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Chen Z, Zhan X, Zhang J, Diao J, Su C, Sun Q, Zhou Y, Zhang L, Bi R, Ye M, Wang T. Bioaccumulation and risk mitigation of legacy and novel perfluoroalkyl substances in seafood: Insights from trophic transfer and cooking method. ENVIRONMENT INTERNATIONAL 2023; 177:108023. [PMID: 37301048 DOI: 10.1016/j.envint.2023.108023] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 05/02/2023] [Accepted: 06/04/2023] [Indexed: 06/12/2023]
Abstract
Per- and polyfluoroalkyl substances (PFAS) have widespread application in industrial and civil areas due to their unique physical and chemical properties. With the increasingly stringent regulations of legacy PFAS, various novel alternatives have been developed and applied to meet the market demand. Legacy and novel PFAS pose potential threats to the ecological safety of coastal areas, however, little is known about their accumulation and transfer mechanism, especially after cooking treatment. This study investigated the biomagnification and trophic transfer characteristics of PFAS in seafood from the South China Sea, and assessed their health risks after cooking. Fifteen target PFAS were all detected in the samples, of which perfluorobutanoic acid (PFBA) was dominant with concentrations ranging from 0.76 to 4.12 ng/g ww. Trophic magnification factors (TMFs) > 1 were observed for perfluorooctane sulfonate (PFOS) and 6:2 chlorinated polyfluoroalkyl ether sulfonic acid (F-53B), indicating that these compounds experienced trophic magnification in the food web. The effects of different cooking styles on PFAS occurrence were further explored and the results suggested that ΣPFAS concentrations increased in most organisms after baking, while ΣPFAS amounts decreased basically after boiling and frying. Generally, there is a low health risk of exposure to PFAS when cooked seafood is consumed. This work provided quantitative evidence that cooking methods altered PFAS in seafood. Further, suggestions to mitigate the health risks of consuming PFAS-contaminated seafood were provided.
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Affiliation(s)
- Zhenwei Chen
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Xinyi Zhan
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Jingru Zhang
- Guangdong Provincial Academic of Environmental Science, Guangzhou 510045, China
| | - Jieyi Diao
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Chuanghong Su
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Qiongping Sun
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Yunqiao Zhou
- State Key Laboratory of Tibetan Plateau Earth System, Resources and Environment, Institute of Tibetan Plateau Research, Chinese Academy of Sciences, Beijing 100101, China
| | - Lulu Zhang
- Guangdong Provincial Academic of Environmental Science, Guangzhou 510045, China
| | - Ran Bi
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China
| | - Mai Ye
- Guangdong Provincial Academic of Environmental Science, Guangzhou 510045, China
| | - Tieyu Wang
- Guangdong Provincial Key Laboratory of Marine Disaster Prediction and Prevention, Shantou University, Shantou 515063, China; Institute of Marine Sciences, Shantou University, Shantou 515063, China.
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Barbosa V, Maulvault AL, Anacleto P, Santos M, Mai M, Oliveira H, Delgado I, Coelho I, Barata M, Araújo-Luna R, Ribeiro L, Eljasik P, Sobczak M, Sadowski J, Tórz A, Panicz R, Dias J, Pousão-Ferreira P, Carvalho ML, Martins M, Marques A. Effects of steaming on health-valuable nutrients from fortified farmed fish: Gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) as case studies. Food Chem Toxicol 2021; 152:112218. [PMID: 33882300 DOI: 10.1016/j.fct.2021.112218] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2021] [Revised: 04/07/2021] [Accepted: 04/13/2021] [Indexed: 10/21/2022]
Abstract
Fish fortification with iodine-rich macroalgae (Laminaria digitata) and Selenium-rich yeast is expected to promote nutritional added value of this crucial food item, contributing to a healthy and balanced diet for consumers. However, it is not known if steaming can affect these nutrient levels in fortified fish. The present study evaluates the effect of steaming on nutrients contents in fortified farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio). Fortified seabream presented enhanced I, Se and Fe contents, whereas fortified carp presented enhanced I, Se and Zn contents. Steaming resulted in increased I and Se contents in fortified seabream, and increased Fe and Zn levels in fortified carp, with higher elements true retention values (TRVs >90%). The consumption of 150 g of steamed fortified seabream contributes to a significant daily intake (DI) of I (up to 12%) and Se (up to >100%). On the other hand, steamed fortified carp contributes to 19-23% of I DI and 30%-71% of Se DI. These results demonstrate that steaming is a healthy cooking method, maintaining the enhanced nutritional quality of fortified fish. Moreover, the present fortification strategy is a promising solution to develop high-quality farmed fish products to overcome nutritional deficiencies.
