Arsenic accumulation, speciation and bioavailability in rice cultivated in arsanilic acid exposed soil

The present study used various amounts of P-arsanilic acid (AsA) in pot experiments to evaluate the effects of AsA on arsenic (As) accumulation, speciation and meanwhile using the in vitro digestion/Caco-2 cell model to evaluate the bioavailability of As in rice. The results indicated a linear relationship between As in rice and As in soil, and at 75 mg AsA/kg of soil, As content in rice exceeded the statutory permissible limit of 0.2 mg As/kg dry weight in China. Speciation studies indicated that inorganic As (Asi), dimethylarsinic acid (DMA), and monomethylarsonic acid (MMA) were the main As species in rice. Bioavailability of As experiment indicated that As uptake and transport amount by Caco-2 cells increased with increasing As accumulation in rice. In general, the content of AsA in soil reached or exceeded 75 mg/kg, which is not suitable for growing rice.

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Bioaccessibility, Uptake, and Transport of Carotenoids from Peppers (Capsicum Spp.) Using the Coupled in Vitro Digestion and Human Intestinal Caco-2 Cell Model

Journal of Agricultural and Food Chemistry ◽

10.1021/jf100413m ◽

2010 ◽

Vol 58 (9) ◽

pp. 5374-5379 ◽

Cited By ~ 38

Author(s):

Laurie O’Sullivan ◽

Marvin A. Jiwan ◽

Trevor Daly ◽

Nora M. O’Brien ◽

S. Aisling Aherne

Keyword(s):

Cell Model ◽

In Vitro Digestion ◽

Capsicum Spp ◽

Uptake And Transport

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Red Grape Juice Inhibits Iron Availability: Application of an in Vitro Digestion/Caco-2 Cell Model

Journal of Agricultural and Food Chemistry ◽

10.1021/jf025832q ◽

2002 ◽

Vol 50 (23) ◽

pp. 6935-6938 ◽

Cited By ~ 34

Author(s):

Francesca Boato ◽

Gary M. Wortley ◽

Rui Hai Liu ◽

Raymond P. Glahn

Keyword(s):

Cell Model ◽

Grape Juice ◽

In Vitro Digestion ◽

Iron Availability ◽

Red Grape Juice ◽

Red Grape

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Co‐products of beef processing enhance non‐haem iron absorption in an in vitro digestion/caco‐2 cell model

International Journal of Food Science & Technology ◽

10.1111/ijfs.14049 ◽

2018 ◽

Vol 54 (4) ◽

pp. 1256-1264 ◽

Cited By ~ 2

Author(s):

Elisabeth A. A. O'Flaherty ◽

Paraskevi Tsermoula ◽

Eileen E. O'Neill ◽

Nora M. O'Brien

Keyword(s):

Iron Absorption ◽

Cell Model ◽

In Vitro Digestion ◽

Beef Processing ◽

Haem Iron

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High degradation and no bioavailability of artichoke miRNAs assessed using an in vitro digestion/Caco-2 cell model

Nutrition Research ◽

10.1016/j.nutres.2018.08.007 ◽

2018 ◽

Vol 60 ◽

pp. 68-76 ◽

Cited By ~ 3

Author(s):

Aldo Cavallini ◽

Fiorenza Minervini ◽

Antonella Garbetta ◽

Catia Lippolis ◽

Gaetano Scamarcio ◽

...

Keyword(s):

Cell Model ◽

In Vitro Digestion ◽

No Bioavailability

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Starch Digestion Enhances Bioaccessibility of Anti-Inflammatory Polyphenols from Borlotti Beans (Phaseolus vulgaris)

Nutrients ◽

10.3390/nu12020295 ◽

2020 ◽

Vol 12 (2) ◽

pp. 295

Author(s):

Perez-Hernandez ◽

Nugraheni ◽

Benohoud ◽

Sun ◽

Hernández-Álvarez ◽

...

Keyword(s):

Phaseolus Vulgaris ◽

Cell Model ◽

In Vitro Digestion ◽

Enzymatic Digestion ◽

Mrna Levels ◽

Starch Digestion ◽

Granule Structure ◽

Domestic Processing ◽

Anti Inflammatory

The consumption of beans has been associated with chronic disease prevention which may be attributed to the polyphenols present in the seed coat and endosperm. However, their bioaccessibility is likely to be limited by interactions with bean matrix components, including starch, protein and fibre. The aim of this project was to evaluate the effect of domestic processing and enzymatic digestion on the bioaccessibility of polyphenols from Borlotti beans (Phaseolus vulgaris) and to test their anti-inflammatory properties in a macrophage cell model. In vitro digestion of cooked beans released twenty times more polyphenols (40.4 ± 2.5 mg gallic acid equivalents (GAE)/g) than domestic processing (2.22 ± 0.1 mg GAE/g), with starch digestion contributing to the highest release (30.9 ± 0.75 mg GAE/g). Fluorescence microscopy visualization of isolated bean starch suggests that polyphenols are embedded within the granule structure. LC-MS analysis showed that cooked Borlotti bean contain flavonoids, flavones and hydroxycinnamic acids, and cooked bean extracts exerted moderate anti-inflammatory effects by decreasing mRNA levels of IL1β and iNOS by 25% and 40%, respectively. In conclusion, the bioaccessibility of bean polyphenols is strongly enhanced by starch digestion. These polyphenols may contribute to the health benefits associated with bean consumption.

