Jadán-Piedra Carlos, Baquedano Marta, Puig Sergi, Vélez Dinoraz, Devesa Vicenta
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC) , C/Catedrático Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
J Agric Food Chem. 2017 Apr 5;65(13):2876-2882. doi: 10.1021/acs.jafc.7b00285. Epub 2017 Mar 23.
Food is the main pathway of exposure to inorganic mercury [Hg(II)] and methylmercury (CHHg). Intestinal absorption of these mercury species is influenced by their chemical form, the luminal pH, and the composition of the diet. In this regard, strategies have been proposed for reducing mercury absorption using dietary components. This study evaluates the capacity of Saccharomyces cerevisiae to reduce the amount of mercury solubilized after gastrointestinal digestion that is available for intestinal absorption (bioaccessibility). The results show that S. cerevisiae strains reduce mercury bioaccessibility from aqueous solutions of Hg(II) (89 ± 6%) and CHHg (83 ± 4%), and from mushrooms (19-77%), but not from seafood. The formation of mercury-cysteine or mercury-polypeptide complexes in the bioaccessible fraction may contribute to the reduced effect of yeasts on mercury bioaccessibility from seafood. Our study indicates that budding yeasts could be useful for reducing the extent of intestinal absorption of mercury present in water and some food matrices.
食物是接触无机汞[Hg(II)]和甲基汞(CHHg)的主要途径。这些汞物种的肠道吸收受其化学形态、管腔pH值和饮食组成的影响。在这方面，已提出利用膳食成分减少汞吸收的策略。本研究评估了酿酒酵母降低胃肠道消化后可用于肠道吸收的汞溶解量（生物可及性）的能力。结果表明，酿酒酵母菌株可降低Hg(II)水溶液(89±6%)和CHHg水溶液(83±4%)以及蘑菇中汞的生物可及性(19 - 77%)，但不能降低海鲜中汞的生物可及性。生物可及部分中汞-半胱氨酸或汞-多肽复合物的形成可能有助于酵母降低海鲜中汞生物可及性的作用。我们的研究表明，出芽酵母可能有助于降低水中和某些食物基质中汞的肠道吸收程度。
