Arsenic speciation and bioaccessibility in raw and cooked seafood: Influence of seafood species and gut microbiota
文献类型：期刊论文
| 作者 | Fu, Yaqi; Yin, Naiyi; Cai, Xiaolin; Du, Huili; Wang, Pengfei; Sultana, Mst Sharmin; Sun, Guoxin ; Cui, Yanshan
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| 刊名 | ENVIRONMENTAL POLLUTION
 |
| 出版日期 | 2021-07-01 |
| 卷号 | 280页码:- |
| ISSN号 | 0269-7491 |
| 关键词 | In vitro digestion Boiling Bioaccessibility Gut microbiota Biotransformation |
| 英文摘要 | Seafood is an important source of arsenic (As) exposure for humans. In this study, 34 seafood samples (fishes, shellfishes, and seaweeds) collected from different markets in China were analysed for total and speciated As before and after boiling. Furthermore, the As bioaccessibility was also assessed using a physiologically based extraction test combined with the Simulator of Human Intestinal Microbial Ecosystems. The results showed that the total As (tAs) contents of seaweeds (raw: 44.12; boiled: 31.13, mu g.g(-1) dw) were higher than those of shellfishes (raw: 8.34; boiled: 5.14, mu g.g(-1) dw) and fishes (raw: 6.01; boiled: 3.25, mu g.g(-1) dw). Boiling significantly decreased the As content by 22.24% for seaweeds, 32.27% for shellfishes, and 41.42% in fishes, respectively (p < 0.05). During in vitro digestion, the bioaccessibility of tAs and arsenobetaine (AsB) significantly varied between the investigated species of seafood samples in gastric (G) and small intestinal phases (I) (p < 0.05). Higher tAs bioaccessibility (G: 68.6%, I: 81.9%) were obtained in fishes than shellfishes (G: 40.9%, I: 52.5%) and seaweeds (G: 31%, I: 53.6%). However, there was no significant differences in colonic phase (C) (p > 0.05). With the effect of gut microbiota, arsenate (As-V) was transformed into monomethylarsonic acid (MMA) and arsenite (As-III) in C. Moreover, as for seaweeds, an unknown As compound was produced. (C) 2021 Elsevier Ltd. All rights reserved. |
| WOS研究方向 | Environmental Sciences |
| 源URL | [http://ir.rcees.ac.cn/handle/311016/46088]  |
| 专题 | 生态环境研究中心_土壤环境科学实验室 |
| 作者单位 | 1.Chinese Acad Sci, Res Ctr Ecoenvironm Sci, Beijing 100085, Peoples R China 2.Univ Chinese Acad Sci, Sino Danish Coll, Beijing 101408, Peoples R China 3.Univ Chinese Acad Sci, Coll Resources & Environm, 380 Huaibeizhuang, Beijing 101408, Peoples R China |
| 推荐引用方式 GB/T 7714 | Fu, Yaqi,Yin, Naiyi,Cai, Xiaolin,et al. Arsenic speciation and bioaccessibility in raw and cooked seafood: Influence of seafood species and gut microbiota[J]. ENVIRONMENTAL POLLUTION,2021,280:-. |
| APA | Fu, Yaqi.,Yin, Naiyi.,Cai, Xiaolin.,Du, Huili.,Wang, Pengfei.,...&Cui, Yanshan.(2021).Arsenic speciation and bioaccessibility in raw and cooked seafood: Influence of seafood species and gut microbiota.ENVIRONMENTAL POLLUTION,280,-. |
| MLA | Fu, Yaqi,et al."Arsenic speciation and bioaccessibility in raw and cooked seafood: Influence of seafood species and gut microbiota".ENVIRONMENTAL POLLUTION 280(2021):-. |
入库方式： OAI收割
来源：生态环境研究中心
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