Back to Search Start Over

Disposition of 14C-flumequine in sea bream (Sparus auratus) after single intraperitoneal administration.

Authors :
Ben Mansour, A.
Bakke, M.J.
Guerbej, H.
Berriche, Z.
Samaali, M.
Shaikh, B.
Sasanya, J.
Horsberg, T.E.
Source :
Food Control. Feb2017 Part B, Vol. 72, p198-204. 7p.
Publication Year :
2017

Abstract

This study was conducted to evaluate the pharmacokinetics of flumequine following intraperitoneal administration of 14 C-Flumequine (12 mg/kg, 100 μCi/kg) in sea bream ( Sparus auratus ). Three fish (147 ± 29 g) were collected at various time points ranging from 0.5 h to 144 h post administration. Absorption, distribution and elimination were studied using whole body autoradiography and liquid scintillation counting whereupon the concentration of flumequine equivalent versus time was evaluated in major organs and tissues (liver, bile, heart, brain, blood, kidney, intestine, spleen, red and white muscle). An agreement between the data obtained from whole body autoradiography and liquid scintillation counting was observed. A rapid and extensive distribution of flumequine to the major organs 0.5 h after dosing was recorded. The main route of elimination appeared to be biliary excretion due to the high concentration of radioactivity in the bile and the prolonged elimination phase compared to others tissues. The elimination of flumequine from the blood followed a two compartmental model with half life of the first phase and second phase being 0.98 h and 21.4 h respectively. The maximum flumequine recorded in blood (C max ) was 9.09 mg/kg at 0.78 h (T max ). Only traces of drugs were observed in the major tissues of the fish 72 h after administration. Based on the current results and the elimination in edible tissues in particular, flumequine seems to be an excellent treatment candidate for sea bream. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
09567135
Volume :
72
Database :
Academic Search Index
Journal :
Food Control
Publication Type :
Academic Journal
Accession number :
120146056
Full Text :
https://doi.org/10.1016/j.foodcont.2016.05.023