In vitro bioaccessibility of macro and trace elements in biofortified and conventional farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio)

Detalhes bibliográficos
Autor(a) principal: Barbosa, Vera
Data de Publicação: 2023
Outros Autores: 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
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.
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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
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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
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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)
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