Assessment of In Vitro Bioaccessibility and In Vivo Oral Bioavailability as Complementary Tools to Better Understand the Effect of Cooking on Methylmercury, Arsenic, and Selenium in Tuna
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 decre...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-02-01
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| Series: | Toxics |
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| Online Access: | https://www.mdpi.com/2305-6304/9/2/27 |
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| author | Tania Charette Danyel Bueno Dalto Maikel Rosabal J. Jacques Matte Marc Amyot |
| author_facet | Tania Charette Danyel Bueno Dalto Maikel Rosabal J. Jacques Matte Marc Amyot |
| author_sort | Tania Charette |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-09T05:57:53Z |
| format | Article |
| id | doaj.art-04d22fde004149c6abced2aaeba3470d |
| institution | Directory Open Access Journal |
| issn | 2305-6304 |
| language | English |
| last_indexed | 2024-03-09T05:57:53Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Toxics |
| spelling | doaj.art-04d22fde004149c6abced2aaeba3470d2023-12-03T12:11:14ZengMDPI AGToxics2305-63042021-02-01922710.3390/toxics9020027Assessment of In Vitro Bioaccessibility and In Vivo Oral Bioavailability as Complementary Tools to Better Understand the Effect of Cooking on Methylmercury, Arsenic, and Selenium in TunaTania Charette0Danyel Bueno Dalto1Maikel Rosabal2J. Jacques Matte3Marc Amyot4Groupe 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, CanadaSherbrooke Research and Development Centre, Agriculture and Agri-Food Canada, Sherbrooke, QC J1M 0C8, CanadaGroupe de Recherche Interuniversitaire en Limnologie et en Environnement Aquatique (GRIL), Département des Sciences Biologiques, Université du Québec à Montréal (UQAM), 141 Avenue du Président-Kennedy, Montréal, QC H2X 1Y4, CanadaSherbrooke Research and Development Centre, Agriculture and Agri-Food Canada, Sherbrooke, QC J1M 0C8, CanadaGroupe 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, CanadaFish 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.https://www.mdpi.com/2305-6304/9/2/27methylmercuryarsenicseleniumoral bioavailabilitybioaccessibility |
| spellingShingle | Tania Charette Danyel Bueno Dalto Maikel Rosabal J. Jacques Matte Marc Amyot Assessment of In Vitro Bioaccessibility and In Vivo Oral Bioavailability as Complementary Tools to Better Understand the Effect of Cooking on Methylmercury, Arsenic, and Selenium in Tuna Toxics methylmercury arsenic selenium oral bioavailability bioaccessibility |
| title | Assessment of In Vitro Bioaccessibility and In Vivo Oral Bioavailability as Complementary Tools to Better Understand the Effect of Cooking on Methylmercury, Arsenic, and Selenium in Tuna |
| title_full | Assessment of In Vitro Bioaccessibility and In Vivo Oral Bioavailability as Complementary Tools to Better Understand the Effect of Cooking on Methylmercury, Arsenic, and Selenium in Tuna |
| title_fullStr | Assessment of In Vitro Bioaccessibility and In Vivo Oral Bioavailability as Complementary Tools to Better Understand the Effect of Cooking on Methylmercury, Arsenic, and Selenium in Tuna |
| title_full_unstemmed | Assessment of In Vitro Bioaccessibility and In Vivo Oral Bioavailability as Complementary Tools to Better Understand the Effect of Cooking on Methylmercury, Arsenic, and Selenium in Tuna |
| title_short | Assessment of In Vitro Bioaccessibility and In Vivo Oral Bioavailability as Complementary Tools to Better Understand the Effect of Cooking on Methylmercury, Arsenic, and Selenium in Tuna |
| title_sort | assessment of in vitro bioaccessibility and in vivo oral bioavailability as complementary tools to better understand the effect of cooking on methylmercury arsenic and selenium in tuna |
| topic | methylmercury arsenic selenium oral bioavailability bioaccessibility |
| url | https://www.mdpi.com/2305-6304/9/2/27 |
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