Aluminum levels in convenience and fast foods: in vitro study of the absorbable fraction

What do we know about dermal bioaccessibility of metals coated on antibacterial films?

Antibacterial films have gained attention since the outbreak of the COVID-19 pandemic; however, the impact of metals contained in antibacterial films on human safety have not been sufficiently investigated. This study reports on the important features that must be considered when assessing the bioaccessibility of Ag, Cu, and Zn in antibacterial films. Specifically, the effects of the artificial sweat component (i.e., amino acid and pH), surface weathering of antibacterial films, wipe sampling, and sebum were carefully examined. Our findings suggest that amino acids greatly affect bioaccessibility as amino acids act as ligands to facilitate metal ion leaching. In addition, constant exposure to ultraviolet C causes the film surface to oxidize, which significantly increases metal bioaccessibility due to the electrostatic repulsion between metal oxides and organic substrates. The presence of sebum in artificial sweat and physical damage to the film surface had no significant effects. Furthermore, the wipe sampling used to mimic the realistic dermal contact suggests the feasibility of applying this method for the assessment of bioaccessibility of metals in antibacterial films. The method offers significant advantages for evaluating the human safety aspects of skin contact with consumer products in future research.

Toxic Metals (Al, Cd, and Pb) in Instant Soups: An Assessment of Dietary Intake

Instant soups and noodles are one of the most widely consumed commercial food products. These products are made from ingredients of animal (chicken, meat) and/or vegetable origin, in addition to various food additives that prolong the shelf life of the product. It should be noted that instant soups are a dehydrated product, whose water-removal process can increase the accumulation of contaminants, such as toxic metals (Al, Cd, or Pb), that are harmful to the health of consumers. The content of toxic metals (Al, Cd, and Pb) in a total of 130 samples of instant soups of different types (poultry, meat, and vegetables) was determined by ICP-OES (inductively coupled plasma-optical emission spectrometry). The Al content (32.28 ± 19.26), the Cd content (0.027 ± 0.016), and the Pb content (0.12 ± 0.13) in the vegetable soups were worth mentioning. Considering an intake of twenty grams (recommended by the manufacturer), the dietary intake of Al (19.56% of the TWI set at 1 mg/kg bw/week), the intake of Cd (6.59% of the TWI set at 2.5 µg/kg bw/week), and the Pb intake (16.18% of the BMDL set for nephrotoxic effects at 0.63 µg/kg bw/week and 6.84% of the BMDL set for cardiovascular effects at 1.50 µg/kg bw/week) in the population aged 3-10 years, instant soups are not recommended for the population aged 3-10 years, while their consumption does not pose a health risk for adults. However, it is necessary to consider the cooking water used in the preparation of these products, as it may increase exposure to these toxic metals, in addition to the rest of the diet.

Evaluation of serum metal ion levels in dental implant patients: A prospective study

Introduction:

Titanium is the most commonly used bio-inert implant material. Nevertheless, there is a possibility of systemic release of metal ions, which could have clinical implications like implant failure and toxicity. This prospective study focuses on the evaluation of serum metal ion levels in patients receiving dental implants. The aim of the study is to evaluate the release of titanium, aluminium, and vanadium from dental implants by comparing the preoperative and postoperative serum levels of these ions.

Methodology:

Serum samples were collected from 30 patients undergoing dental implant placement preoperatively and postoperatively at intervals of 6 weeks, 3, 6, and 12 months. These samples were analyzed for titanium, aluminium, and vanadium levels using Inductively Coupled Plasma Optical Emission Spectrometry. The difference in preoperative and postoperative serum levels was measured and statistically analyzed using the paired t-test.

Results:

There was a slight difference in the postoperative levels of titanium and aluminium (2.30 and 4.07 mg/dl) as compared to the preoperative levels (2.28 and 2.30 mg/dl), which was statistically insignificant (P > 0.5). The serum levels of vanadium were too insignificant to be detected by the instrument (<0.0088 mg/dl).

Discussion:

Mild increase in the titanium and aluminium levels in blood serum was noted. These metallic ion levels might increase significantly due to which further clinical research with larger sample sizes and a long-term follow-up period is required to evaluate the clinical effects of metallic ion release from dental implants. There is no significant difference in the serum metal ion levels before and after the implant placement, although a little increase is observed in the aluminium ion levels after the implant placement.

Discrimination of almonds (Prunus dulcis) geographical origin by minerals and fatty acids profiling

Twenty-one almond samples from three different geographical origins (Sicily, Spain and California) were investigated by determining minerals and fatty acids compositions. Data were used to discriminate by chemometry almond origin by linear discriminant analysis. With respect to previous PCA profiling studies, this work provides a simpler analytical protocol for the identification of almonds geographical origin. Classification by using mineral contents data only was correct in 77% of the samples, while, by using fatty acid profiles, the percentages of samples correctly classified reached 82%. The coupling of mineral contents and fatty acid profiles lead to an increased efficiency of the classification with 87% of samples correctly classified.

Human exposure to aluminium

Human activities have circumvented the efficient geochemical cycling of aluminium within the lithosphere and therewith opened a door, which was previously only ajar, onto the biotic cycle to instigate and promote the accumulation of aluminium in biota and especially humans. Neither these relatively recent activities nor the entry of aluminium into the living cycle are showing any signs of abating and it is thus now imperative that we understand as fully as possible how humans are exposed to aluminium and the future consequences of a burgeoning exposure and body burden. The aluminium age is upon us and there is now an urgent need to understand how to live safely and effectively with aluminium.

