Pharmacokinetics of oxytetracycline in black tiger shrimp, Penaeus monodon, and the effect of cooking on the residues
Pharmacokinetics of oxytetracycline in black tiger shrimp, Penaeus monodon, and the effect of cooking on the residues
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DOI：
10.1016/j.aquaculture.2005.10.031
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发表时间：
2006-04
期刊：
影响因子：
4.5
通讯作者：
K. Uno;T. Aoki;Walai Kleechaya;V. Tanasomwang;L. Ruangpan
中科院分区：
文献类型：
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作者：
K. Uno;T. Aoki;Walai Kleechaya;V. Tanasomwang;L. Ruangpan
本研究考察了土霉素（OTC）在29-30 °C水温（盐度为5 ppt）条件下经鼻（10 mg/kg）和口服（50 mg/kg）给药后在斑节对虾体内的药代动力学和生物利用度，并研究了烹饪过程（煮、烤和炸）中OTC残留的净变化。窦内给药后OTC的血淋巴浓度最好用二室开放模型描述。分布和消除半衰期分别为0.20 h和16.2 h。稳态时的表观分布容积和全身清除率估计分别为869 ml/kg和38.7 ml/kg/h。土霉素在黑虎虾体内的生物利用度为35.6%。土霉素的体内血淋巴蛋白结合率为49.0± 7.6%。在各采样时间点检测的浓度范围内，蛋白结合率恒定。血淋巴浓度峰值、血淋巴浓度达峰时间和消除半衰期分别为21.1 μg/ml、4 h和16.4 h。残留土霉素从肌肉中迅速消除，消除半衰期值为22.0 h。给药后120 h，肌肉中的OTC水平低于MRL（0.2 μg/g）。然而，壳中的OTC水平在给药后10 h升高至较高水平（6.27 μg/g），并且在末次采样时间（120 h）未降低。OTC残留量低于所有煮熟的样品比相应的原料样品。煮、烤、炸可使肌肉中土霉素残留量降低30-60%，而壳中土霉素残留量降低20%。
The present study examined the pharmacokinetics and bioavailability of oxytetracycline (OTC) in black tiger shrimp (Penaeus monodon) after intra-sinus (10 mg/kg) and oral (50 mg/kg) administration in water (salinity of 5 ppt) at 29–30 °C and also investigated the net changes of OTC residues in the shrimp using cooking procedures (boiling, baking and frying). The hemolymph concentrations of OTC after intra-sinus dosing were best described by a two-compartment open model. The distribution and elimination half-lives were found to be 0.20 h and 16.2 h, respectively. The apparent volume of distribution at a steady state and the total body clearance were estimated to be 869 ml/kg and 38.7 ml/kg/h, respectively. The bioavailability of OTC after an oral administration in black tiger shrimp was found to be 35.6%. The hemolymph protein binding in vivo of OTC was 49.0±7.6%. The protein binding was constant over the concentration range tested at each sampling time point. The peak hemolymph concentration, the time to peak hemolymph concentration and the elimination half-life were found to be 21.1 μg/ml, 4 h and 16.4 h, respectively. The residual OTC was rapidly eliminated from muscle with the elimination half-life value of 22.0 h. The OTC levels in muscle fell below the MRL (0.2 μg/g) at 120 h post-dosing. However, the OTC level in shell increased to a high level (6.27 μg/g) at 10 h post-administration and had not decreased at the last sampling time (120 h). OTC residues were lower in all cooked samples than in corresponding raw samples. Residual OTC in muscle was reduced by 30–60% by boiling, baking and frying, whereas in shell, OTC was reduced by 20% in every cooking method.