Charette Tania, Bueno Dalto Danyel, Rosabal Maikel, Matte J Jacques, Amyot Marc
Groupe de Recherche Interuniversitaire en Limnologie (GRIL), Département de Sciences Biologiques, Université de Montréal, Complexe des Sciences, C.P. 6128, Succ. Centre-Ville, Montréal, QC H3C 3J7, Canada.
Sherbrooke Research and Development Centre, Agriculture and Agri-Food Canada, Sherbrooke, QC J1M 0C8, Canada.
Toxics. 2021 Feb 3;9(2):27. doi: 10.3390/toxics9020027.
Fish consumption is the main exposure pathway of the neurotoxicant methylmercury (MeHg) in humans. The risk associated with exposure to MeHg may be modified by its interactions with selenium (Se) and arsenic (As). In vitro bioaccessibility studies have demonstrated that cooking the fish muscle decreases MeHg solubility markedly and, as a consequence, its potential absorption by the consumer. However, this phenomenon has yet to be validated by in vivo models. Our study aimed to test whether MeHg bioaccessibility can be used as a surrogate to assess the effect of cooking on MeHg in vivo availability. We fed pigs raw and cooked tuna meals and collected blood samples from catheters in the portal vein and carotid artery at: 0, 30, 60, 90, 120, 180, 240, 300, 360, 420, 480 and 540 min post-meal. In contrast to in vitro models, pig oral bioavailability of MeHg was not affected by cooking, although the MeHg kinetics of absorption was faster for the cooked meal than for the raw meal. We conclude that bioaccessibility should not be readily used as a direct surrogate for in vivo studies and that, in contrast with the in vitro results, the cooking of fish muscle did not decrease the exposure of the consumer to MeHg.
食用鱼类是人体中神经毒性物质甲基汞（MeHg）的主要暴露途径。与甲基汞暴露相关的风险可能会因其与硒（Se）和砷（As）的相互作用而改变。体外生物可及性研究表明，烹饪鱼肉会显著降低甲基汞的溶解度，因此也会降低消费者对其的潜在吸收。然而，这一现象尚未在体内模型中得到验证。我们的研究旨在测试甲基汞的生物可及性是否可以作为评估烹饪对甲基汞体内可利用性影响的替代指标。我们给猪喂食生的和煮熟的金枪鱼餐，并在餐后0、30、60、90、120、180、240、300、360、420、480和540分钟从门静脉和颈动脉的导管采集血样。与体外模型不同，尽管煮熟餐中甲基汞的吸收动力学比生餐更快，但烹饪对猪体内甲基汞的口服生物利用度没有影响。我们得出结论，生物可及性不应轻易用作体内研究的直接替代指标，并且与体外结果相反，鱼肉烹饪并不会降低消费者对甲基汞的暴露。
