Chlormequat chloride retards rat embryo growth in vitro

Xiagedeer, Bayindala; Wu, Shuang; Liu, Yingjuan; Hao, Weidong

doi:10.1016/j.tiv.2016.05.001

Cited by 11 publications

(2 citation statements)

References 22 publications

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“…Their ill-effects in humans and animals have been widely reported and studied (Jones et al 2013;Nisse et al 2015;Xiagedeer et al 2016); hence, the permissible CHLM and MPQ content level in a unit of mass of a barley is 3 and 4 mg/kg, respectively (EFSA 2008;Jones et al 2013). Some researchers suggest that CHLM introduced into a human body even below this level would affect human reproductive systems (Torner et al 1999).…”

Section: Introductionmentioning

confidence: 99%

Assessing the Influence of Roasting Process Parameters on Mepiquat and Chlormequat Formation in Dark Barley Malts

Ekielski

Mishra

Żelaziński

2018

Food Bioprocess Technol

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The aim of this work was to examine the effect of temperature and time on mepiquat and chlormequat pesticides' formation during the barley malt roasting process. The study was conducted for roasting of green malt and kilned malt. The barley used for the study was of the ecological type and verified by us to be free of any quaternary ammonium pesticides. In our study, we observed the formation of chloromequat (CHLM) along with mepiquat (MPQ). Both the compounds share the similarity in quaternary ammonium structure but to the best of our knowledge, it is the first report where CHLM formation has been observed during the roasting process. Additionally, we tried to study the effect of processing parameters (temperature and time) on the quantity of MPQ and CHLM formed during the process, using response surface methods. Additionally, the effect of process parameters (time and temperature) on the color parameter of luminosity (L*) values was also studied using the response surface methodology. The key factor which determined the amount of compounds produced in the course of roasting was found to be temperature; on the other hand, duration of roasting was observed to be of lesser effect. In the process of roasting dry malt, the CHLM presence was detected at a temperature above 433 K (160°C), while the MPQ content was found to be present at a temperature above 442 K (169°C). In the case of green malt, the temperature at CHLM and MPQ content was detected and was found to be higher than kilned malt. We also observed that CHLM formed at lower temperatures and shorter roasting time as compared to MPQ.

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Section: Introductionmentioning

confidence: 99%

Assessing the Influence of Roasting Process Parameters on Mepiquat and Chlormequat Formation in Dark Barley Malts

Ekielski

Mishra

Żelaziński

2018

Food Bioprocess Technol

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“…Experimental evidence showed that chlormequat might restrain the puberty onset and impair the reproductive functions in male rats through the HPT axis and disturb the sperm motility through PP1γ2 [20,21]. Notably, Xiagedeer et al have demonstrated that maternal exposure to chlormequat chloride at an acceptable daily intake (ADI) level during pregnancy disrupts normal embryo growth processes by elevating embryonic growth hormone levels [22,23].…”

Section: Residue Of Chlormequat In Astragali Radixmentioning

confidence: 99%

Residue of Chlormequat and Regulatory Effects on the Specialized Metabolites of Astragali Radix

Qin,

Xie,

Zang

et al. 2023

Molecules

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Presently, the utilization of chlormequat in Astragalus mongholicus Bunge (Leguminosae) cultivation is prevalent for augmenting rhizome (Astragali Radix) yield. However, indiscriminate and excessive chlormequat employment can detrimentally influence Astragali Radix quality and safety. This research aimed to comprehensively comprehend chlormequat risks and its influence on Astragali Radix metabolites. Diverse chlormequat concentrations were employed in Astragalus mongholicus cultivation, with subsequent analysis of residual chlormequat levels in Astragali Radix across treatment groups. Astragali Radix metabolic profiling was conducted through UPLC-QTOF-MS, and thirteen principal active components were quantified via UFLC-MS/MS. Findings revealed a direct correlation between chlormequat residue levels in Astragali Radix and application concentration, with high-dose residue surpassing 5.0 mg/kg. Metabolomics analysis identified twenty-six distinct saponin and flavonoid metabolites. Notably, the application of chlormequat led to the upregulation of seven saponins (e.g., astragaloside I and II) and downregulation of six flavonoids (e.g., methylnissolin-3-O-glucoside and astraisoflavan-7-O-β-d-glucoside). Quantitative analysis demonstrated variable contents of active ingredients due to differing chlormequat concentrations, leading to astragaloside I increase (14.59–62.55%) and isoastragaloside II increase (4.8–55.63%), while methylnissolin-3-O-glucoside decreased (22.18–41.69%), as did astraisoflavan-7-O-β-d-glucoside (21.09–47.78%). In conclusion, chlormequat application influenced multiple active components in Astragali Radix, causing constituent proportion variations. Elevated chlormequat concentrations led to increased active components alongside heightened chlormequat residues in Astragali Radix. Consequently, prudent chlormequat application during Astragali Radix production is imperative to avert potential detriments to its quality and safety.

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Chlorocholine chloride exposure induced spermatogenic dysfunction via iron overload caused by AhR/PERK axis-dependent ferritinophagy activation

Guo,

Kang,

Wang

et al. 2024

Ecotoxicology and Environmental Safety

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Chlormequat chloride retards rat embryo growth in vitro

Cited by 11 publications

References 22 publications

Assessing the Influence of Roasting Process Parameters on Mepiquat and Chlormequat Formation in Dark Barley Malts

Assessing the Influence of Roasting Process Parameters on Mepiquat and Chlormequat Formation in Dark Barley Malts

Residue of Chlormequat and Regulatory Effects on the Specialized Metabolites of Astragali Radix

Chlorocholine chloride exposure induced spermatogenic dysfunction via iron overload caused by AhR/PERK axis-dependent ferritinophagy activation

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