Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Calle Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Calle Agustín Escardino 7, 46980 Paterna, Valencia, Spain.
Food Chem. 2018 May 15;248:353-359. doi: 10.1016/j.foodchem.2017.12.012. Epub 2017 Dec 6.
Mercury in foods, in inorganic form [Hg(II)] or as methylmercury (CHHg), can have adverse effects. Its elimination from foods is not technologically viable. To reduce human exposure, possible alternatives might be based on reducing its intestinal absorption. This study evaluates the ability of 23 dietary components to reduce the amount of mercury that is absorbed and reaches the bloodstream (bioavailability). We determined their effect on uptake of mercury in Caco-2 cells, a model of intestinal epithelium, exposed to Hg(II) and CHHg standards and to swordfish bioaccessible fractions. Cysteine, homocysteine, glutathione, quercetin, albumin and tannic reduce bioavailability of both mercury species. Fe(II), lipoic acid, pectin, epigallocatechin and thiamine are also effective for Hg(II). Some of these strategies also reduce Hg bioavailability in swordfish (glutathione, cysteine, homocysteine). Moreover, extracts and supplements rich in these compounds are also effective. This knowledge may help to define dietary strategies to reduce in vivo mercury bioavailability.
食品中的汞，无论是无机形式[Hg(II)]还是甲基汞（CHHg），都可能产生不良影响。从食品中消除汞在技术上是不可行的。为了减少人体接触，可能的替代方法可能基于减少其肠道吸收。本研究评估了 23 种膳食成分降低吸收并进入血液（生物利用度）的汞量的能力。我们确定了它们对暴露于 Hg(II)和 CHHg 标准品以及箭鱼可生物利用部分的 Caco-2 细胞（肠上皮模型）中汞吸收的影响。半胱氨酸、同型半胱氨酸、谷胱甘肽、槲皮素、白蛋白和单宁酸降低了这两种汞的生物利用度。Fe(II)、硫辛酸、果胶、表没食子儿茶素和硫胺素对 Hg(II)也有效。其中一些策略也降低了箭鱼中的 Hg 生物利用度（谷胱甘肽、半胱氨酸、同型半胱氨酸）。此外，富含这些化合物的提取物和补充剂也有效。这些知识可能有助于确定减少体内汞生物利用度的饮食策略。
