Benzopyrene

Benzopyrene is a potentially carcinogenic polycyclic aromatic hydrocarbon (α-benzopyrene) that is found in some foods, such as meat and fish.

α-Benzopyrene belongs to a class of aromatic hydrocarbons that share a basic chemical structure, the benzene ring. They are compounds that are not very soluble in water because they have hydrophobic properties consisting of two or more benzene rings, either single or multiple, forming chains or clusters. Examples of polycyclic aromatic hydrocarbons are naphthalene, acenaphthylene, 1,8-ethylenenaphthene, 2,3-benzindene, phenanthrene, anthracene, 1,2-benzophenanthrene and anthracene.

In particular, α-benzopyrene is one of the derivatives with the greatest risk factor, after long periods of consumption, it can trigger cellular disorders causing cancer.

Review

The IARC (International Agency Research on Cancer) declared benzopyrene to be carcinogenic to humans (Group I).

It is considered the ninth most dangerous substance due to its toxic potential for human health by the Comprehensive Environmental Response, Compensation, and Liability Act of of the Agency for Toxic Substances and Disease Registry from the United States.

Exposure to benzopyrene occurs through inhalation, skin contact, or ingestion. In humans, occupational exposure to benzopyrene has been associated with cancer of the lung, bladder, esophagus, lip, mouth, pharynx, melanoma, and lymphatic system.

α-benzopyrene is produced by condensation of five benzene rings during combustion processes at temperatures of 300 to 600 °C (forest fires, coal, oil, diesel, gasoline, grease), especially when these are partial or incomplete (pyrolysis).

Smoking and yerba mate are a source of benzopyrene, as are some industrial processes and some foods.

Source: COREYSA (Compañía Oleícola de Refinación y Envasado, S.A., year 2000)

The high content of benzopyrene in some foods (coffee, meat, sausages, chorizo...) is due to the drying process carried out at high temperatures to remove excess water.

The manufacturing process of various foods increases the content of benzopyrenes due to incomplete combustion processes or pyrolysis of organic material. The elaboration of grilled meats and in general any type of elaboration process based on the use of ovens (pizzas, wood-fired oven bread, coffee roasting). The major sources of benzopyrene in food processes at high temperatures are grilling, roasting, frying and smoking. Benzopyrene is produced in chicken frying and roasting.

The risk factor in the consumption of benzopyrenes can be alleviated by treating food and the human organism has up to three defense barriers against these potentially carcinogenic substances.

The first is detoxifying metabolism, through hepatic oxidation and conjugation reactions; the second, epoxide hydrolase, superoxide dismutase catalase, and vitamin E. And third, if this barrier doesn't work either, the body defends itself by repairing the link. Simply put, a piece of DNA is cut out and synthesized again.

Bioremediation of polycyclic aromatic hydrocarbons

A wide variety of these non-volatile organic compounds can be found in oil contaminants in the soil, where their levels vary, but generally high concentrations can be found in oil spills.

Degradation studies of polycyclic aromatic hydrocarbons began more than 80 years ago when Sohgen and Stormer isolated bacteria capable of degrading aromatic compounds using them as a carbon source (Atlas, 1981).

In aquatic environments the main genera of bacteria and fungi found are the following: Pseudomonas, Achromobacter, Arthrobacter, Micrococcus, Nocardia, Vibrio, Acinetobacter, Brevibacterium, Corynebacterium, < i>Flabobacterium, Candida, Rhodotorula and Sporobolomyces.

In investigations carried out in the soil, they showed that 11 genera of fungi among which Phanerochaetes chrysosporium stand out, which is considered a promising microorganism due to the production of lignase with high potential to degrade insoluble compounds of high molecular weight and 6 of bacteria were the dominant groups in the degradation of polycyclic aromatic hydrocarbons.