Uptake, accumulation and toxicity of short chain chlorinated paraffins to wheat (Triticum aestivum L.)

Short chain chlorinated paraffins (SCCPs) are ubiquitous persistent organic pollutants. They have been widely detected in plant-based foods and might cause adverse impacts on humans. Nevertheless, uptake and accumu-lation mechanisms of SCCPs in plants remain unclear. In this study, the soil culture data indicated that SCCPs were strongly absorbed by roots (root concentration factor, RCF>1) yet limited translocated to shoots (trans-location factor<1). The uptake mechanism was explored by hydroponic exposure, showing that hydrophobicity and molecular size influenced the root uptake and translocation of SCCPs. RCFs were significantly correlated with logKow values and molecular weights in a parabolic curve relationship. Besides, it was extremely difficult for SCCPs to translocate from shoots back to roots via phloem. An active energy-dependent process was proposed to be involved in the root uptake of SCCPs, which was supported by the uptake inhibition by the low temperature and metabolic inhibitor. Though SCCPs at environmentally relevant concentrations had no negative impacts on root morphology and chlorophyll contents, it caused obvious changes in cellular ultrastructure of root tip cells and induced a significant increase in superoxide dismutase activity. This information may be beneficial to moderate crop contamination by SCCPs, and to remedy soils polluted by SCCPs with plants.

Automated summary

This study investigates the absorption and translocation mechanisms of short chain chlorinated paraffins (SCCPs) in plants. The research finds that SCCPs are strongly absorbed by roots but have limited translocation to shoots. The hydrophobicity and molecular size of SCCPs influence their uptake and translocation. A temperature and metabolic inhibitor inhibit the root uptake of SCCPs, supporting the involvement of an active energy-dependent process. SCCPs at environmentally relevant concentrations do not impact root morphology and chlorophyll contents, but they do cause changes in cellular ultrastructure and increase superoxide dismutase activity.