Effects of washing, soaking and domestic cooking on cadmium, arsenic and lead bioaccessibilities in rice

Liu, Kunlun; Zheng, Jiabao; Chen, Fusheng

doi:10.1002/jsfa.8897

Cited by 43 publications

(19 citation statements)

References 36 publications

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“…Rice cooking methods (normal cooking, high‐pressure cooking, and microwave cooking) were performed by our previous study (Liu, Zheng, & Chen, ), which based on Chinese national standard and common cooking methods in Asia. In addition to above cooking operations, rice samples were also cooked in reducing agent (0.1 M 2‐mercaptoethanol) and ionic/nonionic detergents (2% Triton X‐100 and 2% CHAPS), respectively, in order to explore any effect of disulfide bonds or hydrophobic interactions during rice cooking on protein digestibility.…”

Section: Methodsmentioning

confidence: 99%

Effect of domestic cooking on rice protein digestibility

Liu

Zheng

Chen

2019

Food Science & Nutrition

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The effects of washing, soaking, and common domestic cooking methods (normal cooking, high‐pressure cooking, and microwave cooking) on protein content, in vitro protein digestibility, and amino acid composition of japonica and indica rice were investigated. All processes in rice domestic cooking did not affect protein content. However, the gastric and gastrointestinal protein digestibilities decreased significantly after cooking. Protein solubility methods were used to observe the formation of disulfide bonds and hydrophobicity interactions after cooking. Disulfide bonds and hydrophobicity interactions were formed during cooking, and the cooking‐induced disulfide bond cross‐linking decreased the protein digestibility observably. Moreover, the solubility of 13 kDa prolamin subunit sharply decreased after cooking due to intramolecular disulfide bond cross‐linking. Therefore, cooking‐induced formation of intramolecular disulfide linkages might stabilize and strengthen the structure of protein body‐I, which exhibited strong resistance to proteases, particularly pepsin. Cooking had limited effect on amino acids.

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Section: Methodsmentioning

confidence: 99%

Effect of domestic cooking on rice protein digestibility

Liu

Zheng

Chen

2019

Food Science & Nutrition

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“…A third category of mitigation relies on rice cooking methods. Washing and/or cooking in excess water reduce rice grains’ As content [9, 10].…”

Section: Introductionmentioning

confidence: 99%

Genomic prediction offers the most effective marker assisted breeding approach for ability to prevent arsenic accumulation in rice grains

et al. 2019

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The high concentration of arsenic ( As ) in rice grains, in a large proportion of the rice growing areas, is a critical issue. This study explores the feasibility of conventional (QTL-based) marker-assisted selection and genomic selection to improve the ability of rice to prevent As uptake and accumulation in the edible grains. A japonica diversity panel (RP) of 228 accessions phenotyped for As concentration in the flag leaf (FL- As ) and in the dehulled grain (CG- As ), and genotyped at 22,370 SNP loci, was used to map QTLs by association analysis (GWAS) and to train genomic prediction models. Similar phenotypic and genotypic data from 95 advanced breeding lines (VP) with japonica genetic backgrounds, was used to validate related QTLs mapped in the RP through GWAS and to evaluate the predictive ability of across populations (RP-VP) genomic estimate of breeding value (GEBV) for As exclusion. Several QTLs for FL- As and CG- As with a low-medium individual effect were detected in the RP, of which some colocalized with known QTLs and candidate genes. However, less than 10% of those QTLs could be validated in the VP without loosening colocalization parameters. Conversely, the average predictive ability of across populations GEBV was rather high, 0.43 for FL- As and 0.48 for CG- As , ensuring genetic gains per time unit close to phenotypic selection. The implications of the limited robustness of the GWAS results and the rather high predictive ability of genomic prediction are discussed for breeding rice for significantly low arsenic uptake and accumulation in the edible grains.

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“…Among limited studies, Sengupta et al(2006) examined the effect of soaking and washing on rice in reducing arsenic and reported 28% reduction by sequential wash of rice in water (1:5 ratio) up to reach a clear water. Similarly, it was reported that washing significantly reduced the concentration of arsenic, cadmium and lead (Liu et al, 2018).…”

Section: Introductionmentioning

confidence: 76%

“…Digestion of samples was conducted according to method described by Liu et al (2018) with modifications. The microwave vessels (Multiwave 3000, Rotor 8NXQ80, Anton Paar, Austria) were cleaned with nitric acid followed by washing with ultra-pure water.…”

Section: Heavy Metals Analysismentioning

confidence: 99%

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Effect of washing, soaking and pH in combination with ultrasound on enzymatic rancidity, phytic acid, heavy metals and coliforms of rice bran

et al. 2021

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Simultaneous reduction in activity of fat destabilizing enzymes (lipase and lipoxygenase), contaminants heavy metals (As, Cd, Pb, and Hg), antinutrient phytic acid and hazardous coliforms in rice bran was investigated. Application of simple wash, soaking washed sample at different pH (2, 6 and 9) alone or in combination with ultrasonication were examined. While washing was beneficial, its low efficiency acquired further treatment, which was prevailed by application of acidic pH and ultrasound (28 kHz) treatments. Free fatty acid content and peroxide value, as indicators of enzymes activity, implied the effectiveness of treatments with adverse impact of sonication on peroxide value. Remarkably, reduction of dominant heavy metals (As, Pb and Zn) and phytic acid were synergistically facilitated by sonication. Coliforms growth was inhibited at pH 2 even at the absence of ultrasonic treatment. Therefore, combination of acidic pH and ultrasound was introduced as a practical approach to improve rice bran quality.

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Effects of washing, soaking and domestic cooking on cadmium, arsenic and lead bioaccessibilities in rice

Abstract: Washing and cooking of rice lowered the health risk by reducing Cd, As and Pb concentrations and bioaccessibilities respectively. © 2018 Society of Chemical Industry.

Cited by 43 publications

References 36 publications

Effect of domestic cooking on rice protein digestibility

Effect of domestic cooking on rice protein digestibility

Genomic prediction offers the most effective marker assisted breeding approach for ability to prevent arsenic accumulation in rice grains

Effect of washing, soaking and pH in combination with ultrasound on enzymatic rancidity, phytic acid, heavy metals and coliforms of rice bran

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