Abstract
Chlorpyrifos (CPF) has caused many potential toxicities in nontarget organisms. Fewer studies have been conducted on the effects of lactic acid bacteria (LAB) in mitigating tissue damage ...induced by CPF in vivo. Therefore, we investigated CPF renal and testicular toxicity and the alleviating effect of probiotic lactobacilli, based on antioxidant and anti‐inflammatory activity, on induced toxicity in an animal model. Biochemical assays showed that CPF induced oxidative stress along with a change in superoxide dismutase (SOD) and catalase (CAT) activity in a tissue‐dependent manner. After treatment with CPF, testicular and renal levels of TNF‐α were significantly reduced and enhanced, respectively, compared to the control group. The probiotic treatment restored renal and testicular TNF‐α levels and modulated and blocked the increasing effect of CPF on renal IL‐1β levels. Testicular IL‐1β levels in the probiotic‐treated and CPF groups demonstrated similar values. Exposure to CPF significantly induced renal histopathological damage that, of course, was completely inhibited by treatment with
Lactobacillus casei
and the LAB mixture. In summary, CPF showed significant toxicological effects on oxidative stress and the inflammation rate in CPF‐exposed rats. Therefore, supplementation with probiotic bacteria may alleviate CPF renal toxicity and mitigate its oxidative stress and inflammation effects.
Wheat bread is a staple food highly consumed around the world. Prebiotic fortification of bread is also considered a strategy to improve human health and wellbeing. However, prebiotics' compatibility ...with other ingredients is important considering technological and acceptability points of view; keeping their functionality through wheat bread processing must be investigated. In this regard, this article aims to review the suitability of wheat bread as the main foodstuff to deliver prebiotics considering both: influence of the prebiotics on the technological and sensorial characteristics of wheat dough and bread as well as the effects of bread processing on the nutritional stability of prebiotic compounds to preserve their functionality. Prebiotic inclusion in dough systems may affect the pasting characteristics of starch and proteins and, consequently, the baking process's bread structure. Prebiotics to provide health effects should keep their functionality until reaching the colon.
Display omitted
•This paper investigated the suitability of wheat bread as a prebiotic carrier.•The compatibility of prebiotics with other components from technological and nutritional perspective is reviewed.•Prebiotics incorporation into wheat bread will affect the final product parameters.•Stability of prebiotic compounds during bread making are overviewed.
Aflatoxin M1 (AFM1) is a hepatocarcinogen found in the milk of lactating animals that have ingested feed contaminated with aflatoxin B1 (AFB1). In this study, a global systematic review was conducted ...to collect and evaluate the quantitative data regarding the prevalence and concentration of AFM1 in several types of cheeses produced with milk from cows and goats. According to the findings, the rank order of AFM1 concentration was cow's cheeses (13,000.00 ng/kg) > mixed cow-goat-sheep cheeses (7214.71 ng/kg) > goat's-milk cheeses (178.30 ng/kg). The rank order of AFM1 contamination based on the cheese texture was hard (14,000.00 ng/kg) > semi-hard (2175.03 ng/kg) > soft (533.71 ng/kg) > semi-soft (70.30 ng/kg). The higher prevalence of AFM1 was reported for soft (53%) and mixed cow-goat-sheep (51%) cheeses while compared with other types of cheeses. Importantly, the AFM1 concentrations in all types of cheese except semi-soft cheese and goat's milk cheese were exceeded the recommended level. Thus, stringent control regarding animal feed, milk production, and cheese processing as well as storage conditions should be carried out, aiming at reducing the AFM1 in cheeses.
