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. 2022 Oct 22;11(21):3312.
doi: 10.3390/foods11213312.

In Vitro Bioaccessibility of Selenium from Commonly Consumed Fish in Thailand

Alongkote Singhato  1 , Kunchit Judprasong  2 , Piyanut Sridonpai  2 , Nunnapus Laitip  3 , Nattikarn Ornthai  3 , Charun Yafa  3 , Chanika Chimkerd  2
Affiliations

In Vitro Bioaccessibility of Selenium from Commonly Consumed Fish in Thailand

Alongkote Singhato et al. Foods. .

Abstract

Selenium (Se), abundantly obtained in fish, is a crucial trace element for human health. Since there are no data on Se bioaccessibility from commonly consumed fish in Thailand, this study assessed the in vitro bioaccessibility of Se using the equilibrium dialyzability method. The five fish species most commonly consumed in Thailand were selected to determine total Se content using several preparation methods (fresh, boiling, and frying). Equilibrium dialyzability was used to perform in vitro bioaccessibility using enzymatic treatment to simulate gastrointestinal digestion for all boiled and fried fish as well as measuring Se using inductively coupled plasma triple quadrupole mass spectrometry (ICP-QQQ-MS). Two-way ANOVA with interaction followed by Tukey’s honestly significant difference (HSD) post hoc test revealed that boiled Indo-Pacific Spanish mackerel, longtail tuna, and short-bodied mackerel were significantly higher in Se content than striped snakehead and giant sea perch (p < 0.05). For fried fish, longtail tuna showed the highest Se content (262.4 µg/100 g of product) and was significantly different compared to the other fish (p < 0.05, estimated marginal means was 43.8−115.6 µg/100 g of product). Se bioaccessibilities from striped snakehead (70.0%) and Indo-Pacific Spanish mackerel (64.6%) were significantly higher than for longtail tuna (p < 0.05). No significant difference in bioaccessibility was found in terms of preparation method (i.e., boiling and frying). In conclusion, the fish included in this study, either boiled or fried, have high Se content and are good sources of Se due to high bioaccessibility.

Keywords: bioaccessibility; equilibrium dialyzability; fish; in vitro; selenium.

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Conflict of interest statement

The authors state that they do not have any conflict of interest.

Figures

Figure 1
Figure 1
The combined effects of several fish species and cooking methods on Se concentration; y-axis is µg/100 g of product (A) and percentage of true retention; y-axis is means of percentage (B).
Figure 2
Figure 2
Value of percentage of in vitro bioaccessibility of Se obtained in boiled and fried fish.
See this image and copyright information in PMC

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