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Comprehensive analysis of advanced glycation end-products in commonly consumed foods:presenting a database for dietary AGEs and associated exposure assessment

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Food Science and Human Wellness 2024年第4期13卷 1917-1928页

作者： Qiaozhi Zhang Huatao Li Ruixing Zheng Lili Cao Shufen Zhang Shuifeng Zhang Huadong Sheng Yuhao Jiang Yanbo Wang Linglin Fu Food Safety Key Laboratory of Zhejiang Province School of Food Science and BiotechnologyZhejiang Gongshang UniversityHangzhou 310018China Ningbo Academy of product and Food quality inspection(Ningbo Fibre inspection Institute) Ningbo 315048China National Pre-packaged Food quality supervision and inspection center(Zhejiang) Zhejiang Fangyuan Test Group Co.Ltd.Hangzhou 310018China

Advanced glycation end-products(AGEs)are a group of heterogeneous compounds formed in heatprocessed foods and are proven to be detrimental to human health.Currently,there is no comprehensive database for AGEs in foods that covers the entire range of food categories,which limits the accurate risk assessment of dietary AGEs in human diseases.In this study,we first established an isotope dilution UHPLCQq Q-MS/MS-based method for simultaneous quantification of 10 major AGEs in foods.The contents of these AGEs were detected in 334 foods covering all main groups consumed in Western and Chinese populations.Nε-Carboxymethyllysine,methylglyoxal-derived hydroimidazolone isomers,and glyoxal-derived hydroimidazolone-1 are predominant AGEs found in most foodstuffs.Total amounts of AGEs were high in processed nuts,bakery products,and certain types of cereals and meats(>150 mg/kg),while low in dairy products,vegetables,fruits,and beverages(<40 mg/kg).Assessment of estimated daily intake implied that the contribution of food groups to daily AGE intake varied a lot under different eating patterns,and selection of high-AGE foods leads to up to a 2.7-fold higher intake of AGEs through daily meals.The presented AGE database allows accurate assessment of dietary exposure to these glycotoxins to explore their physiological impacts on human health.

关键词： Advanced glycation end-products Maillard reaction Processed foods Dietary database Exposure assessment

Sensitivity of Commercial Enzyme Inhibition Colorimetric Pesticide Residue Rapid Test Kit to a Variety of Pesticides

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Asian Agricultural Research 2024年第5期16卷 29-32页

作者： Junxia LUO Qianqian ZHAO Lumei DUAN Yanzhen LI Huifang QIAO Zhipei DOU Jianbo ZHAO Zhengzhou product quality inspection and Testing center Zhengzhou 450006China Jiaozuo product quality inspection and Testing center Kaifeng 454000China Kaifeng product quality inspection and Testing center Kaifeng 454000China Zhengzhou Agricultural Technology Extension center Zhengzhou 450002China

[Objectives]To fully understand the quality of commercial enzyme inhibition-colorimetric pesticide residue rapid detection kits,so that they can play a greater role in the detection and supervision of agricultural products.[Methods]The sensitivity of 28 kinds of pesticides was determined by using the commercially available enzyme inhibition colorimetric rapid detection kit with Hendu brand.[Results]There was a significant difference in the sensitivity of the kit to each pesticide,and the kit was more sensitive to dichlorvos among the 28 pesticides tested.The sensitivity to methyl isosalifos,dimethoate,isocarbophos,fenthion and phorate was poor,and the sensitivity to quinalphos was different between 3.0 and 2.5 mL.[Conclusions]The large difference of the sensitivity of the enzyme inhibition-colorimetric rapid detection kit for pesticide residues to different kits is a reason for the false positive and false negative test results of the kit,which needs to be considered by relevant personnel.

