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Zhang C, Miao X, Du S, Zhang T, Chen L, Liu Y, Zhang L. Effects of Culinary Procedures on Concentrations and Bioaccessibility of Cu, Zn, and As in Different Food Ingredients. Foods 2023; 12:foods12081653. [PMID: 37107446 PMCID: PMC10137893 DOI: 10.3390/foods12081653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2023] [Revised: 04/12/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
Although cooked diets are the primary sources for humans to absorb trace elements, there is limited data available on the concentrations and bioaccessibility of trace elements in cooked food ingredients. This work aims to evaluate the effects of culinary procedures on the concentrations and bioaccessibility of trace elements in common food ingredients. Twelve food species from the local market were treated with four culinary procedures (boiling, steaming, baking, and frying), then the bioaccessibility of copper (Cu), zinc (Zn), and arsenic (As) were evaluated using the in vitro digestion method. The subcellular distribution of these elements was also determined using the sequential fractionation method. The results show that culinary procedures decreased the retention rate of As during cooking (100% for raw and 65-89% for cooked ingredients) and the bioaccessibility of Cu and Zn during digestion (nearly 75% for raw and 49-65% for cooked ingredients), resulting in a reduction of the total bioaccessible fraction (TBF) of Cu, Zn, and As in food ingredients. The TBF of Cu, Zn, and As in all tested food ingredients followed the order: raw (76-80%) > steaming and baking (50-62%) > boiling and frying (41-50%). The effects of culinary procedures were associated with the subcellular distribution of trace elements. As was dominantly distributed in heat-stable proteins (51-71%), which were more likely to be lost during cooking. In comparison, Cu and Zn were mainly bound to the insoluble fraction and heat-denatured proteins (60-89% and 61-94% for Cu and Zn, respectively), which become less digestible in cooked ingredients. In conclusion, these results suggest that culinary procedures reduce the absorption of Cu, Zn, and As in various food ingredients, which should be considered in the coming studies related to nutrition and risk assessment of trace elements.
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Affiliation(s)
- Canchuan Zhang
- Key Laboratory of Tropical Marine Bio-Resources and Ecology, Guangdong Provincial Key Laboratory of Applied Marine Biology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
- University of Chinese Academy of Sciences, Beijing 100049, China
| | - Xi Miao
- Department of Mathematics, Pennsylvania State University-Harrisburg, Middletown, PA 17057, USA
| | - Sen Du
- Key Laboratory of Tropical Marine Bio-Resources and Ecology, Guangdong Provincial Key Laboratory of Applied Marine Biology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
| | - Ting Zhang
- Key Laboratory of Tropical Marine Bio-Resources and Ecology, Guangdong Provincial Key Laboratory of Applied Marine Biology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
| | - Lizhao Chen
- Key Laboratory of Tropical Marine Bio-Resources and Ecology, Guangdong Provincial Key Laboratory of Applied Marine Biology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
| | - Yang Liu
- Key Laboratory of Tropical Marine Bio-Resources and Ecology, Guangdong Provincial Key Laboratory of Applied Marine Biology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
| | - Li Zhang
- Key Laboratory of Tropical Marine Bio-Resources and Ecology, Guangdong Provincial Key Laboratory of Applied Marine Biology, South China Sea Institute of Oceanology, Chinese Academy of Sciences, Guangzhou 510301, China
- Sanya Institute of Ocean Eco-Environmental Engineering, Sanya 572025, China
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2
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Bioaccessibility of bioactive amines in dark chocolates made with different proportions of under-fermented and fermented cocoa beans. Food Chem 2023; 404:134725. [DOI: 10.1016/j.foodchem.2022.134725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 10/17/2022] [Accepted: 10/21/2022] [Indexed: 11/06/2022]
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3
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Luo Y, Wang J, Wang C, Wang D, Li C, Zhang B, Zhong X, Chen L, Li H, Su H, Zheng Q, Zhu D, Tang H, Guo L. The fecal arsenic excretion, tissue arsenic accumulation, and metabolomics analysis in sub-chronic arsenic-exposed mice after in situ arsenic-induced fecal microbiota transplantation. THE SCIENCE OF THE TOTAL ENVIRONMENT 2023; 854:158583. [PMID: 36084774 DOI: 10.1016/j.scitotenv.2022.158583] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 09/03/2022] [Accepted: 09/03/2022] [Indexed: 06/15/2023]
Abstract
Arsenic can be specifically enriched by rice, and the health hazards caused by high arsenic rice are gradually attracting attention. This study aimed to explore the potential of microbial detoxification via gut microbiome in the treatment of sub-chronic arsenic poisoning. We first exposed mice to high-dose arsenic feed (30 mg/kg, rice arsenic composition) for 60 days to promote arsenic-induced microbes in situ in the gastrointestinal tract, then transplanted their fecal microbiota (FMT) into another batch of healthy recipient mice, and dynamically monitored the microbial colonization by 16S rRNA sequencing and ITS sequencing. The results showed that in situ arsenic-induced fecal microbiome can stably colonized and interact with indigenous microbes in the recipient mice in two weeks, and established a more stable network of gut microbiome. Then, the recipient mice continued to receive high-dose arsenic exposure for 52 days. After above sub-chronic arsenic exposure, compared with the non-FMT group, fecal arsenic excretion, liver and plasma arsenic accumulation were significantly lower (P < 0.05), and that in kidney, hair, and thighbone present no significant differences. Metabolomics of feces- plasma-brain axis were also disturbed, some up-regulated metabolites in feces, plasma, and cerebral cortex may play positive roles for the host. Therefore, microbial detoxification has potential in the treatment of sub-chronic arsenic poisoning. However, gut flora is an extremely complex community with different microorganisms have different arsenic metabolizing abilities, and various microbial metabolites. Coupled with the matrix effects, these factors will have various effects on the efflux and accumulation of arsenic. The definite effects (detoxification or non-detoxification) could be not assured based on the current study, and more systematic and rigorous studies are needed in the future.
