Biosynthesis of 32P-labelled hydroxocobalamin and a study of its behaviour in rats.

Using Propionibacterium freudenreichii and 32P-ATP, batches of 32P-labelled cobalamin (Cbl) were biosynthesized with a maximum specific activity of 61 microCi/mg, i.e. about 100 times higher than previously reported. Pharmacological doses mixed with 57Co-Cbl were injected subcutaneously in the form of hydroxo-Cbl into rats subsequently killed 5-20 days later. The two labelled Cbls were distributed in approximately the same way, the highest concentration being found in kidney (typical for rats) and about one-fifth of that in liver. These findings tallied with previous observations with radioactive cyano-Cbl and microbiological assay. In all injected rats, the 57Co/32P ratio was lower in liver than in kidney. Drugs eradicating the intestinal flora had no influence. In rats receiving the vitamin orally, the ratio was higher in liver than in kidney. All of our findings could be due to formation of a cobinamide-like compound lacking phosphorus. It is concluded that we have produced radiophosphorus-labelled Cbl that enables studies in vivo.

Import control of irradiated foods by the thermoluminescence method.

A thermoluminescence (TL) method was applied for the import control of irradiated foods. The method is based on the determination of the TL of mineral contaminants in foods. Detection of irradiation was incorporated in official Finnish control procedures in spring 1990. For foodstuffs with a reduced microbe content and in which no fumigant residues are found, possible irradiation is investigated by the TL method. The minerals are separated from the foods in different ways: picking is used for spices; water rinsing for herbs, spices, berries and mushrooms; high-density liquid to separate the organic material from the mineral fraction in seafood; and carbon tetrachloride for foods forming gels with water. To date about 140 food samples have been analysed for control purposes: 50 samples of herbs and spices, 25 samples of berries and mushrooms and 65 samples of seafood. Of these, 14 samples of herbs and spices and 5 samples of seafood were shown to have been irradiated. Differences in TL intensity between irradiated and unirradiated samples were at least 1 and usually 3-4 orders of magnitude.

Identification of irradiated foods by the thermoluminescence of mineral contamination.

This investigation assessed the radiation-induced thermoluminescence (TL) of food minerals for identifying irradiated foods. Mineral contamination, rather than the inherent mineral content, of foods was studied. Positive identification of foods given 1-10-kGy doses depends on the contents and composition of the mineral contamination and the time span between irradiation and TL analysis. All 20 irradiated spice and herb samples could be identified without comparing them with unirradiated material. Three out of 60 lots of spices and herbs examined so far were so pure that the mineral contents were too low to allow TL analysis. If the soil where potatoes are grown contains feldspars, sprout inhibition treatment with 100-200-Gy doses can also be detected for up to one year, using the 90-250 degrees C low-temperature part of the TL spectrum for evaluation.

Methods for detection of irradiation of spices.

Three types of methods for the identification of irradiation of spices were tested as potential control methods. The methods were microbiological, combining a direct epifluorescent filter technique (DEFT) with a total aerobic plate count (APC), a chemiluminescence method and chemical gas-chromatographic (GC) and GC mass-spectrometric (MS) methods for analysis of volatile oils of spices isolated by steam distillation. Twelve samples of spices, mainly peppers, were analysed before and after gamma-irradiation with doses of 10 and 50 kGy. The chemiluminescence measurements were performed before the irradiation and 10 and 100 days after the irradiation. The best methods for control purposes were the microbiological (DEFT + APC) methods combined with chemiluminescence measurements. No differences were detected between the irradiated and non-irradiated samples with the chemical methods.