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Liu X, Zhang H, Tian Y, Fang M, Xu L, Wang Q, Li J, Shen H, Wu Y, Gong Z. Bioavailability Evaluation of Perchlorate in Different Foods In Vivo: Comparison with In Vitro Assays and Implications for Human Health Risk Assessment. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5189-5197. [PMID: 33881845 DOI: 10.1021/acs.jafc.1c00539] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Perchlorate in various foods continuously arouses public health concern. Bioavailability is a critical parameter to better estimate perchlorate exposure from diets. In this study, perchlorate bioavailability in five foods was determined in an in vivo mouse model and compared with in vitro bioaccessibility/bioavailability. The estimated in vivo perchlorate bioavailability for different foods ranged from 18.01 ± 4.53% to 45.60 ± 7.11%, with the order lettuce > pork > rice > milk powder > soybean. Moisture, fiber, and fat in foods were identified as critical factors affecting perchlorate bioavailability (correlation r = 0.71, 0.52, and -0.67, respectively). Linear regression analysis revealed that the in vitro perchlorate bioavailability determined using the Caco-2 cell model has the potential to estimate the in vivo perchlorate bioavailability in foods (R2 = 0.67, slope = 1.33, and y intercept = 4.99). These findings provide insights into the effects of the food matrices on perchlorate bioavailability and could contribute to decrease the uncertainty regarding perchlorate dietary exposure risk assessment.
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Affiliation(s)
- Xin Liu
- Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
| | - Hu Zhang
- Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
| | - Yimei Tian
- Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
| | - Min Fang
- Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
| | - Lin Xu
- Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
| | - Qiao Wang
- Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
| | - Jingguang Li
- NHC Key Laboratory of Food Safety Risk Assessment, Food Safety Research Unit (2019RU014) of Chinese Academy of Medical Science, China National Center for Food Safety Risk Assessment, Beijing 100021, People's Republic of China
| | - Haitao Shen
- Zhejiang Provincial Center for Disease Control and Prevention, Hangzhou 310051, Zhejiang, People's Republic of China
| | - Yongning Wu
- Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
- NHC Key Laboratory of Food Safety Risk Assessment, Food Safety Research Unit (2019RU014) of Chinese Academy of Medical Science, China National Center for Food Safety Risk Assessment, Beijing 100021, People's Republic of China
| | - Zhiyong Gong
- Key Laboratory for Deep Processing of Major Grain and Oil (The Chinese Ministry of Education), College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
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Tian Y, Xu H, Liu S, Fang M, Wu Y, Gong Z. Study on the bioaccessibility and bioavailability of perchlorate in different food matrices in vitro. Food Chem 2020; 333:127470. [PMID: 32653684 DOI: 10.1016/j.foodchem.2020.127470] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2020] [Revised: 06/18/2020] [Accepted: 06/29/2020] [Indexed: 10/23/2022]
Abstract
Perchlorate, a persistent pollutant, interferes with iodine uptake by the thyroid. Perchlorate exposure mainly occurs through ingested food; understanding the bioaccessibility and bioavailability of perchlorate in foods facilitate more accurate human health risk assessments. An in vitro digestion/Caco-2 cell model was used for this research. The bioaccessibility of perchlorate in the control group, lettuce, rice and formula was 93.45%, 70.14%, 70.25%, and 63.68%, respectively. The bioavailability of perchlorate was as follows: control group, 43.45%; rice, 37.17%; lettuce, 35.13%; and formula, 30.72%. The absorptive apparent permeability coefficient (Papp) of the control, lettuce, rice, and formula was 30-101 nm/s, 32-65 nm/s, 54-161 nm/s, and 41-88 nm/s, respectively. The results suggested that the risk from perchlorate was overestimated only when considering the content of perchlorate in foods and that the presence of food matrices reduced perchlorate bioavailability by differing degrees.
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Affiliation(s)
- Yimei Tian
- Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
| | - Hao Xu
- Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
| | - Shiqiao Liu
- Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
| | - Min Fang
- Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China
| | - Yongning Wu
- NHC Key Laboratory of Food Safety Risk Assessment, Food Safety Research Unit (2019RU014) of Chinese Academy of Medical Science, China National Center for Food Safety Risk Assessment, Beijing 100021, People's Republic of China
| | - Zhiyong Gong
- Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China.
