Toxicologically Relevant Aldehydes Produced during the Frying Process Are Trapped by Food Phenolics

31 Páginas; 7 FigurasThe lipid-derived carbonyl trapping ability of phenolic compounds under common food processing conditions was studied by determining the presence of carbonyl-phenol adducts in both onions fried in the laboratory and commercially crispy fried onions. Four carbonyl-phenol adducts produced between quercetin and acrolein, crotonaldehyde, or (E)-2-pentenal were prepared and characterized by 1H and 13C nuclear magnetic resonance (NMR) spectroscopy and high performance liquid chromatography coupled to high resolution mass spectrometry (HPLC-HRMS). The synthesized compounds were 2-(3,4-dihydroxyphenyl)-3,5,8-trihydroxy-9,10-dihydro-4H,8H-pyrano[2,3-f]chromen-4-one (4), 2-(3,4-dihydroxyphenyl)-3,5,8-trihydroxy-10-methyl-9,10-dihydro-4H,8H-pyrano[2,3-f]chromen-4-one (5), 2-(3,4-dihydroxyphenyl)-3,5-dihydroxy-8-methyl-4H,8H-pyrano[2,3-f]chromen-4-one (9), and 2-(3,4-dihydroxyphenyl)-8-ethyl-3,5-dihydroxy-4H,8H-pyrano[2,3-f]chromen-4-one (10). When onions were fried in fresh rapeseed oil spiked with acrolein, crotonaldehyde, and (E)-2-pentenal (2.7 μmol/g of oil), adduct 10 was the major compound produced, and trace amounts of adducts 4 and 5, but not of adduct 9, were also detected. In contrast, compound 4 was the major adduct present in commercially crispy fried onions. Compound 10 was also present to a lower extent, and trace amounts of compound 5, but not of compound 9, were also detected. These data suggested that lipid-derived carbonyl-phenol adducts are formed in food products under standard cooking conditions. They also pointed to a possible protective role of food polyphenols, which might contribute to the removal of toxicologically relevant aldehydes produced during deep-frying, assuming that the formed products are stable during food consumption in the human organism.This study was supported in part by the European Union (FEDER funds) and the Plan Nacional de I + D of the Ministerio de Economía y Competitividad of Spain (project AGL2015-68186-R). M.G. thanks the Bayerische Forschungsallianz (Bavarian Research Alliance) for the financial support for his stay in Seville, Spain.Peer reviewe

Application of a Sensitive and Reproducible Label-Free Proteomic Approach to Explore the Proteome of Individual Meiotic-Phase Barley Anthers

<p>Meiosis is a highly dynamic and precisely regulated process of cell division, leading to the production of haploid gametes from one diploid parental cell. In the crop plant barley (Hordeum vulgare), male meiosis occurs in anthers, in specialized cells called meiocytes. Barley meiotic tissue is scarce and not easily accessible, making meiosis study a challenging task. We describe here a new micro-proteomics workflow that allows sensitive and reproducible genome-wide label-free proteomic analysis of individual staged barley anthers. This micro-proteomic approach detects more than 4,000 proteins from such small amounts of material as two individual anthers, covering a dynamic range of protein relative abundance levels across five orders of magnitude. We applied our micro-proteomics workflow to investigate the proteome of the developing barley anther containing pollen mother cells in the early stages of meiosis and we successfully identified 57 known and putative meiosis-related proteins. Meiotic proteins identified in our study were found to be key players of many steps and processes in early prophase such as: chromosome condensation, synapsis, DNA double-strand breaks or crossover formation. Considering the small amount of starting material, this work demonstrates an important technological advance in plant proteomics and can be applied for proteomic examination of many size-limited plant specimens. Moreover, it is the first insight into the proteome of individual barley anther at early meiosis. The proteomic data have been deposited to the ProteomeXchange with the accession number PXD010887.</p

Effects of nitrogen and sulfur fertilization on free amino acids, sugars, and acrylamide-forming potential in potato