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Affiliation(s)
- Yu Luo
- Dongguan Key Laboratory of Environmental Medicine, School of Public Health, Guangdong Medical University, Dongguan 523808, China
| | - Jiating Wang
- Dongguan Key Laboratory of Environmental Medicine, School of Public Health, Guangdong Medical University, Dongguan 523808, China; Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Epidemiology, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China
| | - Chenfei Wang
- Dongguan Key Laboratory of Environmental Medicine, School of Public Health, Guangdong Medical University, Dongguan 523808, China; Shenzhen Nanshan Center for Chronic Disease Control, Shenzhen 518000, China
| | - Dongbin Wang
- Dongguan Key Laboratory of Environmental Medicine, School of Public Health, Guangdong Medical University, Dongguan 523808, China
| | - Chengji Li
- Dongguan Key Laboratory of Environmental Medicine, School of Public Health, Guangdong Medical University, Dongguan 523808, China
| | - Bin Zhang
- Dongguan Key Laboratory of Environmental Medicine, School of Public Health, Guangdong Medical University, Dongguan 523808, China
| | - Xiaoting Zhong
- Dongguan Key Laboratory of Environmental Medicine, School of Public Health, Guangdong Medical University, Dongguan 523808, China
| | - Linkang Chen
- Dongguan Key Laboratory of Environmental Medicine, School of Public Health, Guangdong Medical University, Dongguan 523808, China
| | - Hao Li
- Dongguan Key Laboratory of Environmental Medicine, School of Public Health, Guangdong Medical University, Dongguan 523808, China
| | - Hongtian Su
- Dongguan Key Laboratory of Environmental Medicine, School of Public Health, Guangdong Medical University, Dongguan 523808, China
| | - Qiuyi Zheng
- Dongguan Key Laboratory of Environmental Medicine, School of Public Health, Guangdong Medical University, Dongguan 523808, China
| | - Dajian Zhu
- Department of Surgery, Shunde Women and Children's Hospital (Maternity and Child Healthcare Hospital of Shunde Foshan), Guangdong Medical University, Foshan 528399, China.
| | - Huanwen Tang
- Dongguan Key Laboratory of Environmental Medicine, School of Public Health, Guangdong Medical University, Dongguan 523808, China.
| | - Lianxian Guo
- Dongguan Key Laboratory of Environmental Medicine, School of Public Health, Guangdong Medical University, Dongguan 523808, China.
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Pogorzelska-Nowicka E, Kurek M, Hanula M, Wierzbicka A, Półtorak A. Formation of Carcinogens in Processed Meat and Its Measurement with the Usage of Artificial Digestion—A Review. Molecules 2022; 27:molecules27144665. [PMID: 35889534 PMCID: PMC9322758 DOI: 10.3390/molecules27144665] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2022] [Revised: 07/18/2022] [Accepted: 07/19/2022] [Indexed: 12/10/2022] Open
Abstract
Meat is a rich source of various nutrients. However, it needs processing before consumption, what in turn generates formation of carcinogenic compounds, i.a., polycyclic aromatic hydrocarbons (PAH), nitrosamines (NOCs), and the most mutagenic heterocyclic aromatic amines (HAAs). It was widely found that many factors affect the content of carcinogens in processed meat. However, it has recently been discovered that after digestion free HAAs are released, which are not detectable before enzymatic treatment. It was established that the highest percentage of carcinogens is released in the small intestine and that its amount can be increased up to 6.6-fold. The change in free HAAs content in analyzed samples was dependent on many factors such as meat type, doneness, particle size of meat, and the enzyme concentration used for digestion. In turn, introduction of bacteria naturally occurring in the human digestive tract into the model significantly decreases total amount of HAAs. Contrary, the addition of food ingredients rich in polyphenols, fiber, and water (pepper powder, onions, apples) increases free HAAs’ release up to 56.06%. Results suggests that in vitro digestion should be an integral step of sample preparation. Artificial digestion introduced before chromatographic analysis will allow to estimate accurately the content of carcinogens in processed meat.
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Hamidi EN, Hajeb P, Selamat J, Lee SY, Abdull Razis AF. Bioaccessibility of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Meat: The Effects of Meat Doneness and Fat Content. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:ijerph19020736. [PMID: 35055557 PMCID: PMC8775937 DOI: 10.3390/ijerph19020736] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/28/2021] [Revised: 10/22/2021] [Accepted: 10/26/2021] [Indexed: 12/10/2022]
Abstract
Exposure to polycyclic aromatic hydrocarbons (PAHs) through diet is gaining concern due to the risk it poses to human health. This study evaluated the bioaccessibility of PAHs contained in charcoal-grilled beef and chicken in different segments of the gastrointestinal tract (GIT) with regard to the degree of doneness and fat content of the meats. The levels of 15 PAHs in the grilled meat samples and bioaccessible fractions were determined using high-performance liquid chromatography (HPLC) equipped with PAH column, and UV and fluorescence detectors. Total PAHs were found in beef (30.73 ng/g) and chicken (70.93 ng/g) before its digestion, and different PAHs’ bioaccessibility were observed in the different segments of GIT, with the highest in the stomach followed by the small intestine, despite the relatively higher bioaccessibility of individual PAHs in grilled beef as compared to those in grilled chicken. Additionally, the PAHs’ bioaccessibility increased with the increase in the degree of doneness. Positive linear correlation was observed for the PAHs’ bioaccessibility and the fat contents of grilled meat. Overall, this study highlights the influence of meat doneness (cooking time) and fat contents on the bioaccessibility and bioaccumulation of PAHs.
