Isomerization and bioaccessibility of cypermethrin and fenpropathrin in Pacific oyster during simulated digestion as influenced by domestic cooking methods

Exploring Release, Isomerization, and Absorption of Cypermethrin in Pacific Oysters (Crassostrea gigas) with Different Processing Methods during In Vivo Digestion: Insights from a Gastrointestinal Tract Quantitative Tracing Method

“…The higher processing temperature and longer processing time in roasting might weaken the binding between CP and oyster tissues. 15 Thermal processing has little effect on the CP isomer proportion during digestion; the isomers of CP in raw, steamed, and roasted oysters exhibited similar patterns in both the stomach and small intestine. The total CP absorption through the gastrointestinal tract into the blood in the steamed and roasted oyster groups is lower than that in the raw oyster group.…”

“…In addition, the Gibbs free energy of the hydrophobic interactions between CP and oyster actin is negative, indicating that the binding between CP and oyster actin is a spontaneous process. 15 Thermal processing can provide additional energy to promote the separation of CP from oyster actin. Thermal processing finally resulted in the loss of CP during processing and a lower CP content in the steamed and roasted oysters than in the raw oysters.…”

“…Thermal processing can lead to the denaturation of oyster actin, which unfolds the protein structure and exposes the hydrophobic groups, thus disrupting the binding of CP to oyster actin and promoting the release of CP. In addition, the Gibbs free energy of the hydrophobic interactions between CP and oyster actin is negative, indicating that the binding between CP and oyster actin is a spontaneous process . Thermal processing can provide additional energy to promote the separation of CP from oyster actin.…”

“…Measurement Condition of Gas Chromatography. The method by Xie et al 15 was used for CP measurement in the samples. An Agilent 7890B gas chromatograph with an electron capture detector and HP-5 chromatographic column (30 m × 0.32 mm × 0.25 μm, Agilent) was used.…”

“…Hazardous substances such as CP in food undergo complex transformations during cooking, processing, and digestion before absorption. 15 The food matrices affect the behavior of CP during digestion and absorption, thereby influencing the bioaccessibility and isomer proportion of CP, which affects its metabolism and toxic effects in the human body. Therefore, understanding CP's fate during the in vivo digestion of oysters with different processing methods is necessary in assessing the potential health impacts of CP-containing aquatic products.…”