual portion size of foods. The investigation focused on 41 food items with the highest consumption frequency. Estimates of the total polyphenol (TP) content and classes in the foods were obtained from the Phenol-Explorer database, and the degree of food processing was classified according to the NOVA classification. Based on the ranking of the main foods consumed by Brazilians with the highest total polyphenol (TP) content, coffee (169.527 mg) and beans (38.422 mg) stood out for the average per capita consumption, while corn and its preparations (187.250 mg) and oranges (72.683 mg) stood out when analyzing the portion consumed in a single occasion. Regarding the polyphenol classes, the foods with the highest amounts consumed by Brazilians predominantly contained phenolic acids. Concerning the degree of processing, based on the NOVA classification, 76 % of the foods with the highest polyphenol levels belonged to the in natura and minimally processed food category, while 15 % corresponded to ultra-processed foods. It is essential to encourage the consumption of traditional foods in the Brazilian diet, as these are important sources of polyphenols. It is worth emphasizing the relevance of in natura and minimally processed foods as the basis of the Brazilian diet, mainly concerning the total polyphenol contents. © 2024 Elsevier B.V.

关键词： Antioxidants Diet Dietary phytochemical

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Red Onion Skin Extract Rich in Flavonoids Encapsulated in Ultrafine Fibers of Sweet Potato Starch by Electrospinning

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SSRN 2022年

作者： da Cruz, Elder Pacheco Jansen, Estefani Tavares Fonseca, Laura Martins dos Santos Hackbart, Helen Cristina Siebeneichler, Tatiane Jéssica Pires, Juliani Buchveitz Rombaldi, Cesar Valmor da Rosa Zavareze, Elessandra Dias, Alvaro Renato Guerra Graduate Program in Food Science and Technology Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas96010-900 Brazil

Electrospinning encapsulation is a highly viable method to protect bioactive compounds and prevent their degradation. Hence, this study produced ultrafine fibers based on yellow and white sweet potato starches and a red onion skin extract (ROSE;0, 3, 6, and 9%, w/w) using electrospinning. The fibers were evaluated for morphology, thermogravimetric properties, antioxidant, in vitro release simulation, thermal resistance (100 and 180 ºC), and wettability. The fibers with ROSE presented 251–611 nm diameters, 67–78% encapsulation efficiency, and 51.6–95.4 and 13.4–99.4% thermal resistance (100 and 180 ºC, respectively);apigenin presented the highest thermal protection. The phenolic compounds showed low release using 10% ethanol and greater release with 50% ethanol. The fibers with 9% ROSE showed 2,2'-azino-bis(3-ethylbenzothiazoline) 6-sulfonic acid radical inhibition above 92%. Our findings revealed that the potential application of the fibers with ROSE depends on the conditions and purpose of the food packaging or food matrix. © 2022, The Authors. All rights reserved.

关键词： Contact angle

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Valorization of Spondias bahiensis waste: Ultrasound-assisted extraction, in vitro phenolics bioaccessibility, and effect on the stability of lipid-protein oxidation in pre-cooked goat meatballs

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food Bioscience 2025年 69卷

作者： da Silva Ferreira, Valquíria Cardoso de Santana Neto, Deocleciano Cassiano Fernandes Santos, Miriane Moreira da Silva, Anna Júllia Bezerra de Azevedo Moura, Gleyce Swellen Santos Ribeiro, José Evangelista Lima, Marcos dos Santos Magnani, Marciane Silva, Fábio Anderson Pereira da Department of Management and Agro-industrial Technology Federal University of Paraíba Paraíba Bananeiras Brazil Post-graduate Program in Food Engineering Department of Chemical Engineering Federal University of Paraná Brazil Post-graduate Program in Food Science and Technology Department of Food Engineering Technology Center Federal University of Paraíba Paraíba Joao Pessoa 58051-900 Brazil Department of Food Engineering Technology Center Federal University of Paraíba Paraíba Joao Pessoa 58051-900 Brazil