Metabolic reengineering invoked by microbial systems to decontaminate aluminum: implications for bioremediation technologies

As our reliance on aluminum (Al) increases, so too does its presence in the environment and living systems. Although generally recognized as safe, its interactions with most living systems have been nefarious. This review presents an overview of the noxious effects of Al and how a subset of microbes can rework their metabolic pathways in order to survive an Al-contaminated environment. For instance, in order to expulse the metal as an insoluble precipitate, Pseudomonas fluorescens shuttles metabolites toward the production of organic acids and lipids that play key roles in chelating, immobilizing and exuding Al. Further, the reconfiguration of metabolic modules enables the microorganism to combat the dearth of iron (Fe) and the excess of reactive oxygen species (ROS) promoted by Al toxicity. While in Rhizobium spp., exopolysaccharides have been invoked to sequester this metal, an ATPase is known to safeguard Anoxybacillus gonensis against the trivalent metal. Hydroxyl, carboxyl and phosphate moieties have also been exploited by microbes to trap Al. Hence, an understanding of the metabolic networks that are operative in microorganisms residing in polluted environments is critical in devising bioremediation technologies aimed at managing metal wastes. Metabolic engineering is essential in elaborating effective biotechnological processes to decontaminate metal-polluted surroundings.

Use of a continuous leaching method to assess the oral bioaccessibility of trace elements in seafood

A continuous leaching method, coupled online with inductively coupled plasma mass spectrometry (ICP-MS) was used on seafood samples to assess the maximum bioaccessibility of several trace elements. The method indeed involves continuous leaching of the food sample by artificial saliva and gastric juice, successively, where this exposition of the food to fresh reagent drives the dissolution equilibrium to the right. Leaching with intestinal juice had to be omitted because it resulted in clogging problems. The experimental apparatus includes a mini-column of powdered sample, which is directly connected to the nebulizer of an ICP-MS instrument. The on-line approach allows a quick assessment of the maximum bioaccessibility of elements of interest by monitoring the real-time release of elements by a given reagent. The method was applied to determine the bioaccessibility of four toxic elements (Al, Cd, Hg, and Pb) and of four essential elements (V, Mn, Cu, and Zn) in certified reference materials and in actual seafood samples. In all cases, mass balance was verified by carrying out the total digestion of the remaining residue from the mini-column and the relationship between total concentration and bioaccessibility was examined.

Nickel levels in convenience and fast foods: in vitro study of the dialyzable fraction

Nickel presence was determined in 170 samples of 43 different convenience and fast foods widely consumed in Spain. Electrothermal atomic absorption spectrometry was used as analytical technique. Reliability of the procedure was checked. Ni levels ranged from 18.50 to 95.00 ng g(-1) (fresh weight of edible portion). The most elevated Ni concentrations were found in egg- and pork-based foods and in sauces but there is a high variability inside of each one of these foods. Ni content increases in products that contain spices and aromatic herbs, whole cereals, dry fruits, cheese and mushrooms. Mean Ni dialyzable fraction estimated by in vitro assays ranged from 4.50 to 7.75%. This study shows that the probability of exposure to health risks from these foods is overall small. However, the present findings are of potential use in food composition tables and to estimate the Ni dietary intake and tolerable intake levels in accordance with the current dietary habits.

Aluminum bioavailability from basic sodium aluminum phosphate, an approved food additive emulsifying agent, incorporated in cheese

Oral aluminum (Al) bioavailability from drinking water has been previously estimated, but there is little information on Al bioavailability from foods. It was suggested that oral Al bioavailability from drinking water is much greater than from foods. The objective was to further test this hypothesis. Oral Al bioavailability was determined in the rat from basic [26Al]-sodium aluminum phosphate (basic SALP) in a process cheese. Consumption of approximately 1g cheese containing 1.5% or 3% basic SALP resulted in oral Al bioavailability (F) of approximately 0.1% and 0.3%, respectively, and time to maximum serum 26Al concentration (Tmax) of 8-9h. These Al bioavailability results were intermediate to previously reported results from drinking water (F approximately 0.3%) and acidic-SALP incorporated into a biscuit (F approximately 0.1%), using the same methods. Considering the similar oral bioavailability of Al from food vs. water, and their contribution to the typical human's daily Al intake ( approximately 95% and 1.5%, respectively), these results suggest food contributes much more Al to systemic circulation, and potential Al body burden, than does drinking water. These results do not support the hypothesis that drinking water provides a disproportionate contribution to total Al absorbed from the gastrointestinal tract.

Aluminium content of some foods and food products in the USA, with aluminium food additives

The primary objective was to determine the aluminium (Al) content of selected foods and food products in the USA which contain Al as an approved food additive. Intake of Al from the labeled serving size of each food product was calculated. The samples were acid or base digested and analysed for Al using electrothermal atomic absorption spectrometry. Quality control (QC) samples, with matrices matching the samples, were generated and used to verify the Al determinations. Food product Al content ranged from <1-27,000 mg kg(-1). Cheese in a serving of frozen pizzas had up to 14 mg of Al, from basic sodium aluminium phosphate; whereas the same amount of cheese in a ready-to-eat restaurant pizza provided 0.03-0.09 mg. Many single serving packets of non-dairy creamer had approximately 50-600 mg Al kg(-1) as sodium aluminosilicate, providing up to 1.5 mg Al per serving. Many single serving packets of salt also had sodium aluminosilicate as an additive, but the Al content was less than in single-serving non-dairy creamer packets. Acidic sodium aluminium phosphate was present in many food products, pancakes and waffles. Baking powder, some pancake/waffle mixes and frozen products, and ready-to-eat pancakes provided the most Al of the foods tested; up to 180 mg/serving. Many products provide a significant amount of Al compared to the typical intake of 3-12 mg/day reported from dietary Al studies conducted in many countries.