The degradation of oxytetracycline during thermal treatments of chicken and pig meat and the toxic effects of degradation products of oxytetracycline on rats

Nguyen, VanHue; Nguyen, Van Thang; Li, ChunBao

doi:10.1007/s13197-014-1306-x

Cited by 25 publications

(15 citation statements)

References 21 publications

(28 reference statements)

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“…Due to the unstable nature of tetracyclines to light ( Moore et al, 1983 ; Halling-Sorensen et al, 2002 ; Fuoco, 2015 ), heat ( Nguyen et al, 2015 ), and acid or base ( Yuen and Sokoloski, 1977 ), the enzymatic and non-enzymatic degradation profiles of tetracycline antibiotics are complex. The mixtures of products resulting from tetracycline oxidation are likely responsible for the distinct brown colored growth phenotype of E. coli expressing tetracycline destructases ( Speer and Salyers, 1989 ; Yang et al, 2004 ; Forsberg et al, 2015 ).…”

Section: Mechanisms Of Tetracycline Oxidationmentioning

confidence: 99%

Tetracycline-Inactivating Enzymes

2018

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Tetracyclines have been foundational antibacterial agents for more than 70 years. Renewed interest in tetracycline antibiotics is being driven by advancements in tetracycline synthesis and strategic scaffold modifications designed to overcome established clinical resistance mechanisms including efflux and ribosome protection. Emerging new resistance mechanisms, including enzymatic antibiotic inactivation, threaten recent progress on bringing these next-generation tetracyclines to the clinic. Here we review the current state of knowledge on the structure, mechanism, and inhibition of tetracycline-inactivating enzymes.

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Section: Mechanisms Of Tetracycline Oxidationmentioning

confidence: 99%

Tetracycline-Inactivating Enzymes

2018

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“…This is concerning because exposure to ATC and 4eATC is related to the Fanconi‐type syndrome, a reversible renal dysfunction (Moreno‐Cerezo and others ). The formation of degradation products (α‐apo‐OTC and β‐apo‐OTC) from OTC during microwaving and boiling of chicken and pig meat was reported by Nguyen and others (), and their toxic effects assessed on rats for 90 d. The results suggest that the toxic effect of β‐apo‐OTC can damage the liver and kidney tissues of rats, and lead to the degeneration and necrosis of hepatocytes (Nguyen and others ). Heated OTC, assessed with the Ames test using Salmonella strains TA98 and TA100, show mutagenic effects compared with no such effects in the controls (Hsieh and others ).…”

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

100

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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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“…Because of their satisfactory antibacterial effect, TCs are widely used in humans and animal clinical aspects . However, excessive and improper use of TCs results in accumulation in the animal muscle, visceral and other tissue , which will produce varying degrees of damage on the human esophagus, kidney function, bone, and immune system . To ensure food safety and human health, FAO/WHO, EU and China have provided the maximum residue limits for TCs as 0.1 mg/kg .…”

Section: Introductionmentioning

confidence: 99%

Preparation of restricted‐access material precolumns by grafting δ‐gluconolactone onto a hybrid silica monolithic column for on‐line solid‐phase extraction of tetracycline residues from milk

LiFei

Jia

Jiang

et al. 2019

J of Separation Science

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A restricted‐access material–hybrid monolithic column was prepared based on single‐component organosiloxane and dynamic grafting of δ‐gluconolactone for on‐line solid phase extraction of tetracycline antibiotic residues from milk. The hybrid monolithic column was prepared in a stainless‐steel chromatographic column using methyltrimethoxysilane as the single precursor. δ‐Gluconolactone was covalently coupled to aminopropyl derivatized hybrid monolithic column, which formed hydrophilic structures on the surface of the pore of the restricted‐access material–hybrid monolithic column. The columns were characterized by scanning electron microscopy, thermogravimetric analysis, Fourier transform infrared spectroscopy, nitrogen adsorption, contact angle analysis, dynamic adsorption, and chromatographic performance evaluation. The restricted‐access material–hybrid monolithic column was applied to the on‐line extraction of tetracycline residues from milk. An enrichment factor of 15.8 and a good sample clean‐up effect were obtained under the optimized conditions. The recoveries of the three spiked milk samples were between 81.7 and 102.5% with relative standard deviations (n = 3) in the range of 2–5%. The limits of detection (S/N = 3) for target compounds were in the range of 3.80–9.03 μg/kg. The results show that the on‐line extraction using the restricted‐access material–hybrid monolithic column was powerful for food sample pretreatment with high selectivity and good clean‐up effect.

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The degradation of oxytetracycline during thermal treatments of chicken and pig meat and the toxic effects of degradation products of oxytetracycline on rats

Cited by 25 publications

References 21 publications

Tetracycline-Inactivating Enzymes

Tetracycline-Inactivating Enzymes

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

Preparation of restricted‐access material precolumns by grafting δ‐gluconolactone onto a hybrid silica monolithic column for on‐line solid‐phase extraction of tetracycline residues from milk

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