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Investigation of the Presence of Pyrrolizidine Alkaloids in Different Food Groups and Legal Regulations

Yıl 2024, Cilt: 29 Sayı: 1, 339 - 352, 30.04.2024
https://doi.org/10.53433/yyufbed.1373577

Öz

Recently, high levels of pyrrolizidine alkaloids (PAs) have been identified in many food products and highlighted as a food safety concern. Nowadays, precision analytical methods have been developed that allow the determination of the low pyrrolizidine alkaloids (PA) and their N-oxides (PANO) derivatives, which are toxic secondary metabolites found in mainly teas/herbal teas, honey, food supplements, and spices. PAs and their N-oxide derivatives have been shown to exhibit developmental toxicity and are hepatotoxic, pneumotoxic, and carcinogenic. Therefore, it is significant to control their formation in foods by improving precise and selective analytical methods, which can be appropriately validated to identify and quantify these compounds accurately. To address this food safety problem, maximum concentration limits have been set for foods likely to be contaminated with these alkaloids. However, research on food processing and dilution factors is ongoing to assess these alkaloids' public consumption limits reliably. The related review provides an overview of the chemical composition, categorization, toxicity, formation in different food groups, contamination routes, and regulatory aspects of PAs.

Kaynakça

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Farklı Gıda Gruplarında Pirolizidin Alkaloidlerin Varlığı ve Yasal Regülasyonların İncelenmesi

Yıl 2024, Cilt: 29 Sayı: 1, 339 - 352, 30.04.2024
https://doi.org/10.53433/yyufbed.1373577

Öz

Son yıllarda yapılan çalışmalarda, birçok gıda ürünlerinde yüksek düzeyde pirolizidin alkaloitleri (PA) tespit edilmiş ve bunların gıda güvenliği açısından endişe verici bir sorun olduğu vurgulanmıştır. Bugüne kadar farklı gıda matrislerinde PA'ların oluşumuna ilişkin verilerin toplanmasının yanı sıra bu bileşiklerin düşük konsantrasyon seviyelerinin belirlenmesini sağlayan hassas analitik yöntemler geliştirilmiştir. PA’lar ve bunların N-oksitleri (PANO), ağırlıklı olarak bitkisel çaylarda, ballarda, gıda takviyelerinde ve baharatlarda bulunan toksik ikincil metabolitlerdir. PA'ların ve onların N-oksit türevlerinin gelişimsel toksisite sergilediği ve hepatotoksik, pnömotoksik ve kanserojen olduğu gösterilmiştir. Bu nedenle, bu bileşiklerin doğru bir şekilde tanımlanması ve miktarlarının belirlenmesi için uygun şekilde doğrulanabilen hassas ve seçici analitik yöntemlerin geliştirilmesi yoluyla gıdalardaki oluşumlarının kontrol edilmesi önemlidir. Söz konusu gıda güvenliği sorununu ele almak için bu alkaloitlerle kontamine olması muhtemel gıda ürünleri için maksimum konsantrasyon limitleri düzenlenmiştir. Bununla birlikte, söz konusu alkaloidlerin toplum tarafından tüketim limitlerinin güvenilir biçimde değerlendirilmesi amacıyla gıda işleme ve seyreltme faktörleri ile ilgili araştırmalar devam etmektedir. Bu derlemede, PA'ların kimyasal yapısı, sınıflandırılması, toksisitesi, farklı gıda gruplarındaki oluşumu, kontaminasyon yolları ve regülasyonların incelenmesi gibi genel hususlara ilişkin bir bakış sunulmaktadır.

