Jadán-Piedra C, Alcántara C, Monedero V, Zúñiga M, Vélez D, Devesa V
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), C/ Agustín Escardino 7, 46980 Paterna (Valencia), Spain.
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), C/ Agustín Escardino 7, 46980 Paterna (Valencia), Spain.
Food Chem. 2017 Aug 1;228:158-166. doi: 10.1016/j.foodchem.2017.01.157. Epub 2017 Feb 2.
Mercury in food is present in either inorganic [Hg(II)] or methylmercury (CHHg) form. Intestinal absorption of mercury is influenced by interactions with other food components. The use of dietary components to reduce mercury bioavailability has been previously proposed. The aim of this work is to explore the use of lactic acid bacteria to reduce the amount of mercury solubilized after gastrointestinal digestion and available for absorption (bioaccessibility). Ten strains were tested by addition to aqueous solutions containing Hg(II) or CHHg, or to food samples, and submission of the mixtures to gastrointestinal digestion. All of the strains assayed reduce the soluble fraction from standards of mercury species under gastrointestinal digestion conditions (72-98%). However their effectiveness is lower in food, and reductions in bioaccessibility are only observed with mushrooms (⩽68%). It is hypothesized that bioaccessible mercury in seafood forms part of complexes that do not interact with lactic acid bacteria.
食物中的汞以无机汞[Hg(II)]或甲基汞(CHHg)的形式存在。汞在肠道的吸收受其与其他食物成分相互作用的影响。此前曾有人提出利用膳食成分来降低汞的生物利用度。这项工作的目的是探索使用乳酸菌来减少胃肠道消化后可溶解并可供吸收的汞量（生物可及性）。通过将10株菌株添加到含有Hg(II)或CHHg的水溶液中，或添加到食物样品中，并将混合物进行胃肠道消化来进行测试。在胃肠道消化条件下，所有测试菌株都能降低汞标准品的可溶部分（72%-98%）。然而，它们在食物中的效果较低，仅在蘑菇中观察到生物可及性的降低（≤68%）。据推测，海鲜中具有生物可及性的汞是不与乳酸菌相互作用的复合物的一部分。
