体外模型评估烹饪虾中砷的生物可给性和形态。
In Vitro Model To Assess Arsenic Bioaccessibility and Speciation in Cooked Shrimp.
机构信息
Department of Environmental Science and Engineering , Huaqiao University , Xiamen , Fujian 361021 , People's Republic of China.
State Key Laboratory of Urban Environment and Health, Institute of Urban Environment , Chinese Academy of Sciences , Xiamen , Fujian 361021 , People's Republic of China.
出版信息
J Agric Food Chem. 2018 May 9;66(18):4710-4715. doi: 10.1021/acs.jafc.7b06149. Epub 2018 Apr 24.
Shrimp, a popular and readily consumed seafood, contains high concentrations of arsenic. However, few studies have focused on whether arsenic in the shrimp could be transformed during the cooking process and gastrointestinal digestion. In this study, a combined in vitro model [Unified Bioaccessibility Research Group of Europe (BARGE) Method-Simulator of Human Intestinal Microbial Ecosystem (UBM-SHIME)] was used to investigate arsenic bioaccessibility and its speciation in raw and cooked shrimps. The results showed that the cooking practices had little effect on the arsenic content and speciation. Bioaccessibility of arsenic in raw shrimp was at a high level, averaging 76.9 ± 4.28 and 86.7 ± 3.74% in gastric and small intestinal phases, respectively. Arsenic speciation was stable in all of the shrimp digestions, with nontoxic arsenobetaine (AsB) being the dominated speciation. The cooking practice significantly increased the bioaccessibility of arsenate ( p < 0.05) in shrimp digests, indicating the increase of the potential health risks.
虾是一种受欢迎且易于食用的海鲜，其体内含有高浓度的砷。然而，目前很少有研究关注虾体内的砷在烹饪和胃肠道消化过程中是否会发生转化。本研究采用体外模拟模型（欧洲统一生物可给性研究组 [BARGE] 方法-人类肠道微生物生态系统模拟器 [UBM-SHIME]），研究了生虾和熟虾中砷的生物可给性及其形态。结果表明，烹饪方法对砷含量和形态几乎没有影响。生虾中的砷生物可给性较高，在胃和小肠阶段的平均生物可给率分别为 76.9±4.28%和 86.7±3.74%。在所有虾的消化物中，砷的形态都很稳定，无毒的砷甜菜碱（AsB）是主要的形态。烹饪显著增加了虾消化物中砷酸盐的生物可给性（p<0.05），表明潜在健康风险增加。
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