关键词： Enzyme inhibition-colorimetry Reagent kit Pesticide Inhibition rate Sensitivity

Dry matter production and panicle characteristics of high yield and good taste indica hybrid rice varieties

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Journal of Integrative Agriculture 2023年第5期22卷 1338-1350页

作者： LI Min ZHU Da-wei JIANG Ming-jin LUO De-qiang JIANG Xue-hai JI Guang-mei LI Li-jiang ZHOU Wei-jia rice Research Institute Guizhou Academy of Agricultural SciencesGuiyang 550006P.R.China rice product quality supervision and inspection center Ministry of Agriculture and Rural AffairsChina National Rice Research InstituteHangzhou 310006P.R.China

Indica hybrid rice(Oryza sativa) production aims to achieve two crucial targets: high yield and good taste. This study selected three types of indica hybrid rice according to grain yield and taste value, including high yield and good taste(HYGT), low yield and good taste(LYGT), and high yield and poor taste(HYPT), to analyze yield components,corresponding growth characteristics, and rice taste quality. When values were averaged across varieties and years,there were almost no differences in taste value between HYGT and LYGT;HYGT showed a significant increase in yield,owing to a higher number of panicles and spikelets per panicle, with a respective increment of 16.2 and 20.6%. The higher grain yield of HYGT compared with LYGT was attributed to three key factors: a higher leaf area index(LAI) during heading, a higher ratio of grain to leaf, and a higher biomass accumulation at maturity. HYGT and HYPT achieved similar high yields;however, HYGT had more panicle numbers and lower grain weight. In addition, HYGT showed a significantly higher taste value than HYPT, attributed to its significantly lower protein and amylose contents, with reductions of 8.8and 15.7%, respectively. Lower protein and amylose contents might be caused by a proper matter translocation from vegetative organs to panicle. This study suggested that reasonable panicle characteristics and translocation efficiency from vegetative organs to panicle during heading to maturity are the key factors in balancing yield and rice taste quality.These results will provide valuable insights for rice breeders to improve the grain yield and quality of indica hybrid rice.

关键词： indica hybrid rice grain yield taste quality growth characteristics

Screening rice Germplasm with Different Genetic Backgrounds for Cadmium Accumulation in Brown rice in Cadmium-Polluted Soils

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rice science 2023年第4期30卷 267-270页

作者： ZHANG Weixing GUAN Meiyan WANG Jie WANG Yulei ZHANG Weigui LU Xinzhe XU Ping CHEN Mingxue ZHU Youwei rice product quality supervision and inspection center China National Rice Research InstituteHangzhou 310006China Zhejiang Main Station of Cultivated Land quality and Fertilizer Management Agricultural and Rural Bureau of Zhejiang ProvinceHangzhou 310020China Zhejiang Institute of Geological Survey Hangzhou 311200China

To screen rice germplasm with different genetic backgrounds for cadmium(Cd)accumulation in brown rice from common cultivated rice,we monitored grain Cd concentrations and characterized their patterns of 54 main varieties planted at two sites[Fuyang(FY)and Changshan(CS)in Zhejiang Province,China]with both low and high Cd-polluted levels.We found most varieties got higher Cd levels than 0.2 mg/kg in the Cd-polluted soil with the normal agronomic management,which suggested high risk of Cd exposure from the two sites.High Cd accumulation pattern was found in hybrid rice,but it differed between subspecies.Moreover,varieties with the same female or male parent may have different Cd accumulation capacities,meaning that the environment factors should be considered to screen low-Cd-accumulation varieties.

关键词： planted soil cultivated

Filtration assisted pretreatment for rapid enrichment and accurate detection of Salmonella in vegetables

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Food Science and Human Wellness 2023年第4期12卷 1167-1173页

作者： Bin Li Hanling Wang Jianguo Xu Wei Qu Li Yao Bangben Yao Chao Yan Wei Chen Engineering Research center of Bio-Process Ministry of EducationSchool of Food and Biological EngineeringIntelligent Manufacturing InstituteHefei University of TechnologyHefei 230009China Anhui Provincial Institute of product quality supervision and inspection Hefei 230051China