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Affiliation(s)
- Elliyana Nadia Hamidi
- Food Safety Research Centre, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
| | - Parvaneh Hajeb
- Department of Environmental Science, Aarhus University, 4000 Roskilde, Denmark;
| | - Jinap Selamat
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
| | - Soo Yee Lee
- Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
| | - Ahmad Faizal Abdull Razis
- Laboratory of Food Safety and Food Integrity, Institute of Tropical Agriculture and Food Security, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia
- Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia (UPM), Serdang 43400, Selangor, Malaysia;
- Correspondence:
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Planche C, Ratel J, Mercier F, Zhang C, Angénieux M, Blinet P, Marchand P, Dervilly G, Albert I, Tressou J, Debrauwer L, Engel E. In vitro assessment of polychlorinated biphenyl bioaccessibility in meat: Influence of fat content, cooking level and consumer age on consumer uptake. Food Chem 2021; 374:131623. [PMID: 34872793 DOI: 10.1016/j.foodchem.2021.131623] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 10/08/2021] [Accepted: 11/13/2021] [Indexed: 11/20/2022]
Abstract
In a risk assessment perspective, this work aims to assess the bioaccessibility of PCBs in meat. A standardised in vitro static digestion protocol was set up and coupled with extraction, clean-up and GC × GC-ToF/MS multianalyte method to monitor the fate of PCBs in meat during digestion. Starting with spiked meat, PCB bioaccessibility in 11% fat medium-cooked meat varied in adults from 20.6% to 30.5% according to congeners. PCB bioaccessibility increased to 44.2-50.1% in 5% fat meat and decreased to 6.2-9.1% and to 14.6-19.4% in digestion conditions mimicking infants and elderly, respectively. Intense cooking also decreased PCB bioaccessibility to 18.0-26.7%. Bioaccessibility data obtained with spiked meat were validated with measurements carried out in incurred meat samples. Finally, mean uptake distributions are obtained from a modular Bayesian approach. These distributions feature a lower mode when the fat content is higher, the meat is well-done cooked, and the consumers are older.
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Affiliation(s)
- Christelle Planche
- MASS Group, UR QuaPA, INRAE, F-63122 Saint-Genès-Champanelle, France; Toxalim, Université de Toulouse, INRAE, ENVT, INP-EI-Purpan, Université de Toulouse 3 Paul Sabatier, F-31027 Toulouse, France; Axiom Platform, UMR Toxalim, MetaToul-MetaboHUB, National Infrastructure of Metabolomics and Fluxomics, F-31027, France
| | - Jérémy Ratel
- MASS Group, UR QuaPA, INRAE, F-63122 Saint-Genès-Champanelle, France
| | - Frédéric Mercier
- MASS Group, UR QuaPA, INRAE, F-63122 Saint-Genès-Champanelle, France
| | - Cheng Zhang
- MASS Group, UR QuaPA, INRAE, F-63122 Saint-Genès-Champanelle, France
| | - Magaly Angénieux
- MASS Group, UR QuaPA, INRAE, F-63122 Saint-Genès-Champanelle, France
| | - Patrick Blinet
- MASS Group, UR QuaPA, INRAE, F-63122 Saint-Genès-Champanelle, France
| | | | | | - Isabelle Albert
- UMR MIA, INRAE, AgroParisTech, Université Paris Saclay, Paris 518, Paris, France
| | - Jessica Tressou
- UMR MIA, INRAE, AgroParisTech, Université Paris Saclay, Paris 518, Paris, France
| | - Laurent Debrauwer
- Toxalim, Université de Toulouse, INRAE, ENVT, INP-EI-Purpan, Université de Toulouse 3 Paul Sabatier, F-31027 Toulouse, France; Axiom Platform, UMR Toxalim, MetaToul-MetaboHUB, National Infrastructure of Metabolomics and Fluxomics, F-31027, France
| | - Erwan Engel
- MASS Group, UR QuaPA, INRAE, F-63122 Saint-Genès-Champanelle, France.
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Anacleto P, Barbosa V, Alves RN, Maulvault AL, Bronze MR, Marques A. Green tea infusion reduces mercury bioaccessibility and dietary exposure from raw and cooked fish. Food Chem Toxicol 2020; 145:111717. [PMID: 32890690 DOI: 10.1016/j.fct.2020.111717] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2020] [Revised: 08/26/2020] [Accepted: 08/28/2020] [Indexed: 11/30/2022]
Abstract
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.
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Affiliation(s)
- Patrícia Anacleto
- Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal; MARE - Marine and Environmental Sciences Centre, Guia Marine Laboratory, Faculty of Sciences, University of Lisbon (FCUL), Av. Nossa Senhora do Cabo, 939, 2750-374, Cascais, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208, Matosinhos, Portugal.
| | - Vera Barbosa
- Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208, Matosinhos, Portugal
| | - Ricardo N Alves
- Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal; KAUST - King Abdullah University of Science and Technology (KAUST), Red Sea Research Center (RSRC), Thuwal, 23955-6900, Saudi Arabia
| | - Ana Luísa Maulvault
- Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal; MARE - Marine and Environmental Sciences Centre, Guia Marine Laboratory, Faculty of Sciences, University of Lisbon (FCUL), Av. Nossa Senhora do Cabo, 939, 2750-374, Cascais, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208, Matosinhos, Portugal
| | - Maria Rosário Bronze
- iBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2780-901, Oeiras, Portugal; Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da República, 2780-157, Oeiras, Portugal; Faculdade de Farmácia da Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003, Lisboa, Portugal
| | - António Marques
- Division of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165, Lisboa, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208, Matosinhos, Portugal
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Bhat ZF, Morton JD, Zhang X, Mason SL, Bekhit AEDA. Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows. Food Res Int 2020; 127:108708. [DOI: 10.1016/j.foodres.2019.108708] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2019] [Revised: 09/18/2019] [Accepted: 09/21/2019] [Indexed: 01/01/2023]
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Marmelo I, Barbosa V, Maulvault AL, Duarte MP, Marques A. Does the addition of ingredients affect mercury and cadmium bioaccessibility in seafood-based meals? Food Chem Toxicol 2019; 136:110978. [PMID: 31747620 DOI: 10.1016/j.fct.2019.110978] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2019] [Revised: 10/31/2019] [Accepted: 11/14/2019] [Indexed: 10/25/2022]
Abstract
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.
