Azenha M A, Evangelista R, Martel F, Vasconcelos M T
CIQ-UP and Department of Chemistry, Faculty of Science, University of Porto, Rua do Campo Alegre, 687, 4169-007 Porto, Portugal.
Food Chem Toxicol. 2008 Feb;46(2):767-73. doi: 10.1016/j.fct.2007.10.002. Epub 2007 Oct 6.
An estimate of the digestibility and assimilability of butyltins occurring in contaminated wines (Port, red and white) was obtained by means of in vitro studies of gastrointestinal digestion. The influence of the wine matrix on the intestinal permeability was explored by studying the accumulation of butyltins in Caco-2 monolayers either when these species are dissolved in buffer only or in the dialysates of digested wines. Some important information about the fate of the butyltin compounds ingested from contaminated wines could be achieved. Only a very small fraction of the ingested DBT and TBT, the two most toxic forms, appear to be able to reach the epithelium as judged by the small dialyzable fraction found (<2%). This is probably independent from the food/drink matrix introducing these contaminants, since the influence of the involved enzymes appear to be dominant, especially for DBT and TBT. Additionally, the intestinal permeability of the three butyltins was also very low, the wine matrix possibly having a hindrance effect in a few cases.
通过胃肠道消化的体外研究，对受污染葡萄酒（波特酒、红葡萄酒和白葡萄酒）中丁基锡的消化率和同化率进行了估算。通过研究丁基锡仅溶解在缓冲液中或消化葡萄酒透析液中时在Caco-2单层中的积累情况，探讨了葡萄酒基质对肠道通透性的影响。关于从受污染葡萄酒中摄入的丁基锡化合物的归宿，可获得一些重要信息。根据发现的可透析部分较小（<2%）判断，摄入的两种毒性最大的形式——二丁基锡（DBT）和三丁基锡（TBT）中，只有极小一部分似乎能够到达上皮细胞。这可能与引入这些污染物的食物/饮料基质无关，因为所涉及酶的影响似乎占主导地位，尤其是对DBT和TBT而言。此外，三种丁基锡的肠道通透性也非常低，葡萄酒基质在少数情况下可能具有阻碍作用。