This study aimed to optimize the ultrasound-assisted extraction of phenolic compounds from the bagasse of umbu-cajá (Spondias bahiensis), a native Brazilian fruit, and to assess their bioaccessibility. Additionally, the influence of different concentrations of the umbu-cajá bagasse (SBB) extract on the oxidative stability of pre-cooked goat meatballs was investigated over a 10-day refrigerated storage period by quantifying lipid oxidation products. A central composite rotational design determined the optimal ethanol concentration, sonication time, and bagasse-solvent ratio. The optimized extract was applied to meatballs at two concentrations: EX2 (meatballs with 7.0 g/100 g of added SBB extract) and EX4 (meatballs with 13.7 g/100 g of added SBB extract). A control treatment (no antioxidant) and BHT-treated meatballs (0.02 g/100 g) were included as references. Meatballs were evaluated by measuring instrumental color, peroxide value, TBARS, carbonyl compounds, and through simulated digestion. Optimal extraction conditions were 55 % ethanol, 20 min of sonication, and a 1:36.8 bagasse-to-solvent ratio (m/v). The extract showed high antioxidant activity and bioaccessibility of catechin (1243.75 %), epicatechin gallate (918.75 %), procyanidins B2 (915.38 %), gallic acid (319.76 %) and procyanidins B1 (136.36 %). SBB extract slowed lipid oxidation until day 10 and protein oxidation until day 5 but did not inhibit color change. The meatballs had low content of oxidative compounds and high antioxidant capacity in the intestinal fraction, indicating that SBB extract can partially or totally replace the synthetic preservative. © 2025

关键词： Antioxidant Goat meat In vitro gastrointestinal digestion Oxidation Phenolic compounds Umbu-cajá

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Total antioxidant capacity of meals suggested in the dietary guidelines for the brazilian population

Food and Humanity

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food and Humanity 2025年 4卷

作者： Ranzi, Maria Eduarda Noronha, Luana Alberti Arruda, Giovana Eduarda Koehnlein, Eloá Angélica Nutrition course Federal University of Fronteira Sul Parana Brazil Post-Graduate Program in Food Science and Technology Federal University of Fronteira Sul Parana Laranjeiras do Sul Brazil

Diets rich in antioxidants from foods are linked to a lower risk of developing and progressing of noncommunicable diseases. Unlike estimates of population antioxidant intake, this study aimed to estimate the total antioxidant capacity (TAC) of meals suggested in the Dietary Guidelines for the Brazilian population (DGBP) (2014), as well as identify the main contributing foods. The research was quantitative and descriptive, based on the analysis of secondary data from photographic records of the suggested meals (breakfast, lunch, and dinner) in the DGBP. The foods, their preparation methods, and portion sizes were identified. food TAC was mainly estimated using the Ferric-Reducing Ability Power (FRAP) method, based on Carlsen et al. (2010). Subsequently, the TAC of the meals, the percentage contribution of each food item, and the TAC adjusted to 250 kcal were estimated. The average TAC found was 3.01 ± 1.35 mmol in breakfast suggestions, 1.93 ± 0.84 mmol in lunch suggestions, and 2.49 ± 3.34 mmol in dinner suggestions, with no significant differences when comparing the TAC results among the three meals (p = 0.608). However, coffee was identified as the main contributor in breakfast suggestions, while beans stood out as the main contributor in lunch and dinner suggestions. Therefore, the foods that most prominently contributed to the TAC of the meals suggested by DGBP were those that, in addition to being part of the national food culture, are classified as natural or minimally processed. These findings reinforce the public health value of promoting diets based on natural or minimally processed foods, highlighting their importance in providing bioactive compounds which may help prevent chronic diseases and improve population health. © 2025 Elsevier B.V.

