Beijing Key Laboratory of Diagnostic and Traceability Technologies for Food Poisoning, Beijing Center for Disease Prevention and Control, Beijing 100013, China.
School of Public Health, Capital Medical University, Beijing 100069, China.
Molecules. 2023 Jan 6;28(2):603. doi: 10.3390/molecules28020603.
Arsenic (As) is enriched in wild edible fungi, which is one of the main important sources of As in humans' diet. In this study, two wild edible fungi were employed for investigation: (1) , which contains a high content of inorganic As (iAs) and (2) , which contains a high content of organic As. This study investigated the changes in As content and its speciation after different daily cooking methods. We found that the content of As in and reduced by soaking plus stir-frying by 55.4% and 72.9%, respectively. The As content in and decreased by 79.4% and 93.4%, respectively, after soaking plus boiling. The content of As speciation in dried wild edible fungi reduced significantly after different treatments. Among them, iAs decreased by 31.988.3%, and organic As decreased by 33.395.3%. This study also investigated the bioaccessibility of As in edible fungi after different cooking processes via an in-vitro physiologically based extraction test (). The results showed that the bioaccessibility of As was relatively high if the edible fungi were uncooked, boiled, or stir-fried. The gastric (G) bioaccessibility of As ranged from 51.7% to 93.0% and the gastrointestinal (GI) bioaccessibility of As ranged from 63.5% to 98.1%. Meanwhile, the bioaccessibility of inorganic As was found to be as high as 94.6% to 151%, which indicates that further evaluation of the potential health risks of wild edible fungi is necessary.
砷（As）在野生食用菌中含量丰富，是人类饮食中砷的主要来源之一。本研究选用两种野生食用菌进行调查：（1），其无机砷（iAs）含量较高；（2），其有机砷含量较高。本研究探讨了不同日常烹饪方法后，砷含量及其形态的变化。结果表明，浸泡加炒制后， 和 的砷含量分别降低了 55.4%和 72.9%。浸泡加煮沸后， 和 的砷含量分别降低了 79.4%和 93.4%。不同处理后，干制野生食用菌中砷的形态含量显著降低。其中，iAs 降低了 31.9%88.3%，有机砷降低了 33.3%95.3%。本研究还通过体外生理基础提取试验（）研究了不同烹饪过程中食用菌中砷的生物可给性。结果表明，如果食用菌未经烹饪、煮沸或炒制，其砷的生物可给性相对较高。砷的胃（G）生物可给性范围为 51.7%至 93.0%，胃肠道（GI）生物可给性范围为 63.5%至 98.1%。同时，无机砷的生物可给性高达 94.6%至 151%，这表明需要进一步评估野生食用菌的潜在健康风险。
