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Inorganic Arsenic Bioaccessibility/Bioavailability from Cooked Rice Using In Vitro Digestion/Caco‐2 Cell Model
Author(s) -
Lee KwangWon,
Lee Seul Gi
Publication year - 2017
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.31.1_supplement.608.6
Subject(s) - bioavailability , arsenic , food science , chemistry , digestion (alchemy) , caco 2 , white rice , inorganic arsenic , in vitro , biology , biochemistry , chromatography , bioinformatics , organic chemistry
Rice is one of the major sources for exposing inorganic arsenic (As) in food. Using in vitro digestion/Caco‐2 cell model, the bioaccessibility and bioavailability of As from cooked rice were studied. Inorganic arsenic, especially AsIII, was predominant and bioaccessible species in cooked rice. The percentage of bioaccessibility of total As in white rice (75%) was slightly higher (p=0.061) than brown rice (66%). However, there was no different of bioaccessibility of iAs between white rice (95%) and brown rice (96%). In Caco‐2 cell monolayer, As uptake considering sum of retention and transport was determined to be 16 to 38 %. As bioavailabilities in cooked white and brown rice were 31 % and 21 %, respectively indicating that the bioavailability of As from cooked rice can be affected by matrix environment. The in vitro digestion/Caco‐2 cell model may provide an important information on risk assessment of As in rice. Support or Funding Information This research was supported by School of Life Sciences & Biotechnology of Korea University for BK21PLUS.