关键词： Antioxidants Diet Dietary phytochemical

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Enhanced extraction of Pleurotus ostreatus polysaccharides via plasma-ultrasound synergy: Kinetics modeling and functional characterization

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Innovative food science and Emerging Technologies 2025年 103卷

作者： Punthi, Fuangfah Mulyani, Rizka Chang, Chao-Kai Adi, Prakoso Gavahian, Mohsen Yudhistira, Bara Listyaningrum, Ratna Sari Cheng, Kuan-Chen Hou, Chih-Yao Hsieh, Chang-Wei Department of Food Science and Biotechnology National Chung Hsing University Taichung City402202 Taiwan International Doctoral Program in Agriculture National Chung Hsing University Taichung City402202 Taiwan Department of Agricultural Product Technology Sebelas Maret University Surakarta City57126 Indonesia Department of Food Science National Pingtung University of Science and Technology Pingtung City912301 Taiwan Department of Food Science and Technology Sebelas Maret University Surakarta City57126 Indonesia Department of Food Technology Muhammadiyah University of Bandung Bandung City40614 Indonesia Graduate Institute of Food Science and Technology National Taiwan University Taipei City10617 Taiwan Institute of Biotechnology National Taiwan University Taipei City10617 Taiwan Department of Medical Research China Medical University Hospital Taichung City404327 Taiwan Department of Food Science Fu Jen Catholic University New Taipei City242062 Taiwan Department of Optometry Asia University Taichung City413305 Taiwan Department of Seafood Science National Kaohsiung University of Science and Technology Kaohsiung City81157 Taiwan Department of Food Science National Ilan University Yilan City260007 Taiwan

The limitations of traditional extraction methods in terms of efficiency and environmental sustainability have highlighted the urgent need for advancements in extraction technology. Pleurotus ostreatus (oyster mushroom), a functional mushroom known for its antioxidant properties, was investigated for its potential in nutraceutical and food applications. This study evaluates the extraction efficiency, structural integrity, bioactivity, and energy efficiency of Pleurotus ostreatus polysaccharides obtained through eco-friendly, non-thermal techniques known to enhance mass transfer and disrupt cell wall structures. These include ultrasound-assisted extraction (UAE), plasma-assisted extraction (PAE), and plasma pretreatment-ultrasound extraction (PPUE), in comparison to conventional hot water extraction (HWE). PPUE, under optimal conditions (1 min plasma pretreatment and 30 min ultrasound), achieved the highest crude polysaccharide yield (12.0 %), surpassing PAE, UAE, and HWE by 23.7 %, 57.5 %, and 72.4 %, respectively. PPUE also exhibited superior energy efficiency (975.6 kJ/g), indicating lower energy consumption per unit of extracted polysaccharide. Additionally, it showed enhanced water solubility index (65.7 %) and water holding capacity (4.66 g/g), alongside the highest total phenolic content (67.07 μg GAE/g) and antioxidant activity (ABTS, 81.5 %), reflecting its ability to preserve functional compounds effectively. Structural analyses revealed that PPUE synergistically combines oxidative cleavage by plasma-generated reactive oxygen and nitrogen species with ultrasound cavitation, thereby enhancing cell wall disruption, permeability, mass transfer, and polysaccharide release. Kinetic modeling confirmed that PPUE follows a two-site extraction mechanism, effectively balancing rapid desorption and controlled diffusion. While this study demonstrates PPUE as a promising and energy-efficient extraction method, further investigation is recommended to validate its applica

关键词： Osmosis

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Direct Identification of Intact Proteins Using a Low-Resolution Mass Spectrometer with CIDn/ETnoD

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Journal of the American Society for Mass Spectrometry 2024年第7期35卷 1507-1515页

作者： Kuo, Cheng-Yu Zheng, Yi-Feng Wang, Wei-Chen Toh, Jie-Teng Hsu, Yu-Ming Chien, Han-Ju Chang, Chih-Jui Lai, Chien-Chen Institute of Molecular Biology National Chung Hsing University Taichung402 Taiwan Department of Biochemical Science and Technology National Chiayi University Chiayi600 Taiwan Department of Molecular Biology and Human Genetics Tzu Chi University Hualien City970 Taiwan Advanced Plant and Food Crop Biotechnology Center National Chung Hsing University Taichung402 Taiwan Graduate Institute of Chinese Medical Science China Medical University Taichung406 Taiwan Doctoral Program in Translational Medicine National Chung Hsing University Taichung402 Taiwan Rong Hsing Translational Medicine Research Center National Chung Hsing University Taichung402 Taiwan