Rapid detection of target foodborne pathogens plays more and more significant roles in food safety,which requires the efficiency,sensitivity,and accuracy.In this research,we proposed a new st rategy of isothermal-molecular-amplification integrated with lateral-flow-strip for rapid detection of Salmonella without traditional enrichment-culture.Th e designed syringe-assisted-filtration can contribute to simultaneous collection and concentration of target bacterium from vegetable samples in just 3 min,resolving the drawbacks of traditional random sampling protocols.After simple and convenient ultrasonication,samples can be directly amplified at 39℃ in 25 min and the amplicons are qualitatively and quantitatively analyzed with the designed lateral-flow-strip in 5 min.Finally,satisfied results have been achieved within 40 min,which greatly improve the efficiency while the accuracy is also guaranteed.Furthermore,all detection steps can be completed under instrument-free conditions.This method will hold great promise for target pathogen detection in the resource-limited district,or for emergency on-site identification.

关键词： Vegetables Salmonella Filtration enrichment Culture-free detection Enzymatic recombinase amplification(ERA) Lateral flow strip(LFS) Rapid detection Food safety

Characterization and biodegradation kinetics of a new cold-adapted carbamazepine-degrading bacterium, Pseudomonas sp. CBZ-4

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Journal of Environmental Sciences 2013年第11期25卷 2281-2290页

作者： Ang Li Rui Cai Di Cui Tian Qiu Changlong Pang Jixian Yang Fang Ma Nanqi Ren State Key Laboratory of Urban Water Resource and Environment Harbin Institute of Technology National supervision and inspection center of Environmental Protection Equipment quality Yixing Urban Supervision andInspection Administration of Product Quality

Carbamazepine is frequently detected in waters and hardly eliminated during conventional wastewater treatment processes due to its complicated chemical structure and resistance to biodegradation. A carbamazepine-degrading bacterium named CBZ-4 was isolated at a low temperature （10℃） from activated sludge in a municipal wastewater treatment plant. Strain CBZ-4, which can use carbamazepine as its sole source of carbon and energy, was identified as Pseudomonas sp. by the 16S rRNA gene sequence. The composition and percentage of fatty acids, which can reveal the cold-adaptation mechanism of strain CBZ-4, were determined. Strain CBZ-4 can effectively degrade carbamazepine at optimal conditions： pH 7.0, 10℃, 150 r/min rotation speed, and 13% inoculation volume. The average removal rate of carbamazepine was 46.6% after 144 hr of incubation. The biodegradation kinetics of carbamazepine by CBZ-4 was fitted via the Monod model. Vmax and Ks were found to be 0.0094 hr^-1 and 32.5 mg/L, respectively.

关键词： carbamazepine low temperatures biodegradation kinetics Pseudomonas sp.

Comprehensive analysis of advanced glycation end-products in commonly consumed foods: presenting a database for dietary AGEs and associated exposure assessment

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Food Science and Human Wellness 2023年

作者： Qiaozhi Zhang Huatao Li Ruixing Zheng Lili Cao Shufen Zhang Shuifeng Zhang Huadong Sheng Yuhao Jiang Yanbo Wang Linglin Fu Food Safety Key Laboratory of Zhejiang Province， School of Food Science and Biotechnology， Zhejiang Gongshang University National Pre-packaged Food quality supervision and inspection center (Zhejiang)， Zhejiang Fangyuan Test Group Co.， Ltd. Ningbo Academy of product and Food quality inspection (Ningbo Fibre inspection Institute)

Advanced glycation end-products (AGEs) are a group of heterogeneous compounds formed in heat-processed foods and are proven to be detrimental to human health. Currently， there is no comprehensive database for AGEs in foods that covers the entire range of food categories， which limits the accurate risk assessment of dietary AGEs in human diseases. In this study， we first established an isotope dilution UHPLC-QqQ-MS/MS-based method for simultaneous quantification of 10 major AGEs in foods. The contents of these AGEs were detected in 334 foods covering all main groups consumed in Western and Chinese populations. Nε-carboxymethyllysine， methylglyoxal-derived hydroimidazolone isomers， and glyoxal-derived hydroimidazolone-1 are predominant AGEs found in most foodstuffs. Total amounts of AGEs were high in processed nuts， bakery products， and certain types of cereals and meats (>150 mg/kg)， while low in dairy products， vegetables， fruits， and beverages (<40 mg/kg). Assessment of estimated daily intake implied that the contribution of food groups to daily AGE intake varied a lot under different eating patterns， and selection of high-AGE foods leads to up to a 2.7-fold higher intake of AGEs through daily meals. The presented AGE database allows accurate assessment of dietary exposure to these glycotoxins to explore their physiological impacts on human health.

