Abstract:

Using the simulated human gastrointestinal tract, an experiment in vitro based on physiology was carried out to investigate the effects of different foods and soybean oil on the bioavailability of dichlorodiphenyltrichloroethanes (DDTs) in carrots. The results showed that the bioavailability of DDTs in carrots markedly decreased when 0.12 g of spinach, cabbage, and pork were added to be a combined food. Among them, the decreasing ranges induced by spinach and cabbage were high and close to each other, which were 78.3 %－86.1 % and 69.8 %－78.6 %, respectively, but the decreasing range induced by pork was relatively low, which is 46.8 %－72.7%. In contrast, the addition of 0.12 g of rice resulted in the bioavailability increase of DDTs by 37.2 %－40.0 %. When 0.60 g of spinach, cabbage, pork and rice were added, the bioavailability of DDTs further decreased and was lower than that with 0.12 g addition. Taken together, the bioavailability of DDTs was negatively correlated with the contents of protein and fiber, but positively the content of carbohydrates and energy in food. In addition, the bioavailability of DDTs increased along with the increase in the amount of soybean oil. When 50 μl of soybean oil was used, the increasing trend of the bioavailability of DDTs was the most significant.

Key words: in vitro experiment, DDTs, bioavailability, gastrointestinal tract