Malopolska Centre of Food Monitoring, Faculty of Food Technology, University of Agriculture in Krakow, 122 Balicka St., 30-149 Krakow, Poland.
Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Słoneczna 45F St., 10-719 Olsztyn, Poland.
Int J Mol Sci. 2023 Sep 11;24(18):13956. doi: 10.3390/ijms241813956.
Per- and polyfluoroalkyl substances (PFASs) are a group of fluorinated, organic, man-made chemicals; they do not occur naturally in the environment. This study aimed to determine the profile and content of PFASs in the volunteers' blood plasma and urine after the consumption of fermented red beetroot juice and then correlated it with the blood parameters. Over 42 days, 24 healthy volunteers ingested 200 mL/60 kg of body weight of fermented red beetroot juice. PFASs were analyzed using the micro-HPLC-MS/MS method. Five perfluoroalkyl substances were found in the volunteers' body fluids. After consuming the juice, it was discovered that regarding the perfluorocarboxylic acids, a downward trend was observed, while regarding the perfluoroalkane sulfonates, and their plasma content showed a statistically significant upward trend. Analysis of the hematology parameters indicated that the intake of fermented red beetroot juice showed a significant decrease in mean corpuscular volume (MCV), platelets concentration, mean platelet volume (MPV), platelet large cell ratio (P-LCR) at the significance level < 0.01, and hematocrit ( < 0.05). On the other hand, the dietary intervention also indicated a significant ( < 0.01) increase in corpuscular/cellular hemoglobin concentration (MCHC). In the case of blood biochemistry, no significant change was observed in the blood samples after the intake of the fermented beetroot juice. However, a decreasing tendency of total cholesterol and low-density lipoprotein concentration (LDL-C) was observed. Based on the presented results, there is a need to analyze and monitor health-promoting food regarding undesirable substances and their impact on consumer health.
全氟和多氟烷基物质（PFAS）是一组氟化、有机、人工合成的化学物质，它们在环境中不会自然存在。本研究旨在确定志愿者饮用发酵红甜菜根汁后血液血浆和尿液中 PFAS 的状况和含量，然后将其与血液参数相关联。在 42 天的时间里，24 名健康志愿者摄入了 200 毫升/60 公斤体重的发酵红甜菜根汁。使用微高效液相色谱-串联质谱法（micro-HPLC-MS/MS）分析 PFAS。在志愿者的体液中发现了五种全氟烷基物质。饮用果汁后，发现对于全氟羧酸，呈下降趋势，而对于全氟烷磺酸及其血浆含量，则呈统计学上显著的上升趋势。血液学参数分析表明，摄入发酵红甜菜根汁后，平均红细胞体积（MCV）、血小板浓度、平均血小板体积（MPV）、血小板大细胞比率（P-LCR）显著降低（<0.01），而红细胞压积（<0.05）也显著降低。另一方面，饮食干预也表明，细胞血红蛋白浓度（MCHC）显著增加（<0.01）。在血液生化方面，摄入发酵甜菜根汁后血液样本没有观察到显著变化。然而，总胆固醇和低密度脂蛋白浓度（LDL-C）呈下降趋势。根据所呈现的结果，有必要分析和监测具有健康促进作用的食品中不良物质及其对消费者健康的影响。
