Trace element solubility from food following enzymolysis

Area of Science:

• Food science
• Analytical chemistry
• Toxicology

Background:

• Bioavailability of metals from food is crucial for human health.
• Understanding metal solubility during digestion aids in risk assessment.
• Food processing and preparation can alter metal bioavailability.

Purpose of the Study:

• To determine the solubility of lead, cadmium, zinc, iron, and copper in diverse food matrices.
• To simulate gastric and intestinal digestion using enzymatic treatments.
• To assess how food type, processing, and digestive conditions affect metal solubility.

Main Methods:

• Foods were subjected to a two-stage enzymatic digestion simulating gastric (pepsin) and intestinal (pancreatin, amylase) conditions.
• Solubility of lead, cadmium, zinc, iron, and copper was measured after each digestion stage and after acidification.
• Analyzed foods included wholemeal bread, spinach, canned tomato, ox liver, pig kidney, canned crabmeat, beefburger, and canned corned beef.

Main Results:

• Analyte solubility demonstrated significant variation across different food items.
• Food processing and preparation methods influenced metal solubility.
• The activity of pepsin and pancreatic enzymes, as well as pH, critically affected analyte solubility.
• Differences in solubility were observed between metals and between different parts of canned foods.

Conclusions:

• Metal solubility in foods is highly dependent on the food matrix and digestive environment.
• Enzymatic digestion models provide insights into metal bioavailability.
• Further research is needed to fully elucidate the factors influencing metal solubility and potential health implications.