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Estimation of arsenic bioaccessibility in raw and cooked radish using simulated in vitro digestion
Hu, Liang1,2; Zhang, Baojun3,4; Wu, Daishe1; Fan, Houbao2; Tu, Jie2; Liu, Wenfei2; Huang, Rongzhen2; Huang, Xueping2
2019-03-01
Source PublicationFOOD & FUNCTION
ISSN2042-6496
Volume10Issue:3Pages:1426-1432
Corresponding AuthorWu, Daishe(daishewuprof@163.com)
AbstractConsumption of arsenic (As)-contaminated vegetables is a major As exposure pathway for humans. However, little is known about plant As uptake characteristics and the bioaccessibility of As after ingestion of As-contaminated radish. The present study investigated As concentrations and species in As-contaminated radish and assessed the effects of steamed, griddled and boiled cooking on the bioaccessibility of As in radish using in vitro digestion. The results showed that the radish accumulated 46.3 +/- 2.3, 79.2 +/- 1.2 and 113.2 +/- 3.7 g As g(-1) when treated with 0.5 mg L-1 As(iii) + 0.5 mg L-1 As(v), 1.0 mg L-1 As(iii) + 1.0 mg L-1 As(v) and 2.0 mg L-1 As(iii) + 2.0 mg L-1 As(v), respectively, in culture solution. In both gastric (G) and gastrointestinal (GI) fractions, the total As and species contents in radish decreased in the following order: raw > steamed > griddled > boiled. The bioaccessibility of total As was 97.5 +/- 1.2%, 89.3 +/- 1.3%, 84.8 +/- 1.2% and 52.1 +/- 1.1% in the GI phase when the radish was raw, steamed, griddled and boiled, respectively, and the bioaccessibility was not more than 60.1 +/- 2.3% in the G phase. These data suggested that boiled cooking should be recommended for consumption of As-contaminated radish because it reduces total As and its species by approximately 50%. Additionally, organic As forms and factors influencing the bioaccessibility of As should be further studied to scientifically evaluate the health risks of As in radish.
DOI10.1039/c8fo02003e
WOS KeywordBIOAVAILABILITY ; RICE ; VEGETABLES ; SPECIATION ; EXPOSURE ; CADMIUM ; SEAWEED ; COOKING ; IODINE ; MODEL
Indexed BySCI
Language英语
Funding ProjectNational Key Research and Development Program of China[2017YFD0800900] ; State Key Program of National Natural Science of China[41230749] ; Science and Technology Project of Jiangxi Provincal Department of Education[GJJ180928] ; National Natural Science Foundation of China[41173115] ; National Natural Science Foundation of China[51568048] ; Youth Fund of the Nanchang Institute of Technology[2014KJ005]
Funding OrganizationNational Key Research and Development Program of China ; State Key Program of National Natural Science of China ; Science and Technology Project of Jiangxi Provincal Department of Education ; National Natural Science Foundation of China ; Youth Fund of the Nanchang Institute of Technology
WOS Research AreaBiochemistry & Molecular Biology ; Food Science & Technology
WOS SubjectBiochemistry & Molecular Biology ; Food Science & Technology
WOS IDWOS:000463805200012
PublisherROYAL SOC CHEMISTRY
Citation statistics
Document Type期刊论文
Identifierhttp://ir.igsnrr.ac.cn/handle/311030/48058
Collection中国科学院地理科学与资源研究所
Corresponding AuthorWu, Daishe
Affiliation1.Nanchang Univ, Sch Resource Environm & Chem Engn, Minist Educ, Key Lab Poyang Lake Environm & Resource Utilizat, Nanchang 330031, Jiangxi, Peoples R China
2.Nanchang Inst Technol, Jiangxi Prov Key Lab Restorat Degraded Ecosyst &, Nanchang 330099, Jiangxi, Peoples R China
3.Nanchang Univ, Jiangxi Prov Key Lab Prevent Med, Nanchang 330006, Jiangxi, Peoples R China
4.Chinese Acad Sci, Inst Geog Sci & Nat Resources Res, Key Lab Land Surface Pattern & Simulat, Beijing 100101, Peoples R China
Recommended Citation
GB/T 7714
Hu, Liang,Zhang, Baojun,Wu, Daishe,et al. Estimation of arsenic bioaccessibility in raw and cooked radish using simulated in vitro digestion[J]. FOOD & FUNCTION,2019,10(3):1426-1432.
APA Hu, Liang.,Zhang, Baojun.,Wu, Daishe.,Fan, Houbao.,Tu, Jie.,...&Huang, Xueping.(2019).Estimation of arsenic bioaccessibility in raw and cooked radish using simulated in vitro digestion.FOOD & FUNCTION,10(3),1426-1432.
MLA Hu, Liang,et al."Estimation of arsenic bioaccessibility in raw and cooked radish using simulated in vitro digestion".FOOD & FUNCTION 10.3(2019):1426-1432.
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