Effects of organic carbon/elemental carbon and particle size on inhalation bioaccessibility of particle-bound PAHs.

Bioaccessible fractions of particle-bound hydrophobic organic compounds (HOCs) are critical to evaluating human inhalation exposure risk. However, the key factors for controlling the release of HOCs into the lung fluid are not adequately examined. To address this issue, eight particle size fractions (0.056-18 µm) from different particle emission sources (barbecue and smoking) were collected and incubated with an in vitro method for determining inhalation bioaccessibilities of polycyclic aromatic hydrocarbons (PAHs). The bioaccessible fractions of particle-bound PAHs were 35-65% for smoke-type charcoal, 24-62% for smokeless-type charcoal, and 44-96% for cigarette. The size distributions of bioaccessible fractions of 3-4 ring PAHs were symmetric with the patterns of their masses, characterized as a unimodal distribution with both the trough and peak at 0.56-1.0 µm. Analysis from machine learning showed that chemical hydrophobicity appeared to be the most significant factor affecting inhalation bioaccessibility of PAHs, followed by organic carbon and elemental carbon contents. Particle size seemed to have little effect on the bioaccessibility of PAHs. A compositional analysis of human inhalation exposure risk from total concentration, deposition concentration, and bioaccessible deposition concentration in alveolar region showed a shift in the key particle size from 0.56-1.0 µm to 1.0-1.8 µm and an increasing in the contributions of 2-3 ring PAHs to risk for cigarette due to the high bioaccessible fractions. These results suggested the significance of particle deposition efficiency and bioaccessible fractions of HOCs in risk assessment.

Effects of cooking on oral bioaccessibility of PBDEs, MeO-PBDEs, and OH-PBDEs in fish (tilapia) and chicken egg.

Human health concerns are rising with polybrominated diphenyl ethers' (PBDEs) analogues, methoxylated and hydroxylated PBDEs (MeO-PBDEs and OH-PBDEs), due to their occurrences in foods and greater potential toxicological effects than PBDEs. While the oral bioaccessibilities (BA%) of PBDEs in foods are available, such information on MeO-PBDEs and OH-PBDEs, and the effects of cooking on them have not been adequately addressed. The present study was conducted with fish and chicken egg as typical foods to assess the bioaccessibility (BA%) of PBDEs, MeO-PBDEs, and OH-PBDEs using the colon extended physiologically based extraction test and examine the effects of cooking processes (boiling, frying, and steaming) on them. The results showed that thermal degradation or transformation of the target compounds did not occur during boiling and frying of fish. The BA% of individual PBDEs, MeO-PBDEs, and OH-PBDEs were 20-51% for boiled fish, 11-20% for pan-fried fish, 15-77% for steamed egg, and 42-68% for pan-fried egg. Cooking decreased the BA% of all target compounds in fish due to protein denaturation. However, the BA% of OH-PBDEs in pan-fried egg were greater than those in steamed egg. In addition, the substituent groups of CH3O- and OH- did not pose any effects on the BA% of BDE-47 in fish, but OH-group decreased its BA% in egg. These findings suggested that MeO-PBDEs and OH-PBDEs exhibited the similar oral BA% in fish to PBDEs, but the underlying mechanism for the effects of cooking on BA% of OH-PBDEs in egg needs to be further investigated.