Assessment of the Bioaccessibility of Polybrominated Diphenyl Ethers in Foods and the Correlations of the Bioaccessibility with Nutrient Contents

Bioaccessibility of a contaminant in foods is the fraction of the contaminant mobilized from the food matrices during gastrointestinal digestion. In the present paper, the bioaccessibility of polybrominated diphenyl ethers (PBDEs) in 13 types of foods, including fish, meat, rice, flour, and vegetabl...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2010-01, Vol.58 (1), p.301-308
Main Authors: Yu, Ying-Xin, Li, Jun-Ling, Zhang, Xin-Yu, Yu, Zhi-Qiang, Van de Wiele, Tom, Han, Shu-Yuan, Wu, Ming-Hong, Sheng, Guo-Ying, Fu, Jia-Mo
Format: Article
Language:English
Subjects:
Animals
bioavailability
Biological and medical sciences
Biological Availability
Cattle
Chemical Aspects of Food Safety
Digestion
digestive physiology
ethers
Fishes
Food Analysis
food composition
food contamination
Food industries
food matrix
foods
Fundamental and applied biological sciences. Psychology
Halogenated Diphenyl Ethers - analysis
Halogenated Diphenyl Ethers - pharmacokinetics
Meat - analysis
Models, Biological
nutrient content
Nutritive Value
Oryza - chemistry
polybrominated diphenyls
Poultry
Swine
Vegetables - chemistry
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Summary:Bioaccessibility of a contaminant in foods is the fraction of the contaminant mobilized from the food matrices during gastrointestinal digestion. In the present paper, the bioaccessibility of polybrominated diphenyl ethers (PBDEs) in 13 types of foods, including fish, meat, rice, flour, and vegetables, was determined using an in vitro digestion method. The bioaccessibility obtained ranged from 2.6% to 41.3%. It was found that the bioaccessibility of PBDEs exhibited positive correlations with fat and carbohydrate contents and negative correlations with protein and dietary fiber contents in the foods. Fat was the most important factor affecting the bioaccessibility of PBDEs. The mechanism underlying the correlations was discussed in view of partition of PBDEs between liquid and solid phases. To our knowledge, this is the first article systematically investigating the bioaccessibility of PBDEs in foods and demonstrating the influence of the food constituents on the bioaccessibility of PBDEs.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf9036358