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Ciprofloxacin stress changes key enzymes and intracellular metabolites of Lactobacillus plantarum DNZ-4

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Food Science and Human Wellness 2022年第2期11卷 332-340页

作者： Pin Chen Xiaoqian Chen Wei Yu Bo Zhou Lihua Liu Yuzhuo Yang Peng Du Libo Liu Chun Li Key Laboratory of Dairy Science Ministry of EducationFood Science CollegeNortheast Agricultural UniversityHarbin 150030China Institute of Animal Science(IAS) Chinese Academy of Agricultural Sciences(CAAS)Beijing 100193China National Dairy product quality supervision and inspection center Harbin 150024China

Ciprofloxacin(CIP)is an antibiotic used to treat infections caused by bacteria.In this experiment,key enzymes and intracellular metabolites of Lactobacillus plantarum DNZ-4 was researched under CIP stress.The results showed that the activities of hexokinase,pyruvate kinase,β-galactosidase and Na^(+),K^(+)-ATPase after 1/2 minimum bacteriostatic concentration(MIC)CIP treatment were significantly decreased(Pproducts.

关键词： Ciprofl oxacin Lactobacillus plantarum DNZ-4 Key enzymes Metabolism

Lactobacillus fermentum as a new inhibitor to control advanced glycation end-product formation during vinegar fermentation

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Food Science and Human Wellness 2022年第5期11卷 1409-1418页

作者： Qin Li Leibing Li Hanjian Zhu Fan Yang Ke Xiao Lin Zhang Menglin Zhang Yongsheng Peng Chao Wang Dongsheng Li Qian Wu Mengzhou Zhou Key Laboratory of Fermentation Engineering(Ministry of Education) National"111"Center for Cellular Regulation and Molecular PharmaceuticsHubei Key Laboratory of Industrial MicrobiologyCooperative Innovation Center of Industry Fermentation(Ministry of Education&Hubei Province)Hubei University of TechnologyWuhan 430068China Wuhan product quality supervision and inspection Institute Wuhan 430000China

The inhibitory activity of lactic acid bacteria(LAB)toward advanced glycation end-products(AGEs)during vinegar fermentation was studied,and its relationships with the substrate consumption,antioxidant capacity,total phenolic content,total flavonoid compounds,α-glucosidase,andα-amylase activity inhibition were evaluated.The vinegar was made from rice powder flour by liquid-state fermentation(LSF).The selected LAB strains were separately co-cultivated with Saccharomyces cerevisiae and Acetobacter pasteurianus 1.41 in alcoholic and acetic acid fermentation,respectively.Among 3 strains,Lactobacillus fermentum showed the strongest inhibitory effect on the formation of total fluorescent AGEs and carboxymethyl lysine(CML)/carboxyethyl lysine(CEL)in the fermentation process.The corresponding mechanisms included the acceleration of substrate consumtion,improvement of antioxidant activities,and inhibition ofα-glucosidase andα-amylase.In addition,the fluorescent AGEs and the CML/CEL were negatively correlated with the antioxidant activities,while theα-glucosidase andα-amylase activities were positively correlated with the total phenols and total flavonoids.Moreover,the variety of main flavor compounds increased,including esters,alcohols,phenols and acids.The results of the study support the potential use of screened LAB strains to inhibit the formation of fluorescent AGEs,CML and CEL on fermented products and in the food processing industry,without associated risks to consumers.

关键词： Lactobacillus fermentum Advanced glycation end-product Vinegar fermentation Antioxidant capacity