Advanced glycation endproducts(AGEs) have been recognized as hazards in processed foods that can induce chronic diseases such as cardiovascular disease, diabetes, and diabetic nephropathy. In this study, we investigat...Advanced glycation endproducts(AGEs) have been recognized as hazards in processed foods that can induce chronic diseases such as cardiovascular disease, diabetes, and diabetic nephropathy. In this study, we investigated the AGEs contents of 35 types of industrial seafood products that are consumed frequently in eastern China. Total fluorescent AGEs level and Nε-carboxymethyl-lysine(CML) content were evaluated by fluorescence spectrophotometry and gas chromatography-mass spectrometry(GC-MS), respectively. The level of total fluorescent AGEs in seafood samples ranged from 39.37 to 1178.3 AU, and was higher in canned and packaged instant aquatic products that were processed at high temperatures. The CML content in seafood samples ranged from 44.8 to 439.1 mg per kg dried sample, and was higher in roasted seafood samples. The total fluorescent AGEs and CML content increased when seafood underwent high-temperature processing, but did not show an obvious correlation. The present study suggested that commonly consumed seafood contains different levels of AGEs, and the seafood processed at high temperatures always displays a high level of either AGEs or CML.展开更多
目的调查4种市售冷冻深海海鲜产品中29种二噁英和二噁英类多氯联苯同系物的本底浓度,并评估相关的健康风险。方法采用高分辨气相色谱-高分辨质谱法(high resolution gas chromatography-high resolution mass spectrometry,HRGC-HRMS)...目的调查4种市售冷冻深海海鲜产品中29种二噁英和二噁英类多氯联苯同系物的本底浓度,并评估相关的健康风险。方法采用高分辨气相色谱-高分辨质谱法(high resolution gas chromatography-high resolution mass spectrometry,HRGC-HRMS)测定了冷冻深海水产中的29种二噁英和二噁英类多氯联苯类物质,基于2005年世界卫生组织毒性当量因子(toxic equivalence factors,WHO_(2005)-TEFs)计算样本中二噁英类物质的毒性当量(toxic equivalent,WHO_(2005)-TEQs),评估从海产品中摄入二噁英类物质的健康风险。结果4种类型深海海鲜产品中二噁英类多氯联苯显示出相互之间的显著差异,所有样本中都检测到3,3’,4,4’-四氯联苯、2,3,3’,4,4-五氯联苯和2,3’,4,4’,5-五氯联苯,其中2,3’,4,4’,5-五氯联苯的含量最高。从鱼、虾、蟹和双壳贝类中摄入噁多氯联苯二英和多氯联苯呋喃与噁二英类多氯联苯的平均日膳食摄入量为0.062~0.356 pg TEQ/(kg·d),相当于摄入量安全阈值的1.549%~8.911%。结论人群通过海产品摄入二噁英和二噁英类多氯联苯的风险较低,本研究强调了食用冷冻深海海产品的潜在健康风险和持续监测的必要性。展开更多
基金supported by the National Natural Science Foundation of China (No.31371730)the National Science & Technology Pillar Program (2012BAD28B05)
文摘Advanced glycation endproducts(AGEs) have been recognized as hazards in processed foods that can induce chronic diseases such as cardiovascular disease, diabetes, and diabetic nephropathy. In this study, we investigated the AGEs contents of 35 types of industrial seafood products that are consumed frequently in eastern China. Total fluorescent AGEs level and Nε-carboxymethyl-lysine(CML) content were evaluated by fluorescence spectrophotometry and gas chromatography-mass spectrometry(GC-MS), respectively. The level of total fluorescent AGEs in seafood samples ranged from 39.37 to 1178.3 AU, and was higher in canned and packaged instant aquatic products that were processed at high temperatures. The CML content in seafood samples ranged from 44.8 to 439.1 mg per kg dried sample, and was higher in roasted seafood samples. The total fluorescent AGEs and CML content increased when seafood underwent high-temperature processing, but did not show an obvious correlation. The present study suggested that commonly consumed seafood contains different levels of AGEs, and the seafood processed at high temperatures always displays a high level of either AGEs or CML.
