ICP-MS for the determination of selenium bioavailability from seafood and effect of major food constituents

• Published in: Microchemical journal 2013-05, Vol.108, p.174-179
• Main Authors: Moreda-Piñeiro, Jorge, Moreda-Piñeiro, Antonio, Romarís-Hortas, Vanessa, Domínguez-González, Raquel, Alonso-Rodríguez, Elia, López-Mahía, Purificación, Muniategui-Lorenzo, Soledad, Prada-Rodríguez, Darío, Bermejo-Barrera, Pilar
• Format: Article
• Language: English
• Subjects: Dialyzability; Edible seaweed; Nutrients content; Seafood
• ISSN: 0026-265X; 1095-9149
• DOI: 10.1016/j.microc.2012.10.019

In-vitro bioavailability of Se has been assessed in different raw seafood and edible seaweed samples by using a simulated gastric and intestinal digestion/dialysis method. Correlations between Se bioavailability and food nutrients content have also been established. Low dialyzability percentages of Se have been found for fish and mollusk samples (6.7±3.4 and 5.5±2.4%, respectively). However, high dialyzability percentages (within the 66.7±31.1% range) have been found for seaweed. Se bioavailability exhibits a positive correlation with the carbohydrate content and with the dietary fiber. Negative correlation was obtained with the protein content. Finally, no correlation has been observed between the bio-available fraction of Se and the fat content of the studied samples. ► In-vitro bioavailability of Se from seafood was assessed by a simulated dialysis method. ► Low bioavailability percentages (4.0% to 13%) were assessed for fish and mollusk. ► High bioavailability percentages (48% to 100%) were assessed for seaweeds. ► Se bioavailability exhibits a positive correlation with carbohydrate and fiber contents. ► Se bioavailability exhibits a negative correlation with the protein content.