Impact of sodium copper chlorophyllin on mercury absorption using an in vitro digestion with human intestinal cell model
DC Field | Value | Language |
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dc.contributor.author | Hwang, Han-Joon | - |
dc.contributor.author | Shim, Soon-Mi | - |
dc.date.accessioned | 2021-09-09T07:48:32Z | - |
dc.date.available | 2021-09-09T07:48:32Z | - |
dc.date.created | 2021-06-10 | - |
dc.date.issued | 2008-06 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/123439 | - |
dc.description.abstract | 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 degrees C. Cellular mercury uptake with increasing amount of SCC ranged from 0.352 to 0.052 mu g mercury/mg protein, while those in DMPS treatment were between 0.14 and 0.27 mu g 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. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST | - |
dc.subject | N-3 FATTY-ACIDS | - |
dc.subject | CAROTENOID BIOAVAILABILITY | - |
dc.subject | METHYLMERCURY EXPOSURE | - |
dc.subject | DIETARY-FIBERS | - |
dc.subject | TEMPERATURE | - |
dc.subject | TRANSPORT | - |
dc.subject | BIOACCESSIBILITY | - |
dc.subject | STABILITY | - |
dc.subject | IRON | - |
dc.subject | HG | - |
dc.title | Impact of sodium copper chlorophyllin on mercury absorption using an in vitro digestion with human intestinal cell model | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Hwang, Han-Joon | - |
dc.identifier.scopusid | 2-s2.0-49649105528 | - |
dc.identifier.wosid | 000257488700019 | - |
dc.identifier.bibliographicCitation | FOOD SCIENCE AND BIOTECHNOLOGY, v.17, no.3, pp.564 - 568 | - |
dc.relation.isPartOf | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.title | FOOD SCIENCE AND BIOTECHNOLOGY | - |
dc.citation.volume | 17 | - |
dc.citation.number | 3 | - |
dc.citation.startPage | 564 | - |
dc.citation.endPage | 568 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.identifier.kciid | ART001264081 | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | N-3 FATTY-ACIDS | - |
dc.subject.keywordPlus | CAROTENOID BIOAVAILABILITY | - |
dc.subject.keywordPlus | METHYLMERCURY EXPOSURE | - |
dc.subject.keywordPlus | DIETARY-FIBERS | - |
dc.subject.keywordPlus | TEMPERATURE | - |
dc.subject.keywordPlus | TRANSPORT | - |
dc.subject.keywordPlus | BIOACCESSIBILITY | - |
dc.subject.keywordPlus | STABILITY | - |
dc.subject.keywordPlus | IRON | - |
dc.subject.keywordPlus | HG | - |
dc.subject.keywordAuthor | mercury | - |
dc.subject.keywordAuthor | sodium copper chlorophyllin | - |
dc.subject.keywordAuthor | bioaccessibility | - |
dc.subject.keywordAuthor | Caco-2 cell | - |
dc.subject.keywordAuthor | uptake | - |
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