Analyses of trace metals, peptide ligands of trace metals and mercury speciation in home prepared bread

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22340%2F12%3A43894756" target="_blank" >RIV/60461373:22340/12:43894756 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60461373:22310/12:43894756 RIV/60461373:22310/12:43893318 RIV/60461373:22340/12:43893318 RIV/60461373:22330/12:43893318 RIV/60461373:22330/12:43894756

Výsledek na webu

<a href="http://dx.doi.org/10.3184/095422912X13325261626531" target="_blank" >http://dx.doi.org/10.3184/095422912X13325261626531</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.3184/095422912X13325261626531" target="_blank" >10.3184/095422912X13325261626531</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Analyses of trace metals, peptide ligands of trace metals and mercury speciation in home prepared bread

Popis výsledku v původním jazyce

Bread represents an important source of trace elements in the human diet. This study is focused on home prepared bread in the Czech Republic. The amounts of Cu, Mo, Mn, Ni and Zn (total and soluble in Tris-HCl buffer, pH 7.5), Cd, Co, Fe, Pb and Tl (total only) as well as Hg (total and soluble in mercaptoethanol-HCl mixture) in raw materials and baked bread were determined using ICP-MS. Moreover, the speciation of elements was investigated using HPLC/ICP-MS. Isolated peptide ligands of the trace elements were analysed for amino acids and characterised by MALDI-MS. The concentrations of all elements were in accordance with Czech legislation. The solubility of the Ni species was not affected by the baking process, whereas the solubilities of Mo, Mn and Zn species decreased. Soluble mercury was found only in the inorganic form. The soluble species of Cu, Mo, Mn, Ni and Zn were found in two fractions with the apparent molecular weights of 1-2 kDa and 4-5 kDa. Ligands of trace metals isolat

Název v anglickém jazyce

Analyses of trace metals, peptide ligands of trace metals and mercury speciation in home prepared bread

Popis výsledku anglicky

Bread represents an important source of trace elements in the human diet. This study is focused on home prepared bread in the Czech Republic. The amounts of Cu, Mo, Mn, Ni and Zn (total and soluble in Tris-HCl buffer, pH 7.5), Cd, Co, Fe, Pb and Tl (total only) as well as Hg (total and soluble in mercaptoethanol-HCl mixture) in raw materials and baked bread were determined using ICP-MS. Moreover, the speciation of elements was investigated using HPLC/ICP-MS. Isolated peptide ligands of the trace elements were analysed for amino acids and characterised by MALDI-MS. The concentrations of all elements were in accordance with Czech legislation. The solubility of the Ni species was not affected by the baking process, whereas the solubilities of Mo, Mn and Zn species decreased. Soluble mercury was found only in the inorganic form. The soluble species of Cu, Mo, Mn, Ni and Zn were found in two fractions with the apparent molecular weights of 1-2 kDa and 4-5 kDa. Ligands of trace metals isolat

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

CB - Analytická chemie, separace

OECD FORD obor

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Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2012

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Chemical Speciation and Bioavailability

ISSN

0954-2299

e-ISSN

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Svazek periodika

24

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

10

Strana od-do

79-88

Kód UT WoS článku

000305370400002

EID výsledku v databázi Scopus

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