New tools to assess toxicity, bioaccessibility and uptake of chemical contaminants in meat and seafood

Behavior of diclofenac from contaminated fish after cooking and in vitro digestion

BACKGROUND

Seafood consumers are widely exposed to diclofenac due to the high contamination levels often present in aquatic organisms. It is a potential risk to public health due its endocrine disruptor properties. Limited information is available about diclofenac behavior after food digestion to enable a more realistic scenario of consumer exposure. This study aimed to evaluate cooking effects on diclofenac levels, and determine diclofenac bioaccessibility by an in vitro digestion assay, using commercial fish species (seabass and white mullet) as models. The production of the main metabolite 4'-hydroxydiclofenac was also investigated. Fish hamburgers were spiked at two levels (150 and 1000 ng g-1) and submitted to three culinary treatments (roasting, steaming and grilling).

RESULTS

The loss of water seems to increase the diclofenac levels after cooking, except in seabass with higher levels. The high bioaccessibility of diclofenac (59.1-98.3%) observed in both fish species indicates that consumers' intestines are more susceptible to absorption, which can be worrisome depending on the level of contamination. Contamination levels did not affect the diclofenac bioaccessibility in both species. Seabass, the fattest species, exhibited a higher bioaccessibility of diclofenac compared to white mullet. Overall, cooking decreased diclofenac bioaccessibility by up to 40% in seabass and 25% in white mullet. The main metabolite 4'-hydroxydiclofenac was not detected after cooking or digestion.

CONCLUSION

Thus, consumption of cooked fish, preferentially grilled seabass and steamed or baked white mullet are more advisable. This study highlights the importance to consider bioaccessibility and cooking in hazard characterization studies. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

The Bioaccessibility and Bioavailability of Pentachlorophenol in Five Animal-Derived Foods Measured by Simulated Gastrointestinal Digestion

Pentachlorophenol (PCP) is a ubiquitous emerging persistent organic pollutant detected in the environment and foodstuffs. Despite the dietary intake of PCP being performed using surveillance data, the assessment does not consider the bioaccessibility and bioavailability of PCP. Pork, beef, pork liver, chicken and freshwater fish Ctenopharyngodon Idella-fortified by three levels of PCP were processed by RIVM and the Caco-2 cell model after steaming, boiling and pan-frying, and PCP in foods and digestive juices were detected using isotope dilution-UPLC-MS/MS. The culinary treatment and food matrix were significantly influenced (p < 0.05) in terms of the bioaccessibility and bioavailability of PCP. Pan-frying was a significant factor (p < 0.05) influencing the digestion and absorption of PCP in foods, with the following bioaccessibility: pork (81.37-90.36%), beef (72.09-83.63%), pork liver (69.11-78.07%), chicken (63.43-75.52%) and freshwater fish (60.27-72.14%). The bioavailability was as follows: pork (49.39-63.41%), beef (40.32-53.43%), pork liver (33.63-47.11%), chicken (30.63-40.83%) and freshwater fish (17.14-27.09%). Pork and beef with higher fat content were a key factor in facilitating the notable PCP bioaccessibility and bioavailability (p < 0.05). Further, the exposure of PCP to the population was significantly reduced by 42.70-98.46% after the consideration of bioaccessibility and bioavailability, with no potential health risk. It can improve the accuracy of risk assessment for PCP.

Clean meat: techniques for meat production and its upcoming challenges

Meat is traditionally obtained by sacrificing the animals. It is considered as one of the richest sources of proteins. There is an increasing demand for meat worldwide. It may not be possible to fulfill this demand for meat in future. Therefore, there is an urgent need to find out the alternative resources for proteins requirement shortly. Clean meat production is one of the best methods to be adopted as an alternative to traditional meat. The word 'clean' signifies that we can procure meat from animals without its monstrous slaughtering. Hence, it is prepared by isolating a single cell and culturing them in controlled growth conditions and medium that mimic the in vivo condition. It is not a brand new technology, but the tools for developing clean meat that mimics real meat have been technologically advanced recently. Many companies have marketed clean meat products worldwide from last five years. And it has been observed that there are mixed responses for its acceptance by consumers. The main driving forces for clean meat production derives from the concerns over environment, animal welfare, public and consumer health aspects of animal production, use of antibiotics in the animal industries, and food security. Since it's an upcoming meat production technology, there are many hurdles and challenges like nutritional attributes, flavor, shape, and structure compared to real meat. It requires many skills and understanding of muscle stem cells' regeneration and their growth under optimized scale-up production conditions. In this paper the complete details about clean meat, types of cells, and techniques used for its production has been discussed on a lab scale.

