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

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.