Use of Saccharomyces cerevisiae To Reduce the Bioaccessibility of Mercury from Food
journal contributionposted on 13.03.2017, 00:00 by Carlos Jadán-Piedra, Marta Baquedano, Sergi Puig, Dinoraz Vélez, Vicenta Devesa
Food is the main pathway of exposure to inorganic mercury [Hg(II)] and methylmercury (CH3Hg). Intestinal absorption of these mercury species is influenced by their chemical form, the luminal pH, and the composition of the diet. In this regard, strategies have been proposed for reducing mercury absorption using dietary components. This study evaluates the capacity of Saccharomyces cerevisiae to reduce the amount of mercury solubilized after gastrointestinal digestion that is available for intestinal absorption (bioaccessibility). The results show that S. cerevisiae strains reduce mercury bioaccessibility from aqueous solutions of Hg(II) (89 ± 6%) and CH3Hg (83 ± 4%), and from mushrooms (19–77%), but not from seafood. The formation of mercury–cysteine or mercury–polypeptide complexes in the bioaccessible fraction may contribute to the reduced effect of yeasts on mercury bioaccessibility from seafood. Our study indicates that budding yeasts could be useful for reducing the extent of intestinal absorption of mercury present in water and some food matrices.