Details

Autor(en) / Beteiligte

• Hwang, H.J. (Korea University, Jochiwon, Republic of Korea)
• Shim, S.M. (Seoul National University, Seoul, Republic of Korea), E-mail: soonmishim@gmail.com

Titel

Impact of Sodium Copper Chlorophyllin on Mercury absorption Using an in Vitro digestion with Human Intestinal Cell Model

Ist Teil von

• Food science and biotechnology, 2008-06, Vol.17 (3), p.564-568

Ort / Verlag

한국식품과학회

Erscheinungsjahr

2008

Beschreibungen/Notizen

• The effects of sodium copper chlorophyllin (SCC) on bioaccessibility and uptake of mercury from fish were investigated using an in vitro digestion coupled with a Caco-2 cell. Fish along with SCC was subjected to a simulated in vitro digestion, which simulates both the gastric and small intestinal phase in vivo. Mercury bioaccessibility, the amount of mercury released from fish to aqueous phase following a digestion, was measured. Various amounts of SCC (0.1-25 mg) significantly reduced mercury bioaccessibility in a dose dependent manner by 49-89% compared to the negative control (fish without SCC) (p<0.05). Mercury bioaccessibility in varying molar ratios of mercury to positive control, 2,3-dimercapto-1-propane sulfonate (DMPS) was between 24 and 52%. Mercury uptake by Caco-2 cells from test media containing aqueous phase following in vitro digestion was measured after 6 hr incubation at 37℃. Cellular mercury uptake with increasing amount of SCC ranged from 0.352 to 0.052㎍ mercury/mg protein, while those in DMPS treatment were between 0.14 and 0.27㎍ mercury/mg protein. Our study suggests that SCC can reduce mercury absorption following fish consumption and may be efficient as a synthetic chelating agent for long term chronic mercury exposure in fish eating populations.