TY - JOUR
T1 - In vitro bioaccessibility of macro and trace elements in biofortified and conventional farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio)
AU - Barbosa, Vera
AU - Anacleto, Patrícia
AU - Maulvault, Ana Luísa
AU - Oliveira, Helena
AU - Marmelo, Isa
AU - Ferraris, Francesca
AU - Raggi, Andrea
AU - Ventura, Marta
AU - Sobczak, Małgorzata
AU - Eljasik, Piotr
AU - Panicz, Remigiusz
AU - Tsampa, Kalliopi
AU - Karydas, Andreas G.
AU - Carvalho, Maria Luísa
AU - Martins, Marta
AU - Cubadda, Francesco
AU - Marques, António
N1 - Funding Information:
The authors would like to acknowledge the excellent contribution and the aquafeeds resources provided by Jorge Dias (SPAROS, Lda.) and the seabream specimens provided by Achilleas Chatzopoulos (SKALOMA, S.A.) for the experimental trials. The authors also thank to i) the strategic project UIDB/04292/2020 granted to MARE (Marine and Environmental Sciences Centre) and the project LA/P/0069/2020 granted to the Associate Laboratory ARNET (MARE) which is financed by national funds from FCT MCTES ( UIDB/04292/2020 ); ii) the project CALIBRA/EYIE (MIS 5002799), which is implemented under the Action “Reinforcement of the Research and Innovation Infrastructures,” funded by the Operational Programme “Competitiveness, Entrepreneurship and Innovation” (NSRF 2014–2020) and co-financed by Greece and the European Union ( European Regional Development Fund ), iii) the analytical support of INSA Department of Food and Nutrition – Reference Unit of Chemistry Laboratory.
Funding Information:
This work was supported by the European Union's Horizon 2020 research and innovation programme under Grant Agreement no. 773400 (SEAFOODTOMORROW). This output reflects the views only of the author(s) and the European Union cannot be held responsible for any use which may be made of the information contained therein.The authors would like to acknowledge the excellent contribution and the aquafeeds resources provided by Jorge Dias (SPAROS, Lda.) and the seabream specimens provided by Achilleas Chatzopoulos (SKALOMA, S.A.) for the experimental trials. The authors also thank to i) the strategic project UIDB/04292/2020 granted to MARE (Marine and Environmental Sciences Centre) and the project LA/P/0069/2020 granted to the Associate Laboratory ARNET (MARE) which is financed by national funds from FCT MCTES (UIDB/04292/2020); ii) the project CALIBRA/EYIE (MIS 5002799), which is implemented under the Action “Reinforcement of the Research and Innovation Infrastructures,” funded by the Operational Programme “Competitiveness, Entrepreneurship and Innovation” (NSRF 2014–2020) and co-financed by Greece and the European Union (European Regional Development Fund), iii) the analytical support of INSA Department of Food and Nutrition – Reference Unit of Chemistry Laboratory.
Funding Information:
This work was supported by the European Union’s Horizon 2020 research and innovation programme under Grant Agreement no. 773400 (SEAFOODTOMORROW). This output reflects the views only of the author(s) and the European Union cannot be held responsible for any use which may be made of the information contained therein.
Publisher Copyright:
© 2023 The Authors
PY - 2024/1
Y1 - 2024/1
N2 - 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.
AB - 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.
KW - Biofortification
KW - in vitro digestion, seafood
KW - Macro and trace elements
UR - http://www.scopus.com/inward/record.url?scp=85175476555&partnerID=8YFLogxK
U2 - 10.1016/j.jfca.2023.105760
DO - 10.1016/j.jfca.2023.105760
M3 - Article
AN - SCOPUS:85175476555
SN - 0889-1575
VL - 125
JO - Journal of Food Composition and Analysis
JF - Journal of Food Composition and Analysis
M1 - 105760
ER -