The dependence of the degree of fluorene and fluoranthene degradation by the fungus Pleurotus ostreatus D1 on the culture medium composition has been studied. Polycyclic aromatic hydrocarbons (PAHs) have been transformed in Kirk’s medium (under conditions of laccase production) with the formation of a quinone metabolite and 9-fluorenone upon the use of fluoranthene and fluorene as substrates, respectively. More complete degradation with the formation of an intermediate metabolite, phthalic acid that has undergone subsequent utilization, has occurred in basidiomycete-rich medium (under the production of both laccase and versatile peroxidase). The formation of phthalic acid as a metabolite of fluoranthene degradation by lignolytic fungi has been revealed for the first time. The data allow the supposition that both extracellular laccase and laccase on the mycelium surface can participate in the initial stages of PAH metabolism, while versatile peroxidase is necessary for the oxidation of the formed metabolites. A scheme of fluorene metabolism by Pleurotus ostreatus D1 is suggested.
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J Food Drug Anal
December 2024
Division of Research and Analysis, Taiwan Food and Drug Administration, Ministry of Health and Welfare, No.161-2, Kunyang St, Nangang District, Taipei City 11561, Taiwan, R.O.C.
Polycyclic aromatic hydrocarbons (PAHs) are primarily generated through the incomplete combustion or pyrolysis of organic materials in various industrial processes. Foods may become contaminated with environmental PAHs found in air, soil, or water, or through industrial food processing methods such as smoking, roasting, drying, and grilling. The Ministry of Health and Welfare in Taiwan has established maximum levels for benzo[a]pyrene (BaP) and indicative values for BaP as well as PAH4 (the sum of benz[a]anthracene, chrysene, benzo[b]fluoranthene, and benzo[a]pyrene) in foods as operational guidelines.
View Article and Find Full Text PDFEnviron Sci Technol
December 2024
Department of Biology, University of Ottawa, Ottawa K1N 6N5, Canada.
Polycyclic aromatic hydrocarbons (PAHs) are common environmental pollutants that originate from the incomplete combustion of organic materials. We investigated the clastogenicity and mutagenicity of benzo[]fluoranthene (BbF), one of 16 priority PAHs, in MutaMouse males after a 28 day oral exposure. BbF causes robust dose-dependent increases in micronucleus frequency in peripheral blood, indicative of chromosome damage.
View Article and Find Full Text PDFChemosphere
November 2024
"Alexandru Ioan Cuza" University of Iasi, Research Center with Integrated Techniques for Atmospheric Aerosol Investigation in Romania (RECENT-AIR), 11 Carol I, 700506, Iasi, Romania; "Alexandru Ioan Cuza" University of Iasi, Integrated Centre of Environmental Science Studies in the North Eastern Region (CERNESIM), 11 Carol I, 700506, Iasi, Romania; "Alexandru Ioan Cuza" University of Iasi, Faculty of Chemistry, 11 Carol I, 700506, Iasi, Romania. Electronic address:
Urbanization and industrialization are important transformations shaping the current statement of the society, enhancing significantly the combustion emissions which are threatening the global climate system, air quality, and human health. These emissions contain polycyclic aromatic hydrocarbons (PAHs) which are well known for their high toxicity. The present study is the first assessing the seasonal variation of 17 PAHs in size segregated fractions of atmospheric aerosol particles from a Romanian metropolitan area.
View Article and Find Full Text PDFJ Environ Health Sci Eng
December 2024
Department of Environmental Health Engineering, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
Cooking food at high temperatures can lead to the formation of harmful chemical compounds called polycyclic aromatic hydrocarbons (PAHs). The purpose of this study was to conduct a systematic review and meta-analysis to evaluate the concentrations of 16 PAHs in cooked fish using roasting, barbecuing, or grilling techniques. The Monte Carlo simulation method was employed to accurately assess and quantify the uncertainties associated with risk estimation.
View Article and Find Full Text PDFInt J Food Sci
October 2024
Food Systems Chemistry, Toxicology, and Risks Studies, Department of Food Science and Technology, College of Science, Kwame Nkrumah University of Science and Technology (KNUST), Kumasi, Ghana.
The polycyclic aromatic hydrocarbons (PAHs) congener concentrations and risk upon human exposure to smoked bushmeat products were analyzed. GC/MS MRM and QuEChERS methods were used for the analysis. This work has become necessary due to the need for more information concerning the quantitative determination of these compounds and their health risk assessment.
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