Speciation Analysis of Arsenics in Commercial Hijiki by High Performance Liquid Chromatography-tandem-mass Spectrometry and High Performance Liquid Chromatography-inductively Coupled Plasma Mass Spectrometry

Shimoda, Yasuyo; Suzuki, Yoshihiro; Endo, Yuichi; Kato, Koichi; Tachikawa, Mariko; Endo, Ginji; Yamanaka, Kazuhiro

doi:10.1248/jhs.56.47

Cited by 13 publications

(6 citation statements)

References 29 publications

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“…As Nakamura et al ( 2008 ) pointed out, calculations of excess cancer risk assume that the mechanism of carcinogenesis has no threshold dose; i.e., the incidence of cancer is linearly related to As intake in a low dose range, and this may not be the case. Inorganic As and arsenosugar content of hijiki varies geographically and with manufacturing method (Shimoda et al 2010 ). Canada and the UK advise consumers to avoid eating hijiki (CFIA 2012 ; UK FSA 2016 ).…”

Section: Safetymentioning

confidence: 99%

Algae as nutritional and functional food sources: revisiting our understanding

et al. 2016

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Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is a limited understanding of nutritional composition across algal species, geographical regions, and seasons, all of which can substantially affect their dietary value. The second issue is quantifying which fractions of algal foods are bioavailable to humans, and which factors influence how food constituents are released, ranging from food preparation through genetic differentiation in the gut microbiome. Third is understanding how algal nutritional and functional constituents interact in human metabolism. Superimposed considerations are the effects of harvesting, storage, and food processing techniques that can dramatically influence the potential nutritive value of algal-derived foods. We highlight this rapidly advancing area of algal science with a particular focus on the key research required to assess better the health benefits of an alga or algal product. There are rich opportunities for phycologists in this emerging field, requiring exciting new experimental and collaborative approaches.Electronic supplementary materialThe online version of this article (doi:10.1007/s10811-016-0974-5) contains supplementary material, which is available to authorized users.

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Section: Safetymentioning

confidence: 99%

Algae as nutritional and functional food sources: revisiting our understanding

et al. 2016

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“…Lai et al 13) reported that AsSug content in Fucus gardneri fluctuates by a season. In addition, Shimoda et al 14) reported that contents and types of AsSugs in Hizikia fusiforme varied according to the harvested area. Our sample was harvested from February to April in Sanriku Coast Japan.…”

Section: Discussionmentioning

confidence: 99%

Improving the Efficiency of Organoarsenic Extraction from Seaweeds

et al. 2014

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Seaweeds are a source of arsenosugars (AsSug). AsSug are mainly metabolized to dimethylarsenic species, but their relative health risks have not yet been fully evaluated. Therefore, it is essential to assess the risk of AsSug intake. Although AsSug are water-soluble arsenics, the extraction efficiency of arsenic compounds from wakame seaweed specimens (Undaria pinnatifida) ranges only between 4 and 49%. To develop a high recovery-rate extraction method without altering the chemical structure of the arsenic compounds, we examined the efficacy of a combined enzymatic treatment and methanol (MeOH) extraction method. After treatment with cellulase and alginate lyase and extraction with 100% MeOH, we extracted 88.8% of the arsenic compounds in wakame without arsenic species alteration. Four arsenic peaks were detected using high performance liquid chromatography with inductively coupled plasma mass spectrometry (HPLC-ICP-MS), two of which were identified as 3-[5′-deoxy-5′-(dimethylarsinoyl)-β-ribofuranosyloxy]-2-hydroxypropylene glycol and 3-[5′-deoxy-5′-(dimethylarsinoyl)-β-ribofuranosyloxy]-2-hydroxypropyl-2,3-hydroxypropyl phosphate by using HPLC-electrospray ionization-quadrupole-time-of-flight mass spectrometry (HPLC-ESI-Q-TOF-MS). Further, the HPLC-ESI-Q-TOF-MS analyses suggested that, of the remaining two peaks, one corresponded to arsenic-hydrocarbon 388 (C 21 H 45 OAs) and arsenic-phospholipid 1012 (C 49 H 94 O 14 PAs). Thus, our method can be used to extract arsenic compounds from brown algae with strong cell walls.

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“…The digested solution was measured using the standard addition method. Instrumental conditions for ICP-MS using the DRC mode were described in our earlier report (Shimoda et al, 2010). The method was validated by analysis of DORM-3 (fish protein from the National Research Council of Canada) (certified T-As = 6.88 ± 0.88 µg/g; found T-As = 6.91 ± 0.26 µg/g, n = 3).…”

Section: Determination Of Total Arsenic Content In Wakame Seaweedmentioning

confidence: 99%

Arsenic metabolites in humans after ingestion of wakame seaweed

Hata

Yamanaka

Endo

et al. 2013

E3S Web of Conferences

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Abstract. Seaweed contains large amounts of various arsenic compounds such as arsenosugars (AsSugs), but their relative toxicities have not yet been fully evaluated. A risk evaluation of dietary arsenic would be necessary. After developing an arsenic speciation analysis of wakame seaweed (Undaria pinnatifida), we conducted a wakame ingestion experiment using volunteers. Five volunteers ingested 300 g of commercial wakame after refraining from seafood for 5 days. Arsenic metabolites in the urine were monitored over a 5-day period after ingestion. Total arsenic concentration of the wakame seaweed was 34.3 ± 2.1 mg arsenic/kg (dry weight, n = 3). Two AsSugs, 3-[5′-deoxy-5′-(dimethyl-arsinoyl)-β-ribofuranosyloxy]-propylene glycol (AsSug328) and 3-[5′-deoxy-5′-(dimethyl-arsinoyl)-β-ribofuranosyl-oxy]-2-hydroxypropyl-2,3-dihydroxy-propyl phosphate (AsSug482) were detected, but arsenobetaine, dimethylarsinic acid (DMA), monomethylarsonic acid, and inorganic arsenics (iAs) were not detected. The major peak was AsSug328, which comprised 89% of the total arsenic. Approximately 30% of the total arsenic ingested was excreted in the urine during the 5-day observation. Five arsenic compounds were detected in the urine after ingestion, the major one being DMA, which comprised 58.1 ± 5.0% of the total urinary arsenic excreted over the 5 days. DMA was believed to be metabolized not from iAs but from AsSugs, and its biological half-time was approximately 13 h.

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Speciation Analysis of Arsenics in Commercial Hijiki by High Performance Liquid Chromatography-tandem-mass Spectrometry and High Performance Liquid Chromatography-inductively Coupled Plasma Mass Spectrometry

Cited by 13 publications

References 29 publications

Algae as nutritional and functional food sources: revisiting our understanding

Algae as nutritional and functional food sources: revisiting our understanding

Improving the Efficiency of Organoarsenic Extraction from Seaweeds

Arsenic metabolites in humans after ingestion of wakame seaweed

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