Determination of 3-MCPD in grilled meat using pressurized liquid extraction and gas chromatography–high resolution mass spectrometry

Schallschmidt, Kristin; Hitzel, Alexander; Pöhlmann, Margarete; Schwägele, Fredi; Speer, Karl; Jira, Wolfgang

doi:10.1007/s00003-012-0775-y

Cited by 11 publications

(8 citation statements)

References 9 publications

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“…Corresponding to the increase in HVP addition, 3-MCPD has been detected in a wide range of blended soy sauces (Weißhaar, 2011). 3-MCPD has also been detected in various heat-processed foods, including cereal-derived products like bread crust, toast and biscuits, malt-derived products, coffee, and grilled cheese, as well as smoke-treated products (Bakhiya et al, 2011;Schallschmidt et al, 2012;Teng and Wang, 2014). The toxicity of 3-MCPD is well-documented and includes neurotoxicity (Cavanagh and Nolan, 1993), nephrotoxicity (Velisek et al, 1980), genotoxicity (Lynch et al, 1998), immunotoxicity (Lee et al, 2004) and reproductive toxicity (Lynch et al, 1998).…”

Section: Introductionmentioning

confidence: 99%

Pathway of 3-MCPD-induced apoptosis in human embryonic kidney cells

Zhu²,

Sun

et al. 2017

J. Toxicol. Sci.

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-3-Chloropropane-1,2-diol (3-MCPD) is a heat-produced contaminant formed during the preparation of soy sauce worldwide. The present investigation was conducted to determine the molecular aspects of 3-MCPD toxicity on human embryonic kidney cells (HEK293). Cell viability and apoptosis were assessed in response to exposure to 3-MCPD using the MTT assay and high-content screening (HCS). DNA damage, intracellular reactive oxygen species (ROS) and apoptosis-related proteins were evaluated. Genes related with apoptosis were detected by qPCR-array for further understanding the 3-MCPD induced cell apoptosis signaling pathway. Our results clearly showed that 3-MCPD treatment inhibits cell proliferation and reactive oxygen species generation. qPCR-array indicated that nine apoptotic genes were up-regulated more than 2-fold and six down-regulated more than 2-fold. Genes associated with the mitochondrial apoptotic pathway, especially BCL2 family genes, changed significantly, indicating that the mitochondrial apoptotic pathway is activated. Death receptor pathway-related genes, TNFRS-F11B and TNFRSF1A, changed significantly, indicating that the death receptor pathway is also activated, resulting in the inhibition of cell growth and proliferation as well as induction of apoptosis. To sum up, the experiment results indicated that 3-MCPD induced HEK293 cell toxicity through the death receptor pathway and mitochondrial pathway.

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Section: Introductionmentioning

confidence: 99%

Pathway of 3-MCPD-induced apoptosis in human embryonic kidney cells

Zhu²,

Sun

et al. 2017

J. Toxicol. Sci.

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“…From the toxicological perspective, nothing much is known about eventually occurring impacts on human health by 2-MCPD or 2-MCPD esters. 3-MCPD esters and free 3-MCPD have been detected in various heat-treated food items including roasted coffee, baked and roasted bread, bakery products, smoked, grilled or fried meat, fish, cheese, and vegetable products [9][10][11][12]. 2-and 3-MCPD esters (bound MCPD) together with glycidyl esters (bound glycidol) were determined as a commonly occurring set of contaminants in a broad variety of refined oils [6].…”

Section: Introductionmentioning

confidence: 99%

Development of analytical methods for the determination of free and ester bound 2‐, 3‐MCPD, and esterified glycidol in fishery products

