Estimation of arsenic bioaccessibility in raw and cooked radish using simulated in vitro digestion
文献类型：期刊论文
| 作者 | Hu, Liang1,2; Zhang, Baojun3,4; Wu, Daishe1; Fan, Houbao2; Tu, Jie2; Liu, Wenfei2; Huang, Rongzhen2; Huang, Xueping2 |
| 刊名 | FOOD & FUNCTION
 |
| 出版日期 | 2019-03-01 |
| 卷号 | 10期号:3页码:1426-1432 |
| ISSN号 | 2042-6496 |
| DOI | 10.1039/c8fo02003e |
| 通讯作者 | Wu, Daishe(daishewuprof@163.com) |
| 英文摘要 | Consumption 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. |
| WOS关键词 | BIOAVAILABILITY ; RICE ; VEGETABLES ; SPECIATION ; EXPOSURE ; CADMIUM ; SEAWEED ; COOKING ; IODINE ; MODEL |
| 资助项目 | National 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] |
| WOS研究方向 | Biochemistry & Molecular Biology ; Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:000463805200012 |
| 出版者 | ROYAL SOC CHEMISTRY |
| 资助机构 | National 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 |
| 源URL | [http://ir.igsnrr.ac.cn/handle/311030/48057]  |
| 专题 | 中国科学院地理科学与资源研究所 |
| 通讯作者 | Wu, Daishe |
| 作者单位 | 1.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 |
| 推荐引用方式 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. |
入库方式： OAI收割
来源：地理科学与资源研究所
浏览0
下载0
收藏0
其他版本
除非特别说明，本系统中所有内容都受版权保护，并保留所有权利。