Bioaccumulation of selected trace elements in some aquatic organisms from the proximity of Qeshm Island ecosystems: Human health perspective

In this study selected marine species from north Persian Gulf ecosystems were collected to investigate the concentration of 15 trace elements (Al, As, Co, Cr, Cu, Fe, Li, Mo, Ni, Pb, Se, Sr, V, Zn and Hg) in muscle and liver tissues for the purpose of evaluating potential health risks for human consumers. The results indicated that Fe, Zn, Sr, Cu and As are the most abundant TEs in the tissues of the species. The concentration of Cu in P. semisulcatus and As in most investigated species pose the highest risk of exposure. The carcinogenic risk values indicate that As and Ni concentrations in the species are above the acceptable lifetime risk for adults and children in most of the species. The margin of exposure risk approach indicated that the risk of detrimental effects due to dietary Pb intake for age groups is low, except for consumers of T. tonggol.

PAHs impacts on aquatic organisms: contamination and risk assessment of seafood following an oil spill accident

Oil spills, intrinsically related to the petroleum production chain, represent a risk to the marine environment and a potential threat to humans through seafood consumption. We revised the NE Brazil oil spill and other accidents along the Brazilian coast, with a focus on seafood contamination, covering topics such as bioaccumulation, bioaccessibility, and risk analysis. Comprehensive knowledge of the impacts of spills helps in the interpretation of the dynamics of hydrocarbons released into the sea, contributing to actions to control their negative impacts. Currently, no legal limits have been established permanently in Brazil for PAHs in seafood edible tissues.

Assessment of the DPP-IV inhibitory activity of a novel octapeptide derived from rapeseed using Caco-2 cell monolayers and molecular docking analysis

The Octapeptide ELHQEEPL, which was identified from the rapeseed protein napin showed prominent Dipeptidyl peptidase-IV (DPP-IV) inhibitory activity. The objective of this study was to investigate the DPP-IV inhibitory activity and transepithelial transport of ELHQEEPL in an approaching intestinal condition using Caco-2 cell monolayers. ELHQEEPL and its degraded fragments EL, HQEEP, and methylated ELHQEEPL were transported across Caco-2 cell monolayers through different pathways. Compared with the nonbiological enzyme inhibition test, the in vitro experiment on Caco-2 cell monolayers showed that the IC50 value of DPP-IV inhibition increased by 43.11% for ELHQEEPL. There was no significant change in DPP-IV gene expression in the Caco-2 cell monolayers upon treatment with ELHQEEPL. Furthermore, molecular docking predicted that the weaker binding between inhibitory peptide and enzyme for the degradation products from ELHQEEPL during transepithelial transport greatly limited its role in inhibiting DPP-IV. PRACTICAL APPLICATIONS: The DPP-IV inhibitory activity of ELHQEEPL was confirmed using Caco-2 cell monolayers as a novel assessment tool, although its potency was reduced by metabolic degradation. In general, this study reported the use of Caco-2 cell monolayers as a tool for comprehensively studying peptides as sources of DPP-IV inhibitors. A Caco-2 cell-based approach with molecular docking can be adapted for the investigation of intestinal absorption and activity attenuation of food peptides being considered for enzymatic action. Moreover, since the Caco-2 cells express a wide range of enzymes, this method can be used for screening for other active food peptides such as for the inhibitors of ACE and a-glucosidase.

Green tea infusion reduces mercury bioaccessibility and dietary exposure from raw and cooked fish

Human exposure to mercury (Hg) and methylmercury (MeHg) through the ingestion of seafood raises human health-related concerns. In contrast, green tea has health benefits and its consumption potentially reduces bioaccessibility of dietary Hg. The present study aimed to assess the effect of green tea in total mercury (THg) and MeHg bioaccessibility in raw and cooked marine fish species commonly having high Hg levels. Preliminary results demonstrated that significantly higher reductions of bioaccessible THg were attained after the co-ingestion of green tea infusion (1 cup or more) in the oral and intestinal phases. Overall, the present findings clearly show that the co-ingestion of green tea along with seafood grilling strongly reduces THg and MeHg bioaccessibility in all fish species and consequently diminishes the probability of exceeding MeHg provisional tolerable weekly intakes through the consumption of these species with high Hg levels. Such results point out the need to better understand the beneficial/preventive role of green tea infusions and other food processing techniques in bioaccessibility reduction of other chemical contaminants present in food products. Such information is certainly useful to help consumers to wisely select their food, and to enable food safety authorities to integrate such information in risk assessment.

