2. Academic Validation
  3. Distribution of phytochelatins, metal-binding compounds, in plant foods: A survey of commonly consumed fruits, vegetables, grains and legumes

Distribution of phytochelatins, metal-binding compounds, in plant foods: A survey of commonly consumed fruits, vegetables, grains and legumes

  • Food Chem. 2021 Mar 1;339:128051. doi: 10.1016/j.foodchem.2020.128051.
Kristine K Dennis 1,  Ken H Liu 2,  Karan Uppal 2,  Young-Mi Go 2,  Dean P Jones 3
Affiliations

Affiliations

  • 1 Nutrition and Health Sciences, Laney Graduate School, Emory University, 615 Michael Street, 225 Whitehead Biomedical Research Building, Atlanta, GA 30322, USA.
  • 2 Division of Pulmonary, Allergy, and Critical Care Medicine, Department of Medicine, Emory University, 615 Michael Street, 225 Whitehead Biomedical Research Building, Atlanta, GA 30322, USA.
  • 3 Nutrition and Health Sciences, Laney Graduate School, Emory University, 615 Michael Street, 225 Whitehead Biomedical Research Building, Atlanta, GA 30322, USA; Division of Pulmonary, Allergy, and Critical Care Medicine, Department of Medicine, Emory University, 615 Michael Street, 225 Whitehead Biomedical Research Building, Atlanta, GA 30322, USA. Electronic address: [email protected].
PMID: 32950899 DOI: 10.1016/j.foodchem.2020.128051
Abstract

Phytochelatins (PyCs) are metal-binding compounds produced by Plants. PyCs may reduce bioavailability of dietary toxic metals such as cadmium. However, the PyC concentrations in foods are unknown. The objective of this study was to analyze PyC contents in a subset of commonly consumed plant foods. Foods (20) across five groups were analyzed and PyCs quantified using liquid chromatography-mass spectrometry (LC-MS/MS). The impact of factors such as food processing were also explored. PyCs were in all 20 foods. Five PyC types were detected with PyC2-Gly, PyC3-Gly and PyC2-Ala at quantifiable concentrations. PyC2-Gly was found at the highest concentrations and most widely distributed. PyC2-Gly concentrations were highest in fruits and root vegetables. Foods with increased processing tended to have reduced PyC concentrations. This survey of commonly consumed plant foods in the United States demonstrates PyCs are widely distributed and provides a foundation for understanding their concentrations and impact in the human diet.

Keywords

Functional foods; Metal bioavailability; Nutritional metals; Phytochelatin (PubChem CID: 20756463); Phytochelatin 2 (PubChem CID: 14704021); Phytochelatin 3 (PubChem CID: 174541); Phytochelatin 4 (PubChem CID: 14704026); Phytochemicals; Plant-based nutrition; Toxic metals.

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