| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7599800 | Food Chemistry | 2014 | 6 Pages |
Abstract
Mercury contamination, especially of seafood, continues to attract public concern. Cysteine, NH2CH(CH2SH)COOH, is a naturally occurring hydrophobic amino acid that contains a thiol group. The purpose of our study was to investigate the use of the additive cysteine in fish diets to reduce mercury concentration in fish, and to observe the effectiveness of dietary cysteine in fish livers. Diets containing 1% and 10% cysteine successfully decreased mercury concentrations in fish compared with the 0% cysteine diet. The liver may have formed excessive lipid droplets or was unable to mobilize lipid stores during exposure to mercury; additional cysteine could help to mobilize excessive lipids in it.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
W.J. Mok, Y. Hatanaka, M. Seoka, T. Itoh, Y. Tsukamasa, M. Ando,