Organoarsenical Species Contents in Fresh and Processed Seafood Products

Súñer, Maria Angeles; Devesa, Vicenta; Clemente, María Jesús; Vélez, Dinoraz; Montoro, R.; Urieta, Inés; Jalón, Mercedes; Macho, Mary Luz

doi:10.1021/jf011026s

Cited by 48 publications

(11 citation statements)

References 47 publications

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“…AB is also found in zooplankton (Shibata et al 1996, Takeuchi et al 2005) and some algae at the base of the foodweb, but its presence in algae might possibly be due to epiphytic plankton or bacteria on the surface of marine flora (Thomson et al 2007). In bivalve molluscs, which have complex As speciation, AB can be a significant portion of water soluble As (Francesconi and Edmonds 1997, Moreda-Piñeiro et al 2010, Berges-Tiznado et al 2013), whereas in cephalopods (Suner et al 2002) and crustaceans, which have much simpler As speciation, AB is the dominant species (Francesconi and Edmonds 1997, Hunter et al 1998, Francesconi et al 1999, Li et al 2003). In finfish As is also predominantly AB, although AsLipids can be a significant fraction in some oily fish (Taleshi et al 2010, Lischka et al 2013).…”

Section: Sources and Distribution Of Organic As Species In Marine mentioning

confidence: 99%

Human exposure to organic arsenic species from seafood

Taylor

Goodale

Raab

et al. 2017

Science of The Total Environment

395

256

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Seafood, including finfish, shellfish, and seaweed, is the largest contributor to arsenic (As) exposure in many human populations. In contrast to the predominance of inorganic As in water and many terrestrial foods, As in marine-derived foods is present primarily in the form of organic compounds. To date, human exposure and toxicological assessments have focused on inorganic As, while organic As has generally been considered to be non-toxic. However, the high concentrations of organic As in seafood, as well as the often complex As speciation, can lead to complications in assessing As exposure from diet. In this report, we evaluate the presence and distribution of organic As species in seafood, and combined with consumption data, address the current capabilities and needs for determining human exposure to these compounds. The analytical approaches and shortcomings for assessing these compounds are reviewed, with a focus on the best practices for characterization and quantitation. Metabolic pathways and toxicology of two important classes of organic arsenicals, arsenolipids and arsenosugars, are examined, as well as individual variability in absorption of these compounds. Although determining health outcomes or assessing a need for regulatory policies for organic As exposure is premature, the extensive consumption of seafood globally, along with the preliminary toxicological profiles of these compounds and their confounding effect on assessing exposure to inorganic As, suggests further investigations and process-level studies on organic As are needed to fill the current gaps in knowledge.

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Section: Sources and Distribution Of Organic As Species In Marine mentioning

confidence: 99%

Human exposure to organic arsenic species from seafood

Taylor

Goodale

Raab

et al. 2017

Science of The Total Environment

395

256

View full text Add to dashboard Cite

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“…In recent decades, the study of the arsenic present in foods has been approached from various viewpoints: the characterization of arsenic species ( − ), the effect of cooking treatments on transformation of arsenic species ( , ), estimation of arsenic intake ( − ), studies of human metabolism (), and evaluation of the toxicity of arsenic species in tests with animals and in cell cultures (). However, there is one aspect that has been indicated as being of interest ( − ) but on which there are no known studies: the bioavailability (BA) for human beings of the arsenic species present in food.…”

Section: Introductionmentioning

confidence: 99%

Estimation of Arsenic Bioaccessibility in Edible Seaweed by an in Vitro Digestion Method

Vélez

Montoro

et al. 2003

J. Agric. Food Chem.

162

102

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The aim of this study was to examine the bioaccessibility (maximum soluble concentration in gastrointestinal medium) of total (AsT) and inorganic (AsI) arsenic contents and the effect on them of cooking edible seaweed, a food of great interest because of its high As content. An in vitro gastrointestinal digestion (pepsin, pH 2, and pancreatin-bile extract, pH 7) was applied to obtain the mineral soluble fraction of three seaweeds (Hizikia fusiforme, Porphyra sp., and Enteromorpha sp.). AsT was determined by dry-ashing flow injection hydride generation atomic absorption spectrometry. AsI was determined by acid digestion, solvent extraction, and flow injection hydride generation atomic absorption spectrometry. The bioaccessibility of AsI increased significantly after cooking, attaining 73% in Porphyra sp. and 88% in H. fusiforme. For cooked H. fusiforme, the AsI attained in the bioaccessible fraction was 26 microg g(-1) seaweed, a concentration that is a warning of the toxicological risk of this food.

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“…Inorganic arsenic species [As(III) and As(V)], the most toxic species found in foods, are present in fish and shellfish samples (). Organic species such as TMA + (tetramethylarsonium ion), MMA (monomethylarsonic acid), and DMA (dimethylarsinic acid), which are less acutely toxic than inorganic arsenic, and AB (arsenobetaine), AC (arsenocholine), and TMAO (trimethylarsine oxide), which are considered nontoxic (), are also found in fish and fish products ( − ). Last, arsenosugars, mainly dimethylarsinoylribosides, found only in shellfish such as bivalves and gastropods ( , ), are species whose toxicity requires further study.…”

Section: Introductionmentioning

confidence: 99%

Organoarsenical Species Contents in Cooked Seafood

Devesa

Súñer

Algora

et al. 2005

J. Agric. Food Chem.

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The organoarsenical species arsenobetaine (AB), arsenocholine (AC), tetramethylarsonium ion (TMA+), dimethylarsinic acid (DMA), and monomethylarsonic acid (MMA) were determined in 64 cooked seafood products (fish, bivalves, squid, crustaceans) included in a Total Diet Study carried out in the Basque Country (Spain). For cooking, various treatments were employed (grilling, roasting, baking, stewing, boiling, steaming, microwaving). The results obtained show that in cooked seafood AB is the major species, followed by DMA and TMA+. AC and MMA are minor species. The results in cooked seafood were compared with the arsenic species contents obtained for the same product raw. After cooking there was an increase in DMA for sardines and bivalves and an increase or appearance of TMA+ for meagrim, anchovy, Atlantic horse mackerel, and sardine. The data provided add to the very scant information available about organoarsenical species contents in cooked seafood.

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Organoarsenical Species Contents in Fresh and Processed Seafood Products

Cited by 48 publications

References 47 publications

Human exposure to organic arsenic species from seafood

Human exposure to organic arsenic species from seafood

Estimation of Arsenic Bioaccessibility in Edible Seaweed by an in Vitro Digestion Method

Organoarsenical Species Contents in Cooked Seafood

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