Ammoniated Forage Poisoning:  Isolation and Characterization of Alkyl-Substituted Imidazoles in Ammoniated Forage and in Milk

Muller, L.; Langseth, Wenche; Solheim, Einar; Sivertsen, Tore

doi:10.1021/jf9710239

Cited by 15 publications

(4 citation statements)

References 13 publications

(28 reference statements)

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“…Ammoniation can involve application of liquid or anhydrous ammonia or result from application of urea, or use of the ammonia-fiber expansion (AFEX) technology. Though ammonia treatment improves the nutritive value of low-quality forages, feeding ammoniated forage may induce acute toxicity in ruminants because of potential deleterious effects on the central nervous system by causing crazy cow syndrome or bovine bonkers (Muller et al, 1998). This is because ammoniation of high-quality forages such as alfalfa and small grain hays predisposes animals to consumption of the toxic compound 4-metylimidazol, produced after interaction of ammonia with reducing sugars (Jung and Allen, 1995;Muller et al, 1998).…”

Section: Alkali Treatmentmentioning

confidence: 99%

Symposium review: Technologies for improving fiber utilization

Adesogan

Arriola

Jiang

et al. 2019

Journal of Dairy Science

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The forage lignocellulosic complex is one of the greatest limitations to utilization of the nutrients and energy in fiber. Consequently, several technologies have been developed to increase forage fiber utilization by dairy cows. Physical or mechanical processing techniques reduce forage particle size and gut fill and thereby increase intake. Such techniques increase the surface area for microbial colonization and may increase fiber utilization. Genetic technologies such as brown midrib mutants (BMR) with less lignin have been among the most repeatable and practical strategies to increase fiber utilization. Newer BMR corn hybrids are better yielding than the early hybrids and recent brachytic dwarf BMR sorghum hybrids avoid lodging problems of early hybrids. Several alkalis have been effective at increasing fiber digestibility. Among these, ammoniation has the added benefit of increasing the nitrogen concentration of the forage. However, few of these have been widely adopted due to the cost and the caustic nature of the chemicals. Urea treatment is more benign but requires sufficient urease and moisture for efficacy. Ammonia-fiber expansion technology uses high temperature, moisture, and pressure to degrade lignocellulose to a greater extent than ammoniation alone, but it occurs in reactors and is therefore not currently usable on farms. Biological technologies for increasing fiber utilization such as application of exogenous fibrolytic enzymes, live yeasts, and yeast culture have had equivocal effects on forage fiber digestion in individual studies, but recent meta-analyses indicate that their overall effects are positive. Nonhydrolytic expansinlike proteins act in synergy with fibrolytic enzymes to increase fiber digestion beyond that achieved by the enzyme alone due to their ability to expand cellulose microfibrils allowing greater enzyme penetration of the cell wall matrix. White-rot fungi are perhaps the biological agents with the greatest potential for lignocellulose deconstruction, but they require aerobic conditions and several strains degrade easily digestible carbohydrates. Less ruminant nutrition research has been conducted on brown rot fungi that deconstruct lignocellulose by generating highly destructive hydroxyl radicals via the Fenton reaction. More research is needed to increase the repeatability, efficacy, cost effectiveness, and onfarm applicability of technologies for increasing fiber utilization.

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Section: Alkali Treatmentmentioning

confidence: 99%

Symposium review: Technologies for improving fiber utilization

Adesogan

Arriola

Jiang

et al. 2019

Journal of Dairy Science

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“…4‐MeI has been identified in caramel colors (Wilks and others ; Buckee and Bailey ; Fernandes and Ferreira ; Klejdus and others ; Moretton and others ; Yamaguchi and Masuda ; Schlee and others ; Petruci and others ) and in processed foods, such as coffee (Casal and others ; Klejdus and others ; Lojkoval and others ; Yamaguchi and Masuda ), soy sauce (Yamaguchi and Masuda ), beer (Klejdus and others ; Cunha and others ), carbonated beverages (Cunha and others ; Yamaguchi and Masuda ; Schlee and others ; Wang and Schnute ; Lim and Shin ), and milk (Muller and others ).…”

