Estimation of arsenic bioaccessibility in raw and cooked radish using simulated <i>in vitro</i> digestion

Hu, Limin; Zhang, Baojun; Wu, Daishe; Fan, Houbao; Tu, Jie; Liu, Wenfei; Huang, Rongzhen; Huang, Xueping

doi:10.1039/c8fo02003e

Cited by 10 publications

(5 citation statements)

References 39 publications

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“…The total As content in radish roots, shoots and leaves was quantified by inductively coupled plasma mass spectrometry (ICP-MS; Agilent 7700x, USA). The sample pretreatment and detailed steps were performed according to the previously published method (Hu et al, 2019). In brief, the pre-ground raw radish samples were mineralized with nitric acid to analyze total As content.…”

Section: Determination Of As In Radishmentioning

confidence: 99%

Effects of inorganic and organic selenium intervention on resistance of radish to arsenic stress

Wang

Zou

et al. 2022

Ital. J. Food Sci.

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Arsenic (As) pollution, a potential threat for human health, in vegetables is one of the primary sources of As intake by the human body. In the Pot Experiment, the As content, physiological index and antioxidant enzyme activity of radish were determined. The results demonstrated that the order of As concentration in radish tissues was roots > stems > leaves. Organic selenium (Se) can inhibit the absorption of arsenic in radish more effectively than inorganic Se. The application of organic Se and low concentration of selenite (Se(IV)) significantly enhanced the stress resistance of radish for increasing superoxide dismutase and peroxidase activity, increasing soluble protein, chlorophyll and proline content, and reducing malondialdehyde content. In contrast, the high concentration of Se(IV) and selenate (Se(VI)) treatment group demonstrated stress and toxicological effects on radish. This study provides an idea for further research on the remediation mechanism of Se to As toxicity and provides a reference for the adoption of Se fertilizer in agriculture.

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Section: Determination Of As In Radishmentioning

confidence: 99%

Effects of inorganic and organic selenium intervention on resistance of radish to arsenic stress

Wang

Zou

et al. 2022

Ital. J. Food Sci.

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“…However, in a similar study, Toni et al showed [ 18 ] that griddling and boiling improved the bioaccessibility of As in edible mushrooms, which may be related to the selected kinds of edible fungi. Hu et al [ 31 ] studied the bioaccessibility of As in carrots, which ranged from 41.3% to 71.7% after steaming, boiling, and stir-frying, which was smaller than the bioaccessibility of As in carrots before cooking (77.2%). It validated that the bioaccessibilities of As in different food matrices were affected differently by diverse cooking methods.…”

Section: Resultsmentioning

confidence: 99%

Changes in Arsenic Speciation in Wild Edible Fungi after Different Cooking Processes and Gastrointestinal Digestion

Liu

Chen

et al. 2023

Molecules

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Arsenic (As) is enriched in wild edible fungi, which is one of the main important sources of As in humans’ diet. In this study, two wild edible fungi were employed for investigation: (1) Pleurotus citrinopileatusone, which contains a high content of inorganic As (iAs) and (2) Agaricus blazei Murill, which contains a high content of organic As. This study investigated the changes in As content and its speciation after different daily cooking methods. We found that the content of As in Pleurotus citrinipileatus and Agaricus blazei Murill reduced by soaking plus stir-frying by 55.4% and 72.9%, respectively. The As content in Pleurotus citrinipileatus and Agaricus blazei Murill decreased by 79.4% and 93.4%, respectively, after soaking plus boiling. The content of As speciation in dried wild edible fungi reduced significantly after different treatments. Among them, iAs decreased by 31.9%~88.3%, and organic As decreased by 33.3%~95.3%. This study also investigated the bioaccessibility of As in edible fungi after different cooking processes via an in-vitro physiologically based extraction test (PBET). The results showed that the bioaccessibility of As was relatively high if the edible fungi were uncooked, boiled, or stir-fried. The gastric (G) bioaccessibility of As ranged from 51.7% to 93.0% and the gastrointestinal (GI) bioaccessibility of As ranged from 63.5% to 98.1%. Meanwhile, the bioaccessibility of inorganic As was found to be as high as 94.6% to 151%, which indicates that further evaluation of the potential health risks of wild edible fungi is necessary.

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“…Dietary polyphenols in black rice have the function of preventing chronic diseases, but they must be digested by the human gastrointestinal tract before they can function. 148 Due to the impact of gastrointestinal digestion on the properties of bioactive compounds, it is important to analyze the changes and release of phenolic compounds during digestion. 149 The digestion test is divided into two methods: in vivo animal models and in vitro gastrointestinal digestion simulations.…”

Section: Digestive Characteristics Of Polyphenols In Processed Black ...mentioning

confidence: 99%

Effect of processing methods and storage on the bioactive compounds of black rice (Oryza sativa L.): a review

Obadi,

2023

Food Funct.

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Estimation of arsenic bioaccessibility in raw and cooked radish using simulated in vitro digestion

Abstract: Boiled cooking should be recommended when we consume As-contaminated vegetables.

Cited by 10 publications

References 39 publications

Effects of inorganic and organic selenium intervention on resistance of radish to arsenic stress

Effects of inorganic and organic selenium intervention on resistance of radish to arsenic stress

Changes in Arsenic Speciation in Wild Edible Fungi after Different Cooking Processes and Gastrointestinal Digestion

Effect of processing methods and storage on the bioactive compounds of black rice (Oryza sativa L.): a review

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