In vitro assessment of polychlorinated biphenyl bioaccessibility in meat: Influence of fat content, cooking level and consumer age on consumer uptake

Christelle Planche (1, 2, 3) , Jérémy Ratel (2) , Frédéric Mercier (2) , Cheng Zhang (2) , Magaly Angénieux (2) , Patrick Blinet (2) , Philippe Marchand (4) , Gaud Dervilly (4) , Isabelle Albert (5) , Jessica Tressou (5) , Laurent Debrauwer (1, 3) , Erwan Engel (2)

1 ToxAlim - ToxAlim
2 QuaPA - Qualité des Produits Animaux
3 E20 - Metatoul AXIOM
4 LABERCA - Laboratoire d'étude des Résidus et Contaminants dans les Aliments
5 MIA Paris-Saclay - Mathématiques et Informatique Appliquées

In a risk assessment perspective, this work aims to assess the bioaccessibility of PCBs in meat. A standardised in vitro static digestion protocol was set up and coupled with extraction, clean-up and GC × GC-ToF/MS multianalyte method to monitor the fate of PCBs in meat during digestion. Starting with spiked meat, PCB bioaccessibility in 11% fat medium-cooked meat varied in adults from 20.6% to 30.5% according to congeners. PCB bioaccessibility increased to 44.2–50.1% in 5% fat meat and decreased to 6.2–9.1% and to 14.6–19.4% in digestion conditions mimicking infants and elderly, respectively. Intense cooking also decreased PCB bioaccessibility to 18.0–26.7%. Bioaccessibility data obtained with spiked meat were validated with measurements carried out in incurred meat samples. Finally, mean uptake distributions are obtained from a modular Bayesian approach. These distributions feature a lower mode when the fat content is higher, the meat is well-done cooked, and the consumers are older.

Mots clés: Bioaccessibility; Polychlorinated biphenyls; Meat; In vitro digestion; Comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-ToF/MS); Dietary uptake

Domaines: Sciences du Vivant [q-bio]; Toxicologie

Christelle Planche, Jérémy Ratel, Frédéric Mercier, Cheng Zhang, Magaly Angénieux, et al.. In vitro assessment of polychlorinated biphenyl bioaccessibility in meat: Influence of fat content, cooking level and consumer age on consumer uptake. Food Chemistry, 2022, 374, pp.131623. ⟨10.1016/j.foodchem.2021.131623⟩. ⟨hal-03441539⟩