Pharmacokinetics of oxolinic acid in black tiger shrimp, Penaeus monodon Fabricius, and the effect of cooking on residues |
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| Authors: | Kazuaki Uno Takahiko Aoki Walai Kleechaya Lila Ruangpan & Varin Tanasomwang |
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| Institution: | Laboratory of Food Safety, Department of Sciences for Living, Aichi Konan College, Konan, Aichi, Japan; Laboratory of Quality Control in Marine Products, Faculty of Bioresources, Mie University, Tsu, Mie, Japan; Department of Fisheries, Samutsakhon Coastal Fisheries Research and Development Center, Samut Sakhon, Thailand; Department of Fisheries, Chanthaburi Coastal Fisheries Research and Development Center, Chanthaburi, Thailand |
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| Abstract: | This study examined the pharmacokinetics and bioavailability of oxolinic acid (OA) in black tiger shrimp Penaeus monodon Fabricius, in brackish water (salinity 10 g L?1) at 28–29°C, after intra‐sinus (10 mg kg?1) and oral (50 mg kg?1) administration and also investigated the net changes of OA residues in the shrimp after cooking (boiling, baking and frying). The haemolymph concentrations of OA after intra‐sinus dosing were best described by a two‐compartment open model. The distribution and elimination half‐lives were 0.84 and 17.7 h respectively. The apparent volume of distribution at a steady state and the total body clearance were estimated to be 2061 mL kg?1 and 90.1 mL kg?1 h?1 respectively. The bioavailability of OA after an oral administration was 7.9%. The peak haemolymph concentration, the time to peak haemolymph concentration and the elimination half‐life after oral administration were 4.20 μg mL?1, 4 h and 19.8 h respectively. Oxolinic acid muscle and shell levels increased to a maximum (muscle 1.76 μg g?1 and shell 8.17 μg g?1) at 4 h post administration and then decreased with the elimination half‐life value of 20.2 and 21.9 h respectively. Residual OA in muscle and shell was reduced by 20–30% by each cooking procedure examined. |
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| Keywords: | pharmacokinetics oxolinic acid Penaeus monodon black tiger shrimp bioavailability cooking |
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