Nitrogen (N) fertilizer is used routinely in potato (Solanum tuberosum) cultivation to maximize yield. However, it also affects sugar and free amino acid concentrations in potato tubers, and this has potential implications for food quality and safety because free amino acids and reducing sugars participate in the Maillard reaction during high-temperature cooking and processing. This results in the formation of color, aroma, and flavor compounds, but also some undesirable contaminants, including acrylamide, which forms when the amino acid that participates in the final stages of the reaction is asparagine. Another mineral, sulfur (S), also has profound effects on tuber composition. In this study, 13 varieties of potato were grown in a field trial in 2010 and treated with different combinations of N and S. Potatoes were analyzed immediately after harvest to show the effect of N and S fertilization on concentrations of free asparagine, other free amino acids, sugars, and acrylamide-forming potential. The study showed that N application can affect acrylamide-forming potential in potatoes but that the effect is type- (French fry, chipping, and boiling) and variety-dependent, with most varieties showing an increase in acrylamide formation in response to increased N but two showing a decrease. S application reduced glucose concentrations and mitigated the effect of high N application on the acrylamide-forming potential of some of the French fry-type potatoes

Entwicklung neuer Methoden zur massenspektrometrischen Charakterisierung von Membranproteinen

Etwa 30% aller Gene codieren für Membranproteine (MP). Trotz ihrer hohen Relevanz, speziell im medizinischen Bereich, stellt die Analyse von MP aufgrund ihrer physikalisch-chemischen Eigenschaften ein häufiges Problem in der Proteinbiochemie dar. Diese Arbeit soll eine Einsicht in die Problematik geben sowie Lösungsansätze aufzeigen, um den Umgang mit diesen Polypeptiden zu vereinfachen. Ein geeignetes Modellsystem zum Studium der Eigenschaften membranintegraler Proteine und Peptide sowie zur Verbesserung der bestehenden Analysemethoden stellte die Thylakoidmembran der Plastide dar. Um das funktionelle Proteom der Thylakoidmembran zu definieren, wurden die Proteinkomplexe der Thylakoidmembran von Gerste (Hordeum vulgare) über hochauflösende 2D-Blue Native /SDS-Polyacrylamidgelelektrophorese (PAGE) getrennt. Das Gelsystem erlaubte die Isolation der photosynthetisch aktiven Proteinkomplexe PSI/LHCI, PSII, LHCII, Cytochrom b6/f und ATPase in unterschiedlichen Assemblierungszuständen. Im Fokus der Untersuchungen stand die Charakterisierung der isolierten Subkomplexe von PSII. Die Identifikation der Komplexuntereinheiten erfolgte nach enzymatischem In-Gel Verdau und massenspektrometrischer Analyse der entstandenen Peptide (offline nanoESI-MSMS). MP > 10 kDa wurden ausschließlich über Peptide aus den löslichen Abschnitten identifiziert. Die Analyse der niedermolekularen Untereinheiten (< 10 kDa) wurde auf Ebene des Gesamtproteins nach Extraktion aus den Komplexbanden der BN-PAGE realisiert. Dabei konnten dem mono- und dimeren PSII-Subkomplex folgende niedermolekularen UEn zugeordnet werden: PsbE, PsbF, PsbI, PsbK, PsbL, PsbM, PsbTc und PsbX. Da kein Unterschied in der Zusammensetzung des mono- und dimeren PSII-Subkomplexes existierte, konnte eine Beteiligung einer der niedermolekularen UEn an der Ausbildung des dimeren PSII-Subkomplexes im Rahmen der Assemblierung nicht bestätigt werden. Die Lichtsammelproteine (LHCP) des LHCII wurden nach 2D BN/SDS-PAGE auf Ebene der Superkomplexe oder abgetrennt als Mono- und Trimerer LHCII-Subkomplex identifiziert, wobei das Trimer durch das Fehlen der minoren LHCP (CP29, CP26 und CP24) charakterisiert war. Die für Membranproteine der Thylakoide ungewöhnlich hydrophilen LHCP erhielten die benötigte Hydrophobizität zur Durchspannung der Membran über die Bindung von Pigmenten (Chlorophyll). Eine eindeutige Unterscheidung der Genprodukte von Lhcb1-3 war trotz extremer Sequenzhomologie über die Detektion eines charakteristischen Peptids im N-terminalen Bereich der maturen Sequenz möglich. In Gerste wurde somit jeweils eine Form von Lhcb2 und 3, sowie sechs Isoformen von Lhcb1 identifiziert. Um den In-Gel Verdau von Proteinen nach elektrophoretischer Trennung zu vereinfachen und zu standardisieren, wurde ein Reaktionsgefäß (OMX-S®) aus Polypropylen entwickelt. Im Zuge der Anpassung des konventionellen Protokolls zum In-Gel Verdau von Proteinen für OMX-S® wurde ein optimiertes Verdauprotokoll entwickelt, das ohne die Reaktionsschritte Entfärbung, Reduktion & Alkylierung der AS Cystein sowie eine multiple Extraktion zur Anreicherung der entstandenen Peptide auskommt. Die Erhöhung der Reaktionstemperatur auf 50°C und die Verkürzung der Diffusionsstrecke für die Protease erhöhten zudem die Effizienz des Verdaus und führten zu einer Reduktion der gesamten Prozesszeit von 6-24 h auf 1 h. Welche Auswirkung die Auslassung einzelner Reaktionsschritte auf die Peptidausbeute hatte, wurde nach differentieller Isotopenmarkierung der generierten Peptide mittels massenspektrometrischer Analyse quantifiziert. Da jeder Prozessierungsschritt eine potentielle Quelle für Verluste darstellte, waren die Peptidausbeuten im Vergleich zum konventionellen In-Gel Verdau äquivalent oder sogar besser. Unabhängig vom verwendeten Verfahren, fehlten die membranintegralen Peptide in den Spektren. Folglich wurde die Detektierbarkeit und Signalintensität von tryptischen Peptiden in Abhängigkeit von verschiedenen Faktoren untersucht. Dabei ergab sich eine direkte Korrelation zwischen der Proteinmenge einer Bande und der Anzahl, der nach Verdau detektierten Peptide. Die Untersuchungen an Peptiden aus löslichen und membranintegralen Proteinen ergaben, dass die Hauptursache für das Fehlen letzterer, nicht auf den Einfluss bestimmter AS auf die Ionisierbarkeit, die Sequenzlänge und/oder die Hydrophobizität zurückzuführen war. Entscheidend für die Abwesenheit der membranintegralen Peptide war vielmehr die schlechte Zugänglichkeit der Schnittstellen für die Protease, aufgrund unzureichender Denaturierung der Sekundärstruktur bzw. der Aggregation hydrophober Abschnitte im Rahmen der Probenaufarbeitung

