1
|
Qiao L, Chen L, Yang Z, Xu J, Song J, Li X, Sun H, Mu Y. Bioaccumulation and elimination, acute toxicity analysis and risk assessment of diflubenzuron in common carp (Cyprinus carpio). CHEMOSPHERE 2023:139154. [PMID: 37290502 DOI: 10.1016/j.chemosphere.2023.139154] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/30/2023] [Accepted: 06/05/2023] [Indexed: 06/10/2023]
Abstract
Diflubenzuron has been applied in agriculture and aquaculture, and its residues in ecological environment and food chain could result in chronic exposure and long-term toxicity effects for human health. However, limited information is available regarding diflubenzuron levels in fish and associated risk assessment. This study performed the analysis for dynamic bioaccumulation and elimination distribution of diflubenzuron in carp tissues. The results indicated that diflubenzuron was absorbed and enriched by fish body along with higher enrichment in lipid-rich tissues of fish. The peak concentration in carp muscle reached 6-fold of diflubenzuron concentration in aquaculture water. The median lethal concentration (LC50) of diflubenzuron at 96 h was 12.29 mg/L, presented low toxicity to carp. Risk assessment results showed that the chronic risk from dietary exposure to diflubenzuron through carp consumption for Chinese residents of children and adolescents, adults and elderly people were acceptable, while posed a certain risk for young children. This study provided the reference for pollution control, risk assessment and scientific management of diflubenzuron.
Collapse
Affiliation(s)
- Lu Qiao
- Key Laboratory of Control of Quality and Safety for Aquatic Products, Ministry of Agriculture and Rural Affairs, Chinese Academy of Fishery Sciences, Beijing, 100141, China
| | - Lu Chen
- Key Laboratory of Control of Quality and Safety for Aquatic Products, Ministry of Agriculture and Rural Affairs, Chinese Academy of Fishery Sciences, Beijing, 100141, China; College of Food Science and Engineering, Bohai University, Jinzhou, 121000, China
| | - Zhen Yang
- Key Laboratory of Control of Quality and Safety for Aquatic Products, Ministry of Agriculture and Rural Affairs, Chinese Academy of Fishery Sciences, Beijing, 100141, China
| | - Jinhua Xu
- Key Laboratory of Control of Quality and Safety for Aquatic Products, Ministry of Agriculture and Rural Affairs, Chinese Academy of Fishery Sciences, Beijing, 100141, China
| | - Jinlong Song
- Key Laboratory of Control of Quality and Safety for Aquatic Products, Ministry of Agriculture and Rural Affairs, Chinese Academy of Fishery Sciences, Beijing, 100141, China
| | - Xingyang Li
- Key Laboratory of Control of Quality and Safety for Aquatic Products, Ministry of Agriculture and Rural Affairs, Chinese Academy of Fishery Sciences, Beijing, 100141, China; College of Food Science and Engineering, Bohai University, Jinzhou, 121000, China
| | - Huiwu Sun
- Key Laboratory of Control of Quality and Safety for Aquatic Products, Ministry of Agriculture and Rural Affairs, Chinese Academy of Fishery Sciences, Beijing, 100141, China
| | - Yingchun Mu
- Key Laboratory of Control of Quality and Safety for Aquatic Products, Ministry of Agriculture and Rural Affairs, Chinese Academy of Fishery Sciences, Beijing, 100141, China.
| |
Collapse
|
2
|
Wang X, Le B, Na Z, Bak KH, Zhang Y, Fu Y. Off‐flavor compounds in collagen peptides from fish: Formation, detection and removal. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xilong Wang
- College of Food Science Southwest University Chongqing 400715 China
| | - Bei Le
- College of Food Science Southwest University Chongqing 400715 China
| | - Zhang Na
- Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of 4Food Engineering Harbin University of Commerce Harbin 150076 China
| | - Kathrine H. Bak
- Institute of Food Safety Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinärplatz 1 1210 Vienna Austria
| | - Yuhao Zhang
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
| | - Yu Fu
- College of Food Science Southwest University Chongqing 400715 China
- Chongqing Key Laboratory of Speciality Food Co‐Built by Sichuan and Chongqing Chongqing 400715 China
| |
Collapse
|