Proteomic effects of 3-Monochloropropane-1,2-diol, 2-Monochloropropane-1,3-diol and its dipalmitate ester in liver and kidney of male Wistar rats

被引：0
作者：
Frenzel, F. [1 ]
Oberemm, A. [1 ]
Meckert, C. [1 ]
Potkura, J. [1 ]
Rozycki, C. [1 ]
Braeuning, A. [1 ]
Lampen, A. [1 ]
机构：
[1] Fed Inst Risk Assessment Effect Based Analyt & To, Berlin, Germany
来源：
NAUNYN-SCHMIEDEBERGS ARCHIVES OF PHARMACOLOGY | 2017年 / 390卷
关键词：
D O I：
暂无
中图分类号：
R9 [药学];
学科分类号：
1007 ;
摘要：
P332
引用
收藏
页码：S93 / S93
页数：1
相关论文
共 50 条
  • [31] Assessment of estimated daily intake of 3-monochloropropane-1,2-diol from soy sauce in Korea
    Youngbin Jang
    Eunmi Koh
    Food Science and Biotechnology, 2020, 29 : 1665 - 1673
  • [32] Optimization of Palm Oil Physical Refining Process for Reduction of 3-Monochloropropane-1,2-diol (3-MCPD) Ester Formation
    Zulkurnain, Musfirah
    Lai, Oi Ming
    Tan, Soo Choon
    Latip, Razam Abdul
    Tan, Chin Ping
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 61 (13) : 3341 - 3349
  • [33] Phytosterols inhibit the formation of 3-monochloropropane-1,2-diol esters in model reactions and the possible mechanism
    Zheng, Zhe
    Qiao, Mingwu
    Zhang, Zhongwei
    Li, Chang
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2021, 27 (05) : 789 - 796
  • [34] Assessment of estimated daily intake of 3-monochloropropane-1,2-diol from soy sauce in Korea
    Jang, Youngbin
    Koh, Eunmi
    FOOD SCIENCE AND BIOTECHNOLOGY, 2020, 29 (12) : 1665 - 1673
  • [35] The occurrence of 3-monochloropropane-1,2-diol esters and glycidyl esters in vegetable oils during frying
    Tarmizi, Azmil Haizam Ahmad
    Kuntom, Ainie
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022, 62 (12) : 3403 - 3419
  • [36] Dietary exposure of Hong Kong adults to fatty acid esters of 3-monochloropropane-1,2-diol
    Chung, H. Y.
    Chung, Stephen W. C.
    Chan, B. T. P.
    Ho, Yuk Yin
    Xiao, Ying
    FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT, 2013, 30 (09): : 1508 - 1512
  • [37] Contamination of Fried Foods by 3-Monochloropropane-1,2-diol Fatty Acid Esters During Frying
    Arisseto, Adriana Pavesi
    Marcolino, P. F. C.
    Augusti, A. C.
    Scaranelo, G. R.
    Berbari, S. A. G.
    Miguel, A. M. R. O.
    Morgano, M. A.
    Vicente, E.
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 2017, 94 (03) : 449 - 455
  • [38] Formation and reduction of 3-monochloropropane-1,2-diol esters in peanut oil during physical refining
    Li, Chang
    Li, Linyan
    Jia, Hanbing
    Wang, Yuting
    Shen, Mingyue
    Nie, Shaoping
    Xie, Mingyong
    FOOD CHEMISTRY, 2016, 199 : 605 - 611
  • [39] Effects of 3-monochloropropane-1,2-diol (3-MCPD) and its metabolites on DNA damage and repair under in vitro conditions
    Ozcagli, Eren
    Alpertunga, Buket
    Fenga, Concettina
    Berktas, Mehmet
    Tsitsimpikou, Christina
    Wilks, Martin F.
    Tsatsakis, Aristidis M.
    FOOD AND CHEMICAL TOXICOLOGY, 2016, 89 : 1 - 7
  • [40] Optimization of palm oil physical refining process for reduction of 3-monochloropropane-1,2-diol (3-MCPD) ester formation
    Tan, C.P. (tancp@putra.upm.edu.my), 1600, American Chemical Society (61):
12345