In vitro evaluation of dietary compounds to reduce mercury bioavailability

Effects of cooking methods and co-ingested foods on mercury bioaccessibility in pontic shad (Alosa immaculata)

Human mercury (Hg) exposure is mostly caused by eating fish. However, there are major differences between the measured and predicted mercury concentration on Hg bioavailability. This study investigated the effects of cooking (steaming, baking, frying, marinating, and smoking) and selected components' co-ingestion on Hg bioaccessibility. Baking and frying reduced Hg bioaccessibility compared to the raw sample. The bioaccessible Hg fraction in fish was assessed through in vitro digestion method. Hg bioaccessibility varied from 4.31 to nearly 24.95% and the Hg recovery rate varied from 63.44 to 78.74%. Co-ingested garlic and broccoli with pontic shad had a positive effect on decreasing fish Hg bioaccessibility. The antioxidant activity of co-ingested food items was also calculated and correlated with mercury bioaccessibility. These results highlighted a possible positive role of plant-based foods and other food processing techniques in the bioaccessibility reduction of other chemical contaminants found in food sources.

Challenges and strategies for preventing intestinal damage associated to mercury dietary exposure

Food represents the major risk factor for exposure to mercury in most human populations. Therefore, passage through the gastrointestinal tract plays a fundamental role in its entry into the organism. Despite the intense research carried out on the toxicity of Hg, the effects at the intestinal level have received increased attention only recently. In this review we first provide a critical appraisal of the recent advances on the toxic effects of Hg at the intestinal epithelium. Next, dietary strategies aimed to diminish Hg bioavailability or modulate the epithelial and microbiota responses will be revised. Food components and additives, including probiotics, will be considered. Finally, limitations of current approaches to tackle this problem and future lines of research will be discussed.

Bioavailability of arsenic, cadmium, lead and mercury as measured by intestinal permeability

In this study, the intestinal permeability of metal(loid)s (MLs) such as arsenic (As), cadmium (Cd), lead (Pb) and mercury (Hg) was examined, as influenced by gut microbes and chelating agents using an in vitro gastrointestinal/Caco-2 cell intestinal epithelium model. The results showed that in the presence of gut microbes or chelating agents, there was a significant decrease in the permeability of MLs (As-7.5%, Cd-6.3%, Pb-7.9% and Hg-8.2%) as measured by apparent permeability coefficient value (Papp), with differences in ML retention and complexation amongst the chelants and the gut microbes. The decrease in ML permeability varied amongst the MLs. Chelating agents reduce intestinal absorption of MLs by forming complexes thereby making them less permeable. In the case of gut bacteria, the decrease in the intestinal permeability of MLs may be associated to a direct protection of the intestinal barrier against the MLs or indirect intestinal ML sequestration by the gut bacteria through adsorption on bacterial surface. Thus, both gut microbes and chelating agents can be used to decrease the intestinal permeability of MLs, thereby mitigating their toxicity.

Gut microbiota influence on oral bioaccessibility and intestinal transport of pesticides in Chaenomeles speciosa

There is limited research focusing on the effects of human gut microbiota on the oral bioaccessibility and intestinal absorption of pesticide residues in food. In the present study, we use a modified setup of the Simulator of the Human Intestinal Microbial Ecosystem for the determination of pesticide residue bioaccessibility in Chaenomeles speciosa, and a Caco-2 cell model of human intestinal absorption. Results showed that gut microbiota played a dual role based their effects on contaminant release and metabolism in the bioaccessibility assay, and Lactobacillus plantarum was one of key bacterial species in the gut microbiota that influenced pesticide stability significantly. The addition of L. plantarum to the system reduced the relative amounts (by 11.40-86.51%) of six pesticides. The interaction between the food matrix and human gut microbiota led to different absorption rates, and the barrier effects increased with an increase in incubation time.

