Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
Food Funct. 2020 Jul 22;11(7):6028-6037. doi: 10.1039/c9fo03055g.
For most people, the pesticide residues found on agriculture products are the main source of pesticide exposure, which may adversely influence consumer health. The potential health hazard of residual pesticides depends on the nature of the foods they are consumed with. Studies with fat-soluble vitamins and nutraceuticals have shown that their bioaccessibility depends on food matrix composition and structure. We used an in vitro method to investigate the influence of the dimensions of the lipid phase in model fatty foods (emulsified or bulk oil) on the bioaccessibility of various pesticides. Three pesticides that differed in their oil-water partition coefficients were selected: bendiocarb (log P = 1.7), parathion (log P = 3.8), and chlorpyrifos (log P = 5.3). These pesticides were mixed with tomato puree to represent pesticide-treated agricultural products. Three model foods with different oil phase dimensions were used to represent different kinds of food product: small emulsions (d32 = 0.14 μm); large emulsions (d32 = 10 μm); and, bulk oil. Our results showed that the oil droplets underwent extensive changes as they passed through the simulated gastrointestinal tract due to changes in environmental conditions, such as pH, ionic strength, bile salts, and enzyme activities. The initial rate and final amount of lipid hydrolysis decreased with increasing lipid phase dimensions. Pesticide bioaccessibility depended on both the hydrophobicity of the pesticide and the dimensions of the co-ingested lipid droplets. The least hydrophobic pesticide (bendiocarb) had a high bioaccessibility (>95%) that did not depend on lipid phase dimensions. The more hydrophobic pesticides (parathion and chlorpyrifos) has a lower bioaccessibility that increased with decreasing lipid phase dimensions. Our results demonstrate the critical role that food structure plays on the potential uptake of pesticides from agricultural products, like fruits and vegetables.
对于大多数人来说，农产品中的农药残留是其接触农药的主要来源，这可能会对消费者的健康产生不利影响。残留农药的潜在健康危害取决于与食物一起摄入的农药性质。关于脂溶性维生素和营养保健品的研究表明，它们的生物利用度取决于食物基质的组成和结构。我们使用体外方法研究了模型脂肪食品（乳化或块状油）中脂质相尺寸对各种农药生物可及性的影响。选择了三种在油水分配系数上有差异的农药：涕灭威（log P = 1.7）、对硫磷（log P = 3.8）和毒死蜱（log P = 5.3）。这些农药与番茄泥混合，代表经过农药处理的农产品。使用三种具有不同油相尺寸的模型食品来代表不同种类的食品产品：小乳液（d32 = 0.14 μm）；大乳液（d32 = 10 μm）；以及块状油。我们的研究结果表明，由于环境条件（如 pH 值、离子强度、胆汁盐和酶活性）的变化，油滴在通过模拟胃肠道时会发生广泛的变化。随着脂质相尺寸的增加，初始的脂质水解速率和最终的脂质水解量降低。农药的生物可及性取决于农药的疏水性和共摄入的脂质滴的尺寸。疏水性最低的农药（涕灭威）具有较高的生物可及性（>95%），而与脂质相尺寸无关。疏水性较高的农药（对硫磷和毒死蜱）的生物可及性较低，随着脂质相尺寸的减小而增加。我们的研究结果表明，食物结构在从水果和蔬菜等农产品中吸收农药的潜在作用中起着关键作用。
