Identification of Metabolites and Thermal Transformation Products of Quinolones in Raw Cow’s Milk by Liquid Chromatography Coupled to High-Resolution Mass Spectrometry

Junza, Alexandra; Barbosa, Sergio; Codony, M. Rosa; Jubert, Anna; Barbosa, Johildo Salomão Figueirêdo; Barrón, D.

doi:10.1021/jf405554z

Cited by 29 publications

(21 citation statements)

References 46 publications

(63 reference statements)

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“…Ciprofloxacin, the main metabolite of enrofloxacin, is nearly completely reduced (by 96%) after frying and boiling of broiler chickens for 10 min (Fathy and others ). There appears to be no information on the degradation products of quinolones in cooked meat and fish; however, Junza and others () reported the formation of 27 thermal transformation products of 4 quinolones, and 24 metabolites of enrofloxacin, in cow milk, evidencing that cooking meat/fish, contaminated with quinolones, may lead to the formation of compounds of unknown identity and toxicity.…”

Section: Impact Of Cooking On Agrochemical Contaminants Present In Mementioning

confidence: 99%

Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

Sobral

Cunha

Faria

et al. 2018

Comp Rev Food Sci Food Safe

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Meat and fish are muscle foods rich in valuable nutrients, such as high-quality proteins, vitamins, and minerals, and, in the case of fish, also unsaturated fatty acids. The escalation of meat and fish production has increased the occurrence of pesticide and antibiotic residues, as result of pest control on feed crops, and antibiotics used to fight infections in animals. Meat and fish are usually cooked to enrich taste, soften texture, increase safety, and improve nutrient digestibility. However, the impact of cooking on nutritional properties and formation of deleterious compounds must be understood. This review summarizes studies, published in the last decade, that have focused on how domestic cooking affects: (i) composition of nutrients (protein, fatty acids, vitamins, and minerals); (ii) antibiotic and pesticide residue contents; and (iii) the formation of cooking-induced contaminants (heterocyclic aromatic amines, polycyclic aromatic hydrocarbons, and thermal degradation products of antibiotics and pesticides). Cooking affects the nutritional composition of meat and fish; frying is the cooking method that causes the greatest impact. Cooking may reduce the pesticide and antibiotic residues present in contaminated raw meat and fish; however, it may result in the formation of degradation products of unknown identity and toxicity. Control of cooking time and temperature, use of antioxidant-rich marinades, and avoiding the dripping of fat during charcoal grilling can reduce the formation of cooking-induced contaminants.

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Section: Impact Of Cooking On Agrochemical Contaminants Present In Mementioning

confidence: 99%

Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

Sobral

Cunha

Faria

et al. 2018

Comp Rev Food Sci Food Safe

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“…Novel instruments have very high sensitivity and require very small amounts of sample for analysis, due to less interference and reduced sample purification procedures. Dispersive SPE is a very simple cleanup approach. − In this study, we used C18 sorbent to remove coextractives. An acetonitrile/water (4:1) solution was chosen for extraction because it efficiently extracts polar components and deproteinizes. , This solution was convenient for dispersive SPE with C18 and suitable for UHPLC-MS/MS analysis after dilution with water.…”

Section: Resultsmentioning

confidence: 99%

Rapid and Easy Multiresidue Method for the Analysis of Antibiotics in Meats by Ultrahigh-Performance Liquid Chromatography–Tandem Mass Spectrometry

Yamaguchi

Okihashi

Harada

et al. 2015

J. Agric. Food Chem.

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This study involved the development of a multiresidue method for the rapid analysis of 43 antibiotics in meats using ultrahigh-performance liquid chromatography-tandem mass spectrometry. This method was performed using dispersive-solid phase extraction, which is able to analyze 20 samples within 2 h. All compounds were determined simultaneously on a C18 separation column with gradient elution. Validation of the analytical method was performed by carrying out linearity, limit of quantification (LOQ), accuracy, precision, and recovery tests in different meat products. The validation criteria were set according to AOAC International and Japanese validation guidelines. The linearity of each compound was almost the coefficient of determination (r(2)) > 0.98. The LOQs of all tested antibiotics were <10 μg/kg. The results verify that this method is capable of quantitative analysis of 36, 33, and 37 compounds in beef, pork, and chicken, respectively. This method can be used for rapid and easy multiresidue screening of antibiotics for three meats (pork, beef, and chicken).

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“…Additionally, Zhang used an enzyme-linked immunosorbent assay (ELISA) assay to detect penicilloic acid in adulterated milk that had been treated with penicillin G and treated with β-lactamase [49]. HPLC-triple quadrupole and timeof-flight mass spectrometry has also been used to detect many new penicillin G metabolites in cow's milk, including potential amino acid-metabolite conjugates, such as phenylalaninepenicillamine [57,58]. Junza used UHPLC-MS/MS to determine that up to 28% of milk samples contained penicillin residues, and 11% were considered non-compliant with European Union regulations [59].…”

Section: Penicillin G and Its Metabolitesmentioning

confidence: 99%

“…Additional minor determinants may consist of polymerized penicillin G metabolites or penicilloic acid although these mechanisms have yet to be clarified [80]. Various other interactions between metabolites and free amino acids are likely; penicillamine-phenylalanine ( Figure 5D), penicilloic acid-lysine ( Figure 5E), and a serine-arginine-metabolite structure have been proposed [57].…”

Section: Penicillin Allergymentioning

confidence: 99%

Penicillin G's function, metabolites, allergy, and resistance.

Canzani¹,

Aldeek²

2017

nutrition-human-health

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The discovery of penicillin G was one of the most significant findings of the 20 th century and certainly one of the most important discoveries in modern medicine. Since the 1940s, the world has remained dependent on this safe and effective antibiotic, and it has been used extensively not only in human medical applications, but in animal and agriculture to enhance the growth of livestock. Such diverse applications have resulted in the global distribution of this antibiotic, and its dispersal into a wide array of environments. Moreover, penicillin G is known to degrade into immunogenic metabolites, which have been identified in various agricultural products and wastewater systems, fuelling much debate on the safety of the use of this antibiotic. Unfortunately, the overuse of penicillin G and other antibiotics has led to the rise of resistant organisms and ushered us into a new age of treating infectious disease. The rise in resistance associated with penicillin G and its ability to produce allergy inducing metabolites in animal and medicinal applications are deeply intertwined, creating a unique and complex set of public health issues which is the subject of this review. Penicillin G will likely be used for many years to come, thus new understanding and insight is needed to address these public health issues. AbstractPenicillin G's function, metabolites, allergy, and resistance.

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Identification of Metabolites and Thermal Transformation Products of Quinolones in Raw Cow’s Milk by Liquid Chromatography Coupled to High-Resolution Mass Spectrometry

Cited by 29 publications

References 46 publications

Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

Domestic Cooking of Muscle Foods: Impact on Composition of Nutrients and Contaminants

Rapid and Easy Multiresidue Method for the Analysis of Antibiotics in Meats by Ultrahigh-Performance Liquid Chromatography–Tandem Mass Spectrometry

Penicillin G's function, metabolites, allergy, and resistance.

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