Reduction of mercury bioaccessibility using dietary strategies

Jadán-Piedra, Carlos; Sánchez, Verónica; Vélez, Dinoraz; Devesa, Vicenta

doi:10.1016/j.lwt.2016.03.015

Cited by 23 publications

(16 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…With regard to the effect of tannic acid, a compound that occurs naturally in several beverages and many vegetables (Gülçin et al, 2010), it has a high number of carboxylic groups, potential binding sites for cations. In fact, it has been shown that it binds to Hg(II) and CH3Hg in aqueous solution (Torres et al, 1999); it has even been demonstrated that the solubility of the forms of mercury is reduced in the presence of tannic acid at concentrations similar to those used in this study (Jadán-Piedra et al, 2016a).…”

Section: Discussionmentioning

confidence: 63%

“…These approaches have concentrated on searching for strategies to reduce the Hg that is in soluble form after digestion and therefore available for absorption (bioaccessibility). Using a simulated human digestion approach, Jadán-Piedra et al (2016a) showed that addition of tannic acid, cellulose, lignin, or pectin during digestion of swordfish and tuna significantly reduces Hg bioaccessibility (30-98% reduction). Later studies by the same research group showed that some strains of lactic acid bacteria and of Saccharomyces cerevisiae are also effective in reducing bioaccessibility from foods (Jadán-Piedra et al, 2017a,b).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The use of lactic acid bacteria to reduce mercury bioaccessibility

et al. 2017

Self Cite

View full text Add to dashboard Cite

Mercury in food is present in either inorganic [Hg(II)] or methylmercury (CHHg) form. Intestinal absorption of mercury is influenced by interactions with other food components. The use of dietary components to reduce mercury bioavailability has been previously proposed. The aim of this work is to explore the use of lactic acid bacteria to reduce the amount of mercury solubilized after gastrointestinal digestion and available for absorption (bioaccessibility). Ten strains were tested by addition to aqueous solutions containing Hg(II) or CHHg, or to food samples, and submission of the mixtures to gastrointestinal digestion. All of the strains assayed reduce the soluble fraction from standards of mercury species under gastrointestinal digestion conditions (72-98%). However their effectiveness is lower in food, and reductions in bioaccessibility are only observed with mushrooms (⩽68%). It is hypothesized that bioaccessible mercury in seafood forms part of complexes that do not interact with lactic acid bacteria.

show abstract

Section: Discussionmentioning

confidence: 63%

Section: Introductionmentioning

confidence: 99%

The use of lactic acid bacteria to reduce mercury bioaccessibility

et al. 2017

Self Cite

View full text Add to dashboard Cite

show abstract

“…Jadán-Piedra et al 14 suggest the use of food components (tannins, lignin, pectin and some celluloses) in order to lower the bioaccessibility of mercury from seafood. The addition of these components to food significantly reduces (≤ 98%) the amount of toxic element available for absorption after digestion.…”

Section: Discussionmentioning

confidence: 99%

“…Bioaccessibility was evaluated using the in vitro gastrointestinal digestion model described by Jadán-Piedra et al, 14 with minor modifications.…”

Section: Mercury Bioaccessibility Assaysmentioning

confidence: 99%

Use of Saccharomyces cerevisiae To Reduce the Bioaccessibility of Mercury from Food

Jadán-Piedra

Baquedano

Puig

et al. 2017

J. Agric. Food Chem.

Self Cite

View full text Add to dashboard Cite

Food is the main pathway of exposure to inorganic mercury [Hg(II)] and methylmercury (CH3Hg). Intestinal absorption of these mercury species is influenced by their chemical form, the luminal pH or the diet composition. In this regard, strategies have been proposed for reducing mercury absorption using dietary components.The present study evaluates the capacity of Saccharomyces cerevisiae to reduce the amount of mercury solubilized after gastrointestinal digestion which is available for intestinal absorption (bioaccessibility). The results show that S. cerevisiae strains reduce mercury bioaccessibility from aqueous solutions of Hg(II) (89 ± 6%) and CH3Hg (83 ± 4%), and from mushrooms (19-77%), but not from seafood. The formation of mercury-cysteine or mercurypolypeptide complexes in the bioaccessible fraction may contribute to the reduced effect of yeasts on mercury bioaccessibility from seafood. Our study indicates that budding yeasts could be useful for reducing the intestinal absorption of mercury present in water and some food matrices.

show abstract

“…Overall, cooking decreased in vitro MeHg bioaccessibility by a factor of 2, with a GI bioaccessibility of 64% and 31% for the raw and cooked tuna, respectively (Figure 1). Other digestion models have similarly established that cooking decreases Hg and MeHg solubility within GI fluids [57][58][59][60]. A decrease in fish MeHg bioaccessibility following heat treatment is usually explained by protein oxidation produced by the heat treatment through various cooking methods, leading to the modification of the amino acids [61,62].…”

Section: Differing Effects Of Cooking On the In Vitro And In Vivo Modmentioning

confidence: 99%

Assessment of In Vitro Bioaccessibility and In Vivo Oral Bioavailability as Complementary Tools to Better Understand the Effect of Cooking on Methylmercury, Arsenic, and Selenium in Tuna

Charette

Dalto

Rosabal

et al. 2021

Toxics

View full text Add to dashboard Cite

Fish consumption is the main exposure pathway of the neurotoxicant methylmercury (MeHg) in humans. The risk associated with exposure to MeHg may be modified by its interactions with selenium (Se) and arsenic (As). In vitro bioaccessibility studies have demonstrated that cooking the fish muscle decreases MeHg solubility markedly and, as a consequence, its potential absorption by the consumer. However, this phenomenon has yet to be validated by in vivo models. Our study aimed to test whether MeHg bioaccessibility can be used as a surrogate to assess the effect of cooking on MeHg in vivo availability. We fed pigs raw and cooked tuna meals and collected blood samples from catheters in the portal vein and carotid artery at: 0, 30, 60, 90, 120, 180, 240, 300, 360, 420, 480 and 540 min post-meal. In contrast to in vitro models, pig oral bioavailability of MeHg was not affected by cooking, although the MeHg kinetics of absorption was faster for the cooked meal than for the raw meal. We conclude that bioaccessibility should not be readily used as a direct surrogate for in vivo studies and that, in contrast with the in vitro results, the cooking of fish muscle did not decrease the exposure of the consumer to MeHg.

show abstract

Reduction of mercury bioaccessibility using dietary strategies

Cited by 23 publications

References 26 publications

The use of lactic acid bacteria to reduce mercury bioaccessibility

The use of lactic acid bacteria to reduce mercury bioaccessibility

Use of Saccharomyces cerevisiae To Reduce the Bioaccessibility of Mercury from Food

Assessment of In Vitro Bioaccessibility and In Vivo Oral Bioavailability as Complementary Tools to Better Understand the Effect of Cooking on Methylmercury, Arsenic, and Selenium in Tuna

Contact Info

Product

Resources

About