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

Abstract:

:Rice, a staple food for half the world's population, easily accumulates arsenic (As). Research on As distribution in rice protein and starch and its relationship with rice As bioaccessibility remains limited. This study investigated As distribution, chemical composition, As bioaccessibility and speciation in rice by continuous extraction and in vitro digestion. Of the total As, 87.5-94.5% was in rice protein and 5.0-9.8% in rice starch. The As amount in different protein fractions decreased as follows: glutelin > globulin > albumin > prolamin. As(V), As(III) and DMA in rice were more bioaccessible in the small intestinal phase than the gastric phase, and almost all As(V) dissolved in the small intestinal phase. Bioaccessible As in gastrointestinal digestive solution and As mass in protein fractions (albumin, globulin, and glutelin) were significantly positively correlated (p < 0.05). These results illuminate the bioaccessibility of As to humans consuming As-contaminated rice and avoid overassessment.

journal_name

Food Chem

journal_title

Food chemistry

authors

Wang P,Yin N,Cai X,Du H,Fu Y,Geng Z,Sultana S,Sun G,Cui Y

doi

10.1016/j.foodchem.2020.128969

subject

Has Abstract

pub_date

2021-06-01 00:00:00

pages

128969

eissn

0308-8146

issn

1873-7072

pii

S0308-8146(20)32853-3

journal_volume

346

pub_type

杂志文章
  • Measuring quantitative proteomic distance between Spanish beef breeds.

    abstract::Estimates of quantitative proteomic distance between populations have not been reported to date. Here, quantitative proteomic distances between three Spanish bovine breeds (Asturiana de los Valles, AV; Retinta, RE; and Rubia Gallega, RG) were estimated from two-dimensional electrophoresis profiles of meat samples of l...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126293

    authors: Rodríguez-Vázquez R,Mato A,López-Pedrouso M,Franco D,Sentandreu MA,Zapata C

    更新日期:2020-06-15 00:00:00

  • A rapid, sensitive and accurate determination of cobalamin with double monitoring system: HPLC-UV and HPLC-ICP-OES.

    abstract::This study proposed a novel analytical method for the separation and determination of cobalamin and cobalt in kefir samples by high performance liquid chromatography-inductively coupled plasma-optical emission spectrometry (HPLC-ICP-OES) in addition to determination of cobalamin in HPLC system. Chromatographic paramet...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127945

    authors: Bodur S,Erarpat S,Balçık U,Bakırdere S

    更新日期:2021-03-15 00:00:00

  • Extraction of antifreeze proteins from cold acclimated leaves of Drimys angustifolia and their application to star fruit (Averrhoa carambola) freezing.

    abstract::Antifreeze proteins (AFPs) have the ability to modify ice crystal growth and thus there is great interest in identifying new sources of these compounds. All extracts of cold acclimated leaves of Drimys angustifolia, obtained using different buffers, inhibited recrystallization and they presented similar SDS-PAGE profi...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.03.055

    authors: Provesi JG,Valentim Neto PA,Arisi ACM,Amante ER

    更新日期:2019-08-15 00:00:00

  • Molecular and technical aspects on the interaction of serum albumin with multifunctional food preservatives.

    abstract::Synthetic food preservatives like sodium acetate (SA), sodium benzoate (SB), potassium sorbate (PS) and Butyl paraben (BP) have been widely used in food and pharmacy industries. One of the toxicological aspects of food additives is evaluation of their interaction with serum proteins such as albumin. These additives in...

    journal_title:Food chemistry

    pub_type: 杂志文章,评审

    doi:10.1016/j.foodchem.2019.04.119

    authors: Mohammadzadeh-Aghdash H,Akbari N,Esazadeh K,Ezzati Nazhad Dolatabadi J

    更新日期:2019-09-30 00:00:00

  • Magnetic solid-phase extraction based on nano-zeolite imidazolate framework-8-functionalized magnetic graphene oxide for the quantification of residual fungicides in water, honey and fruit juices.

    abstract::In this work, zeolite imidazolate framework-8 (ZIF-8) functionalized magnetic graphene oxide (Fe3O4@APTES-GO/ZIF-8) was successfully synthesized and used as a novel adsorbent in magnetic solid-phase extraction (MSPE) for the determination of four triazole fungicides in water, honey and fruit juices. The main parameter...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126944

    authors: Senosy IA,Guo HM,Ouyang MN,Lu ZH,Yang ZH,Li JH

    更新日期:2020-04-29 00:00:00

  • Understanding the deterioration of fresh brown rice noodles from the macro and micro perspectives.

