Carmen Moscoso-Pérez

Bio: Carmen Moscoso-Pérez is an academic researcher from University of A Coruña. The author has contributed to research in topics: Hydrochloric acid & Fly ash. The author has an hindex of 12, co-authored 24 publications receiving 493 citations.

In-vivo and in-vitro testing to assess the bioaccessibility and the bioavailability of arsenic, selenium and mercury species in food samples

Abstract: In-vivo and in-vitro gastrointestinal (GI) extractions, also known as oral bioaccessibility and bioavailability, are important approaches to assess chemical risk to humans. We give an overview of in-vivo and in-vitro bioaccessibility and bioavailability assays for testing arsenic, selenium and mercury (As, Se and Hg) species from food samples. We critically evaluate the parameters affecting in-vivo and in-vitro processes. In addition, we consider the effect of cooking food on bioaccessibility and bioavailability, and stability and transformation, of species during in-vivo or in-vitro processes. The bioaccessibility and bioavailability of As, Se and Hg species are affected by the sample matrix, cooking food and the experimental conditions applied (gastric and intestinal pH, incubation temperature and residence time). Regarding species degradation and transformation during in-vitro procedures, good stability has been observed for most As species, except for certain arsenosugars. Important transformations during in-vitro processes have been reported for Se species [e.g., conversion of γ-glu-Se-MeSeCys to Se-MeSeCys, and organic Se species (MeSeCys, SeCys2 and SeMet) degradation to inorganic Se]. Finally, we summarize speciation and detection conditions for As, Se and Hg speciation, and quality control to assure reliable measurements.

Algae as nutritional and functional food sources: revisiting our understanding

Abstract: Global demand for macroalgal and microalgal foods is growing, and algae are increasingly being consumed for functional benefits beyond the traditional considerations of nutrition and health. There is substantial evidence for the health benefits of algal-derived food products, but there remain considerable challenges in quantifying these benefits, as well as possible adverse effects. First, there is a limited understanding of nutritional composition across algal species, geographical regions, and seasons, all of which can substantially affect their dietary value. The second issue is quantifying which fractions of algal foods are bioavailable to humans, and which factors influence how food constituents are released, ranging from food preparation through genetic differentiation in the gut microbiome. Third is understanding how algal nutritional and functional constituents interact in human metabolism. Superimposed considerations are the effects of harvesting, storage, and food processing techniques that can dramatically influence the potential nutritive value of algal-derived foods. We highlight this rapidly advancing area of algal science with a particular focus on the key research required to assess better the health benefits of an alga or algal product. There are rich opportunities for phycologists in this emerging field, requiring exciting new experimental and collaborative approaches.

Arsenic speciation and toxicity in biological systems.

Abstract: Although it is now commonly accepted that toxicity and bioavailability varies with As species, extensive research has been carried out on biological and environmental samples to assess toxicity and risk associated with As exposure based on total concentrations that may be in error. The health investigation guideline for the Australian environmental protection measure is 100 mg/kg (As(tot)), which would cause potential risk to human health if all the As present in a sample were bioavailable (ANZECC 1992). Similarly, the MPC for As in food is 1 mg/ kg (fresh weight), but this concentration may include contributions from As(III), AsV, and all organic species. Thus, a food substance, such as seafood, could have a high total concentration exceeding the guidelines, but most of the As would be in forms that are nontoxic to humans; i.e., the bioavailability is low, and the food would therefore be perfectly safe to eat. On the other hand, a food that has high bioavailability of As consequently is more toxic. Overall, it appears that contamination of water by As is probably more harmful to humans than As in food grains or vegetables, because As bioavailability in water is generally higher than its bioavailability in food. Nevertheless, As in food crops could make significant contribution toward total daily intake. Therefore, failure to consider the contribution of As species on their bioavailability could introduce a substantial bias into the estimation of risks associated with exposure as well as evaluation of As toxicity. In conclusion, As must be regarded as an important environmental toxicant because of its acute and chronic toxic properties and extensive presence in the environment. Much remains to be learned about its toxicology and biochemistry for better understanding of this important contaminant.