通过多采集器ICP质谱仪对人类饮食中的Cu来源进行高精度Cu同位素分析
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Kaj V Sullivan1, Katharina Moser1, Marta Costas-Rodríguez2
1Atomic and Mass Spectrometry - A&MS Research Unit, Department of Chemistry, Ghent University, 9000 Ghent, Belgium.
Food chemistry
|January 16, 2025
概括
食品中的铜 (Cu) 同位素比率各不相同,植物性饮食显示出更高的富含量. 这种饮食差异可能会影响身体.
科学领域:
- 生物地质化学生物地质化学
- 人体生理学 人体生理学
- 营养科学 营养科学
背景情况:
- 铜 (Cu) 稳态破坏与各种疾病有关,影响Cu同位素分离.
- 在肝脏疾病和癌症中观察到组织中改变的铜同位素比率 (65Cu/63Cu),这表明具有诊断潜力.
- 生理和生活方式因素对身体Cu同位素组成的影响尚未完全理解.
研究的目的:
- 为了确定重要的食源的同位素组成.
- 为了研究不同类型的食品之间的Cu同位素组成的潜在差异.
- 评估饮食对身体的影响Cu同位素签名.
主要方法:
- 分析29个主要食食品来源的铜 (Cu) 同位素组成.
- 测量各种食品中的65/63同位素比率.
主要成果:
- 在不同食品组中发现了Cu度和同位素组成的显著差异.
- 豆类,坚果和种子是植物性饮食的主要来源,表现为和重同位素65的丰富.
- 饮食中的Cu同位素成分在植物性饮食和杂食饮食之间有所不同.
结论:
- 饮食习惯,特别是以植物为基础的饮食,可以影响身体的铜 (Cu) 同位素组成.
- 饮食中的Cu来源的变化可能需要在研究疾病中的Cu同位素比率的研究中对饮食进行控制.
- 了解饮食影响对于在健康和疾病背景下解释Cu同位素特征至关重要.
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