In vitro bioaccessibility of macro and trace elements in biofortified and conventional farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio)
Autor(a) principal: | |
---|---|
Data de Publicação: | 2023 |
Outros Autores: | , , , , , , , , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.18/8880 |
Resumo: | Biofortification is a promising strategy to improve the nutrient profile of farmed fish but requires consideration of the nutrient bioaccessible fraction. In this study, the in vitro bioaccessibility of macro and trace elements was investigated in biofortified and conventional farmed gilthead seabream and common carp, also taking into account the effect of cooking (by steaming). Biofortification enhanced iodine and selenium levels in seabream and carp fillets. Steaming increased iodine and selenium contents in biofortified seabream, and increased selenium and decreased copper levels in biofortified carp. Higher iodine bioaccessibilty (> 80%) was observed in biofortified seabream compared to biofortified carp (45%). In both species, selenium, iron, and zinc bioaccessibility was ≥ 70%. Upon steaming iodine and iron bioaccessibility decreased in seabream, while selenium bioaccessibility decreased in carp. The consumption of steamed biofortified seabream and carp contributes to significantly higher daily intakes of iodine (up to 12% and 10%, respectively) and selenium (up to 54% and above 100%, respectively) compared to conventional counterparts. The present study demonstrates the potential of developing innovative biofortified farmed fish using natural sustainable feed ingredients to improve the intake of important nutrients for human health. |
id |
RCAP_91d6cbc0acf3a90e943cd65758ba2601 |
---|---|
oai_identifier_str |
oai:repositorio.insa.pt:10400.18/8880 |
network_acronym_str |
RCAP |
network_name_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository_id_str |
7160 |
spelling |
In vitro bioaccessibility of macro and trace elements in biofortified and conventional farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio)BiofortificationMacro and Trace Eementsin vitro DigestionSeafoodComposição dos AlimentosBiofortification is a promising strategy to improve the nutrient profile of farmed fish but requires consideration of the nutrient bioaccessible fraction. In this study, the in vitro bioaccessibility of macro and trace elements was investigated in biofortified and conventional farmed gilthead seabream and common carp, also taking into account the effect of cooking (by steaming). Biofortification enhanced iodine and selenium levels in seabream and carp fillets. Steaming increased iodine and selenium contents in biofortified seabream, and increased selenium and decreased copper levels in biofortified carp. Higher iodine bioaccessibilty (> 80%) was observed in biofortified seabream compared to biofortified carp (45%). In both species, selenium, iron, and zinc bioaccessibility was ≥ 70%. Upon steaming iodine and iron bioaccessibility decreased in seabream, while selenium bioaccessibility decreased in carp. The consumption of steamed biofortified seabream and carp contributes to significantly higher daily intakes of iodine (up to 12% and 10%, respectively) and selenium (up to 54% and above 100%, respectively) compared to conventional counterparts. The present study demonstrates the potential of developing innovative biofortified farmed fish using natural sustainable feed ingredients to improve the intake of important nutrients for human health.Highlights: - Iodine bioaccessibility is 80% in seabream and lower than 50% in carp. - Selenium, iron and zinc bioaccessibility were always above 70%. - Overall, bioaccessibility decreased after steaming (e.g., K: lower than 50%). - The availability of I and Se for absorption following the digestive process was higher in biofortified fillets.This work was supported by the European Union’s Horizon 2020 research and innovation programme under Grant Agreement no. 773400 (SEAFOODTOMORROW).ElsevierRepositório Científico do Instituto Nacional de SaúdeBarbosa, VeraAnacleto, PatríciaMaulvault, Ana LuísaOliveira, HelenaMarmelo, IsaFerraris, FrancescaRaggi, AndreaVentura, MartaSobczak, MałgorzataEljasik, PiotrPanicz, RemigiuszTsampa, KalliopiKarydas, Andreas G.Carvalho, Maria LuisaMartins, MartaCubadda, FrancescoMarques, António2024-01-08T14:58:05Z2023-10-192023-10-19T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.18/8880engJ Food Comp Anal. 2024 Jan;125:105760. doi: 10.1016/j.jfca.2023.105760. Epub 2023 Oct 19.0889-157510.1016/j.jfca.2023.105760info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-01-13T01:31:46Zoai:repositorio.insa.pt:10400.18/8880Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T01:36:16.432659Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
