Mercury exposure and a shift toward oxidative stress in avid seafood consumers.
Mercury exposure and a shift toward oxidative stress in avid seafood consumers.
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DOI：
10.1016/j.envres.2015.12.023
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发表时间：
2016-04
影响因子：
8.3
通讯作者：
Meliker JR
中科院分区：
文献类型：
--
作者：
Karimi R;Vacchi-Suzzi C;Meliker JR
海鲜消费是最常见的接触途径，但其低剂量汞毒性的机制尚未得到充分了解。我们测试的假设，即海鲜汞接触有关的氧化还原状态的转变，表示在血液中的还原氧化谷胱甘肽（GSH：GSSG）的比例下降，或氧化还原电位（Eh）的增加。我们还研究了关键的海鲜营养素（硒（Se），ω-3脂肪酸）是否混淆或改变了这种转变。我们测量了总汞，硒，谷胱甘肽，GSSG的血液浓度，和欧米茄-3指数（%欧米茄-3总脂肪酸在红细胞膜）在纽约长岛的海鲜消费者。我们研究了汞，GSH：GSSG比值和Eh之间的关系。血汞升高（> 5.8 μg L−1）与GSH：GSSG降低相关（β = −116.73，p = 0.01），没有证据表明Se或Omega-3指数的混杂。然而，在按Omega-3指数水平分层的模型中，Hg-GSH：GSSG关联在Omega-3指数水平高的人群中减弱（> 6%的脂肪酸，β = −63.46，p = 0.28），在Omega-3指数低的人群中增强（β = −182.53，p < 0.01）。我们观察到类似的模式，在有关汞的Eh。这些结果支持了这一假设，即汞暴露于海鲜与氧化还原状态向氧化应激的转变有关，该人群中的omega-3脂肪酸对其进行了修饰。进一步的工作应研究不同的海产品营养素和汞引起的氧化还原状态的变化在与汞暴露增加相关的各种健康影响中的作用。
Mechanisms of mercury (Hg) toxicity at low doses from seafood consumption, the most common exposure route, are not well understood. We tested the hypothesis that seafood Hg exposure is related to a shift in redox status, indicated by a decrease in the ratio of reduced to oxidized glutathione (GSH:GSSG) in blood, or increase in redox potential (Eh). We also examined whether key seafood nutrients (selenium (Se), omega-3 fatty acids) confound or modify this shift. We measured blood concentrations of total Hg, Se, GSH, GSSG, and the Omega-3 Index (% omega-3s of total fatty acids in red blood cell membranes) in seafood consumers in Long Island, NY. We examined relationships between Hg, GSH:GSSG ratio and Eh. Elevated blood Hg (> 5.8 μg L−1) was associated with lower GSH:GSSG (β = −116.73, p = 0.01), with no evidence of confounding by Se or Omega-3 Index. However, in models stratified by Omega-3 Index levels, Hg-GSH:GSSG associations were weakened among those with high Omega-3 Index levels (> 6% of fatty acids, β = −63.46, p = 0.28), and heightened among those with low Omega-3 Index (β = −182.53, p < 0.01). We observed comparable patterns for Eh in relation to Hg. These results support the hypothesis that Hg exposure from seafood is linked to a shift in redox status toward oxidative stress, modified by omega-3 fatty acids in this population. Further work should examine the role of different seafood nutrients and Hg-induced shifts in redox status in the diverse health effects associated with elevated Hg exposure.
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影响因子：
10.4
作者：
Ayotte P;Carrier A;Ouellet N;Boiteau V;Abdous B;Sidi EA;Château-Degat ML;Dewailly É
通讯作者：
Dewailly É
影响因子：
3.7
作者：
Enns GM;Moore T;Le A;Atkuri K;Shah MK;Cusmano-Ozog K;Niemi AK;Cowan TM
通讯作者：
Cowan TM
影响因子：
10.4
作者：
Clarkson TW
通讯作者：
Clarkson TW
影响因子：
7.1
作者：
Blanco, Roberto A.;Ziegler, Thomas R.;Jones, Dean P.
通讯作者：
Jones, Dean P.
影响因子：
8.3
作者：
Franco, Jeferson L.;Teixeira, Adriana;Farina, Marcelo
通讯作者：
Farina, Marcelo