Over the past decades, proteomics has become increasingly important and a heavily discussed topic. The identification of intact proteins remains a major focus in this field. While most intact proteins are analyzed using high-resolution mass spectrometry, identifying them through low-resolution mass spectrometry continues to pose challenges. In our study, we investigated the capability of identifying various intact proteins using collision-induced dissociation (CID) and electron transfer without dissociation (ETnoD). Using myoglobin as our test protein, stable product ions were generated with CID, and the identities of the product ions were identified with ETnoD. ETnoD uses a short activation time (AcT, 5 ms) to create sequential charge-reduced precursor ion (CRI). The charges of the fragments and their sequences were determined with corresponding CRI. The product ions can be selected for subsequent CID (termed CIDn) combined with ETnoD for further sequence identification and validation. We refer to this method as CIDn/ETnoD. The use of a multistage CID activation (CIDn) and ETnoD protocol has been applied to several intact proteins to obtain multiple sequence identifications. © 2024 The Authors. Published by American Chemical Society.

关键词： Dissociation

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Alleviatory effect of isoquercetin on benign prostatic hyperplasia via IGF-1/PI3K/Akt/mTOR pathway

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food science and Human Wellness 2024年第3期13卷 1698-1710页

作者： Young-Jin Choi Meiqi Fan Nishala Erandi Wedamulla Yujiao Tang Eun-Kyung Kim Department of Food Science and Nutrition Dong-A UniversityBusan 49315Republic of Korea Center for Silver-targeted Biomaterials Brain Busan 21 Plus programDong-A UniversityBusan 49315Republic of Korea Department of Health Sciences the Graduate School of Dong-A UniversityBusan 49315Republic of Korea Division of Food Bioscience College of Biomedical and Health SciencesKonkuk UniversityChungju 27478Republic of Korea Department of Export Agriculture Faculty of Animal Science and Export AgricultureUva Wellassa UniversityBadulla 90000Sri Lanka School of Bio-Science and Food Engineering Changchun University of Science and TechnologyChangchun 130600China Nutritional Education Major Graduate School of EducationDong-A UniversityBusan 49315Republic of Korea Nutrinomics Lab.Co. Ltd.Busan 49315Republic of Korea

We evaluated the effect of isoquercetin(quercetin-O-3-glucoside-quercetin,IQ)as a functional component of Abeliophyllum disistichum Nakai ethanol extract(ADLE)on prostate cell proliferation and apoptosis and its effects on the IGF-1/PI3K/Akt/mTOR pathway in benign prostatic hyperplasia(BPH).Metabolites in ADLE were analyzed using UHPLC-qTOF-MS and *** was orally administered(1 or 10 mg/kg)to a testosterone propionate-induced BPH rat model,and its effects on the prostate weight were *** effect of IQ on androgen receptor(AR)signaling was analyzed in LNCaP *** IGF-1 and IQ affect the IGF-1/PI3K/Akt/mTOR pathway in BPH-1 cells was also *** metabolites in ADLE were identified and quantified,which confirmed that ADLE contained abundant IQ(20.88 mg/g).IQ significantly reduced the prostate size in a concentration-dependent manner in a BPH rat model,and significantly decreased the expression of AR signaling factors in the rat prostate tissue and LNCaP cells in a concentration-dependent *** also inhibited the PI3K/AKT/mTOR pathway activated by IGF-1 treatment in BPH-1 *** BPH-1 cells,IQ led to G0/G1 arrest and suppressed the expression of proliferation factors while inducing ***,IQ shows potential for use as a pharmaceutical and nutraceutical for BPH.

关键词： Isoquercetin Benign prostatic hyperplasia Androgen receptor signaling PI3K/Akt/mtor pathway

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Pink pepper (Schinus terebinthifolius) as a natural antioxidant in artisanal smoked pork sausages

Food and Humanity

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food and Humanity 2025年 4卷

作者： dos Santos, Pedro Henrique Dutra Weis, Cláudia Moreira Santa Catharina Zanette, Cristina Maria Bertan, Larissa Canhadas Tormen, Luciano Bainy, Eduarda Molardi Food Science and Technology Graduate Program Federal University of Fronteira Sul (UFFS) BR 158 Parana Laranjeiras do Sul 85319-899 Brazil Food Engineering Department Midwestern State University (Unicentro) Parana Guarapuava 85040-167 Brazil

