Butylated hydroxytoluene(BHT)is widely used to delay oxidation and extend the shelf life of food products.Due to its toxicological risks,which have threatened consumer health,reliable analytical methods for rapid dete...Butylated hydroxytoluene(BHT)is widely used to delay oxidation and extend the shelf life of food products.Due to its toxicological risks,which have threatened consumer health,reliable analytical methods for rapid detection are required.In this study,new haptens were screened using computer-assisted structure analysis and a monoclonal antibody(mAb)against BHT was successfully prepared with a half-maximal inhibitory concentration(IC_(50))of 0.055μg/mL.The three-dimensional(3D)structure of mAb was successfully constructed by homology modeling to study the antibody recognition mechanism.Based on this mAb,an immunochromatographic strip(ICS)was prepared to detect BHT in fried foods,with quantitative detection limits of 0.044-0.076 mg/kg.The spiked recovery rates of the ICS ranged from 86.0%to 112.8%,with coefficients of variation(CV)ranging from 1.87%to 11.63%.The detection results were consistent with instrumental methods,indicating that the established ICS can accurately and rapidly detect BHT in fried foods.展开更多
Consumption of fried foods is highly prevalent in the Western dietary pattern.Western diet has been unfavorably linked with high risk of developing cardiovascular diseases.Heart failure(HF)as a cardiovascular disease ...Consumption of fried foods is highly prevalent in the Western dietary pattern.Western diet has been unfavorably linked with high risk of developing cardiovascular diseases.Heart failure(HF)as a cardiovascular disease subtype is a growing global pandemic with high morbidity and mortality.However,the causal relationship between long-term fried food consumption and incident HF remains unclear.Our population-based study revealed that frequent fried food consumption is strongly associated with 15%higher risk of HF.The causal relationship may be ascribed to the dietary acrylamide exposure in fried foods.Further cross-sectional study evidenced that acrylamide exposure is associated with an increased risk of HF.Furthermore,we discover and demonstrate that chronic acrylamide exposure may induce HF in zebrafish and mice.Mechanistically,we reveal that acrylamide induces energy metabolism disturbance in heart due to the mitochondria dysfunction and metabolic remodeling.Moreover,acrylamide exposure induces myocardial apoptosis via inhibiting NOTCH1-phosphatidylinositol 3-kinase/AKT signaling.In addition,acrylamide exposure could affect heart development during early life stage,and the adverse effect of acrylamide exposure is a threat for next generation via epigenetic change evoked by DNA methyltransferase 1(DNMT1).In this study,we reveal the adverse effects and underlying mechanism of fried foods and acrylamide as a typical food processing contaminant on HF from population-based observations to experimental validation.Collectively,these results both epidemiologically and mechanistically provide strong evidence to unravel the mechanism of acrylamide-triggered HF and highlight the significance of reducing fried food consumption for lower the risk of HF.展开更多
基金supported by National Key R&D Program(2023YFF1105003)the National Natural Science Foundation of China(22306074,22476067,22361132536)the Natural Science Foun-dation of Jiangsu Province and MOF(BK20243047,BK20221058).
文摘Butylated hydroxytoluene(BHT)is widely used to delay oxidation and extend the shelf life of food products.Due to its toxicological risks,which have threatened consumer health,reliable analytical methods for rapid detection are required.In this study,new haptens were screened using computer-assisted structure analysis and a monoclonal antibody(mAb)against BHT was successfully prepared with a half-maximal inhibitory concentration(IC_(50))of 0.055μg/mL.The three-dimensional(3D)structure of mAb was successfully constructed by homology modeling to study the antibody recognition mechanism.Based on this mAb,an immunochromatographic strip(ICS)was prepared to detect BHT in fried foods,with quantitative detection limits of 0.044-0.076 mg/kg.The spiked recovery rates of the ICS ranged from 86.0%to 112.8%,with coefficients of variation(CV)ranging from 1.87%to 11.63%.The detection results were consistent with instrumental methods,indicating that the established ICS can accurately and rapidly detect BHT in fried foods.
基金financially supported by the National Key Research and Development Program of China(grant no.2023YFF1105300).
文摘Consumption of fried foods is highly prevalent in the Western dietary pattern.Western diet has been unfavorably linked with high risk of developing cardiovascular diseases.Heart failure(HF)as a cardiovascular disease subtype is a growing global pandemic with high morbidity and mortality.However,the causal relationship between long-term fried food consumption and incident HF remains unclear.Our population-based study revealed that frequent fried food consumption is strongly associated with 15%higher risk of HF.The causal relationship may be ascribed to the dietary acrylamide exposure in fried foods.Further cross-sectional study evidenced that acrylamide exposure is associated with an increased risk of HF.Furthermore,we discover and demonstrate that chronic acrylamide exposure may induce HF in zebrafish and mice.Mechanistically,we reveal that acrylamide induces energy metabolism disturbance in heart due to the mitochondria dysfunction and metabolic remodeling.Moreover,acrylamide exposure induces myocardial apoptosis via inhibiting NOTCH1-phosphatidylinositol 3-kinase/AKT signaling.In addition,acrylamide exposure could affect heart development during early life stage,and the adverse effect of acrylamide exposure is a threat for next generation via epigenetic change evoked by DNA methyltransferase 1(DNMT1).In this study,we reveal the adverse effects and underlying mechanism of fried foods and acrylamide as a typical food processing contaminant on HF from population-based observations to experimental validation.Collectively,these results both epidemiologically and mechanistically provide strong evidence to unravel the mechanism of acrylamide-triggered HF and highlight the significance of reducing fried food consumption for lower the risk of HF.
