Transformation of arsenic species from seafood consumption during in vitro digestion
Arsenic (As) species analysis is important for the risk evaluation of seafood. Until now, there has been limited information on the change of As species during digestion. Here, the As species in different types of seafood before and after in vitro digestion were investigated. Although inorganic As w...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2023-10-01
|
| Series: | Frontiers in Nutrition |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1207732/full |
| _version_ | 1797660867843588096 |
|---|---|
| author | Bei Liu Jianxin Sui Ruixue Feng Hong Lin Xiangning Han Xun Sun Limin Cao |
| author_facet | Bei Liu Jianxin Sui Ruixue Feng Hong Lin Xiangning Han Xun Sun Limin Cao |
| author_sort | Bei Liu |
| collection | DOAJ |
| description | Arsenic (As) species analysis is important for the risk evaluation of seafood. Until now, there has been limited information on the change of As species during digestion. Here, the As species in different types of seafood before and after in vitro digestion were investigated. Although inorganic As was not detected in digested fish samples, As(V) contents in digested crabs and scallops were 17.12 ± 1.76 and 138.69 ± 7.53, respectively, which were approximately 2–3 times greater than those of the pre-digestion samples. In further experiments, arsenocholine, dimethylarsinate, arsenobetaine, and monomethylarsonate were all convertible to As(V) during in vitro digestions with different rates. The transformation demonstrates a complex process and could be affected by many factors, such as pH, time, and digestion juice composition, of which pH seemed to be particularly important. Free radicals were responsible for the oxidation in the transformation reactions. Unlike arsenobetaine, arsenocholine seemed to be able to directly transform to monomethylarsonate without the intermediate dimethylarsinate. This study reveals and validates the potential of other species (oAs or/and unknown species) to convert to iAs, identifies the main factors affecting this process, and proposes a reaction pathway. There is an important implication for promoting a more accurate risk assessment of arsenic in foodstuffs. |
| first_indexed | 2024-03-11T18:37:05Z |
| format | Article |
| id | doaj.art-a2a76ade3df745139b9bb9a7824bc32d |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-03-11T18:37:05Z |
| publishDate | 2023-10-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-a2a76ade3df745139b9bb9a7824bc32d2023-10-12T17:36:08ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2023-10-011010.3389/fnut.2023.12077321207732Transformation of arsenic species from seafood consumption during in vitro digestionBei LiuJianxin SuiRuixue FengHong LinXiangning HanXun SunLimin CaoArsenic (As) species analysis is important for the risk evaluation of seafood. Until now, there has been limited information on the change of As species during digestion. Here, the As species in different types of seafood before and after in vitro digestion were investigated. Although inorganic As was not detected in digested fish samples, As(V) contents in digested crabs and scallops were 17.12 ± 1.76 and 138.69 ± 7.53, respectively, which were approximately 2–3 times greater than those of the pre-digestion samples. In further experiments, arsenocholine, dimethylarsinate, arsenobetaine, and monomethylarsonate were all convertible to As(V) during in vitro digestions with different rates. The transformation demonstrates a complex process and could be affected by many factors, such as pH, time, and digestion juice composition, of which pH seemed to be particularly important. Free radicals were responsible for the oxidation in the transformation reactions. Unlike arsenobetaine, arsenocholine seemed to be able to directly transform to monomethylarsonate without the intermediate dimethylarsinate. This study reveals and validates the potential of other species (oAs or/and unknown species) to convert to iAs, identifies the main factors affecting this process, and proposes a reaction pathway. There is an important implication for promoting a more accurate risk assessment of arsenic in foodstuffs.https://www.frontiersin.org/articles/10.3389/fnut.2023.1207732/fullarsenic speciesseafoodin vitro digestiontransformationrisk assessment |
| spellingShingle | Bei Liu Jianxin Sui Ruixue Feng Hong Lin Xiangning Han Xun Sun Limin Cao Transformation of arsenic species from seafood consumption during in vitro digestion Frontiers in Nutrition arsenic species seafood in vitro digestion transformation risk assessment |
| title | Transformation of arsenic species from seafood consumption during in vitro digestion |
| title_full | Transformation of arsenic species from seafood consumption during in vitro digestion |
| title_fullStr | Transformation of arsenic species from seafood consumption during in vitro digestion |
| title_full_unstemmed | Transformation of arsenic species from seafood consumption during in vitro digestion |
| title_short | Transformation of arsenic species from seafood consumption during in vitro digestion |
| title_sort | transformation of arsenic species from seafood consumption during in vitro digestion |
| topic | arsenic species seafood in vitro digestion transformation risk assessment |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2023.1207732/full |
| work_keys_str_mv | AT beiliu transformationofarsenicspeciesfromseafoodconsumptionduringinvitrodigestion AT jianxinsui transformationofarsenicspeciesfromseafoodconsumptionduringinvitrodigestion AT ruixuefeng transformationofarsenicspeciesfromseafoodconsumptionduringinvitrodigestion AT honglin transformationofarsenicspeciesfromseafoodconsumptionduringinvitrodigestion AT xiangninghan transformationofarsenicspeciesfromseafoodconsumptionduringinvitrodigestion AT xunsun transformationofarsenicspeciesfromseafoodconsumptionduringinvitrodigestion AT limincao transformationofarsenicspeciesfromseafoodconsumptionduringinvitrodigestion |