Display omitted
With the increasing use of nuclear technology, concerns about the contamination of water resources with radionuclides and the contamination of seafood are increasing. In the current investigation, a ...meta-analysis and exposure assessment regarding the concentration of radionuclides, including lead-210 (Pb-210), polonium -210 (Po-210), and cesium-137 (Cs-137) in the muscle of
Sardin
fish were conducted. In this regard, some databases including Scopus and PubMed were selected to retrieve papers on the concentration of radionuclides in the muscle of
Sardin
fish from January 2000 to 25 June 2021. The used keywords were polonium-210, natural radioactivity, lead-210, radiocesium, cesium-137, radionuclides, radium-226, seafood, marine foods, fish, sardine fish,
sardinella longiceps
, and
Clupeidae
. Also, effective dose (ED) was calculated to estimate carcinogenic risk in
Sardine
fish consumers. The rank order of radionuclides in the muscle of sardine fish was Po-210 (31.50 Bq/kg) > Pb-210 (3.34 Bq/kg) > Cs-137 (0.48 Bq/kg). Based on level of Pb-210 rank of countries was France (12.00 Bq/kg) > India (4.06 Bq/kg) > Turkey (3.29 Bq/kg) > Spain (1.00 Bq/kg) > Slovenia (0.55 Bq/kg); Po-210 was Turkey (74.96 Bq/kg) > Spain (48.00 Bq/kg) > France (31.500 Bq/kg > India (30.25 Bq/kg) > Slovenia (25.00 Bq/kg) > Kuwait (7.28 Bq/kg) and also, Cs-137 was Japan (1.22 Bq/kg) > Croatia (0.18 Bq/kg) > India (0.23 Bq/kg). The lowest and highest ED of
210
Po was observed in Kuwait (5.10E-04 msv/y, female) and France (3.14E-01, male); Pb-210, Slovenia (7.24E-05 msv/y, male) and France (1.48E-02 msv/y, female), and Cs-137, Croatia (8.47E-08 msv/y, male) and Japan (2.54E-05 msv/y, female), respectively. The risk assessment shows that the exposed population are at an acceptable range of risk (H < 1 mSv/y).
Coffee is one of the most consumed products globally, and its contamination with potentially toxic elements (PTEs) occurs throughout the production chain and production. Therefore, the current ...meta-analysis study aimed to estimate the concentration of essential elements (Cu and Co) and the contamination of PTEs (Ni, Cr, Pb, As, and Cd) in coffee. The recommended databases, including PubMed, Scopus, and ScienceDirect, were investigated to collect data regarding the contamination of PTEs in coffee products from 2010 to 2021. Among 644 retrieved citations in the identification step, 34 articles were included in the meta-analysis. The pooled mean concentration of essential elements in coffee products is much higher than that of toxic elements (Co (447.106 µg/kg, 95% CI: 445.695–448.518 µg/kg) > Ni (324.175 µg/kg, 95% CI: 322.072–326.278 µg/kg) > Cu (136.171 µg/kg, 95% CI: 134.840–137.503 µg/kg) > Cr (106.865 µg/kg, 95% CI: 105.309–108.421 µg/kg) > Pb (21.027 µg/kg, 95% CI: 20.824–21.231 µg/kg) > As (3.158 µg/kg, 95% CI: 3.097–3.219 µg/kg) > Cd (0.308 µg/kg; 95% CI: 0.284–0.332 µg/kg)). Results showed high differences between pooled concentrations of all PTEs in coffee products of different countries.
Since the turn of the century, innovative food processing techniques have quickly risen to the top of the commercial and economic prominence food industry's priority list due to their many benefits ...over more conventional approaches. Compared to traditional food processing techniques, these innovative procedures retain better the distinctive aspects of food, including its organoleptic and nutritional attributes. Concurrently, there has been a discernible increase in the number of people, particularly infants and young children, who are allergic to certain foods. Although this is widely associated with shifting economic conditions in industrialized and developing countries, the rise of urbanization, the introduction of new eating patterns, and developments in food processing, it still needs to be determined how exactly these factors play a part. Under this circumstance, given the widespread presence of allergens that cause IgE-mediated reactions, it is critical to understand how the structural changes in protein as food is processed to determine whether the specific processing technique (conventional and novel) will be appropriate. This article discusses the impact of processing on protein structure and allergenicity and the implications of current research and methodologies for developing a platform to study future pathways to decrease or eliminate allergenicity in the general population.
•The rank of PTEs in fillet silver pomfret fish was Fe > Zn > Cr > Pb > Se > Cd > Ni > Cu > Total As > Co > methyl Hg.•The rank TTHQ in the adults consumers was Malaysia (2.500) > Bangladesh ...(0.886) > Iran (0.144) > China (0.045) > Pakistan (0.020) > India (0.015).•The rank TTHQ in the children consumers was Malaysia (11.790) > Bangladesh (4.146) > Iran (0.675) > China (0.206) > Pakistan (0.096) > India (0.077).
