Cyclic imines constitute a quite recently discovered group of marine biotoxins that act on neural receptors and that bioaccumulate in seafood. They are grouped together due to the imino group functioning as their common pharmacore, responsible for acute neurotoxicity in mice. Cyclic imines (CIs) have not been linked yet to human poisoning and are not regulated in the European Union (EU), although the European Food Safety Authority (EFSA) requires more data to perform conclusive risk assessment for consumers. Several commercial samples of bivalves including raw and processed samples from eight countries (Italy, Portugal, Slovenia, Spain, Ireland, Norway, The Netherlands and Denmark) were obtained over 2 years. Emerging cyclic imine concentrations in all the samples were analysed on a LC-3200QTRAP and LC-HRMS QExactive mass spectrometer. In shellfish, two CIs, pinnatoxin G (PnTX-G) and 13-desmethylspirolide C (SPX-1) were found at low concentrations (0.1-12µg/kg PnTX-G and 26-66µg/kg SPX-1), while gymnodimines and pteriatoxins were not detected in commercial (raw and processed) samples. In summary, SPX-1 (n: 47) and PnTX-G (n: 96) were detected in 9.4% and 4.2% of the samples, respectively, at concentrations higher than the limit of quantification (LOQ), and in 7.3% and 31.2% of the samples at concentrations lower than the LOQ (25µg/kg for SPX-1 and 3µg/kg for PnTX-G), respectively. For the detected cyclic imines, the average exposure and the 95th percentile were calculated. The results obtained indicate that it is unlikely that a potential health risk exists through the seafood diet for CIs in the EU. However, further information about CIs is necessary in order to perform a conclusive risk assessment.

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The Centers for Disease Control and Prevention (CDC) provides extensive data that indicate our need for drugs to maintain human population health. Despite the substantial availability of drugs on the market, many patients lack specific drugs. New drugs are required to tackle this issue. Moreover, we need more reliable models for testing drug toxicity, as too many drug approval failures occur with the current models. This article briefly describes various approaches of the currently used models for toxicity screening, to justify the selection of in vitro cell-based models. Cell-based toxicity models have the best potential to reliably predict drug toxicity in humans, as they are developed using the cells of the target organism. However, currently, a large gap exists between in vitro cell-based approach to toxicity testing and the clinical approach, which may be contributing to drug approval failures. We propose improvements to in vitro cell-based toxicity models, which is often an insight approach, to better match this approach with the clinical homeostatic approach. This should enable a more accurate comparison of data between the preclinical as well as clinical models and provide a more comprehensive understanding of human physiology and biological effects of drugs.

Nitrate is a naturally occurring compound that is part of the nitrogen cycle, as well as an approved food additive. Vegetables are the major source of nitrate in our nutrition, but nitrate content depends on type of vegetable as well as on environmental the vegetable can be influenced by kitchen processing techniques food. In the present work we studied effects of common kitchen potato, green bean, carrot, red beet, white cabbage, Chinese cabbage and courgette. Changes in content between raw and processed samples were or summer time of harvest, agricultural boiling and washing decreased nitrate content decreased nitrate content during processing of nitrate content i.e. deep frying, sauté and grilling. influenced nitrate content in raw vegetables, but were processing. Further research is needed for determination of reduction during processing.© University of Maribor, 2013 KEY WORDS vegetable, nitrate, food processing DISCLAIMERThe present document has been produced and adopted by the bodies identified above as author(s). In accordance with Article 36 of Regulation (EC) No 178/2002, this task has been carried out exclusively by the author(s) in the context of a grant agreement between the European complying with the transparency principle to which the Authority is subject. It can by the Authority. The European Food Safety Authority addressed and the conclusions reached in the present document, 1 Question No EFSA-Q-2012-00410. EFSA supporting publication 20Any enquiries related to this output should be addressed to contam@efsa.europa.eu University of MariborNitrate is a naturally occurring compound that is part of the nitrogen cycle, as well as an approved food Vegetables are the major source of nitrate in our nutrition, but nitrate content depends on type of vegetable as well as on environmental and agricultural factors. Apart from external factors, nitrate content of the vegetable can be influenced by kitchen processing techniques (PTs) used for preparing vegetables for food. In the present work we studied effects of common kitchen PTs on nitrate content in lettuce, spinach, potato, green bean, carrot, red beet, white cabbage, Chinese cabbage and courgette. Changes in content between raw and processed samples were statistically evaluated where possible , agricultural cultivation and vegetable variety. In general, s decreased nitrate content irrespectively of the vegetable type during processing of all tested vegetables. In contrast, some techniques increased nitrate content i.e. deep frying, sauté and grilling. Time of harvest and agricultural nitrate content in raw vegetables, but were generally found less important for the urther research is needed for determination of vegetable varieties with the highest nitrate egetable, nitrate, food processing t has been produced and adopted by the bodies identified above as author(s). In accordance with Article 36 of Regulation (EC) No 178/2002, this task has been carried out exclusively by the author(s) in the context of a grant agreement between the European...

Determining the viability of cells is fraught with many uncertainties. It is often difficult to determine whether a cell is still alive, approaching the point of no return, or dead. Today, there are many methods for determining cell viability. Most rely on an indirect determination of cell death (metabolism, molecular transport, and leakage, to name a few). In contrast, we have developed a promising novel method for a “direct” determination of cell viability. The potential method assesses cell membrane integrity (which is essential for all viable cells) by measuring the electrical potential of the cell membrane. To test the assay, we chose two different cell types, blood macrophages (TLT) and breast cancer epithelial cells (MCF 7). We exposed them to seven different toxic scenarios (arsenic (V), UV light, hydrogen peroxide, nutrient starvation, Tetrabromobisphenol A, fatty acids, and 5-fluorouracil) to induce different cell death pathways. Under controlled test conditions, the assay showed good accuracy when comparing the toxicity assessment with well-established methods. Moreover, the method showed compatibility with live cell imaging. Although we know that further studies are needed to confirm the performance of the assay in other situations, the results obtained are promising for their wider application in the future.