    abstract::The microbial compositions, quality characteristics, and structural changes in fresh brown rice noodles (FBRN) during storage were investigated. Total plate count and mold and yeast counts increased while the pH decreased during storage. Metagenomic sequencing revealed that the microbial composition of FBRN changed th...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.128321

    authors: Xue W,Zhang C,Wang K,Guang M,Chen Z,Lu H,Feng X,Xu Z,Wang L

    更新日期:2021-04-16 00:00:00

  • Determination of compounds responsible for tempeh aroma.

    abstract::Tempeh is a fermented food, popular mainly in south-east Asia, but also among vegetarians worldwide. It is produced by fermenting soybean or other beans with Rhizopus strains and usually eaten deep-fried, steamed or roasted. The flavour of tempeh depends upon the fermentation time, beans used and the (eventual) frying...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.03.047

    authors: Jeleń H,Majcher M,Ginja A,Kuligowski M

    更新日期:2013-11-01 00:00:00

  • Chemical composition and antibacterial activity of Indian seagrasses against urinary tract pathogens.

    abstract::Seagrasses have a long history of being used for a variety of remedial purposes, such as the fever, skin diseases, muscle pains, wounds and stomach problems. Hence it is essential to study their bioactive metabolites and medicinal properties when considering their food applications. The chemical composition of six sea...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.07.070

    authors: Ragupathi Raja Kannan R,Arumugam R,Anantharaman P

    更新日期:2012-12-15 00:00:00

  • Removal of soy protein-bound phospholipids by a combination of sonication, β-cyclodextrin, and phospholipase A2 treatments.

    abstract::One of the contributing factors to generation of off-flavours in soy protein isolate (SPI) during storage is autoxidation of residual amounts of phospholipids present in SPI. Thus, removal of phospholipids from SPI is a likely first step to improve its flavour stability and enhanced utilisation of SPI in food products...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2011.01.073

    authors: Arora A,Damodaran S

    更新日期:2011-08-01 00:00:00

  • A comprehensive investigation of the behaviour of phenolic compounds in legumes during domestic cooking and in vitro digestion.

    abstract::Legumes represent staple foods rich in phenolic compounds, which are often consumed after soaking and boiling. This study determines the fate of phenolic compounds from six legumes varieties belonging to the species Lens culinaris Medik., Phaseolus vulgaris L. and Cicer arietinum L. after soaking, boiling and digestio...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2019.01.148

    authors: Giusti F,Capuano E,Sagratini G,Pellegrini N

    更新日期:2019-07-01 00:00:00

  • Metabolic mechanism of phenyllactic acid naturally occurring in Chinese pickles.

    abstract::Phenyllactic acid, a phenolic acid phytochemical with the antimicrobial activity, was rarely reported in food besides honey and sourdough. This study evidenced a new food source of phenyllactic acid and elucidated its metabolic mechanism. Phenyllactic acid naturally occurred in Chinese pickles with concentrations rang...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.01.145

    authors: Li X,Ning Y,Liu D,Yan A,Wang Z,Wang S,Miao M,Zhu H,Jia Y

    更新日期:2015-11-01 00:00:00

  • The use of chitosan as alternative to bentonite for wine fining: Effects on heat-stability, proteins, organic acids, colour, and volatile compounds in an aromatic white wine.

    abstract::This investigation focuses on the use of chitosan treatment simulating a bentonite fining in order to detect any modification of the wine haze potential by simultaneously evaluating the secondary effects on untargeted fixed and volatile compounds. A significant removal of chitinases was observed after fining an aromat...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.05.005

    authors: Colangelo D,Torchio F,De Faveri DM,Lambri M

    更新日期:2018-10-30 00:00:00

  • Influence of low O2 and high CO2 environment on changes in metabolite concentrations in harvested vegetable soybeans.

    abstract::Influence of atmosphere and storage period on the physicochemical and biological properties of harvested vegetable soybeans stored for 10 d at 25 °C was investigated. Storing vegetable soybeans under modified atmosphere (low O2 and high CO2), was more effective in maintaining its green color and mass than storing them...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126380

    authors: Makino Y,Nishizaka A,Yoshimura M,Sotome I,Kawai K,Akihiro T

    更新日期:2020-07-01 00:00:00

  • Relationship between the chemical components of taro rhizome mucilage and its emulsifying property.

    abstract::The objective of this study was to determine the chemical composition of taro mucilage (TM) and explain its emulsification properties using different commercial emulsifiers and gums as benchmarks. The following analyses were performed: moisture, ether extract, protein, fiber, ash, sugar fraction, starch content, infra...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.01.094

    authors: Andrade LA,Nunes CA,Pereira J

    更新日期:2015-07-01 00:00:00

  • Monoclonal antibody-based immunoassays for cyprodinil residue analysis in QuEChERS-based fruit extracts.

