The impact of differential lignin S/G ratios on mutagenicity and chicken embryonic toxicity

Abstract

Lignin and lignin‐based materials have received considerable attention in various fields due to their promise as sustainable feedstocks. Guaiacol (G) and syringol (S) are two primary monolignols that occur in different ratios for different plant species. As methoxyphenols, G and S have been targeted as atmospheric pollutants and their acute toxicity examined. However, there is a rare understanding of the toxicological properties on other endpoints and mixture effects of these monolignols. To fill this knowledge gap, our study investigated the impact of different S/G ratios (0.5, 1, and 2) and three lignin depolymerization samples from poplar, pine, and miscanthus species on mutagenicity and developmental toxicity. A multitiered method consisted of in silico simulation, in vitro Ames test, and in vivo chicken embryonic assay was employed. In the Ames test, syringol showed a sign of mutagenicity, whereas guaiacol did not, which agreed with the T.E.S.T. simulation. For three S and G mixture and lignin monomers, mutagenic activity was related to the proportion of syringol. In addition, both S and G showed developmental toxicity in the chicken embryonic assay and T.E.S.T. simulation, and guaiacol had a severe effect on lipid peroxidation. A similar trend and comparable developmental toxicity levels were detected for S and G mixtures and the three lignin depolymerized monomers. This study provides data and insights on the differential toxicity of varying S/G ratios for some important building blocks for bio‐based materials.

In vitroandin silicoevaluation of the design of nano-phyto-drug candidate for oral use againstStaphylococcus aureus

“…The Ames test was performed using the standard plate incorporation method ( Maron & Ames, 1983 ; Ying et al, 2022 ; Zhang et al, 2022 ). TA98 and TA100 strains of S. typhimurium were used in the study.…”

Effects of Drying Methods and Temperatures on the Quality of Chestnut Flours

“…These two compounds can be perceived by consumers as a smoky aroma or, when in high concentrations, associated with the smell of burning [9]. There is evidence that cresols, as well as guaiacol, when reaching high concentrations, can be toxic (for guaiacol there is toxicity in rats with LD50 of 520 mg/kg, while for o-cresol there is acute toxicity in mice and rats with LD50 of 344 mg/kg and 121 mg/kg, respectively) [14,53]. The o-cresol was found in traditionally dried defective flour (black chromatogram), while guaiacol was in traditionally dried non-defective flour (light blue chromatogram).…”

“…The quality of the chestnut dried into the "metato" Foods 2022, 11, 1364 2 of 13 might be harmed by the continuous change in temperature due to the manual managing of the wood fire. Traditional drying could even lead to a high formation of toxic volatile compounds, such as furfural, guaiacol and o-cresol [11,13,14]. The latter two make the product taste smokey, or even burned if present in large amounts, and are formed precisely during the thermal degradation of lignin [9].…”