Haßler

Merkle

Kuhlmann³

et al. 2015

Euro J Lipid Sci & Tech

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In the present study, existing official methods for oils were modified in order to analyze free and bound MCPD and bound glycidol in fish. Free 3-MCPD was determined in aqueous extracts of fishery products. DGF standard methods C-VI-17(10) and C-VI-18(10) and the 3 in 1 method were modified and tested to quantify ester-bound 2-and 3-MCPD and glycidyl esters. The different methods were validated using spiked fish mince and a naturally contaminated reference material consisting of homogenized smoked sprat and fish sticks. The methods showed good agreement. Assay B of the modified DGF method C-VI-18(10) and the adapted 3 in 1 method allow a quantitative determination of bound 2-and 3-MCPD in fishery products. In addition, glycidyl esters can be quantified applying the 3 in 1 method. The screening of various fishery products showed that smoked fish may contain considerable amounts of free 3-MCPD. Concentrations ranged between 8 and 388 mg/kg wet weight (ww). Only traces of free 3-MCPD were found in all other fishery products. Fish sticks and fried fish products are potential sources of 3-and 2-MCPD esters, but large variation were observed. Bound 3-MCPD ranged between 45 and 377 mg/kg ww, bound 2-MCPD between 9 and 116 mg/kg ww. Practical applications:The European Food Safety Authority (EFSA) is calling for occurrence data of 2-MCPD, 3-MCPD, 2-MCPD ester, 3-MCPD ester, and glycidyl ester in foods including fishery products. At present, there is no official method for the determination of these food processing contaminants in fish and fishery products. Therefore, the approach of this study was to establish analytical methods for the quantification of free and bound MCPD and bound glycidol in fish, based on the modification of existing methods for edible oils. The adapted methods allow a sensitive quantitative determination of the target analytes in various fishery products.

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“…The highest contamination was found for a steak pre-treated with an oily marinade grilled on a charcoal grill with a closed lid. The authors warn that in this study 'only the uptake of free 3-MCPD has been considered' and that future grilling experiments should consider the formation of free 3-MCPD and 3-MCPD esters (Schallschmidt et al, 2012).…”

Section: Published Occurrence Datamentioning

confidence: 97%

“…Regarding non-ester bound 3-MCPD, a study on formation of free 3-MCPD in meat has been recently published by Schallschmidt et al (2012). The authors analysed free 3-MCPD in pork steaks and studied the influence of different grilling conditions (electric, gas and charcoal grilling, as well as the addition of salt and the use of oil or emulsion marinade).…”

Section: Published Occurrence Datamentioning

confidence: 99%

Analysis of occurrence of 3-monochloropropane-1, 2-diol (3-MCPD) in food in Europe in the years 2009-2011 and preliminary exposure assessment

Authority¹

2013

EFSA Journal

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ABSTRACT3-Monochloropropane-1,2-diol (3-MCPD) is a food processing contaminant classified as a possible human carcinogen for which the SCF established a tolerable daily intake (TDI) of 2 µg/kg b.w. This report describes levels of 3-MCPD in food, based on 1 235 analytical results collected in European Member States from 2009 to 2011 and submitted to EFSA. Left censored results (59 % of the total) were substituted by lower bound (LB), upper bound (UB) and middle bound (MB) values. The mean occurrence of 3-MCPD in 11 food groups and 34 sub-groups (overall, 45 food groups) was calculated as a MB estimate and range [MB (LB-UB)]. In the majority of food groups, mean occurrence values ranged from 'not detected' to 50 µg/kg. Higher values were found in 'Animal and vegetable fats and oils' [1 020 (960 -1 090) µg/kg] and its sub-groups. Mean and 95 th percentile (P95) dietary exposure for the total population was estimated by combining mean occurrence data and consumption data at individual level from the EFSA Comprehensive European Food Consumption Database. The mean exposure to 3-MCPD was < 1 µg/kg b.w. per day in most population groups (age groups across surveys; N = 60 out of 64). In four population groups mean dietary exposure was between 1 and 1.5 µg/kg b.w. per day. The P95 of exposure was below 2 µg/kg b.w. per day in 56 population groups and between 2 and 3 µg/kg b.w. per day in the remaining eight population groups. 'Margarine and similar products' was the main contributor to the exposure in 45 population groups (70 %) and 'Vegetable fats and oils (excluding walnut oil)' in 18 population groups (28 %). Other relevant contributors were 'Bread and rolls' (contribution to the total exposure in the range 6-26 %), 'Fine bakery wares' (4-29 %) and 'Preserved meat (smoked)' (3-18 %).

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Determination of 3-MCPD in grilled meat using pressurized liquid extraction and gas chromatography–high resolution mass spectrometry

Cited by 11 publications

References 9 publications

Pathway of 3-MCPD-induced apoptosis in human embryonic kidney cells

Pathway of 3-MCPD-induced apoptosis in human embryonic kidney cells

Development of analytical methods for the determination of free and ester bound 2‐, 3‐MCPD, and esterified glycidol in fishery products

Analysis of occurrence of 3-monochloropropane-1, 2-diol (3-MCPD) in food in Europe in the years 2009-2011 and preliminary exposure assessment

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