Oral bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) through fish consumption, based on an in vitro digestion model

Hong-Sheng WANG, Yu Bon MAN, Fu-Yong WU, Yin-Ge ZHAO, Chris K. C. WONG, Ming Hung WONG

Research output: Contribution to journalArticles

36 Citations (Scopus)

Abstract

An in vitro gastrointestinal digestion model was used to evaluate bioaccessibility of PAHs in 20 fish species collected from Hong Kong markets. The average bioaccessibilities of PAHs were 24.3 and 31.1%, respectively, in gastric and intestinal conditions. When bioaccessibility was taken into consideration, the values of potency equivalent concentrations (PEC) decreased from 0.53 to 0.18 ng g⁻¹ for freshwater fish and from 1.43 to 0.35 ng g⁻¹ for marine fish. This indicated that bioaccessibility should be taken into account for health risk assessment with regard to PAH contamination in fish. The relative accumulation ratios (Rnn) of PAH congeners were significantly correlated with their physicochemical parameters and their corresponding concentrations reported in subcutaneous fats of Hong Kong residents. The data suggest that Rnn values calculated in the present study could effectively reflect the accumulations of PAHs in the human body. Copyright © 2010 American Chemical Society.

Original languageEnglish
Pages (from-to)11517-11524
JournalJournal of Agricultural and Food Chemistry
Volume58
Issue number21
DOIs
Publication statusPublished - 10 Nov 2010

Citation

Wang, H.-S., Man, Y.-B., Wu, F.-Y., Zhao, Y.-G., Wong, C. K. C., & Wong, M.-H. (2010). Oral bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) through fish consumption, based on an in vitro digestion model. Journal of Agricultural and Food Chemistry, 58(21), 11517–11524. doi: 10.1021/jf102242m

Keywords

  • Bioaccessibility
  • Freshwater fish
  • Gastrointestinal digestion model
  • Hong Kong
  • Marine fish
  • PAHs

Fingerprint Dive into the research topics of 'Oral bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) through fish consumption, based on an in vitro digestion model'. Together they form a unique fingerprint.