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Affiliation(s)
- Isa Marmelo
- Division of Aquaculture and Seafood Upgrading, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Avenida Doutor Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal; MARE - Marine and Environmental Sciences Centre, Laboratório Marítimo da Guia, Faculdade de Ciências da Universidade de Lisboa, Av. Nossa Senhora Do Cabo, 939, 2750-374, Cascais, Portugal.
| | - Vera Barbosa
- Division of Aquaculture and Seafood Upgrading, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Avenida Doutor Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), Universidade Do Porto, Terminal de Cruzeiros Do Porto de Leixões, Avenida General Norton de Matos S/N, 4450-208, Matosinhos, Portugal.
| | - Ana Luísa Maulvault
- MARE - Marine and Environmental Sciences Centre, Laboratório Marítimo da Guia, Faculdade de Ciências da Universidade de Lisboa, Av. Nossa Senhora Do Cabo, 939, 2750-374, Cascais, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), Universidade Do Porto, Terminal de Cruzeiros Do Porto de Leixões, Avenida General Norton de Matos S/N, 4450-208, Matosinhos, Portugal; UCIBIO-REQUIMTE, Department of Chemistry, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516, Caparica, Portugal.
| | - Maria Paula Duarte
- MEtRICs/DCTB, Faculdade de Ciências e Tecnologia, Universidade NOVA de Lisboa, 2829-516, Caparica, Portugal.
| | - António Marques
- Division of Aquaculture and Seafood Upgrading, Portuguese Institute for the Sea and Atmosphere, I.P. (IPMA), Avenida Doutor Alfredo Magalhães Ramalho, 6, 1495-165, Algés, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), Universidade Do Porto, Terminal de Cruzeiros Do Porto de Leixões, Avenida General Norton de Matos S/N, 4450-208, Matosinhos, Portugal.
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Bhat ZF, Morton JD, Mason SL, Bekhit AEA, Bhat HF. Technological, Regulatory, and Ethical Aspects ofIn VitroMeat: A Future Slaughter‐Free Harvest. Compr Rev Food Sci Food Saf 2019; 18:1192-1208. [DOI: 10.1111/1541-4337.12473] [Citation(s) in RCA: 52] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 05/21/2019] [Accepted: 05/22/2019] [Indexed: 12/13/2022]
Affiliation(s)
- Zuhaib F. Bhat
- Faculty of Agriculture and Life Sciences, Dept. of Wine Food and Molecular BiosciencesLincoln Univ. Lincoln 7647 New Zealand
| | - James D. Morton
- Faculty of Agriculture and Life Sciences, Dept. of Wine Food and Molecular BiosciencesLincoln Univ. Lincoln 7647 New Zealand
| | - Susan L. Mason
- Faculty of Agriculture and Life Sciences, Dept. of Wine Food and Molecular BiosciencesLincoln Univ. Lincoln 7647 New Zealand
| | | | - Hina F. Bhat
- Div. of BiotechnologySKUAST of Kashmir Srinagar Jammu and Kashmir India
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12
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Girard C, Charette T, Leclerc M, Shapiro BJ, Amyot M. Cooking and co-ingested polyphenols reduce in vitro methylmercury bioaccessibility from fish and may alter exposure in humans. THE SCIENCE OF THE TOTAL ENVIRONMENT 2018; 616-617:863-874. [PMID: 29096961 DOI: 10.1016/j.scitotenv.2017.10.236] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2017] [Revised: 10/21/2017] [Accepted: 10/22/2017] [Indexed: 06/07/2023]
Abstract
Fish consumption is a major pathway for mercury exposure in humans. Current guidelines and risk assessments assume that 100% of methylmercury (MeHg) in fish is absorbed by the human body after ingestion. However, a growing body of literature suggests that this absorption rate may be overestimated. We used an in vitro digestion method to measure MeHg bioaccessibility in commercially-purchased fish, and investigated the effects of dietary practices on MeHg bioaccessibility. Cooking had the greatest effect, decreasing bioaccessibility on average to 12.5±5.6%. Polyphenol-rich beverages also significantly reduced bioaccessibility to 22.7±3.8% and 28.6±13.9%, for green and black tea respectively. We confirmed the suspected role of polyphenols in tea as being a driver of MeHg's reduced bioaccessibility, and found that epicatechin, epigallocatechin gallate, rutin and cafeic acid could individually decrease MeHg bioaccessibility by up to 55%. When both cooking and polyphenol-rich beverage treatments were combined, only 1% of MeHg remained bioaccessible. These results call for in vivo validation, and suggest that dietary practices should be considered when setting consumer guidelines for MeHg. More realistic risk assessments could promote consumption of fish as a source of fatty acids, which can play a protective role against cardiovascular disease.
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Affiliation(s)
- Catherine Girard
- Center for Northern Studies (CEN), Département de Sciences Biologiques, Université de Montréal, 90 Vincent-d'Indy, Montreal H2V2S9, Canada
| | - Tania Charette
- ÉcoLac, Département de Sciences Biologiques, Université de Montréal, 90 Vincent-d'Indy, Montreal H2V2S9, Canada; Groupe de Recherche Interuniversitaire en Limnologie et en Environnement Aquatique (GRIL), Département de Sciences Biologiques, Université de Montréal, 90 Vincent-d'Indy, Montreal H2V2S9, Canada
| | - Maxime Leclerc
- ÉcoLac, Département de Sciences Biologiques, Université de Montréal, 90 Vincent-d'Indy, Montreal H2V2S9, Canada; Groupe de Recherche Interuniversitaire en Limnologie et en Environnement Aquatique (GRIL), Département de Sciences Biologiques, Université de Montréal, 90 Vincent-d'Indy, Montreal H2V2S9, Canada
| | - B Jesse Shapiro
- Groupe de Recherche Interuniversitaire en Limnologie et en Environnement Aquatique (GRIL), Département de Sciences Biologiques, Université de Montréal, 90 Vincent-d'Indy, Montreal H2V2S9, Canada
| | - Marc Amyot
- Center for Northern Studies (CEN), Département de Sciences Biologiques, Université de Montréal, 90 Vincent-d'Indy, Montreal H2V2S9, Canada; ÉcoLac, Département de Sciences Biologiques, Université de Montréal, 90 Vincent-d'Indy, Montreal H2V2S9, Canada; Groupe de Recherche Interuniversitaire en Limnologie et en Environnement Aquatique (GRIL), Département de Sciences Biologiques, Université de Montréal, 90 Vincent-d'Indy, Montreal H2V2S9, Canada.
