Dietary effects on the uptake of benzo[a]pyrene

Stavrić, B.; Klassen, R.

doi:10.1016/s0278-6915(09)80005-7

Cited by 41 publications

(20 citation statements)

References 18 publications

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“…12) The absorption of BaP from the intestinal tract is markedly affected by dietary components. 13) The ability of BaP to adsorb in vitro to α-cellulose was strongly related to the hydrophobicity of BaP. 14) No sorption mechanism of PAHs by DF, however, based on their sorption isotherms has been elucidated.…”

Section: Introductionmentioning

confidence: 99%

Uptake of Polycyclic Aromatic Hydrocarbons by Insoluble Dietary Fiber

Boki

Kadota

Takahashi

et al. 2007

JOURNAL OF HEALTH SCIENCE

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The sorption isotherms of polycyclic aromatic hydrocarbons (PAHs) by insoluble dietary fiber (IDF) were measured in artificial gastric juice (AGJ) and artificial intestinal juice (AIJ) at 37• C and then the sorption be- , as compared with CMC (1.5-3.6 nmol/g in AGJ and 1.1-2.7 nmol/g in AIJ) and agar (0.1-0.4 nmol/g in AGJ and 0.3-0.7 nmol/g in AIJ) at a residual concentration of 5.0 nM. The sorption of PAHs in AGJ and the desorption of PAHs from IDF in both AGJ and AIJ indicate that the sorbed PAH molecules are held firmly by IDF while it passes through the digestive tract in vivo. From the results on sorption capacity and the removability of PAHs from IDF, YBL would be expected to be more useful than CMC and agar.

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Section: Introductionmentioning

confidence: 99%

Uptake of Polycyclic Aromatic Hydrocarbons by Insoluble Dietary Fiber

Boki

Kadota

Takahashi

et al. 2007

JOURNAL OF HEALTH SCIENCE

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“…7,8 Several studies have estimated that dietary intake represents around 97% of the total daily non-occupational human exposure to B[a]P and have indicated that of all possible means of human exposure to PAHs, ingestion is the most predominant. 9,10 Due to the difficulty of extrapolating toxicity data from animals to humans, although the carcinogenic properties of PAHs and B …”

Section: Introductionmentioning

confidence: 99%

Sistematic study of benzo[a]pyrene in coffee samples

Badolato¹,

Martins²,

Aued-Pimentel³

et al. 2006

J. Braz. Chem. Soc.

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Neste trabalho foi avaliado e otimizado um método para extração e quantificação de benzo [a]pireno (B[a]P) em amostras de café das espécies conillon (Coffea canephora) e arabica (Coffea arabica), verde e torrado em pó. A influência do processo de torração na formação do B[a]P também foi estudada. Estas amostras foram extraídas com acetona, seguidas por saponificação, extração com ciclohexano e purificação em coluna de silica-gel. A quantificação foi feita por CLAE por eluição isocrática em fase reversa com detector de fluorescência. Os limites de detecção e quantificação foram de 0,03 e 0,10 μg kg -1 respectivamente. O intervalo de recuperação foi de 76 a 116% para concentrações entre 1,00 e 3,00 μg kg -1. Os resultados obtidos para o B[a]P foram de 0,47 a 12,5 μg kg -1 para amostras de café em pó torradas, e não foi detectado a presença de B[a]P em amostras de café verde. Portanto, o controle dos parâmetros de torração é fundamental na obtenção de um produto de boa qualidade, sem prejuízos à saúde da população. A method for extracting and quantifying benzo[a]pyrene (B[a]P) was evaluated and improved for samples of green and roasted ground Arabica (Coffea arabica) and Conillon (Coffea canephora)Brazilian coffees. The influence of the roasting process in B[a]P formation was considered too. These samples were extracted with acetone, followed by saponification and cyclohexane extraction. The extracts were cleaned by chromatography on a silica-gel. The quantification was done by HPLC with reversed-phase and fluorescence detection under isocratic conditions. The detection and quantification limits were 0.03 μg kg -1 and 0.10 μg kg -1, respectively. The recovery ranged from 76 to 116% for concentrations between 1.00 and 3.00 μg kg -1. The values obtained for B[a]P concentrations were from 0.47 to 12.5 μg kg -1 for samples of ground roasted coffee. B[a]P was absent in the green coffee samples. The control of the roasting parameters is fundamental for obtaining a good quality product.

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“…The low levels of inducible CYP isozymes in the intestinal tract could influence the occasional development of tumors in the small and large intestines as a consequence of the ingestion of PAH-containing food (Stavric and Klassen 1994). Colon tissues have been reported to express CYP enzymes though at a low level (reviewed in Ding and Kaminsky 2003).…”

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confidence: 99%

Bioavailability and Risk Assessment of Orally Ingested Polycyclic Aromatic Hydrocarbons

Ramesh¹,

Walker²,

et al. 2004

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Polycyclic aromatic hydrocarbons (PAHs) are a family of toxicants that are ubiquitous in the environment. These contaminants generate considerable interest, because some of them are highly carcinogenic in laboratory animals and have been implicated in breast, lung, and colon cancers in humans. These chemicals commonly enter the human body through inhalation of cigarette smoke or consumption of contaminated food. Of these two pathways, dietary intake of PAHs constitutes a major source of exposure in humans. Although many reviews and books on PAHs have been published, factors affecting the accumulation of PAHs in the diet, their absorption following ingestion, and strategies to assess risk from exposure to these hydrocarbons following ingestion have received much less attention. This review, therefore, focuses on concentrations of PAHs in widely consumed dietary ingredients along with gastrointestinal absorption rates in humans. Metabolism and bioavailability of PAHs in animal models and the processes, which influence the disposition of these chemicals, are discussed. The utilitarian value of structure and metabolism in predicting PAH toxicity and carcinogenesis is also emphasized. Finally, based on intake, disposition, and tumorigenesis data, the exposure risk to PAHs from diet, and contaminated soil is presented. This information is expected to provide a framework for refinements in risk assessment of PAHs from a multimedia exposure perspective.

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Dietary effects on the uptake of benzo[a]pyrene

Cited by 41 publications

References 18 publications

Uptake of Polycyclic Aromatic Hydrocarbons by Insoluble Dietary Fiber

Uptake of Polycyclic Aromatic Hydrocarbons by Insoluble Dietary Fiber

Sistematic study of benzo[a]pyrene in coffee samples

Bioavailability and Risk Assessment of Orally Ingested Polycyclic Aromatic Hydrocarbons

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