Development and validation of a ready to use cryo-EROD assay for the standardized screening of dioxins and dioxin-like compounds in foodstuffs.

Recent European regulations have indicated the need for new bioanalytical screening methods capable of monitoring dioxin and dioxin-like compounds in foodstuffs and environmental samples, cost-effectively and with a quicker turnaround. Cryo-cells of the hepatic H4IIE line preserved in 96-well plates were exposed to sample extracts prepared from various foodstuffs and analysed for their content of dioxins and dioxin-like compounds by means of the 7-Ethoxyresorufin-O-Deethylase (EROD)-assay in two laboratories. Assay data were compared between both laboratories and results from instrumental analysis used as a confirmatory method.

Determination of the CYP1A-inducing potential of single substances, mixtures and extracts of samples in the micro-EROD assay with H4IIE cells.

This protocol describes a quantitative and robust 96-well-plate-reader-based assay for the measurement of ethoxyresorufin-O-deethylase (EROD) activity using the rat hepatoma cell line H4IIE. The assay can be used to determine the cytochrome P450 subfamily 1A (CYP1A)-inducing potential of single substances, as well as of mixtures and extracts of samples. It is based on the aryl hydrocarbon receptor (AhR)-mediated induction of cytochrome P450 enzymes (subfamily 1A) in cells after exposure to dioxins and dioxin-like compounds.

Extraction of meat juices for isotopic analysis.

So far no standard procedure exists to obtain water of meat for isotopic (18)O/(16)O-water analysis. Fast extraction via heating the tissues is possible when considering certain boundary conditions. A specially designed vessel was tested with water and was then used for meat juice extraction.

Factors influencing the 18O/16O-ratio in meat juices.

With respect to the question of whether the 18O/16O-ratio of meat water could be used for meat origin analysis, factors influencing its delta18O-value have been examined. The 18O/16O-ratio of meat water differs geographically, similar to known differences in precipitation and ground water. In Great Britain higher enrichments in 18O were found in southern samples and in Germany in northern samples.