The mechanism of uptake and translocation of antibiotics by pak choi (Brassica rapa subsp. chinensis)

文献类型： 外文期刊

第一作者： Yu, Xiaolu

作者： Yu, Xiaolu;Chen, Junhao;Sun, Ying;Yu, Xiaolu;He, Hongju;Liu, Xiaoxia;Liu, Xiaoxia

作者机构：

关键词： Antibiotics; Uptake; Translocation; Xylem sap; Inhibitors

期刊名称：SCIENCE OF THE TOTAL ENVIRONMENT （ 影响因子：10.753； 五年影响因子：10.237 ）

ISSN： 0048-9697

年卷期： 2022 年 810 卷

页码：

收录情况： SCI

摘要： Antibiotic uptake by vegetables from the environment is one pathway in which humans are exposed to antibiotics through the food chain and can pose potential risks to human health. Therefore, understanding the mechanism of how antibiotics enter vegetables will contribute to developing effective measures to reduce antibiotic contamination in crops. In this study, a series of hydroponic experiments were conducted to investigate the uptake and translocation of six antibiotics in pak choi. The results showed the accumulation capacity of fluoroquinolones was significantly higher than that of tetracycline and sulfamethoxypyridazine. The antibiotic uptake kinetics in roots were well described by the Michaelis-Menten equation. The results for the metabolic inhibitor, aquaporin inhibitor, and transpiration inhibitor showed that the uptake processes for ofloxacin, norfloxacin, and enrofloxacin were energy-dependent, those for sulfamethoxypyridazine and ciprofloxacin were aquaporin-dependent, and that for tetracycline was energy-and aquaporin-dependent. Antibiotic translocation was associated with water transport through xylem vessels, which could be controlled by aquaporin activities and transpiration. Roots were the main accumulator of antibiotics, and the degradation percentages of tetracycline, norfloxacin, enrofloxacin, and ofloxacin by Pak choi were 0-14.48% within 72 h. Overall, our findings provide a better understanding of the transfer of antibiotics from the environment to vegetables, which will be of great significance for developing optimal management practices to mitigate antibiotic contamination in vegetables and ensuring food safety.

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