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Affiliation(s)
- Vera Barbosa
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal; MARE - Marine and Environmental Science Centre, Department of Environmental Sciences and Engineering (DCEA), NOVA School of Science and Technology (FCT NOVA), Caparica, Portugal.
| | - Ana Luísa Maulvault
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal; MARE - Marine and Environmental Sciences Centre, Guia Marine Laboratory, Faculty of Sciences, University of Lisbon (FCUL), Lisbon, Portugal
| | - Patrícia Anacleto
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal; MARE - Marine and Environmental Sciences Centre, Guia Marine Laboratory, Faculty of Sciences, University of Lisbon (FCUL), Lisbon, Portugal
| | - Marta Santos
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal
| | - Mónica Mai
- Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal
| | - Helena Oliveira
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal
| | - Inês Delgado
- Food and Nutrition Department, National Health Institute Doutor Ricardo Jorge (INSA), Lisbon, Portugal
| | - Inês Coelho
- Food and Nutrition Department, National Health Institute Doutor Ricardo Jorge (INSA), Lisbon, Portugal
| | - Marisa Barata
- EPPO, Aquaculture Research Station, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Olhão, Portugal
| | - Ravi Araújo-Luna
- EPPO, Aquaculture Research Station, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Olhão, Portugal
| | - Laura Ribeiro
- EPPO, Aquaculture Research Station, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Olhão, Portugal
| | - Piotr Eljasik
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie (ZUT), Szczecin, Poland
| | - Małgorzata Sobczak
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie (ZUT), Szczecin, Poland
| | - Jacek Sadowski
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie (ZUT), Szczecin, Poland
| | - Agnieszka Tórz
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie (ZUT), Szczecin, Poland
| | - Remigiusz Panicz
- Zachodniopomorski Uniwersytet Technologiczny w Szczecinie (ZUT), Szczecin, Poland
| | | | - Pedro Pousão-Ferreira
- EPPO, Aquaculture Research Station, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Olhão, Portugal
| | - Maria Luísa Carvalho
- (LIBPhYs-UNL), Physics Department, NOVA School of Science and Technology, Caparica, Portugal
| | - Marta Martins
- MARE - Marine and Environmental Science Centre, Department of Environmental Sciences and Engineering (DCEA), NOVA School of Science and Technology (FCT NOVA), Caparica, Portugal
| | - António Marques
- Aquaculture, Valorization and Bioprospection Division (DivAV), Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal
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Wang K, Bao Y, Yang H, Wang Y, Chen D, Regenstein J, Zhou P. Effect of Core Temperature on the Oxidation of Lipids and Proteins During Steam Cooking of Large-Mouth Bass (Micropterus salmoides). POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/125836] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Mercury in Juvenile Solea senegalensis: Linking Bioaccumulation, Seafood Safety, and Neuro-Oxidative Responses under Climate Change-Related Stressors. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10061993] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Mercury (Hg) is globally recognized as a persistent chemical contaminant that accumulates in marine biota, thus constituting an ecological hazard, as well as a health risk to seafood consumers. Climate change-related stressors may influence the bioaccumulation, detoxification, and toxicity of chemical contaminants, such as Hg. Yet, the potential interactions between environmental stressors and contaminants, as well as their impacts on marine organisms and seafood safety, are still unclear. Hence, the aim of this work was to assess the bioaccumulation of Hg and neuro-oxidative responses on the commercial flat fish species Solea senegalensis (muscle, liver, and brain) co-exposed to dietary Hg in its most toxic form (i.e., MeHg), seawater warming (ΔT°C = +4 °C), and acidification (pCO2 = +1000 µatm, equivalent to ΔpH = −0.4 units). In general, fish liver exhibited the highest Hg concentration, followed by brain and muscle. Warming enhanced Hg bioaccumulation, whereas acidification decreased this element’s levels. Neuro-oxidative responses to stressors were affected by both climate change-related stressors and Hg dietary exposure. Hazard quotient (HQ) estimations evidenced that human exposure to Hg through the consumption of fish species may be aggravated in tomorrow’s ocean, thus raising concerns from the seafood safety perspective.