The contamination of fish type products such as silver pomfret fish fillets by potentially toxic elements (PTEs) has raised global health concerns. Related studies regarding the concentration of PTEs in fillets of silver pomfret fish were retrieved among some international databases such as Scopus, PubMed and Embase between 1 January 1983 and 10 March 2020. The pooled (mean) concentration of PTEs in fillets of silver pomfret fish was meta-analyzed with the aid of a random-effect model (REM). Also, the non-carcinogenic risk was estimated via calculating the 95th percentile of the total target hazard quotient (TTHQ). The meta-analysis of 21 articles (containing 25 studies or data reports) indicated that the ranking of PTEs in fillets of silver pomfret fish was Fe (11,414.81 µg/kg wet weight, ww) > Zn (6055.72 µg/kg ww) > Cr (1825.79 µg/kg ww) > Pb (1486.44 µg/kg ww) > Se (1053.47 µg/kg ww) > Cd (992.50 µg/kg ww) > Ni (745.23 µg/kg ww) > Cu (669.71 µg/kg ww) > total As (408.24 µg/kg ww) > Co (87.03 µg/kg ww) > methyl Hg (46.58 µg/kg ww). The rank order of health risk assessment by country based on the TTHQ for adult consumers was Malaysia (2.500) > Bangladesh (0.886) > Iran (0.144) > China (0.045) > Pakistan (0.020) > India (0.015), while the corresponding values for child consumers was Malaysia (11.790) > Bangladesh (4.146) > Iran (0.675) > China (0.206) > Pakistan (0.096) > India (0.077). The adult consumers in Malaysia and children in Malaysia and Bangladesh were at considerable non-carcinogenic risk. Therefore, following the recommended control plans in order to reduce the health risk associated with the ingestion of PTEs via consumption of silver pomfret fish fillets is crucial.
Display omitted
Cereals are generally damaged at different stages before consumption, reducing their quality. Nowadays, non-thermal irradiation treatment (including X-ray, gamma-ray, and electron beam radiation) has ...been used to prevent the destruction of cereals against microbial contamination (microorganisms, insects, fungi, etc.) as a safe and efficient physical treatment. However, unwanted changes in the nutritional and technological characteristics of cereals are predictable based on the type and dose of irradiation treatment, as well as the cereal type. Depolymerization and hydrolysis of starch, breakdown and/or formation of crosslinks in protein, and facilitated oxidation of lipids are considered as the main ionization-induced changes. Furthermore, these changes may also influence the nutritional and technological characteristics of cereals in terms of pasting viscosity, solubility, digestibility, anti-oxidant activity, etc., and ultimately affect their applicability in different food formulations. Regarding the increasing application of non-thermal irradiation treatments in cereal science and their potential side effects, the current review aimed to investigate the microbial, nutritional, and technological efficiency of irradiation treatment on cereals.
•Non-thermal irradiation treatments are promising techniques for reduction of microbial contamination in cereals.•The irradiation treatment could cause changes in structure, chemical composition of cereals.•The irradiation treatment could influence the nutritional and technological characteristics of cereals.
Coffee is one of the most popular non-alcoholic beverages, consumed as a raw material in different food sectors. The popularity of coffee is induced by its pleasant flavor, taste, and highly ...nutritious nature. However, the absorption of potentially toxic elements (PTEs) through preharvest, harvesting, and post-harvest stages makes it a potentially rich source. Essential elements are potentially toxic at a higher concentration than required for the human body to work. PTEs intake through food systems may lead to health risks, including mutagenicity, teratogenicity, carcinogenicity, and embryotoxic effects. Different analytical techniques such as spectroscopy, electromigration, and electrochemical. are used for PTEs content determination of coffee. Considering the importance of PTEs in human health and the worldwide popularity of coffee, their monitoring of coffee is crucial. Therefore, this study is aimed to investigate the classification, prevalence, and determination techniques of PTEs in different coffee types.