Effects of water availability on free amino acids, sugars, and acrylamide-forming potential in potato

Irrigation is used frequently in potato cultivation to maximize yield, but water availability may also affect the composition of the crop, with implications for processing properties and food safety. Five varieties of potatoes, including drought-tolerant and -sensitive types, which had been grown with and without irrigation, were analyzed to show the effect of water supply on concentrations of free asparagine, other free amino acids, and sugars and on the acrylamide-forming potential of the tubers. Two varieties were also analyzed under more severe drought stress in a glasshouse. Water availability had profound effects on tuber free amino acid and sugar concentrations, and it was concluded that potato farmers should irrigate only if necessary to maintain the health and yield of the crop, because irrigation may increase the acrylamide-forming potential of potatoes. Even mild drought stress caused significant changes in composition, but these differed from those caused by more extreme drought stress. Free proline concentration, for example, increased in the field-grown potatoes of one variety from 7.02 mmol/kg with irrigation to 104.58 mmol/kg without irrigation, whereas free asparagine concentration was not affected significantly in the field but almost doubled from 132.03 to 242.26 mmol/kg in response to more severe drought stress in the glasshouse. Furthermore, the different genotypes were affected in dissimilar fashion by the same treatment, indicating that there is no single, unifying potato tuber drought stress response

Changes in free amino acid concentration in rye grain in response to nitrogen and sulfur availability, and expression analysis of genes involved in asparagine metabolism

