Arsenosugars in raw and cooked edible seaweed:: Characterization and bioaccessibility
Arsenosugars in raw and cooked edible seaweed:: Characterization and bioaccessibility
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DOI：
10.1021/jf050503u
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发表时间：
2005-09-07
影响因子：
6.1
通讯作者：
Montoro, R
中科院分区：
文献类型：
--
作者：
Almela, C;Laparra, JM;Montoro, R
本研究的目的是检测生和熟的食用海藻中砷的种类含量以及砷糖(甘油核糖、磷酸核糖、磺酸盐核糖和硫酸盐核糖)的生物可及性(胃肠道介质中的最大可溶浓度)。建立了阴离子交换层析分离-热氧化-氢化物发生-原子荧光光谱分析方法。体外消化(胃酶，pH为2；胰酶-胆汁提取物，pH为7)用于评估砷糖的生物可达性。裙带菜和紫菜的烹调。不改变甲醇-水提取物中存在的砷的形态，但使从羊栖菜中提取的As(V)显著增加(2倍和5倍)。在所有被分析的海藻中，砷糖的生物可及性很高(80%)，并且不会因烹饪而改变。没有观察到由于体外消化而导致的砷糖降解。
The aim of this study was to examine arsenic species contents in raw and cooked edible seaweed and the bioaccessibility (maximum soluble concentration in gastrointestinal medium) of arsenosugars (glycerol ribose, phosphate ribose, sulfonate ribose, and sulfate ribose). For the analysis, a new chromatographic separation was developed in anion exchange, coupled with thermooxidation-hydride generation-atomic fluorescence spectrometry. An in vitro digestion (pepsin, pH 2; pancreatin-bile extract, pH 7) was applied to estimate arsenosugar bioaccessibility. Cooking of Undaria pinnatifida and Porphyra sp. did not alter the arsenic species present in the methanol-water extract, but it produced a substantial increase (2 and 5 times) in the As(V) extracted from Hizikia fusiforme. In all of the seaweeds analyzed, arsenosugar bioaccessibility was high (> 80%) and did not vary as a result of cooking. Arsenosugar degradation as a result of in vitro digestion was not observed.