Green tea infusion reduces mercury bioaccessibility and dietary exposure from raw and cooked fish

Human exposure to mercury (Hg) and methylmercury (MeHg) through the ingestion of seafood raises human health-related concerns. In contrast, green tea has health benefits and its consumption potentially reduces bioaccessibility of dietary Hg. The present study aimed to assess the effect of green tea in total mercury (THg) and MeHg bioaccessibility in raw and cooked marine fish species commonly having high Hg levels. Preliminary results demonstrated that significantly higher reductions of bioaccessible THg were attained after the co-ingestion of green tea infusion (1 cup or more) in the oral and intestinal phases. Overall, the present findings clearly show that the co-ingestion of green tea along with seafood grilling strongly reduces THg and MeHg bioaccessibility in all fish species and consequently diminishes the probability of exceeding MeHg provisional tolerable weekly intakes through the consumption of these species with high Hg levels. Such results point out the need to better understand the beneficial/preventive role of green tea infusions and other food processing techniques in bioaccessibility reduction of other chemical contaminants present in food products. Such information is certainly useful to help consumers to wisely select their food, and to enable food safety authorities to integrate such information in risk assessment.

Disruption of selenium transport and function is a major contributor to mercury toxicity in zebrafish larvae

Mercury is one of the most toxic elements threatening the biosphere, with levels steadily rising due to both natural and human activities. Selenium is an essential micronutrient, required for normal development and functioning of many organisms. While selenium is known to counteract mercury's toxicity under some conditions, to date information about the mercury-selenium relationship is fragmented and often controversial. As part of a systematic study of mercury and selenium interactions, zebrafish (Danio rerio) larvae (a model verterbrate) were exposed to methylmercury chloride or mercuric chloride. The influence of pre- and post-treatment of selenomethionine on the level and distribution of mercury and selenium in the brain and eye sections, as well as on toxicity, were examined. Selenomethionine treatment decreased the amount of maternally transfered mercury in the larval brain. Selenomethionine treatment prior to exposure to mercuric chloride increased both mercury and selenium levels in the brain but decreased their toxic effects. Conversely, methylmercury levels were not changed as a result of selenium pre-treatment, while toxicity was increased. Strikingly, both forms of mercury severely disrupted selenium metabolism, not only by depleting selenium levels due to formation of Hg-Se complexes, but also by blocking selenium transport into and out of tissues, suggesting that restoring normal selenium levels by treating the organism with selenium after mercury exposure may not be possible. Disruption of selenium metabolism by mercury may lead to disruption in function of selenoproteins. Indeed, the production of thyroid hormones by selenoprotein deiodinases was found to be severely impaired as a result of mercury exposure, with selenomethionine not always being a suitable source of selenium to restore thyroid hormone levels.

Does the addition of ingredients affect mercury and cadmium bioaccessibility in seafood-based meals?

Despite the bioaccessibility of nutrients and contaminants present in individual seafood products has been thoroughly studied, information is extremely limited in what concerns complete seafood-based meals, where interactions between ingredients may occur. Hence, this study aimed to evaluate the effect of different ingredients and cooking processes in mercury (Hg) and cadmium (Cd) bioaccessibility in complete meals of tuna (Thunnus spp.) and edible crab (Cancer pagurus), respectively. The addition of ingredients/side dishes decreased Hg levels in cooked tuna meals, but increased Hg bioaccessibility (up to 31% of bioaccessible Hg in complete meals, against 13.5% in stewed tuna alone). Cd levels in edible crab meals were significantly decreased by the addition of ingredients (~36% and ~65% decrease in boiled crab and paté, respectively), but its' bioaccessibility was not significantly affected (>94% in all cases). Results showed that the weekly consumption of 2 complete tuna meals does not exceed MeHg tolerable weekly intake (TWI), whereas Cd's TWI is largely surpassed with the consumption of 50 g/week of edible crab meals. This highlights the importance of determining contaminant levels and bioaccessibility in a whole seafood-based meal context, as such approach enables a more realistic assessment of the risks that seafood can pose to consumers.

Intestinal Methylation and Demethylation of Mercury

Mercury (Hg) is a global pollutant, which is linked with different diseases. The methylation of Hg and demethylation of methylmercury (MeHg) in the environment were extensively studied and summarized; however, the transformation of Hg in the intestine is less presented. In this review, the research progress and the perspectives on the intestinal transformation of Hg were discussed. Studies found that MeHg could be formed when exposed to inorganic Hg by the gut microbiota in aquatic organisms, terrestrial invertebrates, and mammals, etc. hgcAB genes could be used as indicators for predicting Hg methylation potential. In vitro studies using fecal specimen, intestinal contents, and the isolated intestinal microbes confirmed the intestinal demethylation of MeHg. The investigation on the effects of Hg exposure to the abundance and diversity of intestinal microbes and their metabolites could shed light on the mechanism of the toxicity of Hg, especially the neurotoxicity of MeHg, which deserves further study.