DIGESTION OF MYOFIBRILLAR AND SARCOPLASMIC FRACTIONS FROM MENHADEN MUSCLE BY THE ACTION OF MENHADEN (Brevoortia spp.) AND WHITE CROAKER (Micropogonias furnieri) TRYPSINS

Pavlisko, Andrea; Coppes, Zulema

doi:10.1111/j.1745-4514.1999.tb00036.x

Cited by 8 publications

(2 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…High variability may be due to differences in protein, peptide, and amino acid profiles of the individual pieces of seafood muscle tissue, that were each purchased on separate days from a variety of Montreal markets. The proteins to which MeHg is bound within the muscle tissue, as well as the sub-cellular fraction in which MeHg ends up within the seafood protein matrix might explain these differences (Pavlisko and Coppes, 1999; He and Wang 2011). Methylmercury bound to soluble proteins may be more easily solubilized into digestive fluids since these proteins are more accessible to digestive proteases compared to myofibrillar proteins (Pavlisko and Coppes, 1999), thus seafood with a higher soluble protein content may release MeHg more readily into digestive fluids and result in higher bioaccessibility of MeHg.…”

Section: Discussionmentioning

confidence: 99%

“…The proteins to which MeHg is bound within the muscle tissue, as well as the sub-cellular fraction in which MeHg ends up within the seafood protein matrix might explain these differences (Pavlisko and Coppes, 1999; He and Wang 2011). Methylmercury bound to soluble proteins may be more easily solubilized into digestive fluids since these proteins are more accessible to digestive proteases compared to myofibrillar proteins (Pavlisko and Coppes, 1999), thus seafood with a higher soluble protein content may release MeHg more readily into digestive fluids and result in higher bioaccessibility of MeHg. Here we documented enzymatic digestion of fresh tuna protein, and found that by the end of the three-hour in vitro gastrointestinal digestion, 100% of the initial protein from raw seafood muscle tissue was broken down.…”

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

Bioaccessibility and bioavailability of methylmercury from seafood commonly consumed in North America: In vitro and epidemiological studies

Siedlikowski

Bradley

Kubow

et al. 2016

Environmental Research

View full text Add to dashboard Cite

Methylmercury (MeHg) is a global contaminant of concern and human exposures are largely realized via seafood consumption. While it is assumed that 95 to 100% of the ingested MeHg from seafood reaches systemic circulation, recent in vitro studies have yielded results to suggest otherwise. Of the published studies to have characterized the bioaccessibility or bioavailability of MeHg from seafood, only a handful of seafood species have been characterized, there exists tremendous variability in data within and across species, few species of relevance to North America have been studied, and none of the in vitro studies have adapted results to an epidemiology study. The objective of the current study was two-fold: a) to characterize in vitro MeHg bioaccessibility and bioavailability from ten commonly consumed types of seafood in North America; and b) to apply the bioaccessibility and bioavailability data from the in vitro study to an existing human MeHg exposure assessment study. Raw seafood samples (cod, crab, halibut, salmon, scallop, shrimp, tilapia, and three tuna types: canned light, canned white, fresh) were purchased in Montreal and their MeHg concentrations generally overlapped with values reported elsewhere. The bioaccessibility of MeHg from these samples ranged from 50.1±19.2 (canned white tuna) to 100% (shrimp and scallop) of the amount measured in the raw undigested sample. The bioavailability of MeHg from these samples ranged from 29.3±10.4 (crab) to 67.4±9.7% (salmon) of the value measured in the raw undigested sample. There were significant correlations between the initial MeHg concentration in seafood with the percent of that Hg that was bioaccessible (r= -0.476) and bioavailable (r=-0.294). When the in vitro data were applied to an existing MeHg exposure assessment study, the estimated amount of MeHg absorbed into systemic circulation decreased by 25% and 42% when considering bioaccessibility and bioavailability, respectively. When the in vitro data were integrated into a regression model relating dietary MeHg intake from seafood with hair and blood Hg biomarkers, there were no differences in key model parameters when comparing the default model (that assumes 100% bioavailability) with models adjusted for the in vitro bioaccessibility and bioavailability data. In conclusion this work adds to a growing number of studies that together suggest that MeHg bioavailability from seafood may be less than 100%, but also documents the challenges when integrating such in vitro data into human exposure and risk assessments.

show abstract

Section: Discussionmentioning

confidence: 99%