Search

Your search keyword '"Diaodiao Yang"' showing total 7 results
Start Over Author "Diaodiao Yang"
7 results on '"Diaodiao Yang"'

2. Occurrence, transformation, and toxicity of fumonisins and their covert products during food processing.

Author

Diaodiao Yang, Yongli Ye, Jiadi Sun, Jia-Sheng Wang, Caihong Huang, and Xiulan Sun

Subjects
*FUMONISINS, *FOOD industry, *GIBBERELLA fujikuroi, *ANIMAL health, *PLANT-fungus relationships, *MYCOTOXINS
Abstract

Fumonisins comprise structurally related metabolites mainly produced by Fusarium verticillioides and Fusarium proliferatum. Contamination with fumonisins causes incalculable damage to the economy and poses a great risk to animal and human health. Fumonisins and their covert products are found in cereals and cereal products. Food processing significantly affects the degradation of toxins and the formation of covert toxins. However, studies on fumonisins and their covert mycotoxins remain inadequate. This review aims to summarize changes in fumonisins and the generation of covert fumonisins during processing. It also investigates the toxicity and determination methods of fumonisins and covert fumonisins, and elucidates the factors affecting fumonisins and their covert forms during processing. In addition to the metabolic production by plants and fungi, covert fumonisins are mainly produced by covalent or noncovalent binding, complexation, or physical entrapment of fumonisins with other substances. The toxicity of covert fumonisins is similar to that of free fumonisins and is a non-negligible hazard. Covert fumonisins are commonly found in food matrices, and methods to analyze them have yet to be improved. Food processing significantly affects the conversion of fumonisins to their covert toxins. [ABSTRACT FROM AUTHOR]

Published
2024
Full Text
View/download PDF

6. One-step time-resolved fluorescence microsphere immunochromatographic test strip for quantitative and simultaneous detection of DON and ZEN

Author

Jiadi Sun, Jingdong Shao, Diaodiao Yang, Xiulan Sun, Liangzhe Wang, and Xuran Fu

Subjects
Detection limit, Immunoassay, Artificial antigen, Materials science, Chromatography, fungi, Immunochromatographic test, food and beverages, Biochemistry, Zea mays, Fluorescence, Analytical Chemistry, Microsphere, Test strips, Fluorescent microspheres, Limit of Detection, Corn flour, Zearalenone, Time-resolved spectroscopy, Edible Grain, Trichothecenes, Reagent Strips
Abstract

Deoxynivalenol (DON) and zearalenone (ZEN) are mycotoxins that contaminate a wide range of grains and crops. In this study, a one-step time-resolved single-channel immunochromatographic test strip based on europium ion polystyrene fluorescence microspheres was first developed for sensitive and quantitative detection of DON and ZEN. The concentration of the artificial antigen and the mass ratio of the monoclonal antibody to fluorescent microspheres for conjugation were optimized to simplify the sample addition process during immunochromatographic assay and improve the on-site detection efficiency. The limits of detection (LOD) of the single-channel immunochromatographic test strip for DON and ZEN detection were 0.17 and 0.54 μg/L, respectively. Meanwhile, the dual-channel immunochromatographic test strip was designed to simultaneously detect DON and ZEN, with LODs of 0.24 and 0.69 μg/L achieved for DON and ZEN, respectively. The developed test strips also yielded recovery results consistent with that obtained by LC-MS/MS for DON and ZEN detection in real samples of wheat and corn flour, confirming the practicability and reliability of the test strip. The developed immunochromatographic test strips realize quick and sensitive detection of DON and ZEN, exhibiting potential for broad applications in the point-of-care testing platform of multiple mycotoxins in agricultural products. Graphic abstract.

Published
2021

7. Effects of smoking or baking procedures during sausage processing on the formation of heterocyclic amines measured using UPLC-MS/MS

Author

Diaodiao Yang, Maomao Zeng, Fang Qin, Xinglian Xu, Jie Chen, Shaolin Deng, Peng Wang, Da-Ming Gao, and Zhiyong He

Subjects
chemistry.chemical_classification, Principal Component Analysis, Chromatography, Temperature, Color, Taste Perception, General Medicine, Hydrogen-Ion Concentration, Analytical Chemistry, Meat Products, chemistry, Heterocyclic Compounds, Tandem Mass Spectrometry, Heterocyclic amine, Animals, Uplc ms ms, Cooking, Amines, Chemical composition, Chromatography, High Pressure Liquid, Food Science
Abstract

We used an UPLC-MS/MS method to investigate the effects of smoking or baking on the formation of heterocyclic amines (HAs) in sausage processing. We used principal component analysis (PCA) to differentiate the chemical composition, pH and colour of the processed sausages. We detected and quantified eight types of HAs (PhIP, DMIP, Phe-P-1, IQ[4,5-b], 7,8-DiMeIQx, AαC, harman and norharman) in sausages, finding total HA concentrations as high as 422 ± 17.5 ng/g. Higher smoking temperatures led to higher concentrations of total HA in smoked sausages (330 ± 8.19 to 422 ± 17.5 ng/g). On the contrary, higher baking temperatures created lower total HA concentrations in baked sausages (ranging from 139 ± 9.83 to 306 ± 0.92 ng/g). Our results demonstrated that HAs are produced even at low temperatures, which means that HAs should be controlled during sausage processing to minimise their formation.

Published
2018

Catalog

Books, media, physical & digital resources
See catalog results