Free asparagine plays a central role in nitrogen storage and transport in many plant species due to its relatively high ratio of nitrogen to carbon. However, it is also a precursor for acrylamide, a Class 2a carcinogen that forms during high-temperature processing and cooking. The concentration of free asparagine was shown to increase by approximately 70% in rye grain in response to severe sulfur deficiency (F-test, p = 0.004), while the concentration of both free asparagine and free glutamine increased (by almost threefold and approximately 62%, respectively) in response to nitrogen application (F-test, p < 0.001 for free asparagine; p = 0.004 for free glutamine). There were also effects of nutrient supply on other free amino acids: The concentration of free proline, for example, showed a significant (F-test, p = 0.019) effect of nitrogen interacting with sulfur, with the highest concentration occurring when the plants were deprived of both nitrogen and sulfur. Polymerase chain reaction products for several genes involved in asparagine metabolism and its regulation were amplified from rye grain cDNA. These genes were asparagine synthetase-1 (ScASN1), glutamine synthetase-1 (ScGS1), potassium-dependent asparaginase (ScASP), aspartate kinase (ScASK), and general control non-derepressible-2 (ScGCN2). The expression of these genes and of a previously described sucrose non-fermenting-1-related protein kinase-1 gene (ScSnRK1) was analyzed in flag leaf and developing grain in response to nitrogen and sulfur supply, revealing a significant (F-test, p < 0.05) effect of nitrogen supply on ScGS1 expression in the grain at 21 days post-anthesis. There was also evidence of an effect of sulfur deficiency on ScASN1 gene expression. However, although this effect was large (almost 10-fold) it was only marginally statistically significant (F-test, 0.05 < p < 0.10). The study reinforced the conclusion that nutrient availability can have a profound impact on the concentrations of different free amino acids, something that is often overlooked by plant physiologists but which has important implications for flavor, color, and aroma development during cooking and processing, as well as the production of undesirable contaminants such as acrylamide

Creating a Lexicon of Bavarian Dialect by Means of Facebook Language Data and Crowdsourcing

Data acquisition in dialectology is typically a tedious task, as dialect samples of spoken language have to be collected via questionnaires or interviews. In this article, we suggest to use the “web as a corpus” approach for dialectology. We present a case study that demonstrates how authentic language data for the Bavarian dialect (ISO 639-3:bar) can be collected automatically from the social network Facebook. We also show that Facebook can be used effectively as a crowdsourcing platform, where users are willing to translate dialect words collaboratively in order to create a common lexicon of their Bavarian dialect. Key insights from the case study are summarized as “lessons learned”, together with suggestions for future enhancements of the lexicon creation approach

Isolation of novel PSII-LHCII megacomplexes from pea plants characterized by a combination of proteomics and electron microscopy

This work was supported by the Italian Ministry of Education, University and Research, “Futuro in Ricerca 2013” program RBFR1334SB to CP

Acrylamide-forming potential of cereals, legumes and roots and tubers analyzed by UPLC-UV

For directing scientists, consumers, industry and stakeholders on mitigation strategies, there is a need to understand the acrylamide-forming potential of important Indian foods. Flour obtained from total 16 varieties of 9 Indian cereals, legumes and roots and tubers was heated at 160 °C for 20 min, acrylamide was extracted and quantified by UPLC-UV. Acrylamide level was above the European Commission indicative value in potato- and cereal-based food products, it ranged from 3436.13 to 5562.56 μg/kg in roots and tubers (potato and sweet potato). Among the cereals, maize (2195.31 μg/kg) and wheat (161.12 μg/kg) had the highest and lowest contents, respectively, whereas rice, sorghum and pearl millet showed intermediate values. Among the 2 legumes, soybean contained higher acrylamide (337.08–717.52 μg/kg) than chickpea (377.83–480.49 μg/kg). Analysis of variance revealed that roots and tubers acrylamide was highly significantly greater than the content in cereals (p < 0.0001) and in legumes (p < 0.0001) while there was no significant difference between cereals and legumes (p = 0.443). These results support the combination of pulses and minor cereals (chickpea, soybean, millets and sorghum) in cereal-based foods for improving the nutritional value and reducing acrylamide formation

Reducing the acrylamide-forming potential of wheat

Acrylamide is a Class 2a carcinogen that was discovered in a variety of popular foods, including baked cereal products, in 2002. The predominant route for its formation is from free asparagine and reducing sugars in the Maillard reaction, with free asparagine concentration being the main determinant of acrylamide-forming potential in cereal products. The European Commission set indicative levels for acrylamide in food in 2011 and 2013, and is currently reviewing its options for further measures. Agronomic and genetic approaches to reducing the acrylamide-forming potential of wheat include the evaluation of existing varieties for low asparagine accumulation in the grain, ensuring adequate sulfur fertilization in relation to nitrogen supply, developing an understanding of the genetic control of asparagine metabolism, and identifying quantitative trait loci or molecular markers for low asparagine accumulation in the grain. Asparagine concentration in grain is affected by environmental factors (E), genetic factors (G), and interactions between the two (GxE). This paper reviews the continuing efforts being made to reduce the acrylamide-forming potential of wheat, and to increase awareness of the issue among wheat breeders, farmers, and the food industry