Kaynakça

  • ANZFA. (2001). Pyrrolizidine alkaloids in food. A toxicological review and risk assessment. https://www.foodstandards.gov.au/sites/default/files/publications/Documents/TR2.pdf Erişim tarihi: 23.02.2021.
  • Azadbakht, M., & Talavaki, M. (2022). Qualitative and quantitative determination of pyrrolizidine alkaloids of wheat and flour contaminated with Senecio in Mazandaran Province farms. Iranian Journal of Pharmaceutical Research, 2, 179-183. doi:10.22037/ijpr.2010.50
  • BfR. (2007). Nulltoleranzen in lebens- und futtermitteln. Positionspapier des BfR vom 12. https://mobil.bfr.bund.de/cm/343/nulltoleranzen_in_lebens_und_futtermitteln.pdf Erişim tarihi: 23.02.2021.
  • BfR. (2011, Ağustos). Chemical analysis and toxicity of pyrrolizidine alkaloids and assessment of the health risks posed by their occurrence in honey, BfR opinion No. 038/2011.
  • BfR. (2013, Temmuz). Pyrrolizidine alkaloids in herbal teas and teas, BfR Opinion No. 018/2013.
  • BfR. (2016, Eylül). Pyrrolizidinealkaloids: Levels in foods should continue to be kept as low as possible. BfR Opinion No 030/2016. https://mobil.bfr.bund.de/cm/349/pyrrolizidine-alkaloids-levels-in-foods-should-continue-to-be-kept-as-low-as-possible.pdf Erişim tarihi: 23.02.2021.
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  • Kaltner, F., Rychlik, M., Gareis, M., & Gottschalk, C. (2020). Occurrence and risk assessment of pyrrolizidine alkaloids in spices and culinary herbs from various geographical origins. Toxins, 12, 155. doi:10.3390/toxins12030155
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  • Kempf, M., Wittig, M., Schönfeld, K., Cramer, L., Schreier, P., & Beuerle, T. (2011). Pyrrolizidine alkaloids in food: downstream contamination in the food chain caused by honey and pollen. Food Additives & Contaminants: Part A, 28, 325-331. doi:10.1080/19440049.2010.521771
  • Kowalczyk, E., Sieradzki, Z., & Kwiatek, K. (2018). Determination of pyrrolizidine alkaloids in honey with sensitive gas chromatography-mass spectrometry method. Food Analytical Methods, 11, 1345-1355. doi:10.1007/s12161-017-1115-8
  • Kräuterbeschluss. (2001). Besluit van 19 januari 2001, houdende vaststelling van het Warenwetbesluit Kruidenpreparaten. Staatsblad van het Koninkrijk der Nederlanden. https://zoek.officielebekendmakingen.nl/stb-2001-56.html Erişim tarihi:11.03.2023.
  • Letsyo, E., Jerz, G., Winterhalter, P., Dübecke, A., von der Ohe, W., von der Ohe, K., & Beuerle, T. (2017). Pyrrolizidine alkaloids in floral honeys of tropical Ghana: a health risk assessment. Food Additives & Contaminants: Part B, 10, 300-310. doi:10.1080/19393210.2017.1354336
  • Letsyo, E., Adams, Z. S., Dzikunoo, J., & Asante-Donyinah, D. (2021). Uptake and accumulation of pyrrolizidine alkaloids in the tissues of maize (Zea mays L.) plants from the soil of a 4-year-old Chromolaena odorata dominated fallow farmland. Chemosphere, 270, 128669. doi:10.1016/j.chemosphere.2020.128669
  • Ma, C., Liu, Y., Zhu, L., Ji, H., Song, X., Guo, H., & Yi, T. (2018). Determination and regulation of hepatotoxic pyrrolizidine alkaloids in food: A critical review of recent research. Food and Chemical Toxicology, 119, 50-60. doi:10.1016/j.fct.2018.05.037
  • Martinello, M., Cristofoli, C., Gallina, A., & Mutinelli, F. (2014). Easy and rapid method for the quantitative determination of pyrrolizidine alkaloids in honey by ultra performance liquid chromatography-mass spectrometry: An evaluation in commercial honey. Food Control, 37, 146-152. doi:10.1016/j.foodcont.2013.09.037
  • Merz, K. H., & Schrenk, D. (2016). Interim relative potency factors for the toxicological risk assessment of pyrrolizidine alkaloids in food and herbal medicines. Toxicology Letters, 263, 44-57. doi:10.1016/j.toxlet.2016.05.002
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  • Mudge, E. M., Jones, A. M. P., & Brown, P. N. (2015). Quantification of pyrrolizidine alkaloids in North American plants and honey by LC-MS: Single laboratory validation. Food Additives & Contaminants: Part A, 32, 2068-2074. doi:10.1080/19440049.2015.1099743
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  • Mulder, P. P., de Witte, S. L., Stoopen, G. M., van der Meulen, J., van Wikselaar, P. G., Gruys, E., & Hoogenboom, R. L. (2016). Transfer of pyrrolizidine alkaloids from various herbs to eggs and meat in laying hens. Food Additives & Contaminants: Part A, 33, 1826-1839. doi:10.1080/19440049.2016.1241430
  • Mulder, P. P., López, P., Castelari, M., Bodi, D., Ronczka, S., Preiss-Weigert, A., & These, A. (2018). Occurrence of pyrrolizidine alkaloids in animal-and plant-derived food: results of a survey across Europe. Food Additives & Contaminants: Part A, 35, 118-133. doi:10.1080/19440049.2017.1382726
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  • Zhu, L., Xue, J., Xia, Q., Fu, P. P., & Lin, G. (2017). The long persistence of pyrrolizidine alkaloid-derived DNA adducts in vivo: Kinetic study following single and multiple exposures in male ICR mice. Archives of Toxicology, 91, 949-965. doi:10.1007/s00204-016-1713-z
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Toplam 71 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Mühendisliği
Bölüm Derleme Makaleler / Review Articles
Yazarlar

Hazal Gül 0000-0001-6833-6668

Emine Nakilcioğlu 0000-0003-4334-2900

Semih Ötleş 0000-0003-4571-8764

Yayımlanma Tarihi 30 Nisan 2024
Gönderilme Tarihi 9 Ekim 2023
Yayımlandığı Sayı Yıl 2024 Cilt: 29 Sayı: 1

Kaynak Göster

APA Gül, H., Nakilcioğlu, E., & Ötleş, S. (2024). Farklı Gıda Gruplarında Pirolizidin Alkaloidlerin Varlığı ve Yasal Regülasyonların İncelenmesi. Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 29(1), 339-352. https://doi.org/10.53433/yyufbed.1373577