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13
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Alves RN, Maulvault AL, Barbosa VL, Fernandez-Tejedor M, Tediosi A, Kotterman M, van den Heuvel FHM, Robbens J, Fernandes JO, Romme Rasmussen R, Sloth JJ, Marques A. Oral bioaccessibility of toxic and essential elements in raw and cooked commercial seafood species available in European markets. Food Chem 2017; 267:15-27. [PMID: 29934150 DOI: 10.1016/j.foodchem.2017.11.045] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2017] [Revised: 10/27/2017] [Accepted: 11/13/2017] [Indexed: 01/01/2023]
Abstract
The oral bioaccessibility of several essential and toxic elements was investigated in raw and cooked commercially available seafood species from European markets. Bioaccessibility varied between seafood species and elements. Methylmercury bioaccessibility varied between 10 (octopus) and 60% (monkfish). Arsenic (>64%) was the toxic element showing the highest bioaccessibility. Concerning essential elements bioaccessibility in raw seafood, selenium (73%) and iodine (71%) revealed the highest percentages. The bioaccessibility of elements in steamed products increased or decreased according to species. For example, methylmercury bioaccessibility decreased significantly after steaming in all species, while zinc bioaccessibility increased in fish (tuna and plaice) but decreased in molluscs (mussel and octopus). Together with human exposure assessment and risk characterization, this study could contribute to the establishment of new maximum permissible concentrations for toxic elements in seafood by the European food safety authorities, as well as recommended intakes for essential elements.
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Affiliation(s)
- Ricardo N Alves
- Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA I.P.), Lisbon, Portugal.
| | - Ana L Maulvault
- Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA I.P.), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal; MARE - Marine and Environmental Sciences Centre, Faculty of Sciences, University of Lisbon (FCUL), Lisboa, Portugal.
| | - Vera L Barbosa
- Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA I.P.), Lisbon, Portugal.
| | - Margarita Fernandez-Tejedor
- Marine Monitoring, Institute of Agriculture and Food Research & Technology (IRTA), Sant Carles de la Ràpita, Tarragona, Spain.
| | | | | | | | - Johan Robbens
- Institute for Agricultural and Fisheries Research (ILVO), Merelbeke, Belgium.
| | - José O Fernandes
- LAQV-REQUIMT, Laboratory of Bromatology and Hydrology, Faculty of Pharmacy, University of Porto, Porto, Portugal.
| | | | - Jens J Sloth
- National Food Institute, Technical University of Denmark, Søborg, Denmark.
| | - António Marques
- Division of Aquaculture and Upgrading (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA I.P.), Lisbon, Portugal; Interdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Porto, Portugal.
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14
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Liu C, Lin H, Mi N, Xu Y, Song Y, Liu Z, Sui J. Effect of thermal processing on the concentration and bioaccessibility of rare earth elements in seaweed and oyster. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13259] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chune Liu
- College of Food Science and Engineering; Ocean University of China, Qingdao, 266003; China
- College of Ocean, China Agriculture University (Yantai), Yantai, 264670; China
| | - Hong Lin
- College of Food Science and Engineering; Ocean University of China, Qingdao, 266003; China
| | - Nasha Mi
- College of Food Science and Engineering; Ocean University of China, Qingdao, 266003; China
| | - Yue Xu
- College of Ocean, China Agriculture University (Yantai), Yantai, 264670; China
| | - Yan Song
- China National Center for Food Safety Risk Assessment, Beijing, Ñ00022; China
| | - Zhaoping Liu
- China National Center for Food Safety Risk Assessment, Beijing, Ñ00022; China
| | - Jianxin Sui
- College of Food Science and Engineering; Ocean University of China, Qingdao, 266003; China
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15
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Meurillon M, Engel E. Mitigation strategies to reduce the impact of heterocyclic aromatic amines in proteinaceous foods. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.01.007] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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16
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Steppeler C, Haugen JE, Rødbotten R, Kirkhus B. Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:487-496. [PMID: 26654171 DOI: 10.1021/acs.jafc.5b04201] [Citation(s) in RCA: 71] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
Red meat high in heme iron may promote the formation of potentially genotoxic aldehydes during lipid peroxidation in the gastrointestinal tract. In this study, the formation of malondialdehyde (MDA) equivalents measured by the thiobarbituric acid reactive substances (TBARS) method was determined during in vitro digestion of cooked red meat (beef and pork), as well as white meat (chicken) and fish (salmon), whereas analysis of 4-hydroxyhexenal (HHE) and 4-hydroxynonenal (HNE) was performed during in vitro digestion of cooked beef and salmon. Comparing products with similar fat contents indicated that the amount of unsaturated fat and not total iron content was the dominating factor influencing the formation of aldehydes. It was also shown that increasing fat content in beef products caused increasing concentrations of MDA equivalents. The highest levels, however, were found in minced beef with added fish oil high in unsaturated fat. This study indicates that when ingested alone, red meat products low in unsaturated fat and low in total fat content contribute to relatively low levels of potentially genotoxic aldehydes in the gastrointestinal tract.
