Assessment of total and organic vanadium levels and their bioaccumulation in edible sea cucumbers: tissues distribution, inter-species-specific, locational differences and seasonal variations.
The objective of this study is to investigate the levels, inter-species-specific, locational differences and seasonal variations of vanadium in sea cucumbers and to validate further several potential factors controlling the distribution of metals in sea cucumbers. Vanadium levels were evaluated in samples of edible sea cucumbers and were demonstrated exhibit differences in different seasons, species and sampling sites. High vanadium concentrations were measured in the sea cucumbers, and all of the vanadium detected was in an organic form. Mean vanadium concentrations were considerably higher in the blood (sea cucumber) than in the other studied tissues. The highest concentration of vanadium (2.56 μg g(-1)), as well as a higher degree of organic vanadium (85.5 %), was observed in the Holothuria scabra samples compared with all other samples. Vanadium levels in Apostichopus japonicus from Bohai Bay and Yellow Sea have marked seasonal variations. Average values of 1.09 μg g(-1) of total vanadium and 0.79 μg g(-1) of organic vanadium were obtained in various species of sea cucumbers. Significant positive correlations between vanadium in the seawater and V org in the sea cucumber (r = 81.67 %, p = 0.00), as well as between vanadium in the sediment and V org in the sea cucumber (r = 77.98 %, p = 0.00), were observed. Vanadium concentrations depend on the seasons (salinity, temperature), species, sampling sites and seawater environment (seawater, sediment). Given the adverse toxicological effects of inorganic vanadium and positive roles in controlling the development of diabetes in humans, a regular monitoring programme of vanadium content in edible sea cucumbers can be recommended.
College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, China. fs-lauyang@hotmail.com.
Yanjun
Y
Liu
College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, China. sdzhouqingxin@126.com.
Qingxin
Q
Zhou
College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, China. xujie9@ouc.edu.cn.
Jie
J
Xu
College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, China. xueyong@ouc.edu.cn.
Yong
Y
Xue
College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, China. winniexiaofang@hotmail.com.
Xiaofang
X
Liu
College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, China. jfwang@ouc.edu.cn.
Jingfeng
J
Wang
College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong Province, China. xuech@ouc.edu.cn.
Changhu
C
Xue
D000818:Animals; D002681:China; D012616:Sea Cucumbers / Q000737:chemistry* / Q000378:metabolism*; D012621:Seasons; D013045:Species Specificity; D014018:Tissue Distribution; D014639:Vanadium / Q000032:analysis* / Q000737:chemistry / Q000378:metabolism*; D014874:Water Pollutants, Chemical / Q000032:analysis* / Q000737:chemistry / Q000378:metabolism*
D014874:Water Pollutants, Chemical; D014639:Vanadium
Inter-species-specific differences; Locational differences; Sea cucumber; Seasonal variations; Tissues distribution; Vanadium