Mercury Accumulation Pathways in a Model Marine Microalgae: Sorption, Uptake, and Partition Kinetics.

The accumulation of dissolved mercury (Hg) by phytoplankton is the largest concentration step along aquatic food chains. However, the cell uptake mechanisms remain unclear. In this study, the marine haptophyteTisochrysis lutea, a model phytoplankton species, was examined for its interactions with picomolar levels of dissolved inorganic divalent Hg (iHg) and monomethyl Hg (MMHg). For both these Hg species, the study observed their successive sorption and internalization over time, yielding Hg partition coefficients as well as sorption, uptake, and release rates. These results were integrated into a time-dependent, three-compartment model for marine cellular Hg accumulation that included exposure medium, phycosphere, and internalized mercury. Assuming equilibria and pseudo-first-order kinetics between compartments, this study obtained transfer rates of Hg between compartments. The results provide insight into the phycosphere as an intermediate compartment for Hg species accumulation and quantify its role in the internalization of Hg. Ultimately, the new model and its parametrization were successfully applied to literature data showing Hg cellular accumulation in different groups of marine phytoplankton, lending confidence in its robustness and potential contributions to help model the uptake of Hg in the aquatic food web.

Bioconcentration, bioaccumulation and biomagnification of mercury in plankton of the Mediterranean Sea.

Plankton plays a prominent role in the bioaccumulation of mercury (Hg). The MERITE-HIPPOCAMPE campaign was carried out in spring 2019 along a north-south transect including coastal and offshore areas of the Mediterranean Sea. Sampling of sea water and plankton by pumping and nets was carried out in the chlorophyll maximum layer. Two size-fractions of phytoplankton (0.7-2.7 and 2.7-20 µm) and five of zooplankton (between 60 and >2000 µm) were separated, and their total mercury (THg) and monomethylmercury (MMHg) contents were measured. Bioconcentration of THg was significantly higher in the smallest phytoplankton size-fraction dominated by Synechococcus spp. The bioaccumulation and biomagnification of MMHg in zooplankton was influenced by size, food sources, biochemical composition and trophic level. MMHg was biomagnified in the plankton food web, while THg decreased toward higher trophic levels. Higher MMHg concentrations were measured in oligotrophic areas. Plankton communities in the Southern Mediterranean Sea had lower MMHg concentrations than those in the Northern Mediterranean Sea. These results highlighted the influence of environmental conditions and trophodynamics on the transfer of Hg in Mediterranean plankton food webs, with implications for higher trophic level consumers.

Mercury and Cadmium Concentrations in Muscle Tissue of the Blue Shark (Prionace glauca) in the Central Eastern Pacific Ocean.

Blue sharks (Prionace glauca) are an important resource in Ecuador's fisheries; however, biological and ecological information of this species in the area is scarce. The goal of this study was to determine Hg and Cd concentration levels in muscle tissue, as well as its relationship with size, sex, and sexual maturity stages. A total of 80 specimens (34 females and 46 males) collected from the Ecuadorian longline fishing fleet between June and December 2012 were examined. Sizes for females ranged from 97 to 280 cm total length, with values of Hg between 0.20 to 2.38 mg kg-1 wet weight (x̄ = 0.71, ± 0.61) and values of Cd between 0.01 and 0.12 mg kg-1 (x̄ = 0.04, ± 0.02). Sizes for males ranged from 137 to 290 cm TL with values of Hg between 0.17 and 2.94 mg kg-1 (x̄ = 0.81, ± 0.68) and Cd concentrations between 0.01 and 0.12 mg kg-1 (x̄ = 0.04, ± 0.03). A Spearman's rank correlation showed a medium positive association between TL and Hg concentrations (ρ = 0.66; p < 0.05), but there was no correlation between TL and Cd concentrations (ρ = 0.00, p < 0.05). Of the analyzed sharks, 46% and 20% had Hg and Cd concentrations, respectively, greater than the limit established by authorities for fishes consumed by humans.

From Mangrove to Fork: Metal Presence in the Guayas Estuary (Ecuador) and Commercial Mangrove Crabs.

Mangrove wetlands provide essential ecosystem services such as coastal protection and fisheries. Metal pollution due to industrial and agricultural activities represents an issue of growing concern for the Guayas River Basin and related mangroves in Ecuador. Fisheries and the related human consumption of mangrove crabs are in need of scientific support. In order to protect human health and aid river management, we analyzed several elements in the Guayas Estuary. Zn, Cu, Ni, Cr, As, Pb, Cd, and Hg accumulation were assessed in different compartments of the commercial red mangrove crab Ucides occidentalis (hepatopancreas, carapax, and white meat) and the environment (sediment, leaves, and water), sampled at fifteen sites over five stations. Consistent spatial distribution of metals in the Guayas estuary was found. Nickel levels in the sediment warn for ecological caution. The presence of As in the crabs generated potential concerns on the consumers' health, and a maximum intake of eight crabs per month for adults is advised. The research outcomes are of global importance for at least nine Sustainable Development Goals (SDGs). The results presented can support raising awareness about the ongoing contamination of food and their related ecosystems and the corresponding consequences for environmental and human health worldwide.

Steaming and Toasting Reduce the Nutrimental Quality, Total Phenols and Antioxidant Capacity of Fresh Kabuli Chickpea (Cicer arietinum L.).

Kabuli chickpea is traditionally consumed in Mexico. It is currently exported to countries including United States where its demand has recently increased. In order to demonstrate the effect of thermal processes on the quality of fresh chickpea, the objective of the present work was to evaluate some nutrimental and functional characteristics of raw, steamed and toasted chickpea. The partial chemical composition, total phenols, oligosaccharides, and antioxidant capacities were measured in five genotypes of chickpea. Steamed and toasted chickpea showed up to 8.4 and 25.8% less protein, respectively, than that of raw samples. Oligosaccharides, in general decreased in steamed and toasted fresh grain; however, verbascose increased on average 30.6 and 37.9% in steamed and toasted samples, respectively. Minor changes in total phenolic content were observed a result of the process. Trolox equivalent antioxidant capacity increased up to 3.5 times compared to that of antioxidant capacity of raw samples. Fresh chickpea grain, raw or processed, shows attractive nutritional and antioxidant properties that can contribute to the diet and health of the person who consumes it.

Relación entre médicos de familia y farmacéuticos: ¿podemos mejorarla? / Family doctor-pharmacist relationship: Can we improve it?

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