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Affiliation(s)
- Christina Steppeler
- Norwegian University of Life Sciences , Department of Food Safety and Infection Biology, P.O. Box 8146, Dep, 0033 Oslo, Norway
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research , Osloveien 1, 1430 Ås, Norway
| | - John-Erik Haugen
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research , Osloveien 1, 1430 Ås, Norway
| | - Rune Rødbotten
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research , Osloveien 1, 1430 Ås, Norway
| | - Bente Kirkhus
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research , Osloveien 1, 1430 Ås, Norway
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17
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Engel E, Ratel J, Bouhlel J, Planche C, Meurillon M. Novel approaches to improving the chemical safety of the meat chain towards toxicants. Meat Sci 2015; 109:75-85. [DOI: 10.1016/j.meatsci.2015.05.016] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Revised: 05/12/2015] [Accepted: 05/15/2015] [Indexed: 02/07/2023]
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18
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Cardoso C, Afonso C, Lourenço H, Costa S, Nunes ML. Bioaccessibility assessment methodologies and their consequences for the risk–benefit evaluation of food. Trends Food Sci Technol 2015. [DOI: 10.1016/j.tifs.2014.08.008] [Citation(s) in RCA: 114] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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19
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Gao S, Wang WX. Oral bioaccessibility of toxic metals in contaminated oysters and relationships with metal internal sequestration. ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY 2014; 110:261-268. [PMID: 25265028 DOI: 10.1016/j.ecoenv.2014.09.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/09/2014] [Revised: 08/28/2014] [Accepted: 09/11/2014] [Indexed: 06/03/2023]
Abstract
The Hong Kong oysters Crassostrea hongkongensis are widely farmed in the estuarine waters of Southern China, but they accumulate Cu and Zn to alarmingly high concentrations in the soft tissues. Health risks of seafood consumption are related to contaminants such as toxic metals which are bioaccessible to humans. In the present study, we investigated the oral bioaccessibility of five toxic metals (Ag, Pb, Cd, Cu and Zn) in contaminated oysters collected from different locations of a large estuary in southern China. In all oysters, total Zn concentration was the highest whereas total Pb concentration was the lowest. Among the five metals, Ag had the lowest oral bioaccessibility (38.9-60.8%), whereas Cu and Zn had the highest bioaccessibility (72.3-93.1%). Significant negative correlation was observed between metal bioaccessibility and metal concentration in the oysters for Ag, Cd, and Cu. We found that the oral bioaccessibility of the five metals was positively correlated with their trophically available metal fraction (TAM) in the oyster tissues, and negatively correlated with metal distribution in the cellular debris. Thus, metal partitioning in the TAM and cellular debris controlled the oral bioaccessibility to humans. Given the dependence of oral bioaccessibility on tissue metal contamination, bioaccessibility needs to be incorporated in the risk assessments of contaminated shellfish.
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Affiliation(s)
- Shi Gao
- Division of Life Science, Hong Kong University of Science and Technology (HKUST), Clearwater Bay, Kowloon, Hong Kong
| | - Wen-Xiong Wang
- Division of Life Science, Hong Kong University of Science and Technology (HKUST), Clearwater Bay, Kowloon, Hong Kong.
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20
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Alminger M, Aura AM, Bohn T, Dufour C, El S, Gomes A, Karakaya S, Martínez-Cuesta M, McDougall G, Requena T, Santos C. In VitroModels for Studying Secondary Plant Metabolite Digestion and Bioaccessibility. Compr Rev Food Sci Food Saf 2014; 13:413-436. [DOI: 10.1111/1541-4337.12081] [Citation(s) in RCA: 218] [Impact Index Per Article: 21.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2013] [Accepted: 02/28/2014] [Indexed: 12/18/2022]
Affiliation(s)
- M. Alminger
- Dept. of Chemical and Biological Engineering; Chalmers Univ. of Technology; SE 412 96 Gothenburg Sweden
| | - A.-M. Aura
- VTT Technical Research Centre of Finland; P.O.Box 1000 Tietotie 2 Espoo FI-02044 VTT Finland
| | - T. Bohn
- Environment and Agro-biotechnologies Dept; Centre de Recherche Public - Gabriel Lippmann; 4422 Belvaux Luxembourg
| | - C. Dufour
- INRA, UMR408 Safety and Quality of Plant Products F-84000 Avignon; France
- Univ. of Avignon; UMR408 Safety and Quality of Plant Products F-84000 Avignon; France
| | - S.N. El
- Engineering Faculty Dept. of Food Engineering; Ege Univ. 35100 Izmir Turkey
| | - A. Gomes
- Inst. de Biologia Experimental e Tecnológica; Apartado 12, 2781-901 Oeiras Portugal
- Inst. de Tecnologia Química e Biológica; Univ. Nova de Lisboa; Av. da República, EAN, 2781-901 Oeiras Portugal
| | - S. Karakaya
- Engineering Faculty Dept. of Food Engineering; Ege Univ. 35100 Izmir Turkey
| | - M.C. Martínez-Cuesta
- Inst. de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM); Nicolás Cabrera 9, 28049 Madrid Spain
| | - G.J. McDougall
- The James Hutton Inst., Invergowrie; DD2 5DA; Dundee United Kingdom
| | - T. Requena
- Inst. de Investigación en Ciencias de la Alimentación CIAL (CSIC-UAM); Nicolás Cabrera 9, 28049 Madrid Spain
| | - C.N. Santos
- Inst. de Biologia Experimental e Tecnológica; Apartado 12, 2781-901 Oeiras Portugal
- Inst. de Tecnologia Química e Biológica; Univ. Nova de Lisboa; Av. da República, EAN, 2781-901 Oeiras Portugal
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21
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Microstructure and protein digestibility of beef: The effect of cooking conditions as used in stews and curries. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.09.023] [Citation(s) in RCA: 81] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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22
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Szterk A. Chemical state of heterocyclic aromatic amines in grilled beef: Evaluation by in vitro digestion model and comparison of alkaline hydrolysis and organic solvent for extraction. Food Chem Toxicol 2013; 62:653-60. [DOI: 10.1016/j.fct.2013.09.036] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2013] [Revised: 09/23/2013] [Accepted: 09/30/2013] [Indexed: 11/29/2022]
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23
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Raman M, Nilsson U, Skog K, Lawther M, Nair B, Nyman M. Physicochemical characterisation of dietary fibre components and their ability to bind some process-induced mutagenic heterocyclic amines, Trp-P-1, Trp-P-2, AαC and MeAαC. Food Chem 2013; 138:2219-24. [DOI: 10.1016/j.foodchem.2012.11.111] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2012] [Revised: 10/25/2012] [Accepted: 11/20/2012] [Indexed: 10/27/2022]
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24
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He M, Wang WX. Bioaccessibility of 12 trace elements in marine molluscs. Food Chem Toxicol 2013; 55:627-36. [DOI: 10.1016/j.fct.2013.01.046] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2012] [Revised: 01/11/2013] [Accepted: 01/22/2013] [Indexed: 10/27/2022]
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25
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Villanueva-Carvajal A, Bernal-Martínez LR, García-Gasca MT, Dominguez-Lopez A. In vitro gastrointestinal digestion of Hibiscus sabdariffa L.: The use of its natural matrix to improve the concentration of phenolic compounds in gut. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.10.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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26