Pink pepper (Schinus terebinthifolius) is a native plant from Brazil, and its fruits contain bioactive compounds with antioxidant properties. Meat products are naturally susceptible to lipid oxidation due to the characteristics of the raw material. Consequently, natural alternatives that can replace synthetic additives in these products may be an alternative. This study aimed to produce an artisanal smoked pork sausage with the addition of pink pepper and evaluate the product's antioxidant properties. The dehydrated pink pepper was characterized for phenolic compounds, chemical composition via GC-MS, and antioxidant activity (DPPH and FRAP assays). Five formulations of smoked pork sausage were prepared: a control, three with pink pepper powder (0.5 %, 1.0 %, and 1.5 %), and a formulation with BHT (0.01 %). The sausages were analyzed for pH, titratable acidity, instrumental color, and thiobarbituric acid reactive substances (TBARS) assay at the beginning of the manufacture and every 5 days over 30 days of storage at 25 ºC. Due to the product's artisanal nature, the analysis period was shortened. The formulation with the best results was characterized by proximate, microbiological, and sensory analyses. The pink pepper demonstrated promising antioxidant capacity in the samples evaluated. The pH remained stable at around 5.4, while titratable acidity varied across the formulations, with values increasing over the storage. The addition of 0.5 % pink pepper effectively prevented lipid oxidation compared to the control and BHT formulation. This formulation had high protein and low lipid contents. It also presented good sensory acceptance and purchase intention. Pink pepper can be a viable natural alternative to synthetic antioxidants, especially for use in meat products and artisanal smoked sausages. © 2025 Elsevier B.V.

关键词： Antioxidant activity Lipid oxidation Meat products Schinus terebinthifolius

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Development of Simultaneous Quantitative Analytical Method for Three Active Components of Agastache Rugosa in Human Plasma Using Ultra-High-Performance Liquid Chromatography–Tandem Mass Spectrometry

SSRN

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SSRN 2023年

作者： Rinik, Urmi Rahman Kim, Ji Eon Lee, Eunok Kwon, Oran Jung, Byung Hwa Center for Advanced Biomolecular Recognition Korea Institute of Science and Technology Seoul02792 Korea Republic of Division of Bio-medical Science and Technology KIST School University of Science and Technology Daejeon34113 Korea Republic of Department of Nutritional Science and Food Management Graduate Program in System Health Science and Engineering Ewha Womans University Korea Republic of

Abstract: Agastache rugosa contains phenolic compounds and flavonoids, and has been extensively used as a traditional herbal medicine. The major components in Agastache rugosa are rosmarinic acid, tilianin, and acacetin, for which several analytical techniques have been reported. However, these substances have yet to be simultaneously quantified in human plasma. In this study, we aimed to simultaneously determine the three active components of Agastacherugosa in human plasma by developing a reliable quantitative analytical method using ultra-high-performance liquid chromatography–tandem mass spectrometry (UHPLC-MS/MS). Chromatographic separation of the plasma samples was achieved using an ACQUITY UPLC® BEH C18 column with a gradient mobile phase of water and acetonitrile containing 0.1% formic acid. Mass spectrometric detection was performed using a triple quadrupole tandem mass spectrometer in negative electrospray ionization (ESI−) and multiple reaction monitoring (MRM) modes. The developed quantitative method was validated for the three active components. All three analytes exhibited a linear response over the ranges of 0.5–50 ng/mL for rosmarinic acid, 0.1–20 ng/mL for acacetin, and 0.5–20 ng/mL for tilianin with a weighting factor of 1/x (where x is the concentration). At three quality control (QC) concentration levels (low, medium, and high), including the lower limit of quantitation (LLOQ), acceptable accuracy (±15%) was achieved in the intra- and interday validations. The concentration of rosmarinic acid was highest in plasma. Tilianin and acacetin appeared and were eliminated earlier in the plasma than rosmarinic acid. This study provides a successfully validated method that can be used in further clinical applications of Agastache rugosa extracts. © 2023, The Authors. All rights reserved.

关键词： Mass spectrometers

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