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Barbosa V, Maulvault AL, Alves RN, Kwadijk C, Kotterman M, Tediosi A, Fernández-Tejedor M, Sloth JJ, Granby K, Rasmussen RR, Robbens J, De Witte B, Trabalón L, Fernandes JO, Cunha SC, Marques A. Effects of steaming on contaminants of emerging concern levels in seafood. Food Chem Toxicol 2018; 118:490-504. [DOI: 10.1016/j.fct.2018.05.047] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2018] [Revised: 05/16/2018] [Accepted: 05/18/2018] [Indexed: 02/01/2023]
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Winiarska-Mieczan A, Grela ER. Content of cadmium and lead in raw, fried and baked commercial frozen fishery products consumed in Poland. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:2969-2974. [PMID: 27859365 DOI: 10.1002/jsfa.8136] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2016] [Revised: 11/07/2016] [Accepted: 11/10/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND The study aimed to verify whether the consumption of frozen fishery products was safe in terms of Cd and Pb content. The study material was 31 frozen fishery products (15 breaded products and 16 fillets). Immediately before the analyses the products were subject to culinary treatment according to the recommendations of the producer: fried in colza oil or baked in a gas oven. The level of Cd and Pb was determined using the GF AAS method. RESULTS The analysed frozen products contained on average 14.0 µg Cd kg-1 and 18.5 µg Pb kg-1 . Compared to raw products, baked fish contained 56% more Cd and 72% more Pb, whereas fried fish contained 16% more Cd and 15% more Pb. Compared to fried products, baked fish contained 34% more Cd and 49% more Pb. CONCLUSION The content of Cd and Pb in the products did not exceed the acceptable standard. However, it cannot be clearly stated which method of culinary treatment of frozen fishery products is the best with regard to the level of Cd and Pb in the final products. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Anna Winiarska-Mieczan
- Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Lublin, Poland
| | - Eugeniusz R Grela
- Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Lublin, Poland
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Wiech M, Vik E, Duinker A, Frantzen S, Bakke S, Maage A. Effects of cooking and freezing practices on the distribution of cadmium in different tissues of the brown crab ( Cancer pagurus ). Food Control 2017. [DOI: 10.1016/j.foodcont.2016.12.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Mieiro C, Coelho J, Dolbeth M, Pacheco M, Duarte A, Pardal M, Pereira M. Fish and mercury: Influence of fish fillet culinary practices on human risk. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.09.006] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Bastos WR, Dórea JG, Bernardi JVE, Manzatto AG, Mussy MH, Lauthartte LC, Lacerda LD, Malm O. Sex-related mercury bioaccumulation in fish from the Madeira River, Amazon. ENVIRONMENTAL RESEARCH 2016; 144:73-80. [PMID: 26580025 DOI: 10.1016/j.envres.2015.11.001] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2015] [Revised: 11/01/2015] [Accepted: 11/02/2015] [Indexed: 06/05/2023]
Abstract
UNLABELLED Sex plays an important role in the kinetics and dynamics of methylmercury in some animals. Although fish is the main source of mercury exposure to consumers, the role of sex in fish-Hg bioaccumulation is less known. We studied total Hg (THg) concentrations in 2538 samples (males=1052, females=1486) of fish from different trophic levels (herbivorous, planctivorous, detritivorous, omnivorous, carnivorous, piscivorous); for each species we made a post hoc estimation of the minimum number of samples required to detect variance-based differences between sexes. Only five of the 41 studied species showed significant difference between sexes; but, no consistent dominant pattern of THg concentrations favored either sex. When grouped by trophic levels, overall mean difference in THg concentrations between males and females were not statistically significant. Correlation analysis showed sex-dependent THg bio-accumulation as a function of condition factor was statistically significant and negative for all trophic levels (detritivorous, herviborous, omnivorous, planctivorous, carnivorous, and piscivorous). CONCLUSIONS Sex is not the main driver of Hg bioaccumulation in most Amazonian fish species; however, studies have to consider the minimum number of samples required to ascertain sex effects on THg bioaccumulation. Therefore, neither the surveillance of environmental pollution nor the current food advisories based on muscle THg need to change because of fish sex.
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Affiliation(s)
- Wanderley R Bastos
- Laboratório de Biogeoquímica Ambiental, Universidade Federal de Rondônia, Brazil.
| | - José G Dórea
- Faculdade de Ciências da Saúde, Universidade de Brasília, Brazil
| | | | - Angelo G Manzatto
- Laboratório de Biogeoquímica Ambiental, Universidade Federal de Rondônia, Brazil
| | - Marilia H Mussy
- Laboratório de Biogeoquímica Ambiental, Universidade Federal de Rondônia, Brazil; Instituto de Biofísica Carlos Chagas Filho, Universidade Federal do Rio de Janeiro, Brazil
| | | | - Luiz D Lacerda
- Laboratório de Biogeoquímica Costeira, Instituto de Ciências do Mar, Universidade Federal do Ceará, Brazil
| | - Olaf Malm
- Instituto de Biofísica Carlos Chagas Filho, Universidade Federal do Rio de Janeiro, Brazil
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Oral bioaccessibility of arsenic, mercury and methylmercury in marine species commercialized in Catalonia (Spain) and health risks for the consumers. Food Chem Toxicol 2015; 86:34-40. [DOI: 10.1016/j.fct.2015.09.012] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2015] [Revised: 09/08/2015] [Accepted: 09/21/2015] [Indexed: 11/20/2022]
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Production of EPA and DHA in aquatic ecosystems and their transfer to the land. Prostaglandins Other Lipid Mediat 2013; 107:117-26. [DOI: 10.1016/j.prostaglandins.2013.03.002] [Citation(s) in RCA: 142] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2012] [Revised: 03/02/2013] [Accepted: 03/05/2013] [Indexed: 12/28/2022]
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Maulvault AL, Cardoso C, Nunes ML, Marques A. Risk–benefit assessment of cooked seafood: Black scabbard fish (Aphanopus carbo) and edible crab (Cancer pagurus) as case studies. Food Control 2013. [DOI: 10.1016/j.foodcont.2013.01.026] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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