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Maulvault AL, Machado R, Afonso C, Lourenço HM, Nunes ML, Coelho I, Langerholc T, Marques A. Bioaccessibility of Hg, Cd and As in cooked black scabbard fish and edible crab. Food Chem Toxicol 2011; 49:2808-15. [DOI: 10.1016/j.fct.2011.07.059] [Citation(s) in RCA: 84] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2011] [Revised: 07/22/2011] [Accepted: 07/29/2011] [Indexed: 01/12/2023]
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27
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Palafox-Carlos H, Ayala-Zavala JF, González-Aguilar GA. The role of dietary fiber in the bioaccessibility and bioavailability of fruit and vegetable antioxidants. J Food Sci 2011; 76:R6-R15. [PMID: 21535705 PMCID: PMC3052441 DOI: 10.1111/j.1750-3841.2010.01957.x] [Citation(s) in RCA: 389] [Impact Index Per Article: 29.9] [Reference Citation Analysis] [Abstract] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
Antioxidants are abundant compounds primarily found in fresh fruits and vegetables, and evidence for their role in the prevention of degenerative diseases is continuously emerging. However, the bioaccessibility and bioavailability of each compound differs greatly, and the most abundant antioxidants in ingested fruit are not necessarily those leading to the highest concentrations of active metabolites in target tissues. Fruit antioxidants are commonly mixed with different macromolecules such as carbohydrates, lipids, and proteins to form a food matrix. In fruits and vegetables, carbohydrates are the major compounds found, mainly in free and conjugated forms. Dietary fiber, the indigestible cell wall component of plant material, is considered to play an important role in human diet and health. Most studies on antioxidant bioavailability are focused on foods and beverages from which antioxidants are easily released. There is evidence indicating that food microstructure affects the bioaccessibility and bioavailability of several nutrients, referring mostly to antioxidants. Nevertheless, the specific role of dietary fiber in the absorption of antioxidants has not been widely discussed. In this context, the purpose of the present review is to compile and analyze evidence relating to the association between dietary fiber and antioxidants, and the physical and chemical interactions that modulate their release from the chyme in the gastrointestinal tract.
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Affiliation(s)
- Hugo Palafox-Carlos
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigaciones en Alimentación y Desarrollo, Hermosillo, Sonora, México
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28
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Miralles-Arnau S, Nácher A, Jiménez Á, Jiménez-Torres NV, Merino-Sanjuán M. Impact of nutritional status on the oral bioavailability of leucine administered to rats as part of a standard enteral diet. Clin Nutr 2011; 30:517-23. [DOI: 10.1016/j.clnu.2011.01.005] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2010] [Revised: 01/03/2011] [Accepted: 01/06/2011] [Indexed: 10/18/2022]
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29
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He M, Wang WX. Factors affecting the bioaccessibility of methylmercury in several marine fish species. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:7155-7162. [PMID: 21650469 DOI: 10.1021/jf201424g] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Bioaccessibility refers to the maximum bioavailability of pollutant ingested with food, and its measurements can lead to a more accurate risk assessment as compared to the measurements of total concentrations of pollutant in food. This study examined the factors affecting the bioaccessibility of methylmercury (MeHg) in nine species of marine fish with an aim to identify ways of reducing MeHg bioaccessibility. MeHg bioaccessibility without any treatment in the nine species of marine fish ranged from 16.0 to 67.7%. Steaming, grilling, and frying reduced MeHg bioaccessibility by 29.4-77.4% for rabbitfish and 74.6-95.8% for grouper. Co-consumption of phytochemical-rich foods such as green tea decreased the bioaccessibility of MeHg by 72.2% for rabbitfish and 74.0% for grouper, whereas meso-2,3-dimercaptosuccinic acid increased it by 39.2-108% for rabbitfish and 45.3-75.7% for grouper. The bioaccessibilities of both MeHg and inorganic mercury were independent of the total Hg concentration and the exposure route (dietary vs dissolved). In eight of the nine species studied, bioaccessibility was negatively correlated with the extent to which MeHg was partitioned into the metal-rich granule fraction and the trophically available fraction. It was positively correlated with partitioning into the cellular debris fraction. This study demonstrated the important control of subcellular distribution in MeHg bioaccessibility.
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Affiliation(s)
- Mei He
- College of Oceanography and Environmental Science, Xiamen University, Xiamen 361005, China
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30
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31
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New tools to assess toxicity, bioaccessibility and uptake of chemical contaminants in meat and seafood. Food Res Int 2011. [DOI: 10.1016/j.foodres.2010.12.003] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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32
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He M, Ke CH, Wang WX. Effects of cooking and subcellular distribution on the bioaccessibility of trace elements in two marine fish species. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:3517-3523. [PMID: 20192204 DOI: 10.1021/jf100227n] [Citation(s) in RCA: 49] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
In current human health risk assessment, the maximum acceptable concentrations of contaminants in food are mostly based on the total concentrations. However, the total concentration of contaminants may not always reflect the available amount. Bioaccessibility determination is thus required to improve the risk assessment of contaminants. This study used an in vitro digestion model to assess the bioaccessibility of several trace elements (As, Cd, Cu, Fe, Se, and Zn) in the muscles of two farmed marine fish species (seabass Lateolabrax japonicus and red seabream Pagrosomus major ) of different body sizes. The total concentrations and subcellular distributions of these trace elements in fish muscles were also determined. Bioaccessibility of these trace elements was generally high (>45%), and the lowest bioaccessibility was observed for Fe. Cooking processes, including boiling, steaming, frying, and grilling, generally decreased the bioaccessibility of these trace elements, especially for Cu and Zn. The influences of frying and grilling were greater than those of boiling and steaming. The relationship of bioaccessibility and total concentration varied with the elements. A positive correlation was found for As and Cu and a negative correlation for Fe, whereas no correlation was found for Cd, Se, and Zn. A significant positive relationship was demonstrated between the bioaccessibility and the elemental partitioning in the heat stable protein fraction and in the trophically available fraction, and a negative correlation was observed between the bioaccessibility and the elemental partitioning in metal-rich granule fraction. Subcellular distribution may thus affect the bioaccessibility of metals and should be considered in the risk assessment for seafood safety.
