Introduction. The present research featured biochemical and microstructural features of thyroid glands obtained from lambs raised on various feeds enriched with essential elements. The article focuses on iodine as the most important physiologically active microelement. Iodine participates in the synthesis of thyroid hormones, namely thyroxine and triiodothyronine, which are known to regulate metabolic processes. Iodine deficiency may impair reproductive function and cause such diseases as endemic goiter. Study objects and methods. The study involved thyroid glands from lambs of the Edilbaev breed aged seven months. The lambs were divided into four experimental groups, ten animals in each. The lambs received several feed additives. Ioddar-Zn and DAFS-25 had a balanced protein and carbohydrate content, while the mineral feed of Coretron brand contained such trace elements and minerals as iodine, selenium, and silicon. Results and discussion. The experiment made it possible to describe the microstructural profile of the thyroid glands extracted from seven-month-old lambs raised on feeds enriched with iodine and selenium. Ioddar-Zn and DAFS-25 did not harm the structure of the thyroid tissue, while causing its functional activation in some cases. The morphological parameters of the thyroid glands indicated some breed differences. The iodine concentration in the thyroid glands obtained from the experimental animals was five or six times higher than that in the control group. The content of mono- and diiodotyrosine depended on the accumulation profile of organic iodine. Conclusion. Diets enforced with DAFS-25, Ioddar-Zn, silicon, and a protein-carbohydrate complex produced no negative effect on the structure of the thyroid tissue. It fact, the diet increased the organic iodine content in the thyroid glands in the form of iodotyrosines. The gland structure revealed some cubic epithelium or follicular cells. The mass spectrometric studies confirmed the presence of covalently bound iodine in the form of mono- and diiodotyrosine. Thus, the abovementioned feed additives can be recommended for industrial use.
Heterocyclic aromatic amines (HAA) are formed in foods of animal origin during the Maillard reaction due to the high creatine and creatinine contents. HAA have carcinogenic and mutagenic effects. HAA content is not standardized in the Russian Federation and the Customs Union territory. However, in the EU countries, comprehensive monitoring studies are carried out on the HAA contents and effect on the human body. Due to constant expansion of the list of controlled contaminants in food products, analytical laboratories need to develop methods for determining HAA in food items. As a result of the research, a method for HAA determination was developed using high-performance liquid chromatography with mass spectrometry in the mode of specified reaction monitoring. Comparative tests of the two methods for sample preparation were carried out. The advantages and disadvantages of sample preparation approaches were substantiated. The existing SPE conditions were optimized, which made it possible to concentrate trace amounts of MeIQx and PhIP and to dispose of substances suppressing analyte ionization. The estimation of method accuracy and specificity was carried out. The degree of ionization suppression by the matrix for MeIQx and PhIP analytes was determined. The degree of HAA extraction was empirically established. For biological samples of animal origin, it was up to 90.9% for MeIQx and up to 89.4% for PhIP. It is shown that, in accordance with the developed methodology, HAA may be determined with an accuracy of 96.15 to 98.4% at the levels of 5 to 20 ng/g. The limit of quantification of the target substances was 3 ng/g.
This article addresses the issue of heterocyclic aromatic amines (HAA) accumulation during the process of heat treatment of meat products. There are methodological conditions of HAAs determination using high performance liquid chromatography with mass-spectrometer detection. During the research the most important factors that affect HAAs formation in meat products were identified. The most important factors are heat treatment duration, product contact with the heating surface, and temperature of the heat treatment should be above 150 °C. During research work, the information about HAAs concentration in beef, chicken and pork was obtained. The highest amount of HAAs was formed in beef, in the same time the lowest concentration was detected in poultry. Also the relation between heat treatment duration and HAAs concentration was identified every 5 mins of heat treatment leads to an increase of about 50% of HAAs concentration. Studies have shown that HAA are unique products of post-translational modifications occurring in animal proteins, which can be formed as a result of a biochemical condensation reaction of carboxyl and amine compounds. Safe products manufacturing is impossible without studying the ways of metabolism of protein and the mechanisms of action of organic contaminants.
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