    abstract::Cyprodinil is among the most common agrochemical residues found in highly perishable fruits, such as strawberries. In the present study, high-affinity monoclonal antibodies to this anilinopyrimidine fungicide were raised for the first time with the aim to produce valuable immunochemical analytical assays. Cyprodinil b...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.04.119

    authors: Esteve-Turrillas FA,Abad-Somovilla A,Quiñones-Reyes G,Agulló C,Mercader JV,Abad-Fuentes A

    更新日期:2015-11-15 00:00:00

  • Antiradical activity of different parts of Walnut (Juglans regia L.) fruit as a function of genotype.

    abstract::The objective of this work was to analyse phenolic compounds and antiradical capacity of different parts of walnut fruit among six genotypes of Juglans regia L. Therefore, total phenolic and flavonoid content were determined and methanolic extracts of walnut genotypes were considered by the reducing power, DPPH (2,2-d...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2012.07.030

    authors: Akbari V,Jamei R,Heidari R,Esfahlan AJ

    更新日期:2012-12-15 00:00:00

  • Characterisation of minor components in vegetable oil by comprehensive gas chromatography with dual detection.

    abstract::The profile of minor compounds, such as alcohols, sterols, free and alkyl fatty acids, waxes, etc., was investigated in different vegetable oils by a comprehensive gas chromatographic system, coupled with a simultaneous dual detection (flame ionisation detector and mass spectrometer) for quantitative and qualitative p...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2016.06.048

    authors: Purcaro G,Barp L,Beccaria M,Conte LS

    更新日期:2016-12-01 00:00:00

  • Near-infrared reflectance spectroscopy-based fast versicolorin A detection in maize for early aflatoxin warning and safety sorting.

    abstract::Aflatoxins (AFs) are potent carcinogens present in numerous crops. Access to accurate methods for evaluating contamination is a critical factor in aflatoxin risk assessment. Versicolorin A (Ver A), a precursor of aflatoxin B1 (AFB1), can be used as an indicator for the presence of AFB1, even when the AF is not yet det...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127419

    authors: Zheng SY,Wei ZS,Li S,Zhang SJ,Xie CF,Yao DS,Liu DL

    更新日期:2020-12-01 00:00:00

  • Trans fatty acid content in Serbian margarines: Urgent need for legislative changes and consumer information.

    abstract::This study examined the fatty acid (FA) composition of 13 (7 soft and 6 hard) Serbian margarines. Significantly higher amounts of trans fatty acids (TFA) were found in hard margarines (up to 28.84% of total FA), than in soft ones (0.17-6.89%). Saturated FA (SFA) were present with 22.76-51.17%. Oleic acid ranged from 2...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.04.018

    authors: Vučić V,Arsić A,Petrović S,Milanović S,Gurinović M,Glibetić M

    更新日期:2015-10-15 00:00:00

  • Implementation of liquid chromatography tandem mass spectrometry for the analysis of ciguatera fish poisoning in contaminated fish samples from Atlantic coasts.

    abstract::The increased emergence of Ciguatera Fish Poisoning in the Canary Islands and Madeira demanded the development of confirmatory methods by liquid chromatography coupled to tandem mass spectrometry to characterize the risk. Efforts were particularly focused on the optimization of sample pretreatment, especially in the s...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2018.12.038

    authors: Estevez P,Castro D,Manuel Leao J,Yasumoto T,Dickey R,Gago-Martinez A

    更新日期:2019-05-15 00:00:00

  • Antioxidative effect of purple corn extracts during storage of mayonnaise.

    abstract::Anthocyanin is a powerful natural antioxidant. Purple corn husk is rich in anthocyanin. In this paper the antioxidative effect of anthocyanin-rich purple corn husk extract (PCHE) in mayonnaise during storage was studied. The antioxidative effect of the mayonnaise containing PCHE was evaluated by measuring peroxide val...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.11.152

    authors: Li CY,Kim HW,Li H,Lee DC,Rhee HI

    更新日期:2014-01-01 00:00:00

  • Characteristics of compounds in hops using cyclic voltammetry, UV-VIS, FTIR and GC-MS analysis.

    abstract::The article presents the antioxidant properties of the extracts of hop EI and EII, by the electrochemical methods on a platinum electrode and comparative analysis of the composition of the extracts of hops using UV-VIS, FTIR and GC-MS methods. The hops extract EI, was obtained from the waste of the hops cone. The hops...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.02.005

    authors: Masek A,Chrzescijanska E,Kosmalska A,Zaborski M

    更新日期:2014-08-01 00:00:00

  • Rice varietal differences in bioactive bran components for inhibition of colorectal cancer cell growth.

