Proteolysis was highly affected by elderly GI alterations (p<0.05) (50% of reduction compared to control), being salmon and sea bass proteolysis extent (40 and 33%, respectively) the most affected with an important descend in leucine release. In parallel, samples were digested under standardized GI conditions of a healthy adult as a control. For this purpose, cooked fishes were in vitro subjected to three elderly in vitro digestion models: E1 (oral elderly conditions), E2 (oral and gastric elderly conditions) and E3 (oral, gastric and intestinal elderly conditions)). This study aimed to analyze the effect of elderly gastrointestinal (GI) conditions on proteolysis, lipolysis and calcium and vitamins A and D3 bioaccessibility in salmon, sardine, sea bass and hake. The analytical method employed was adequate for the purpose, presenting import results for food safety assessment about the influence of culinary treatments on metals concentration and bioavailability in seafood. The culinary treatments reduced the Cd concentration in scallop (reduction from 37 to 53% using boiling, frying, and sautéing), but bioavailability percentage was not influenced. Bioavailability percentage was not influenced by culinary treatments. Bioavailability percentage varied from 11% (oyster) for Cd 18% (oyster) to 41% (shark) for Cr 6% (shark) for Cu, and 8% (oyster) for Pb. Only Cd in scallop was influenced by culinary treatments (reduction from 37 to 53% using boiling, frying, and sautéing). The concentration, without culinary treatment, varied from 0.0030 µg g⁻¹ (shrimp) to 0.338 µg g⁻¹ (oyster) for Cd 0.010 µg g⁻¹ (squid) to 0.036 µg g⁻¹ (oyster) for Cr 0.088 µg g⁻¹ (scallop) to 8.63 µg g⁻¹ (oyster) for Cu, and < 0.005 µg g⁻¹ (shrimp, squid and oyster) to 0.020 µg g⁻¹ (shark) for Pb. An alternative to express the results avoiding underestimated or overestimated was proposed. Analytes were determined by triple-quadrupole inductively coupled plasma mass spectrometry (ICP-MS/MS). Total concentration and bioavailability of Cd, Cr, Cu and Pb in seafood after all these treatments were compared with those in uncooked samples. In this study, the influence of culinary treatments on the total concentration and on the bioavailability of Cd, Cr, Cu and Pb in shark, shrimp, squid, oyster, and scallop were assessed.īoiling, frying, and sautéing with or without seasonings (salt, lemon juice and garlic) were evaluated.
Culinary treatments could influence their chemical element content and their element bioavailability. Seafood present important advantages for human nutrition, but this food can also accumulate high levels of toxic and potentially toxic elements. Standardized processing treatments of seaweeds can open new opportunities for the sector. pinnatifida could contribute to adequate iodine, sodium, potassium, and selenium intakes for all population groups. In some species, the risk-benefit analysis revealed that high iodine and arsenic levels might promote risks for consumption, even after 20 min boiling, but 5 g of processed U. A health-relevant sodium/potassium ratio below 0.7 was found for all species except for U. Generally, the species that attained more significant losses were S. pinnatifida after rehydration and boiling during different periods. These elements revealed a common pattern for leachable fractions of iodine, total arsenic, and selenium: L.
crispus) and on the associated health risks-benefits for consumers. Thus, international standardized protocol for in-vivo and in-vitro approaches assessment is mandatory.Ĭonsidering the importance of seaweeds for the development of sustainable and innovative food products, this study aimed to characterize the impact of hydrothermal processing on iodine, sodium, potassium, selenium, and arsenic concentrations of four seaweed species (S.
Experimental conditions such as the selection of healthy status of examined people (in in-vivo humans approaches), the selection of animal model (in-vivo animals approaches), or the selection of GI conditions (in in-vitro tests) could determines the results. Foodstuffs processing and/or treatments could enhancement or decrease Se bioavailability. Se bioavailability is affected by foodstuff-matrix major composition and minor components. Se and Se species content in a foodstuff critically influence Se bioavailability and bioactivity to humans and animals.
An overview on in-vivo and in-vitro bioavailability assays for releasing selenium and selenium species in foodstuffs is summarized. In-vivo (human and animal), and in-vitro tests are important approaches for estimating the bioavailability of toxic and essential compounds to humans. The assessment of selenium and selenium species bioavailability in foodstuff is of special concern on the context of human nutrition.