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Influence of Physiological Gastrointestinal Parameters on the Bioaccessibility of Mercury and Selenium from Swordfish

AuthorsJadán Piedra, Carlos; Clemente, María Jesús; Devesa, Vicenta ; Vélez, Dinoraz
Molar ratio Hg/Se
Issue Date13-Jan-2016
PublisherAmerican Chemical Society
CitationJournal of Agricultural and Food Chemistry 64 (3): 690-698 (2016)
AbstractSwordfish tend to accumulate mercury (Hg), but they are rich in selenium (Se), an element that can counteract the toxic effects of Hg. The aim of the present study was to evaluate the concentrations and bioaccessibility of Hg and Se in cooked swordfish and to identify the digestion parameters (pH, residence time, and enzyme concentrations) that may influence their bioaccessibility. The Hg concentrations ranged between 0.17 and 2.82 mg/kg wet weight (ww) and the bioaccessibility between 14 and 92%. The range for Se concentrations was narrower (0.29–1.17 mg/kg ww), with a bioaccessibility that was generally greater than that of Hg (59–103%). Most of the solubilization took place in the gastric step, where acidic pH and the increase in the pepsin concentration led to greater bioaccessibility, especially for Hg. In the intestinal stage, the most notable effect was the decrease in the bioaccessibility of Hg in the presence of bile salts.
DescriptionThis document is the Accepted Manuscript version of a Published Work that appeared in final form in Journal of Agricultural and Food Chemistry, copyright © American Chemical Society after peer review and technical editing by t he publisher. To access the final edited and published work see https://doi.org/10.1021/acs.jafc.5b05046
Publisher version (URL)https://doi.org/10.1021/acs.jafc.5b05046
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