The objective of this study was to determine the kinetics of absorption, distribution, and elimination of DBCP after intravenous (iv) administration in plasma, and after oral administration in water or corn oil, to conscious, fed, male Fischer 344 rats. Rats were prepared with an external jugular vein cannula and were dosed with 0.1, 1, or 10 mg/kg DBCP into the penile sinus or orally as a solution in water or in corn oil (1 mg/kg only). Blood was sampled at various times up to 12 hr, concentrations of DBCP were determined by gas chromatography, and data were evaluated by classical pharmacokinetic techniques. After oral administration in water, absorption of DBCP was rapid, and the distribution and elimination phase was biexponential. There did not appear to be any saturation of DBCP absorption, distribution, or elimination at the high oral or iv dose. After oral administration of DBCP in a corn oil vehicle, absorption was prolonged, suggesting retention of DBCP in the stomach; this could contribute to the toxic effects of DBCP on the forestomach when chronically administered in corn oil. The areas under the blood concentration/time curve were similar regardless of vehicle, suggesting that systemic toxicity might be independent of the vehicle.
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http://dx.doi.org/10.1016/0041-008x(87)90060-3 | DOI Listing |
Anal Chim Acta
February 2025
Food Laboratory of Zhongyuan, Luohe, 462000, Henan Province, PR China.
Background: Edible oils are susceptible to contamination with polycyclic aromatic hydrocarbons (PAHs) throughout production, storage, and transportation processes due to their lipophilic nature. The necessity of quantifying PAHs present in complex oil matrices at trace levels, which bind strongly to impurities in oil matrices, poses a major challenge to the accurate quantification of these contaminants. Therefore, the development of straightforward and effective methods for the separation and enrichment of PAHs in oil samples prior to instrumental analysis is paramount to guaranteeing food safety.
View Article and Find Full Text PDFLett Appl Microbiol
January 2025
Shenzhen Academy of Metrology & Quality Inspection, Shenzhen, China.
Bongkrekic acid (BA) toxin, produced by Burkholderia gladioli pathovar cocovenenans bacteria, has been implicated in foodborne illness outbreaks. BA poisoning is associated with rice noodle consumption; hence, this study investigated B. cocovenenans growth and BA production in wet rice noodles comprising varying starch ratios, starch types, rice nutrients, and saccharides.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, PR China; National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, PR China. Electronic address:
With the increasing demand for healthy diets, low-fat foods have gradually become a hot issue. This study successfully prepared low-internal-phase and high-viscoelastic emulsion gels using the synergistic effect between buckwheat protein microgel (BPM) and carboxylated cellulose nanofibers (CNF). The effects of the ratio of BPM to CNF on the microstructure, stability, rheological properties, and 3D printing characteristics of the emulsion gels were investigated.
View Article and Find Full Text PDFJ Dairy Sci
January 2025
Agriculture and Agri-Food Canada, Quebec Research and Development Centre, Quebec, QC G1V 2J3 Canada.
This study examined the effects of supplementing dairy cows with a mixture of essential oils on enteric CH emissions, apparent total-tract nutrient digestibility, N utilization, and lactational performance (production, components and efficiency). Thirty-two multiparous lactating Holstein cows were used in a randomized complete block design. Cows averaged (mean ± SD) 95 ± 15.
View Article and Find Full Text PDFFood Chem
December 2024
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, PR China; Weifang Institute of food science and processing technology, Weifang 261000, PR China. Electronic address:
The practice of deep-frying introduces various health concerns. Assessing the quality of frying oil is paramount. This study employs three-dimensional fluorescence spectroscopy to evaluate the peroxide value of vegetable oils after varying frying times.
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