Section: Introductionmentioning

confidence: 99%

Detection and Quantification of 4(5)‐Methylimidazole in Cooked Meat

Karim

Smith

2015

Journal of Food Science

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4(5)-Methylimidazole (4-MeI) is a nitrogen-containing heterocyclic compound found in class III and IV ammoniated caramel colors, a group of additives widely used in the food industry. A suspected carcinogen and neurotoxin and efforts are underway to limit its presence in foods. Several methods have been developed to detect and quantitate 4-MeI in different food matrices, including roasted coffee, beer, soft drinks, and soy sauce; however, no methods are available to measure 4-MeI in cooked meat and meat products containing lipids and high levels of interfering nitrogen compounds, such as amino acids and peptides. A rapid method using 0.1 M sodium acetate buffer (pH 5) as an extraction solvent followed by derivatization with isobutylchloroformate and gas chromatograph mass-spectrometry was developed to quantify 4-MeI in cooked meat products with added caramel colors containing 4-MeI. Selected ion monitoring mode was used to monitor 4-MeI ions fragments. In the 8 commercial meat products tested, 4-MeI levels ranged from 0.041 to 1.015 mg/kg, with recovery of 94.76% to 103.94%. In addition, a matrix-matched calibration performed by analyzing a spiked cooked meat sample indicated no significant difference (P > 0.05), which means the meat matrix had no effect on the developed method. This method proved useful in analyzing 4-MeI in meat products with added caramel color containing 4-MeI.

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“…They have been based on liquid chromatography/ultraviolet light (LC/UV) and liquid chromatography-mass spectrometry (LC/MS) (Lawrence and Charbonneau 1987;Ding et al 1991;Moravcová et al 1992;Wagner et al 1993; Thomsen and Willumsen 1995;Mü ller et al 1998), capillary electrophoresis (Ong et al 1994), and gas chromatography with derivatization (Kröplien 1986;Fernandes and Ferreira 1997). Quantification of 4(5)-methylimidazole in coffee was performed via ion-pair extraction with bis-2-ethylhexylphosphate (BEHP), isobutylchloroformate derivatization and gas chromatography-mass spectrometry (Casal et al 2002).…”

Section: Introductionmentioning

confidence: 99%

Supercritical fluid extraction (SFE) of 4(5)-methylimidazole (4-MeI) and 2-acetyl-4(5)-(1,2,3,4)-tetrahydroxybutyl-imidazole (THI) from ground-coffee with high-performance liquid chromatographic-electrospray mass spectrometric quantification (HPLC/ESI-MS)

Lojková

Klejdus

Moravcová

et al. 2006

Food Additives and Contaminants

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Two polar analytes, 4(5)-methylimidazole (4-MeI) and 2-acetyl-4(5)-(1,2,3,4)-tetrahydroxybutyl-imidazole (THI), were extracted with supercritical carbon dioxide (CO2) modified with aqueous methanol. The method was applied to a roasted coffee powder with good recovery rates. Method efficiency was compared with that of solid-phase extraction using SCX Disc cartridges and validated for spiked solid matrix. The analytes were determined using isocratic liquid chromatography-mass spectrometry (LC/MS) on an Atlantis HILIC Silica column (150 x 2.1 mm, 3 microm) with 80% methanol and 20% 0.01 mol l-1 ammonium formate as the mobile phase. The limit of quantification was around 1.5 pg for 4-MeI and 2.0 pg for THI. The linearity of the calibration curves was satisfactory as indicated by correlation coefficients of >0.999. The coefficient of variation for the intra-day and inter-day precisions was <4% (n = 6). Accuracy was in the range 98-101%; recovery rates were > or = 98 and > or = 99% for THI and 4-MeI, respectively. Several samples of Arabica coffee from various locations and commercially available 'off-the-shelf' coffee products (Arabica/Robusta mixtures) were analysed to test the method.

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Ammoniated Forage Poisoning: Isolation and Characterization of Alkyl-Substituted Imidazoles in Ammoniated Forage and in Milk

Cited by 15 publications

References 13 publications

Symposium review: Technologies for improving fiber utilization

Symposium review: Technologies for improving fiber utilization

Detection and Quantification of 4(5)‐Methylimidazole in Cooked Meat

Supercritical fluid extraction (SFE) of 4(5)-methylimidazole (4-MeI) and 2-acetyl-4(5)-(1,2,3,4)-tetrahydroxybutyl-imidazole (THI) from ground-coffee with high-performance liquid chromatographic-electrospray mass spectrometric quantification (HPLC/ESI-MS)

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