    abstract::Rice bran chemical profiles differ across rice varieties and have not yet been analysed for differential chemopreventive bioactivity. A diverse panel of seven rice bran varieties was analysed for growth inhibition of human colorectal cancer (CRC) cells. Inhibition varied from 0% to 99%, depending on the variety of bra...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.04.020

    authors: Forster GM,Raina K,Kumar A,Kumar S,Agarwal R,Chen MH,Bauer JE,McClung AM,Ryan EP

    更新日期:2013-11-15 00:00:00

  • Characterisation of the molecular interactions between primary bile acids and fractionated lupin cotyledons (Lupinus angustifolius L.).

    abstract::Interactions between bile acids and plant-based materials, and the related feedback mechanisms in enterohepatic circulation, have been considered targets for lowering cholesterol. This study aimed to identify lupin compounds that interact with primary bile acids on molecular level. Lupin cotyledons were fractionated a...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126780

    authors: Naumann S,Schweiggert-Weisz U,Eisner P

    更新日期:2020-04-09 00:00:00

  • Changes in phytochemicals, anti-nutrients and antioxidant activity in leafy vegetables by microwave boiling with normal and 5% NaCl solution.

    abstract::The present study investigated the changes in phytochemicals and antioxidant activities in 25 leafy vegetables with two common boiling practices viz., with 5% NaCl solution (BSW) and normal water (BNW) in a domestic microwave oven. Fresh samples (100g) were rich in polyphenols (58.8-296.9mg), tannin (402.0-519.4mg), f...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2014.12.068

    authors: Singh S,Swain S,Singh DR,Salim KM,Nayak D,Roy SD

    更新日期:2015-06-01 00:00:00

  • Simultaneous quantitative measurements of Tl+ and Pb2+ in drinking water based on nanoplasmonic probe.

    abstract::Rapid and precise detection of Tl+ and Pb2+ is important to prevent water poisoning and environmental pollution. Gold nanoparticles (AuNPs) have gained focus for heavy metal ion detection but cannot yet achieve accurate quantitative analyses when Tl+ and Pb2+ coexist. We propose a sensitive, flexible, and low-cost met...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.126543

    authors: Huang L,Wang L,Nie Z,Wang Y

    更新日期:2020-07-30 00:00:00

  • Isolation and characterization of collagen extracted from channel catfish (Ictalurus punctatus) skin.

    abstract::Channel catfish skin is a by-product from catfish fillet production. Collagens were extracted from catfish skins by: (1) acid; (2) homogenization-aided; and (3) pepsin-aided extraction methods. Kinetic analysis of extraction was performed. SDS-PAGE was carried out for all collagens extracted under different conditions...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2017.09.013

    authors: Tan Y,Chang SKC

    更新日期:2018-03-01 00:00:00

  • Structural characterization of phenolic antioxidants from purple perilla (Perilla frutescens var. acuta) leaves.

    abstract::The antioxidant activities of various extracts from purple perilla (Perilla frutescens var. acuta) leaves based on 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging ability, 2,2-azino-bis-(3-ethylenebenzothiozoline-6-sulfonic acid) (ABTS) radical cation scavenging ability, and reducing power were investigated. P...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2013.10.028

    authors: Jun HI,Kim BT,Song GS,Kim YS

    更新日期:2014-04-01 00:00:00

  • Induction of CCK and GLP-1 release in enteroendocrine cells by egg white peptides generated during gastrointestinal digestion.

    abstract::The effect of dietary protein on the induction of intestinal hormones is recognised. However, little is known about the nature of the digestion products involved in this intestinal signalling. Our aim was to characterise egg white protein digestion products and study their ability to induce CCK and GLP-1 release in en...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2020.127188

    authors: Santos-Hernández M,Amigo L,Recio I

    更新日期:2020-05-30 00:00:00

  • Boosting effect of ortho-propenyl substituent on the antioxidant activity of natural phenols.

    abstract::Seven new antioxidants derived from natural or synthetic phenols have been designed as alternatives to BHT and BHA antioxidants. Influence of various substituents at the ortho, meta and para positions of the aromatic core of phenols on the bond dissociation enthalpy of the ArO-H bond was evaluated using a DFT method B...

    journal_title:Food chemistry

    pub_type: 杂志文章

    doi:10.1016/j.foodchem.2015.09.007

    authors: Marteau C,Guitard R,Penverne C,Favier D,Nardello-Rataj V,Aubry JM

    更新日期:2016-04-01 00:00:00