Assessment of arsenic distribution, bioaccessibility and speciation in rice utilizing continuous extraction and in vitro digestion

Wang, Pengfei; Yin, Naiyi; Cai, Xiaolin; Du, Hongwang; Fu, Yaqi; Geng, Ziqi; Sultana, Sharmin; Sun, Guoxin

doi:10.1016/j.foodchem.2020.128969

Cited by 21 publications

(4 citation statements)

References 48 publications

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“…Osborne developed a classification of plant proteins based on their solubility in a series of solvents. According to the procedure described by Wang (Wang et al ., 2021) with some modifications. Defatted rice flour (100 g) was extracted continuously with purified water (400 mL), 3% (w/v) NaCl (400 mL), 70% (v/v) ethanol (400 mL) and 0.05 mol L −1 NaOH (400 mL).…”

Section: Methodsmentioning

confidence: 99%

Effects of the proteins of indica rice and indica waxy rice on the formation of volatiles of sweet rice wine

Yang

Zhong

Yang

et al. 2022

Int J of Food Sci Tech

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Summary The proteins in the raw materials affect the formation of flavour during fermentation. Among all the fermentation broth of protein fraction in the study, the rice prolamin and albumin effectively promoted floral, honey and fruity characteristics in fermentation with higher level of β‐phenylethyl alcohol, 2,4‐dimethyl‐benzaldehyde and ethyl hexadecanoate than those in the fermentation of globulin and glutelin; albumin is with higher level of higher alcohols, but higher alcohols are not good for health because of their acute toxicity and neurotoxic effects. In a further fermentation experiment of addition of prolamin, extra prolamin significantly promoted the formation of aroma volatiles, especially medium and long fatty acid esters and β‐phenylethyl alcohol and its acetate, and the content of β‐phenethyl acetate in sweet rice wine with added prolamin was more than twice that of single sweet rice wine. This study demonstrates that the different rice protein components significantly affect the volatiles generated by microorganism metabolism to impact the flavour of sweet rice wine, and the flavour quality of sweet rice wine can be enhanced by increasing the prolamin content.

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Section: Methodsmentioning

confidence: 99%

Effects of the proteins of indica rice and indica waxy rice on the formation of volatiles of sweet rice wine

Yang

Zhong

Yang

et al. 2022

Int J of Food Sci Tech

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“…When the ratio of the AKP activities of AP side and BL side is greater than 3, it means that the differentiation is relatively complete. The increase of this ratio indicates that the distribution of enzyme activities on both sides is uneven, and there is a phenomenon of polar differentiation (Sussman et al.,1989). The ratio of AKP activity in both sides is shown in Figure 1b.…”

Section: Resultsmentioning

confidence: 99%

“…J. Wang et al. (2021) reported that the enzyme activity on the AP side of the Caco‐2 model was twice as high as that on the BL side from the 13th day. The AP/BL ratio of the cell model established by Hu et al.…”

Section: Resultsmentioning

confidence: 99%

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Effect of different cadmium levels in Boletus griseus on bioaccessibility, bioavailability, and intestinal flora by establishing a complete bionic digestion system in vitro

Zhang

Tian

Sun

et al. 2022

Journal of Food Science

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The bioaccessibility and bioavailability of different cadmium (Cd) levels (low: 7.31 mg/kg, medium: 24.20 mg/kg, high: 41.64 mg/kg) in Boletus griseus were evaluated by establishing a bionic digestive system in vitro. The results showed that the bioaccessibility of high Cd level by gastrointestinal digestion was significantly higher than other two levels. Further, colonic digestion significantly increased the bioaccessibilities of low Cd level (p < 0.05). After intestinal flora fermentation, the bioaccessibilities of different Cd levels significantly decreased (p < 0.05), and high and medium Cd levels had no significant difference (p > 0.05). A Caco-2 monolayer cell model was established to evaluate the bioavailability of Cd. The bioavailabilities of low and high Cd levels by gastrointestinal digestion were 8.75 and 10.58%, and the bioavailabilities increased by 38.17% and 5.20% after colonic digestion, respectively. Furthermore, Cd could affect diversity, composition, and balance of intestinal flora, and the relative abundances of several genera were correlation with Cd levels in B. griseus.

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Bioaccessibility of lead and cadmium in soils around typical lead-acid power plants and their effect on gut microorganisms

Zhang,

Deng,

Yin

et al. 2024

Environ Geochem Health

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Assessment of arsenic distribution, bioaccessibility and speciation in rice utilizing continuous extraction and in vitro digestion

Cited by 21 publications

References 48 publications

Effects of the proteins of indica rice and indica waxy rice on the formation of volatiles of sweet rice wine

Effects of the proteins of indica rice and indica waxy rice on the formation of volatiles of sweet rice wine

Effect of different cadmium levels in Boletus griseus on bioaccessibility, bioavailability, and intestinal flora by establishing a complete bionic digestion system in vitro

Bioaccessibility of lead and cadmium in soils around typical lead-acid power plants and their effect on gut microorganisms

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