Litchi fruits are a nutritious and commercial crop in the Indian state of Bihar. Litchi fruit contains a toxin, methylene cyclopropyl-glycine (MCPG), which is known to be fatal by causing encephalitis-related deaths. This is especially harmful when consumed by malnourished children. The first case of litchi toxicity was reported in Bihar in 2011. A similar event was recorded in 2014 among children admitted to the Muzaffarpur government hospital, Bihar. Litchi samples sent to ICMR-NIN were analyzed and MCPG was found to be present in both the pulp and seed of the fruit. Diethyl phosphate (DEP) metabolites were found in the urine samples of children who had consumed litchi fruit from this area indicating exposure to pesticide. The presence of both MCPG in litchi and DEP metabolites in urine samples highlights the need to conduct a comprehensive investigation that examines all factors of toxicity.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7774918 | PMC |
| http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0244798 | PLOS |
Publication Analysis
Top Keywords
Similar Publications
A cost-effective oligo-based barcode system for chromosome identification in longan and lychee.
Hortic Res
January 2025
Key Laboratory of Tropical Fruit Biology (Ministry of Agriculture), South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences, Mazhang District, Zhanjiang 524091, China.
Oligonucleotide (Oligo)-based fluorescence hybridization (FISH) represents a highly effective methodology for identifying plant chromosomes. Longan is a commercially significant fruit species, yet lacking basic chromosomal markers has hindered its cytogenetic research. In this study, we developed a cost-effective oligo-based system for distinguishing chromosomes of longan ( Lour.
View Article and Find Full Text PDFPreparation and evaluation of ozone micro-nano bubbles ice for Litchi precooling.
Food Chem
January 2025
Key Laboratory of Tropical Fruits and Vegetables Quality and Safety for State Market Regulation, Institute of Food Testing, Hainan Academy of Inspection and Testing, Haikou 570314, China. Electronic address:
Ozone (O) is an effective agent for post-harvest fruit preservation against diverse microorganisms. In this study, a cost-effective ozone micro-nano bubbles ice (O-MNBI) was prepared, characterized, and subsequently used to precool litchi. The optimal protocols for O-MNBI production were as follows: water (2 °C, pH = 7) was pumped into a micro-nano O bubble generator for 10 min aeration treatment.
View Article and Find Full Text PDFTargeting a cysteine proteinase inhibitor and a defensin-like protein in Litchi chinensis seed development leveraging endosperm single-nucleus transcriptome.
Int J Biol Macromol
January 2025
Key Laboratory of Biology and Genetic Improvement of Horticultural Crops-South China/Guangdong Litchi Engineering Research Center, College of Horticulture, South China Agricultural University, Guangzhou, China. Electronic address:
Seed development is one of the most important agricultural traits, determining both the crop yield and quality of fleshy fruits. A typically abortive litchi cultivar, Guiwei, exhibits heterogeneity in seed size across production areas, years, and individual trees. Previous studies have shown that 'Guiwei' seed development failure is associated with endosperm arrest and chilling conditions.
View Article and Find Full Text PDFMetabolomics Unveiled the Accumulation Characteristics of Taste Compounds During the Development and Maturation of Litchi Fruit.
Foods
January 2025
Key Laboratory of South Subtropical Fruit Biology and Genetic Resource Utilization, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Science and Technology Research on Fruit Tree, Institute of Fruit Tree Research, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
Litchi is one of the ancient fruits that originated in China, renowned for its high nutrition and rich flavor, and Xianjinfeng (XJF) stands as one of the most notable varieties in terms of its flavor. Investigating the metabolic changes in taste compounds during fruit development offers deeper insights into the formation patterns of fruit quality. In this study, we conducted extensive metabonomic research on the accumulation patterns of taste compounds (carbohydrates, organic acids, and amino acids) across three developmental stages of XJF litchi.
View Article and Find Full Text PDFDevelopment and Assessment of a Color-Variable Chlorine Dioxide Slow-Releasing Card for Litchi Preservation.
Foods
January 2025
Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou 510641, China.
Chlorine dioxide (ClO) gas has attracted considerable attention due to its safety and efficiency. In this study, we successfully developed a color-variable ClO slow-releasing card for postharvest litchi. The optimal ClO slow-releasing card was prepared as follows: Card A was soaked in 2.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!