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Wang Z, Sparling M, Tague B. Analysis of perchlorate in baby food on Canadian (Ottawa) markets in 2009 and estimated dietary exposure. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2018; 35:2022-2031. [PMID: 30188260 DOI: 10.1080/19440049.2018.1508891] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Abstract
In order to determine the baseline levels of perchlorate in major brands of baby food, 200 baby food products were collected from retail stores in Ottawa, Canada and analysed for perchlorate in 2010. The seven food groups tested were fruit, juices, vegetables, meat, yogurt, mixed (vegetable mixed with meat) and other (e.g. vegetable mixed with meat and cereal, cheese, egg,). Samples were extracted with a mixture of methanol and 1% acetic acid (4:1, v/v). Determination was conducted by stable isotope dilution ion chromatography tandem mass spectrometry (ID-IC-MS/MS). The complexity of different food matrices required additional method validation. The perchlorate levels in 46 samples were found to be lower than the quantification limit (0.2 ng g-1). The perchlorate levels in the other 154 baby food samples were also low; about 96.7% of the baby foods had perchlorate levels less than 10 ng g-1 (ranged from 0.2 to 22.4 ng g-1, median1.35 ng g-1); only 5 samples had perchlorate levels higher than 10 ng g-1. Dietary exposure to perchlorate from analysed baby food was conservatively estimated to range from 0.007 to 0.121 µg/kg bw/d based on the mean intake for children (1-5 years old).
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Affiliation(s)
- Zhongwen Wang
- a Food Research Division, Bureau of Chemical Safety, Food Directorate, Health Product and Food Branch , Health Canada , Ottawa , Canada
| | - Melissa Sparling
- a Food Research Division, Bureau of Chemical Safety, Food Directorate, Health Product and Food Branch , Health Canada , Ottawa , Canada
| | - Brett Tague
- a Food Research Division, Bureau of Chemical Safety, Food Directorate, Health Product and Food Branch , Health Canada , Ottawa , Canada
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Desailloud R, Wemeau JL. [Should we fear the perchlorate ion in the environment?]. Presse Med 2015; 45:107-16. [PMID: 26585272 DOI: 10.1016/j.lpm.2015.10.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/26/2015] [Revised: 09/16/2015] [Accepted: 10/01/2015] [Indexed: 12/01/2022] Open
Abstract
Perchlorate ions (ClO4(-)) are present in groundwater and are then present in distribution networks of drinking water destined for human consumption. The perchlorate ion comes mainly from ammonium salt manufactured for industrial activities or from arms of the First World War. Perchlorate ion is a competitive inhibitor of the sodium-iodide symporter and inhibits the synthesis of thyroid hormones. Values of toxicity have been published by the French agency ANSES and are used by authorities to limit the consumption of drinking water of some distribution networks by children and pregnant women especially in Nord-Pas-de-Calais and Picardie. Epidemiological data in other countries show no or little clinical effect in areas with similar contamination; it is therefore a precautionary principle. An effective substitution with iodine would limit the effects of the iodine deficiency itself but also would counteract the potential effects of an excess of perchlorate ions and also of other symporter inhibitors (thiocyanate, nitrate). Further studies are nevertheless needed to determine possible extra-thyroid effects of perchlorate ions.
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Affiliation(s)
- Rachel Desailloud
- CHU-UPJV d'Amiens, service d'endocrinologie, diabétologie, nutrition, 80054 Amiens, France.
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Smith DJ, Taylor JB. Chlorate analyses in matrices of animal origin. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:1598-1606. [PMID: 21299218 DOI: 10.1021/jf1044684] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Sodium chlorate is being developed as a potential food-safety tool for use in the livestock industry because of its effectiveness in decreasing concentrations of certain Gram-negative pathogens in the gastrointestinal tracts of food animals. A number of studies with sodium chlorate in animals have demonstrated that concentrations of chlorate in meat, milk, wastes, and gastrointestinal contents range from parts per billion to parts per thousand, depending upon chlorate dose, matrix, and time lapse after dosing. Although a number of analytical methods exist for chlorate salts, very few were developed for use in animal-derived matrices, and none have anticipated the range of chlorate concentrations that have been observed in animal wastes and products. To meet the analytical needs of this development work, LC-MS, ion chromatographic, and colorimetric methods were developed to measure chlorate residues in a variety of matrices. The LC-MS method utilizes a Cl(18)O(3)(-) internal standard, is applicable to a variety of matrices, and provides quantitative assessment of samples from 0.050 to 2.5 ppm. Due to ion suppression, matrix-matched standard curves are appropriate when using LC-MS to measure chlorate in animal-derived matrices. A colorimetric assay based on the acid-catalyzed oxidation of o-tolidine proved valuable for measuring ≥20 ppm quantities of chlorate in blood serum and milk, but not urine, samples. Ion chromatography was useful for measuring chlorate residues in urine and in feces when chlorate concentrations exceeded 100 ppm, but no effort was made to maximize ion chromatographic sensitivity. Collectively, these methods offer the utility of measuring chlorate in a variety of animal-derived matrices over a wide range of chlorate concentrations.
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Affiliation(s)
- David J Smith
- Biosciences Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture , 1605 Albrecht Boulevard, Fargo, North Dakota 58102-2765, United States.
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