期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 66, 期 18, 页码 4710-4715出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.7b06149
关键词
arsenic; shrimp; bioaccessibility; speciation; in vitro model
资金
- Natural Science Foundation of China [41501525]
- National High-Tech R&D Program of China (863 Program) [2013AA06A211]
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.
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