Efficient and safe removal of free and casein-bound oxytetracycline from milk via pulsed electric field

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-06 DOI:10.1016/j.foodchem.2025.144235

Aying Wen , Kexin Chi , Changjian Li , Shaofeng Yuan , Hang Yu , Yahui Guo , Weirong Yao

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Abstract

Oxytetracycline (OTC) residues in milk spontaneously bind to casein, forming casein-OTC complexes that complicate their removal. This study assessed the degradation effect of pulsed electric field (PEF) treatment on OTC, with a particular focus on its protein-bound form. Casein-bound OTC was successfully prepared, and the effectiveness of PEF in removing casein-bound antibiotics was confirmed using DESI-MSI technology. Under optimal treatment conditions, the degradation rates of OTC in casein-free whey (86.30 % – 93.43 %) and milk (82.47 % – 90.31 %) showed no significant difference, further confirming that the removal efficacy of PEF on OTC was unaffected by casein binding. The degradation of OTC in both matrices followed the Hülsheger model. Four major degradation products were identified, involving three distinct pathways: epimerization, demethylation, and deamidation. Furthermore, cytotoxicity assays demonstrated that PEF treatment significantly reduced the overall toxicity of OTC in milk. This study provides an effective and safe strategy for removing OTC residues from milk.

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脉冲电场有效、安全地去除牛奶中游离和酪蛋白结合的土霉素

牛奶中的土霉素（OTC）残留物会自发地与酪蛋白结合，形成酪蛋白-OTC复合物，使其去除变得复杂。本研究评估了脉冲电场（PEF）处理对OTC的降解效果，特别关注其蛋白质结合形式。成功制备了酪蛋白结合OTC，并利用DESI-MSI技术验证了PEF去除酪蛋白结合抗生素的有效性。在最佳处理条件下，无酪蛋白乳清（86.30 % ~ 93.43 %）和牛奶（82.47 % ~ 90.31 %）中OTC的降解率无显著差异，进一步证实了PEF对OTC的去除效果不受酪蛋白结合的影响。OTC在两种基质中的降解均遵循h lsheger模型。确定了四种主要的降解产物，涉及三种不同的途径：外异构化、去甲基化和脱酰胺化。此外，细胞毒性试验表明，PEF处理显著降低了牛奶中OTC的总体毒性。这项研究提供了一种有效和安全的策略来去除牛奶中的OTC残留物。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.