PFOA is a prominent member of a class of straight chain fluorinated organic chemical compounds collectively called per and polyfluorinated alkyl substances (PFAS). Due to its peculiar properties (thermal stability, oils and water repellency, water solubility), PFOA is widely employed in firefighting, packaging, non-stick cookware, mattresses and others. However, it constitutes significant environmental and health concerns due to its disruptive nature in biological matrices. Wheat is widely consumed as a staple food owing to its high nutritional value (i.e., rich source of dietary fiber and protein). Physiological, ionome, and metabolome responses of wheat grown in soil treated with 0, 25, and 50 mg/kg PFOA were evaluated. Data revealed that PFOA impacted grain production in wheat. Ionomics revealed that PFOA modified elemental contents of major nutrients (e.g., magnesium, potassium, phosphorus, and iron). In addition, metabolomics showed alterations in several biochemical pathways such as citrate cycle, starch and sucrose metabolism, and unsaturated fatty acids biosynthesis.

Physiological and molecular response of wheat (Triticum aestivum) exposed to perfluorooctanoic acid (PFOA)

ACS Spring Meeting 2021

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