Dataset Information

Identification of 15 Phthalate Esters in Commercial Cheese Powder via Cyclodextrin-Promoted Fluorescence Detection.

ABSTRACT: A challenge for detecting phthalates in commercial products such as cheese powders is that the composition of the products is highly complex, and current methods for detection rely on gas chromatography-mass spectrometry, which is not portable and cannot be used by individual consumers at a time and place of their choosing. Herein, we report the development of a new method for phthalate detection in cheese powder using cyclodextrin-promoted fluorescence detection, in which the presence of the phthalate analytes leads to highly analyte-specific changes in the fluorescence emission signal of a fluorophore bound in a cyclodextrin cavity. This method relies on subtle changes in the analyte affinity for the fluorophore and the cyclodextrin cavity and provides for markedly more straightforward sample preparation procedures and an extremely rapid read-out signal, with potential for the development of portable fluorescence sensors. Using this method, we were able to detect 15 phthalate esters with highly analyte-specific responses and at concentrations as low as 0.12 ?M, which is well below regulatory levels of concern. Computational investigations strongly support the observed experimental trends.

SUBMITTER: Cromwell B

PROVIDER: S-EPMC6796234 | biostudies-literature | 2019 Oct

REPOSITORIES: biostudies-literature

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Identification of 15 Phthalate Esters in Commercial Cheese Powder via Cyclodextrin-Promoted Fluorescence Detection.

Cromwell Benjamin B Dubnicka Mara M Dubrawski Sage S Levine Mindy M

ACS omega 20191002 16

A challenge for detecting phthalates in commercial products such as cheese powders is that the composition of the products is highly complex, and current methods for detection rely on gas chromatography-mass spectrometry, which is not portable and cannot be used by individual consumers at a time and place of their choosing. Herein, we report the development of a new method for phthalate detection in cheese powder using cyclodextrin-promoted fluorescence detection, in which the presence of the ph ...[more]

PMID: 31646248

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Project description:Dietary supplementation of green tea powder (GTP) changes egg quality of hens, however, whether these changes affect incubation is still unknown. This study was to compare the proteomic difference of incubated eggs from hens with GTP supplemented or not. Huainan partridge chickens (1,080) at 35 wk of age were allocated into 2 groups, one group fed basal diet (CG) and one group fed basal diet plus 1% GTP (EG). After 4 wk feeding, artificially fertilized eggs were collected for yolk cholesterol determination and incubation. During incubation, 6 embryos from each group were randomly selected in each day for yolk protein extraction and quantification. Yolk cholesterol content was significantly lower, while the hatchability was significantly higher in EG than that of the CG group (P < 0.05). Yolk protein concentration at embryonic days (ED) of 0, 2, 6, and 13 showed significant changes and were selected for proteomic analysis by 2-dimensional gel electrophoresis combined with liquid chromatography-tandem mass spectrometry. Fifty-one differentially expressed (DE) protein spots were identified among different incubation stages between CG and EG group which were mainly classified into vitellogenin, immunoglobulin, and ovoinhibitor, and occupied 45.1, 23.5, and 15.7%, respectively, to the total DE proteins. Ovotransferrin, participated in extracellular sequestering of iron ion process, was significantly lower in EG group than that of the CG group (P < 0.05). Ig light chain precursor (Immunoglobulin) exhibited higher expression at ED6 in EG group as compared with that of the CG group, and was participated in immune response related processes. Ovoinhibitor, mainly involved in protease binding activity, showed lower abundance at ED13 in EG group as compared with that of the CG group. Vitellogenin-3, showed lower expression in EG group as compared with that of the CG group, was mainly participated in lipid transportation and localization according to GO enrichment. Chickens fed diet with GTP provided eggs more antioxidant ability that increased hatchability, indicated that GTP could be considered as additive in breeding layer.

Dataset Information

Identification of 15 Phthalate Esters in Commercial Cheese Powder via Cyclodextrin-Promoted Fluorescence Detection.

Publications

Identification of 15 Phthalate Esters in Commercial Cheese Powder via Cyclodextrin-Promoted Fluorescence Detection.

Similar Datasets

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