Legacy persistent organic pollutants (POPs) in archive samples of wild Bluefin tuna from the Mediterranean Sea

Polychlorinated biphenyls (PCBs) and organochlorine pesticides (OCPs) were quantified in archive samples of dorsal white muscle of the wild Bluefin tuna (BFT) (n = 9) collected in the central Adriatic. PCBs were the predominant organochlorine (OC) compounds (60.8-69.4% of the total OC load) found. The contribution of HCB and ΣHCHs was significantly lower, ranging from <LOD (α- and β-HCH) to 1.5% (γ-HCH). p,p'-DDE was the predominant OCP compound (60-89% of the ΣOCPs). PCB and DDT levels were comparable to the values previously found for tuna from the Mediterranean Sea, known as one of the areas most polluted by PCBs.

Does the addition of ingredients affect mercury and cadmium bioaccessibility in seafood-based meals?

Despite the bioaccessibility of nutrients and contaminants present in individual seafood products has been thoroughly studied, information is extremely limited in what concerns complete seafood-based meals, where interactions between ingredients may occur. Hence, this study aimed to evaluate the effect of different ingredients and cooking processes in mercury (Hg) and cadmium (Cd) bioaccessibility in complete meals of tuna (Thunnus spp.) and edible crab (Cancer pagurus), respectively. The addition of ingredients/side dishes decreased Hg levels in cooked tuna meals, but increased Hg bioaccessibility (up to 31% of bioaccessible Hg in complete meals, against 13.5% in stewed tuna alone). Cd levels in edible crab meals were significantly decreased by the addition of ingredients (~36% and ~65% decrease in boiled crab and paté, respectively), but its' bioaccessibility was not significantly affected (>94% in all cases). Results showed that the weekly consumption of 2 complete tuna meals does not exceed MeHg tolerable weekly intake (TWI), whereas Cd's TWI is largely surpassed with the consumption of 50 g/week of edible crab meals. This highlights the importance of determining contaminant levels and bioaccessibility in a whole seafood-based meal context, as such approach enables a more realistic assessment of the risks that seafood can pose to consumers.

Determining meat freshness using electrochemistry: Are we ready for the fast and furious?

Electrochemistry is providing a variety of sensors at an extremely rapid pace. Many of these sensors offer powerful attributes like a multitude of platforms like voltammetry, impedimetry, amperometry and conductometry, as well as sensor-related gains like high sensitivity, selectivity and low cost. It is natural that their applications to food, especially meat freshness determination, are also increasing. Novel methods for rapidly assessing meat freshness are vital for meeting the increasing worldwide demand for meat products. Therefore, we present a short and succinct review of the most promising electrochemical sensor types, including those based on conductive polymers, nanocomposites and metal nanoparticles. From the wide range of sensors that have been designed to detect microbial pathogens and chemical degradation, we have covered a basic snapshot to yield an impression of recent gains in the research genre of meat freshness.

Concentrations of Organophosphate Esters and Their Specific Metabolites in Food in Southeast Queensland, Australia: Is Dietary Exposure an Important Pathway of Organophosphate Esters and Their Metabolites?

