Selenoneine,total selenium,and total mercury content in the muscle of fishes |
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| Authors: | Yamashita Yumiko Amlund Heidi Suzuki Tamami Hara Tatsuro Hossain Mohammed Anwar Yabu Takeshi Touhata Ken Yamashita Michiaki |
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| Institution: | (1) National Research Institute of Fisheries Science, Kanazawa, Yokohama Kanagawa, 236-8648, Japan;(2) National Institute of Nutrition and Seafood Research (NIFES), P.O. Box 2029, Nordnes, 5817 Bergen, Norway |
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| Abstract: | Levels of the selenium-containing imidazole compound selenoneine and overall organic selenium were measured in the muscle
of fishes by speciation analysis. The method involves monitoring 82Se levels by liquid chromatography inductively coupled plasma mass spectroscopy using a gel filtration column. Selenoneine
levels were found to be highest in swordfish muscle (concentration 2.8 nmol/g tissue). The selenoneine contents of bigeye
tuna, Pacific bluefin tuna, albacore, yellowfin tuna, and alfonsino muscle were 1.3–2.6 nmol/g tissue. In muscle of these
fishes, most organic selenium (9–42%) was present as selenoneine. In other fish species, such as Pacific sardine, greeneye,
skipjack, Pacific mackerel, horse mackerel, red sea bream, and Japanese barracuda, selenoneine levels were 0.1–1.4 nmol/g
tissue, accounting for 3–34% of organic selenium. In contrast, muscle of Japanese conger, Japanese anchovy, chum salmon, Pacific
saury, white croaker, and marbled sole contained levels of selenoneine below the level of detection (<0.05 nmol/g tissue).
Mercury and selenium contents were 0.01–5.12 nmol/g tissue and 1.4–19.1 nmol/g tissue. The Se-to-Hg molar ratio varied from
species to species, ranging from 1 for swordfish to 217 for marbled sole. |
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