Bioaccessibility assessment of stable elements and 210Po in food

Abstract

Element bioaccessibility consists of the fraction of the element that is mobilized from food matrices into digestive extractants. The degree of bioaccessibility of a toxic metal is a fundamental consideration in estimating its bioavailability. In addition, gaining a better understanding of the essential elements released into the gastro intestinal fluids allows a more thorough assessment of the health benefits of food matrices in the field of nutrition science. In the present study, an in vitro digestion model simulating gastro-intestinal digestion (GID) was used to investigate the bioaccessibility of stable elements in mixed leaf salad and 210 Po in various foods (meat, seafood, vegetables). The simulation was carried out over three phases: after a pre-treatment with a saliva solution, raw and cooked seafood samples were subjected to a complete simulated gastrointestinal digestion (gastric digestion followed by bile-pancreas digestion). The 210 Po bioaccessibility was found to range from 16.2±9.39% to 62.8±17.7% and from 6.26±2.15% to 67.5±13.1% for raw and cooked food respectively.

Determination of cadmium in Chinese pepper and its health implications based on bioaccessibility

“…matter(Liu et al 2019), contaminated soil(Ma et al 2020;, and foodstuffs such as rice(Lv et al 2011), vegetables(Roselli et al 2020) and seafood(Liao et al 2020). The BA of heavy metals could be measured by several standard methods, of which PBET has been widely used because of its reproducible, reliable and sensitive characteristicsLiao et al 2020;Ping et al 2018).…”