In Vitro Model to Assess Arsenic Bioaccessibility and Speciation in Cooked Shrimp

Haifeng Chi, Youchi Zhang, Paul N. Williams, Shanna Lin, Yanwei Hou*, Chao Cai

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

9 Citations (Scopus)
355 Downloads (Pure)


Shrimp, a popular and readily consumed seafood, contains high concentrations of arsenic. However, few studies have focused on whether arsenic in the shrimp could be transformed during the cooking process and gastrointestinal digestion. In this study, a combined in vitro model [Unified Bioaccessibility Research Group of Europe (BARGE) Method-Simulator of Human Intestinal Microbial Ecosystem (UBM-SHIME)] was used to investigate arsenic bioaccessibility and its speciation in raw and cooked shrimps. The results showed that the cooking practices had little effect on the arsenic content and speciation. Bioaccessibility of arsenic in raw shrimp was at a high level, averaging 76.9 ± 4.28 and 86.7 ± 3.74% in gastric and small intestinal phases, respectively. Arsenic speciation was stable in all of the shrimp digestions, with nontoxic arsenobetaine (AsB) being the dominated speciation. The cooking practice significantly increased the bioaccessibility of arsenate (p < 0.05) in shrimp digests, indicating the increase of the potential health risks.

Original languageEnglish
Pages (from-to)4710-4715
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Issue number18
Early online date10 Apr 2018
Publication statusPublished - 09 May 2018


  • arsenic
  • bioaccessibility
  • in vitro model
  • shrimp
  • speciation

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)


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