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Affiliation(s)
- Mei He
- State Key Laboratory for Marine Environmental Science, College of Oceanography and Environmental Science, Xiamen University, Xiamen, China
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33
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Busquets R, Puignou L, Galceran MT, Wakabayashi K, Skog K. Liquid chromatography-tandem mass spectrometry analysis of 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5-b]pyridine in cooked meats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:9318-9324. [PMID: 17924706 DOI: 10.1021/jf072252q] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Several cooked meats such as beef (fried, coated-fried), pork (fried, coated-fried), and chicken (fried, griddled, coated-fried, roasted) were analyzed for the heterocyclic amine 2-amino-1-methyl-6-(4-hydroxyphenyl)imidazo[4,5- b]pyridine (4'-OH-PhIP) not commonly determined in food and 2-amino-1-methyl-6-phenylimidazo[4,5- b]pyridine (PhIP). The highest content of 4'-OH-PhIP was found in fried and griddled chicken breast, the concentration being 43.7 and 13.4 ng/g, respectively, whereas the corresponding PhIP concentrations were 19.2 and 5.8 ng/g. The estimated concentration of both pyridines in fried pork loin, in fried pork sausages, and in coated-fried chicken was below 2.5 ng/g. In the rest of the samples, 4'-OH-PhIP was not detected. The analyses were performed by solid-phase extraction and LC-MS/MS. The fragmentation of 4'-OH-PhIP in an ion trap mass analyzer was studied in order to provide information for the identification of 4'-OH-PhIP. Additionally, the effect of red wine marinades on the formation of 4'-OH-PhIP in fried chicken was examined, finding a notable reduction (69%) in the amine's occurrence.
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Affiliation(s)
- R Busquets
- Department of Analytical Chemistry, Chemistry Faculty, University of Barcelona, Martí i Franquès, 1-11, E-08028 Barcelona, Spain
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35
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Abstract
Heterocyclic amines (HAs) occur at the ppb range in foods. Most of them demonstrate potent mutagenicity in bacteria mutagenicity test, and some of them have been classified by the International Agency for Research on Cancer as probable/possible human carcinogens. Their capability of formation even during ordinary cooking practices implies frequent exposure by the general public. Over the past 30 years, numerous studies have been stimulated aiming to alleviate human health risk associated with HAs. These studies contribute to the understanding of their formation, characterization, and quantification in foods; their mutagenesis/carcinogenesis, mechanisms of antimutagenesis by chemical or phytogenic modulators; and strategies to inhibit their formation. The chemistry of HAs, their implications in human health, factors influencing their formation, and feasible ways of suppression will be briefly reviewed. Their occurrence in trace amounts in foods necessitates continuous development and amelioration of analytical techniques. Various inhibitory strategies, ranging from modifying cooking conditions to incorporation of different modulators, have been developed. This will remain one of the foremost areas of research in the field of food chemistry and safety.
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Affiliation(s)
- Ka-Wing Cheng
- Department of Botany, The University of Hong Kong, Hong Kong, PR China
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36
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Felton JS, Malfatti MA. What do diet-induced changes in phase I and II enzymes tell us about prevention from exposure to heterocyclic amines? J Nutr 2006; 136:2683S-4S. [PMID: 16988149 DOI: 10.1093/jn/136.10.2683s] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- James S Felton
- Lawrence Livermore National Laboratory, Livermore, CA 94551, USA.
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37
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Turesky RJ. Interspecies metabolism of heterocyclic aromatic amines and the uncertainties in extrapolation of animal toxicity data for human risk assessment. Mol Nutr Food Res 2005; 49:101-17. [PMID: 15617087 DOI: 10.1002/mnfr.200400076] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Heterocyclic aromatic amines (HAAs) are potent bacterial mutagens that are formed in cooked meats, tobacco smokes condensate, and diesel exhaust. Many HAAs are carcinogenic in experimental animal models. Because of their wide-spread occurrence in the diet and environment, HAAs may contribute to some common types of human cancers. The extrapolation of animal toxicity data on HAAs to asses human health risk has many uncertainties, which can lead to tenuous risk assessment estimates. Perhaps the most critical and variable parameters in interspecies extrapolation are the effects of dose, species differences in catalytic activities of xenobiotic metabolism enzymes (XMEs), human XME polymorphisms that lead to interindividual differences in carcinogen metabolism and dietary constituents that may either augment or diminish the carcinogenic potency of these genotoxins. The impact of these parameters on the metabolism and toxicological properties of HAAS and uncertainties in extrapolation of animal toxicity data for human risk assessment are presented in this article.
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Affiliation(s)
- Robert J Turesky
- National Center for Toxicological Research, Division of Chemistry, Jefferson, AR, USA.
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Felton JS, Knize MG, Bennett LM, Malfatti MA, Colvin ME, Kulp KS. Impact of environmental exposures on the mutagenicity/carcinogenicity of heterocyclic amines. Toxicology 2004; 198:135-45. [PMID: 15138037 DOI: 10.1016/j.tox.2004.01.024] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
Carcinogenic heterocyclic amines are produced from overcooked foods and are highly mutagenic in most short-term test systems. One of the most abundant of these amines, 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), induces breast, colon and prostate tumors in rats. Human dietary epidemiology studies suggest a strong correlation between either meat consumption or well-done muscle meat consumption and cancers of the colon, breast, stomach, lung and esophagus. For over 20 years our laboratory has helped define the human exposure to these dietary carcinogens. In this report we describe how various environmental exposures may modulate the risk from exposure to heterocyclic amines, especially PhIP. To assess the impact of foods on PhIP metabolism in humans, we developed an LC/MS/MS method to analyze the four major PhIP urinary metabolites following the consumption of a single portion of grilled chicken. Adding broccoli to the volunteers' diet altered the kinetics of PhIP metabolism. At the cellular level we have found that PhIP itself stimulates a significant estrogenic response in MCF-7 cells, but even more interestingly, co-incubation of the cells with herbal teas appear to enhance the response. Numerous environmental chemicals found in food or the atmosphere can impact the exposure, metabolism, and cell proliferation response of heterocyclic amines.
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Affiliation(s)
- James S Felton
- Biology and Biotechnology Research Program, L-452, Lawrence Livermore National Laboratory, Livermore, CA 94551, USA.
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