Accumulation and elimination kinetics of dietary endosulfan in Atlantic salmon (Salmo salar)

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• 作者：Marc H.G. Berntssen ; Chris N. Glover ; David H.F. Robb ; Jan-Vidar Jakobsen ; Dietrich Petri
• 关键词：Endosulfan ; Dietary ; Atlantic salmon ; Carry-over
• 刊名：Aquatic Toxicology
• 出版年：2008
• 出版时间：20 January 2008
• 年：2008
• 卷：86
• 期：1
• 页码：104-111
• 全文大小：453 K

文摘

The carry-over of dietary endosulfan to the fillet of farmed Atlantic salmon was studied. The uptake and elimination rate constants of the α and β isoform of endosulfan were determined in seawater adapted Atlantic salmon (initial weigh 173 ± 25 g) fed on endosulfan enriched diets (724 and 315 μg kg⁻¹ for α- and β-endosulfan, respectively) for 92 days, followed by a 56 days depuration period with feeding on control diets (<0.3 μg kg⁻¹ endosulfan). The accumulation of the toxic metabolite endosulfan sulphate, which was not detected (<0.5 μg kg⁻¹) in the experimental feeds, was also determined. Dietary β-endosulfan was more persistent than α-endosulfan as demonstrated by a higher uptake (41 ± 8 % vs. 21 ± 2 % ) and lower elimination (26 ± 2 × 10⁻³ day⁻¹ vs. 40 ± 1 × 10⁻³ day⁻¹) rate constants, and a higher biomagnification factor (0.10 ± 0.026 vs. 0.05 ± 0.003, p < 0.05). Based on the decrease in diastereometric factor over time, biotransformation was estimated to account for at least 50 % of the endosulfan elimination. The formation of the metabolite endosulfan sulphate comprised a maximum 1.2 % of the total accumulation of endosulfan. Using a simple one-compartmental model and the experimentally-determined rate constants, it was predicted that only dietary concentration higher than 7.5 mg kg⁻¹ would cause the estimated maximum residue level (MRL) in fillet of 0.47 mg kg⁻¹ to be exceeded. Model estimations also predict that current EU maximum permitted levels in fish feeds (0.005 mg kg⁻¹) would give fillet concentrations that are under the detection limit (0.3 μg kg⁻¹), which is in agreement with the general absence of endosulfan in monitored farmed Atlantic salmon.