There were several studies that measured organophosphate esters (OPEs) in foods to assess the dietary intake of OPEs but none has measured OPE metabolites (mOPEs) in the same samples. In this study, we measured the concentrations of OPEs and mOPEs in 87 food samples and in five tap water samples collected in Queensland, Australia belonging to eight food groups. Tris(2-chloroisopropyl) phosphate (TCIPP) (detection frequency (DF), 77%) and tributyl phosphate (TBP) (DF, 71%), were the most frequently detected OPEs, while dibutyl phosphate (DBP) (DF, 84%) and diphenyl phosphate (DPhP) (DF, 86%) were the most frequently detected mOPEs. Vegetables had the highest concentrations of both ∑₉OPEs and ∑₁₁mOPEs, with the mean concentrations of 2.6 and 17 ng/g wet weight. Compared with dust ingestion and inhalation, dietary intake was the most important exposure pathway for tris(2-chloroethyl) phosphate (TCEP) (4.1 ng/kg bw/day), TCIPP (25 ng/kg bw/day), and TBP (6.7 ng/kg bw/day), accounting for >75% of total intake. Furthermore, we found that the intakes of some mOPEs, that is, bis(1,3-dichloroisopropyl) phosphate (BDCIPP) and DPhP from diet were typically higher than that of their parent OPEs. Such high levels of mOPE intakes could interfere with the utilization of mOPEs as biomarkers for assessing OPE exposure and warrant further investigation.

Pharmaceuticals and endocrine disruptors in raw and cooked seafood from European market: Concentrations and human exposure levels

Pharmaceuticals (PhACs) and endocrine disrupting compounds (EDCs) are chemicals of emerging concern that can accumulate in seafood sold in markets. These compounds may represent a risk to consumers through effects on the human reproductive system, metabolic disorders, pathogenesis of breast cancer or development of microbial resistance. Measuring their levels in highly consumed seafood is important to assess the potential risks to human health. Besides, the effect of cooking on contaminant levels is relevant to investigate. Therefore, the objectives of this research were to study the presence and levels of PhACs and EDCs in commercially available seafood in the European Union market, to investigate the effect of cooking on contaminant levels, and to evaluate the dietary exposure of humans to these compounds through seafood consumption. A sampling survey of seafood from 11 European countries was undertaken. Twelve highly consumed seafood types were analysed raw and cooked with 3 analytical methods (65 samples, 195 analysis). PhACs were mostly not detectable or below quantification limits in seafood whereas EDCs were a recurrent group of contaminants quantified in the majority of the samples. Besides, cooking by steaming significantly increased their levels in seafood from 2 to 46-fold increase. Based on occurrence and levels, bisphenol A, methylparaben and triclosan were selected for performing a human exposure assessment and health risk characterisation through seafood consumption. The results indicate that the Spanish population has the highest exposure to the selected EDCs through seafood consumption, although the exposure via seafood remained below the current toxicological reference values.

Occurrence of cyclic imines in European commercial seafood and consumers risk assessment

Cyclic imines constitute a quite recently discovered group of marine biotoxins that act on neural receptors and that bioaccumulate in seafood. They are grouped together due to the imino group functioning as their common pharmacore, responsible for acute neurotoxicity in mice. Cyclic imines (CIs) have not been linked yet to human poisoning and are not regulated in the European Union (EU), although the European Food Safety Authority (EFSA) requires more data to perform conclusive risk assessment for consumers. Several commercial samples of bivalves including raw and processed samples from eight countries (Italy, Portugal, Slovenia, Spain, Ireland, Norway, The Netherlands and Denmark) were obtained over 2 years. Emerging cyclic imine concentrations in all the samples were analysed on a LC-3200QTRAP and LC-HRMS QExactive mass spectrometer. In shellfish, two CIs, pinnatoxin G (PnTX-G) and 13-desmethylspirolide C (SPX-1) were found at low concentrations (0.1-12µg/kg PnTX-G and 26-66µg/kg SPX-1), while gymnodimines and pteriatoxins were not detected in commercial (raw and processed) samples. In summary, SPX-1 (n: 47) and PnTX-G (n: 96) were detected in 9.4% and 4.2% of the samples, respectively, at concentrations higher than the limit of quantification (LOQ), and in 7.3% and 31.2% of the samples at concentrations lower than the LOQ (25µg/kg for SPX-1 and 3µg/kg for PnTX-G), respectively. For the detected cyclic imines, the average exposure and the 95th percentile were calculated. The results obtained indicate that it is unlikely that a potential health risk exists through the seafood diet for CIs in the EU. However, further information about CIs is necessary in order to perform a conclusive risk assessment.