In vitro bioaccessibility of macro and trace elements in biofortified and conventional farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) |
title |
In vitro bioaccessibility of macro and trace elements in biofortified and conventional farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) |
spellingShingle |
In vitro bioaccessibility of macro and trace elements in biofortified and conventional farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) Barbosa, Vera Biofortification Macro and Trace Eements in vitro Digestion Seafood Composição dos Alimentos |
title_short |
In vitro bioaccessibility of macro and trace elements in biofortified and conventional farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) |
title_full |
In vitro bioaccessibility of macro and trace elements in biofortified and conventional farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) |
title_fullStr |
In vitro bioaccessibility of macro and trace elements in biofortified and conventional farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) |
title_full_unstemmed |
In vitro bioaccessibility of macro and trace elements in biofortified and conventional farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) |
title_sort |
In vitro bioaccessibility of macro and trace elements in biofortified and conventional farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) |
author |
Barbosa, Vera |
author_facet |
Barbosa, Vera Anacleto, Patrícia Maulvault, Ana Luísa Oliveira, Helena Marmelo, Isa Ferraris, Francesca Raggi, Andrea Ventura, Marta Sobczak, Małgorzata Eljasik, Piotr Panicz, Remigiusz Tsampa, Kalliopi Karydas, Andreas G. Carvalho, Maria Luisa Martins, Marta Cubadda, Francesco Marques, António |
author_role |
author |
author2 |
Anacleto, Patrícia Maulvault, Ana Luísa Oliveira, Helena Marmelo, Isa Ferraris, Francesca Raggi, Andrea Ventura, Marta Sobczak, Małgorzata Eljasik, Piotr Panicz, Remigiusz Tsampa, Kalliopi Karydas, Andreas G. Carvalho, Maria Luisa Martins, Marta Cubadda, Francesco Marques, António |
author2_role |
author author author author author author author author author author author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Nacional de Saúde |
dc.contributor.author.fl_str_mv |
Barbosa, Vera Anacleto, Patrícia Maulvault, Ana Luísa Oliveira, Helena Marmelo, Isa Ferraris, Francesca Raggi, Andrea Ventura, Marta Sobczak, Małgorzata Eljasik, Piotr Panicz, Remigiusz Tsampa, Kalliopi Karydas, Andreas G. Carvalho, Maria Luisa Martins, Marta Cubadda, Francesco Marques, António |
dc.subject.por.fl_str_mv |
Biofortification Macro and Trace Eements in vitro Digestion Seafood Composição dos Alimentos |
topic |
Biofortification Macro and Trace Eements in vitro Digestion Seafood Composição dos Alimentos |
description |
Biofortification is a promising strategy to improve the nutrient profile of farmed fish but requires consideration of the nutrient bioaccessible fraction. In this study, the in vitro bioaccessibility of macro and trace elements was investigated in biofortified and conventional farmed gilthead seabream and common carp, also taking into account the effect of cooking (by steaming). Biofortification enhanced iodine and selenium levels in seabream and carp fillets. Steaming increased iodine and selenium contents in biofortified seabream, and increased selenium and decreased copper levels in biofortified carp. Higher iodine bioaccessibilty (> 80%) was observed in biofortified seabream compared to biofortified carp (45%). In both species, selenium, iron, and zinc bioaccessibility was ≥ 70%. Upon steaming iodine and iron bioaccessibility decreased in seabream, while selenium bioaccessibility decreased in carp. The consumption of steamed biofortified seabream and carp contributes to significantly higher daily intakes of iodine (up to 12% and 10%, respectively) and selenium (up to 54% and above 100%, respectively) compared to conventional counterparts. The present study demonstrates the potential of developing innovative biofortified farmed fish using natural sustainable feed ingredients to improve the intake of important nutrients for human health. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-10-19 2023-10-19T00:00:00Z 2024-01-08T14:58:05Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.18/8880 |
url |
http://hdl.handle.net/10400.18/8880 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
J Food Comp Anal. 2024 Jan;125:105760. doi: 10.1016/j.jfca.2023.105760. Epub 2023 Oct 19. 0889-1575 10.1016/j.jfca.2023.105760 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
|
_version_ |
1799136838035701760 |