Bioaccessibility of polybrominated diphenyl ethers and their methoxylated metabolites in cooked seafood after using a multi-compartment in vitro digestion model

• Type: Article in International Scientific Journal
• Date: 2020

Authors

Cruz, R (Author) Other; Mendes, E (Author) Other; Maulvault, AL (Author) Other; Marques, A (Author) Other; Susana Casal (Author) FFUP; Cunha, SC (Author) Other

Journal

Title: Chemosphere

Vol. 252

ISSN: 0045-6535

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 7 Citations

Scopus - 9 Citations

Other information

Authenticus ID: P-00R-WF5

DOI: 10.1016/j.chemosphere.2020.126462

Abstract (EN): Polybrominated diphenyl ethers (PBDEs) comprise a major class of brominated flame retardants and are well-known endocrine disruptors. The dietary route, through contaminated seafood consumption, is a main contributor to human exposure. Hence, the aim of this work was to provide thorough information on the dietary pathway of PBDEs and their methoxylated metabolites (MeO-PBDEs) after consumption of contaminated cooked seafood. The analyses were performed by gas chromatography (tandem) mass spectrometry using environmental-friendly extractive methods validated for fish and samples from several digestion segments with limits of detection at the pictogram level (per gram or milliliter of sample). Selected fish species were artificially contaminated and cooked using common household practices (steamed, grilled and microwaved), resulting in considerable loss of pollutants (up to 32% loss), with significant differences between cooking methods and species. Finally, an in vitro method that simulates four human adult digestion steps (oral, gastric digestion, small and large intestinal digestion) was applied to raw and cooked fish. Bioaccessibility of PBDEs and MeO-PBDEs in small intestinal was low (below 24%), pointing to a heavy impact in gut microbiota. Nevertheless, gut microbiota was able to reduce the amounts of targeted contaminants (up to 82%) in the large intestine. The results achieved herein are of great value to predict both amounts and nature of PBDEs and MeO-PBDEs that seafood consumers may be exposed after the ingestion of contaminated food as to ascertain more accurately the impact on human and environmental health.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 11