Jia Wei, Wang Xin
School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China; Shaanxi Research Institute of Agricultural Products Processing Technology, Xi'an 710021, China.
School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an 710021, China.
Food Chem. 2023 Jun 15;411:135535. doi: 10.1016/j.foodchem.2023.135535. Epub 2023 Jan 21.
Endogenous aflatoxin B1 (AFB1) was quantified in five hundred and forty Hengshan goat meat samples (0.00 ± 23.09 μg kg). Zanthoxylum bungeanum (Z. bungeanum), as a natural pickling spice, can ameliorate the flavor of animal-derived food (goat meat). Yet, considering the direct administration of Z. bungeanum in AFB1-contaminated goat meat, the degradation mechanisms of AFB1 remain elusive. Here, UHPLC-Q-Orbitrap HRMS-based integrative metabolomics (LOQ: 1.74-59.54 μg kg) and proteomics analyses were executed to determine the effects of Z. bungeanum in the biotransformation of AFB1. Z. bungeanum (1.50 %, w/w) application mediated the metabolism of xenobiotics by cytochrome P450, significantly down-regulated cytochrome P450 1A and stimulated the up-regulation of glutathione S-transferase levels in AFB1-contaminated goat meat, leading to degradation of AFB1 (20.00-3.39 μg kg). Metabolomics assays indicated that Z. bungeanum up-regulated l-histidine (1.43-2.21 mg kg) and l-arginine, manifesting potential applications for the contribution of Z. bungeanum to the nutritional value of goat meat.
对540份衡山山羊肉样品中的内源性黄曲霉毒素B1（AFB1）进行了定量分析（含量为0.00±23.09μg/kg）。花椒作为一种天然腌制香料，可改善动物性食品（羊肉）的风味。然而，考虑到在受AFB1污染的羊肉中直接添加花椒，AFB1的降解机制仍不清楚。在此，采用基于超高效液相色谱-四极杆-轨道阱高分辨质谱的整合代谢组学（定量限：1.74 - 59.54μg/kg）和蛋白质组学分析来确定花椒对AFB1生物转化的影响。添加1.50%（w/w）的花椒可通过细胞色素P450介导外源性物质的代谢，显著下调细胞色素P450 1A，并刺激受AFB1污染羊肉中谷胱甘肽S-转移酶水平上调，导致AFB1降解（从20.00μg/kg降至3.39μg/kg）。代谢组学分析表明，花椒可上调l-组氨酸（从1.43mg/kg升至2.21mg/kg）和l-精氨酸水平，这表明花椒对羊肉营养价值的提升具有潜在应用价值。
