The characteristic and bio-accessibility evaluation of mercury species in various kinds of seafood collected from Fujian of China for mercury risk assessment

被引：1
作者：
Sun, Chaochen [1 ]
Yin, Miaomiao [1 ]
Peng, Ying [1 ]
Lin, Chen [1 ]
Wu, Yongning [2 ]
Fu, Fengfu [1 ]
Lin, Yue [1 ]
机构：
[1] Fuzhou Univ, Coll Chem, Key Lab Analyt Sci Food Safety & Biol MOE, Fuzhou 350116, Fujian, Peoples R China
[2] Chinese Acad Med Sci, NHC Key Lab Food Safety Risk Assessment, Food Safety Res Unit 2019RU014, Beijing, Peoples R China
来源：
JOURNAL OF HAZARDOUS MATERIALS | 2025年 / 482卷
基金：
中国国家自然科学基金;
关键词：
Marine organism; Mercury; Seafood; Risk assessment; Bioavailability; IN-VITRO; FISH; BIOACCESSIBILITY; METHYLMERCURY; CONSUMPTION; POLLUTION; EXPOSURE; SELENIUM; DEMETHYLATION; SPECIATION;
D O I：
10.1016/j.jhazmat.2024.136549
中图分类号：
X [环境科学、安全科学];
学科分类号：
08 ; 0830 ;
摘要：
Seafood consumption is the major source of total Hg (tHg) and methyl mercury (MeHg) for humans. Lack of broad-representative bio-accessibility of mercury species makes accurate assessment on health risk of seafood's mercury impossible. Herein, the concentrations and in vitro bio-accessibilities of mercury species in 93 seafood samples with 71 different species were extensively investigated. Results indicated that all shellfish and fish samples, and most seaweed samples contained both Hg2+ and MeHg, while some seaweed samples contained only Hg2+. The concentrations of mercury species varied depending on the differences in species/individuals of seafood and sampling regions. MeHg in seafood can be partly de-methylated into Hg2+ during gastrointestinal digestion, which reduced the toxicity of mercury in seafood. The mean demethylation rate of MeHg varied as follows: seaweeds (similar to 62.1 %) > shellfishes/shrimps (similar to 19.7 %) > fishes (similar to 9.2 %). The mean bio-accessibility of Hg2+ and tHg varied as follows: seaweeds (similar to 97.7 % and similar to 90.1 %) > shellfishes/shrimps (similar to 65.1 % and similar to 67.9 %) approximate to fishes (similar to 65.1 % and similar to 66.7 %), while that of MeHg varied as follows: fishes (similar to 57.7 %) > shellfishes/shrimps (50.8 %) > seaweeds (similar to 11.6 %). The simulated calculation of target hazard quotient (THQ) revealed that the health risk of seafood's mercury may be accurately assessed using tHg, not mercury species, even without considering bio-accessibility. This offers a simple but protective approach for assessing the health risk of seafood's mercury. Results of this study provide the potential broad-representative bio-accessibilities of mercury species existing in various kinds of seafood and novel insights for scientifically assessing the health risk of seafood's mercury and revising the mercury limitation in seafood.
引用
收藏
页数：11
相关论文
共 39 条
  • [1] Selin N.E., A proposed global metric to aid mercury pollution policy, Science, 360, pp. 607-609, (2018)
  • [2] Driscoll C.T., Mason R.P., Chan H.M., Jacob D.J., Pirrone N., Mercury as a global pollutant: sources, pathways, and effects, Environ Sci Technol, 47, pp. 4967-4983, (2013)
  • [3] Mcnutt M., Mercury and health, Science, 341, (2013)
  • [4] Cheng H., Hu Y., Understanding the paradox of mercury pollution in China: high concentrations in environmental matrix yet low levels in fish on the market, Environ Sci Technol, 46, pp. 4695-4696, (2012)
  • [5] Liu J.L., Xu X.R., Yu S., Cheng H.F., Hong Y.G., Feng X.B., Mercury pollution in fish from South China Sea: levels, species-specific accumulation, and possible sources, Environ Res, 131, pp. 160-164, (2014)
  • [6] Liao W., Wang G., Zhao W.B., Zhang M., Wu Y., Liu X.W., Et al., Change in mercury speciation in seafood after cooking and gastrointestinal digestion, J Hazard Mater, 375, pp. 130-137, (2019)
  • [7] Yang T.-T., Liu Y., Tan S., Wang W.-X., Wang X., The role of intestinal microbiota of the marine fish (Acanthopagrus latus) in mercury biotransformation, Environ Pollut, 277, (2021)
  • [8] Siedlikowski M., Bradley M., Kubow S., Goodrich J.M., Franzblau A., Basu N., Bioaccessibility and bioavailability of methylmercury from seafood commonly consumed in North America: In vitro and epidemiological studies., Environ Res, 149, pp. 266-273, (2016)
  • [9] Li P., Du B.Y., Chan H.M., Feng X.B., Li B.X., Mercury bioaccumulation and its toxic effects in rats fed with methylmercury polluted rice., Sci Total Environ, 633, pp. 93-99, (2018)
  • [10] He M., Wang W.-X., Factors affecting the bio-accessibility of methylmercury in several marine fish species, J Agric Food Chem, 59, pp. 7155-7162, (2011)
1234