Effect of cooking on total mercury content in Norway lobster and European hake and public health impact

The risk of Hg poisoning by eating seafood is considered real from the several international agencies that recommended, by fish consumption advisories, to pregnant women and young children to avoid or severely limit the consumption of the fish and shellfish with a high-range mercury levels. The analyses of two common species, European hake and Norway lobster, collected from an area of Central Adriatic Sea, reported high mercury levels in crustaceans. For Norway lobster total mercury exceeded, in six out of ten analysed pools, the recommended 0.5mg/kg wet weight European limit. Moreover the increased amount of Hg concentrations in Norway lobster cooked samples suggests the necessity to review current procedures of Hg control in food, considering also consumption habits of consumers. The Hg values found in all European hake samples are below the legal limits and, in this species, the boiling did not modify the concentrations in fish tissues.

Brominated flame retardants and seafood safety: a review

Brominated flame retardants (BFRs), frequently applied to industrial and household products to make them less flammable, are highly persistent in the environment and cause multi-organ toxicity in human and wildlife. Based on the review of BFRs presence in seafood published from 2004 to 2014, it is clear that such pollutants are not ideally controlled as the surveys are too restricted, legislation inexistent for some classes, the analytical methodologies diversified, and several factors as food processing and eating habits are generally overlooked. Indeed, while a seafood rich diet presents plenty of nutritional benefits, it can also represent a potential source of these environmental contaminants. Since recent studies have shown that dietary intake constitutes a main route of human exposure to BFRs, it is of major importance to review and enhance these features, since seafood constitutes a chief pathway for human exposure and biomagnification of priority environmental contaminants. In particular, more objective studies focused on the variability factors behind contamination levels, and subsequent human exposure, are necessary to support the necessity for more restricted legislation worldwide.

Application of Gut Cell Models for Toxicological and Bioactivity Studies of Functional and Novel Foods

The concept of functional and novel foods undoubtedly bears great potential as an asset to human health. However, this very same quest for ever new bioactive ingredients calls for reliable and distinct risk assessment as they may be potentially hazardous to human health. Most of today's methodologies still rely on decades old routines of animal trials and use of tumor-derived cell lines. Since such methodologies are not in line with the actual processes in the human body and with the 3R (replacement, reduction, refinement) concept, the results are often unreliable and misleading. Therefore, in this paper we propose the utilization of available untransformed small intestinal cell lines derived from human and pig tissue of non-tumor origin and describe several available cell models of the gut that offer a functional, close resemblance with the in vivo environment.

Food Analysis: Present, Future, and Foodomics

This paper presents a revision on the instrumental analytical techniques and methods used in food analysis together with their main applications in food science research. The present paper includes a brief historical perspective on food analysis, together with a deep revision on the current state of the art of modern analytical instruments, methodologies, and applications in food analysis with a special emphasis on the works published on this topic in the last three years (2009–2011). The article also discusses the present and future challenges in food analysis, the application of “omics” in food analysis (including epigenomics, genomics, transcriptomics, proteomics, and metabolomics), and provides an overview on the new discipline of Foodomics.

Review of current and "omics" methods for assessing the toxicity (genotoxicity, teratogenicity and nephrotoxicity) of herbal medicines and mushrooms

ETHNOPHARMACOLOGICAL RELEVANCE

The increasing use of traditional herbal medicines around the world requires more scientific evidence for their putative harmlessness. To this end, a plethora of methods exist, more or less satisfying. In this post-genome era, recent reviews are however scarce, not only on the use of new "omics" methods (transcriptomics, proteomics, metabonomics) for genotoxicity, teratogenicity, and nephrotoxicity assessment, but also on conventional ones.

METHODS

The present work aims (i) to review conventional methods used to assess genotoxicity, teratogenicity and nephrotoxicity of medicinal plants and mushrooms; (ii) to report recent progress in the use of "omics" technologies in this field; (iii) to underline advantages and limitations of promising methods; and lastly (iv) to suggest ways whereby the genotoxicity, teratogenicity, and nephrotoxicity assessment of traditional herbal medicines could be more predictive.

RESULTS

Literature and safety reports show that structural alerts, in silico and classical in vitro and in vivo predictive methods are often used. The current trend to develop "omics" technologies to assess genotoxicity, teratogenicity and nephrotoxicity is promising but most often relies on methods that are still not standardized and validated.

CONCLUSION

Hence, it is critical that toxicologists in industry, regulatory agencies and academic institutions develop a consensus, based on rigorous methods, about the reliability and interpretation of endpoints. It will also be important to regulate the integration of conventional methods for toxicity assessments with new "omics" technologies.