Application of solid-phase extraction and gas chromatography-mass spectrometry (SPE-GC-MS) in resolution of metabolism pattern of higher alcohols in rat plasma

Higher alcohols are key factors affecting sensory quality and post-drinking comfort of alcoholic beverages.A strategy combining solid-phase extraction and gas chromatography-mass spectrometry(SPE-GC-MS)was established to analyze the metabolism pattern of higher alcohols in rat plasma after gavage of 4 common alcoholic beverages including huangjiu,baijiu,wine and brandy.7 mL of dichloromethane was determined as the optimal extraction condition,and 8 higher alcohols were precisely quantified with detection limits of 1.82−11.65μg/L,recoveries of 89.07%−110.89%and fine repeatability.The fastest absorption and elimination rates of plasma total higher alcohols were observed in baijiu and huangjiu group,respectively,and the highest peak concentration was found in brandy group.Additionally,the metabolic rate of plasma isoamyl alcohol in huangjiu group was faster than that in wine group at the same intragastric administration dosage.This study may provide potential insight for evaluation of alcoholic beverage quality.

Influence of unrecorded alcohol consumption on liver cirrhosis mortality

Unrecorded alcohol includes illegally distributed alcohol as well as homemade or surrogate alcohol which is unintended for consumption by humans(e.g.,cosmetics containing alcohol).The highest unrecorded alcohol consumption occurs in Eastern Europe and some of these countries have an over proportional liver cirrhosis mortality.Compounds besides ethanol have been hypothesized as being responsible for this observation.On the other hand,chemical investigations were unable to prove that unrecorded alcohol regularly contains contaminants above toxicological thresholds.However,illegally produced spirits regularly contain higher percentages of alcohol(above 45%by volume),but for considerably less costs compared with licit beverages,potentially causing more problematic patterns of drinking.In this review,it is investigated whether patterns of drinking rather than product composition can explain the liver cirrhosis mortality rates.Statistical examination of World Health Organization country data shows that the originally detected correlation of the percentage of unrecorded alcohol consumption and liver cirrhosis mortality rates disappears when the data is adjusted for the prevalence of heavy episodic drinking.It may be concluded that there is currently a lack of data to demonstrate causality between the composition of illicit spirits(e.g.,higher levels of certain contaminants in home-produced products)and liver toxicity on a population scale.Exceptions may be cases of poisoning with antiseptic liquids containing compounds such as polyhexamethyleneguanidine,which were reported to be consumed as surrogate alcohol in Russia,leading to an outbreak of acute cholestatic liver injury,histologically different from conventional alcoholic liver disease.

Epidemiological and histopathological study of relevance of Guizhou Maotai liquor and liver diseases

AIM: To explore the relevance of Maotai liquor and liver diseases. METHODS: Epidemiological study was conducted on groups of subjects, each consisting of 3 subjects from the Maotai liquor group consisting of 99 individuals and one from the non-alcoholic control group consisting of 33 individuals. Liver biopsy was performed on 23 volunteers from Guizhou Maotai Distillery who had a constant and long history of drinking Maotai liquor. Experimental histopathological study was conducted as follows: sixty male Wistar rats were divided into 3 groups randomly and fed with Maotai liquor, ordinary white wine, and physiological saline respectively for a period of 8 and 12 weeks. The rats were sacrificed in batches, then serum ALT, AST, TBil, and AKP were measured. Rat livers were harvested to measure the liver indexes, GSH, and MDA. Histopathological examinations were also performed. Another eighty mice were randomly divided into 4 groups and fed with Maotai (at different dosages of 10 ml.kg(-1) and 20 ml.kg(-1)), ethanol, and physiological saline. The animals were sacrificed after 4 weeks and serum ALT was determined. Then the livers were harvested and liver indexes and MDA were measured. RESULTS: The incidence rate of hepatic symptoms, splenomegaly, liver function impairment, reversal of Albumin/Globulin and increased diameter of portal veins in the Maotai liquor group were 1.0% 1/99 , 1.0% 1/99 , 1.0% 1/99 , 1.0% 1/99 , 0 0/99 and 0 0/99 , 0 0/99 ,0 0/99 , 0 0/99 , 0 0/99 , respectively. There was no significant difference between the Maotai group and the non-alcoholic control group P】0.05 . Various degree of fatty infiltration of hepatocytes was found in the 23 volunteers receiving liver biopsy, but there was no obvious hepatic fibrosis or cirrhosis. A comparison was made between the Maotai liquor group and the ordinary white wine group. It was found that hepatic MDA in rats and mice were 0.33+/-0.10 and 0.49+/-0.23 respectively in Maotai group and 0.61+/-0.22 and 0.66+/-0.32 in the ordinary white wine group; MDA had an obvious decrease in the Maotai liquor group (P【0.05); hepatic GSH were 0.12 mg.g(-1)+/-0.06 mg.g(-1) in rats of the Maotai liquor group and (0.08+/-0.02)mg.g(-1) in white wine group, it was obviously increased in the Maotai liquor group (P【0.05). After the 20 rats had been fed with ordinary white wine for 8 weeks consecutively, disarranged hepatocyte cords, fatty infiltration of hepatocytes, and fibrous septa of varying widths due to hepatic connective tissues proliferation were observed; after 12 weeks, the fibrous tissue proliferation continued and early cirrhosis appeared. Compared with the ordinary white wine group, fatty infiltration was observed in the 8-week and 12-week groups, but no necrosis or fibrosis or cirrhosis was found in the Maotai liquor group (P【0.05). CONCLUSION: Maotai liquor may cause fatty liver but not hepatic fibrosis or cirrhosis, and it can strengthen lipid peroxidation in the liver.

Physicochemical and Chromatographic Profiles of Distilled Sugarcane Spirits Produced in Mozambique

Knowledge of the chemical composition of Mozambican spirits is extremely important because the studies of potentially toxic compounds have been a determinant factor in quality control. The objectives of this work were to analyze and physicochemically characterize distilled sugarcane spirits and other raw materials from Mozambique on the basis of the standards established by the Brazilian Ministry of Agriculture, Livestock and Food Supply (MAPA). The samples came from five provinces of southern and central Mozambique, provided by the owners of the stills in the localities of Manhica, Xinavane, Chókwe, Massinga, Mafambisse, Beira and Chimoio. The four samples from Brazil were randomly collected from different regions of Minas Gerais. The parameters analyzed were ethanol, methanol, higher alcohols, aldehydes, volatile acidity, furfural, esters and copper concentrations. The Mozambican spirits produced from different raw materials, compared to Brazilian spirits, contained very variable concentrations of the components analyzed. Mozambican spirits are of much lower quality than Brazilian beverages and are not suitable for consumption.

Elimination of ethyl carbamate in fermented foods

Ethyl carbamate (EC) is a common harmful by-product in fermented foods and can be derived from raw materials or formed during the fermentation or even in the post-treatment.Its content can be affected by temperature,microorganisms,technological processes,and other factors.In this review,we summarized the technologies and their applications for EC elimination in fermented foods in the light of upstream processes,such as raw material pretreatment,lower temperature,breeding microorganisms,and exogenous substances,to the downstream enzymatic method and physical adsorption.The review covers different strategies to eliminate EC,such as strain breeding,genetic engineering,enzyme,and physicochemical strategies.By comparing these strategies,practical strategies for the efficient elimination of EC in different fermented foods on an industrial scale have been discussed and proposed in consideration of flavor,food safety and feasibility of an industrial application.