The use of lactic acid bacteria to reduce mercury bioaccessibility

Mercury in food is present in either inorganic [Hg(II)] or methylmercury (CH3Hg) 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 e...

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Autores: Jadán Piedra, Carlos, Alcántara, Cristina, Monedero, Vicente, Zúñiga, Manuel, Vélez, Dinoraz, Devesa, Vicenta
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2017
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/162864
Acceso en línea:http://hdl.handle.net/10261/162864
Access Level:acceso abierto
Palabra clave:Mercury
Methylmercury
Lactic acid bacteria
Bioaccessibility
Seafood
Mushrooms
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spelling The use of lactic acid bacteria to reduce mercury bioaccessibilityJadán Piedra, CarlosAlcántara, CristinaMonedero, VicenteZúñiga, ManuelVélez, DinorazDevesa, VicentaMercuryMethylmercuryLactic acid bacteriaBioaccessibilitySeafoodMushroomsMercury in food is present in either inorganic [Hg(II)] or methylmercury (CH3Hg) 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 CH3Hg, 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.his work was supported by the Spanish Ministry of Economy and Competitiveness (AGL2012-33461; AGL2013-40657; AGL2015-68920), for which the authors are deeply indebted. Carlos Jadán Piedra received a Personnel Training Grant from SENESCYT (Ecuadorian Ministry of Higher Education, Science, Technology and Innovation) to carry out this study.Peer reviewedElsevierMinisterio de Economía y Competitividad (España)Secretaría de Educación Superior, Ciencia, Tecnología e Innovación (Ecuador)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]201820182017info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/162864reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2013-40657info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-68920https://doi.org/10.1016/j.foodchem.2017.01.157Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1628642026-05-22T06:33:51Z
dc.title.none.fl_str_mv The use of lactic acid bacteria to reduce mercury bioaccessibility
title The use of lactic acid bacteria to reduce mercury bioaccessibility
spellingShingle The use of lactic acid bacteria to reduce mercury bioaccessibility
Jadán Piedra, Carlos
Mercury
Methylmercury
Lactic acid bacteria
Bioaccessibility
Seafood
Mushrooms
title_short The use of lactic acid bacteria to reduce mercury bioaccessibility
title_full The use of lactic acid bacteria to reduce mercury bioaccessibility
title_fullStr The use of lactic acid bacteria to reduce mercury bioaccessibility
title_full_unstemmed The use of lactic acid bacteria to reduce mercury bioaccessibility
title_sort The use of lactic acid bacteria to reduce mercury bioaccessibility
dc.creator.none.fl_str_mv Jadán Piedra, Carlos
Alcántara, Cristina
Monedero, Vicente
Zúñiga, Manuel
Vélez, Dinoraz
Devesa, Vicenta
author Jadán Piedra, Carlos
author_facet Jadán Piedra, Carlos
Alcántara, Cristina
Monedero, Vicente
Zúñiga, Manuel
Vélez, Dinoraz
Devesa, Vicenta
author_role author
author2 Alcántara, Cristina
Monedero, Vicente
Zúñiga, Manuel
Vélez, Dinoraz
Devesa, Vicenta
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
Secretaría de Educación Superior, Ciencia, Tecnología e Innovación (Ecuador)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Mercury
Methylmercury
Lactic acid bacteria
Bioaccessibility
Seafood
Mushrooms
topic Mercury
Methylmercury
Lactic acid bacteria
Bioaccessibility
Seafood
Mushrooms
description Mercury in food is present in either inorganic [Hg(II)] or methylmercury (CH3Hg) 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 CH3Hg, 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.
publishDate 2017
dc.date.none.fl_str_mv 2017
2018
2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/162864
url http://hdl.handle.net/10261/162864
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2013-40657
info:eu-repo/grantAgreement/MINECO/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2015-68920
https://doi.org/10.1016/j.foodchem.2017.01.157
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
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