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Bioavailability of β-carotene isomers from raw and cooked carrots using an in vitro digestion model coupled with a human intestinal Caco-2 cell model

Food Research International ◽

10.1016/j.foodres.2010.04.026 ◽

2010 ◽

Vol 43 (5) ◽

pp. 1449-1454 ◽

Cited By ~ 33

Author(s):

S. Aisling Aherne ◽

Trevor Daly ◽

Marvin A. Jiwan ◽

Laurie O’Sullivan ◽

Nora M. O’Brien

Keyword(s):

Cell Model ◽

In Vitro Digestion ◽

Β Carotene

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The Effect of Calcium Salts, Ascorbic Acid and Peptic pH on Calcium, Zinc and Iron Bioavailabilities from Fortified Human Milk using an in vitro Digestion/Caco-2 Cell Model

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831.75.3.171 ◽

2005 ◽

Vol 75 (3) ◽

pp. 171-178 ◽

Cited By ~ 16

Author(s):

Etcheverry ◽

Wallingford ◽

Miller ◽

Glahn

Keyword(s):

Ascorbic Acid ◽

Human Milk ◽

Cell Model ◽

In Vitro Digestion ◽

Zinc Uptake ◽

Cell Uptake ◽

Whey Protein Concentrate ◽

Calcium Salts ◽

Peptic Digestion

The calcium, zinc, and iron bioavailabilities of human milk with commercial and noncommercial human milk fortifiers (HMFs) were evaluated under a variety of conditions: peptic digestion at pH 2 and pH 4, supplementation of ascorbic acid, and addition of three calcium salts. The noncommercial HMFs consisted of casein phosphopeptides (CPPs), alpha-lactalbumin, colostrum, and hydrolyzed whey protein concentrate (WPC). They were mixed with human milk (HM) and calcium, zinc, and iron were added. Ascorbic acid (AA) was added in certain studies. The commercial HMFs were Nestlé FM-85, Similac HMF (SHMF), and Enfamil HMF (EHMF). All HMFs were compared to S-26/SMA HMF. Results showed that the peptic pH (2 vs. 4) had no effect on mineral bioavailability. Addition of different calcium salts had no effect on calcium cell uptake and cell ferritin levels (an indicator of iron uptake), however, the addition of calcium glycerophosphate/gluconate increased zinc uptake by Caco-2 cells. Addition of AA significantly increased ferritin levels, with no effect on calcium or zinc uptake. Among the commercial HMFs, FM-85 was significantly lower in zinc uptake than S-26/SMA, and HM+EHMF was significantly higher than HM+S-26/SMA. Cell ferritin levels were significantly higher for HM+S-26/SMA than for all other commercial fortifiers. None of the commercial HMFs were different from HM+S-26/SMA in calcium uptake.

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Aronia ( Aronia melanocarpa ) phenolics bioavailability in a combined in vitro digestion/Caco-2 cell model is structure and colon region dependent

Journal of Functional Foods ◽

10.1016/j.jff.2017.09.008 ◽

2017 ◽

Vol 38 ◽

pp. 128-139 ◽

Cited By ~ 12

Author(s):

Ting Wu ◽

Charlotte Grootaert ◽

Stefan Voorspoels ◽

Griet Jacobs ◽

Judit Pitart ◽

...

Keyword(s):

Cell Model ◽

In Vitro Digestion ◽

Aronia Melanocarpa

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Preparation of lactose-iron complex and its cyto-toxicity, in-vitro digestion and bioaccessibility in Caco-2 cell model system

Food Bioscience ◽

10.1016/j.fbio.2017.10.001 ◽

2017 ◽

Vol 20 ◽

pp. 125-130 ◽

Cited By ~ 8

Author(s):

Apurva Sharma ◽

B.G. Shilpa Shree ◽

Sumit Arora ◽

Suman Kapila

Keyword(s):

Cell Model ◽

In Vitro Digestion ◽

Model System ◽

Iron Complex ◽

Cell Model System ◽

Toxicity In Vitro

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Effects of Ingredient Incorporation into Sausage Meat on the Micellarisation and uptake of α-tocopherol by Caco-2 Human Intestinal Cells

Food Science and Technology International ◽

10.1177/1082013208090006 ◽

2008 ◽

Vol 14 (1) ◽

pp. 79-86 ◽

Cited By ~ 3

Author(s):

O. Kenny ◽

Y. O'Callaghan ◽

N.M. O'Brien

Keyword(s):

Olive Oil ◽

Cellular Uptake ◽

Sunflower Oil ◽

Cell Model ◽

Linseed Oil ◽

Meat Products ◽

In Vitro Digestion ◽

Soya Protein ◽

Two Phase

Ingredients are incorporated into meat and meat products to produce a ``healthier'' product. However, the effect of ingredient addition on availability of nutrients endogenous to foods is generally not considered. This study investigated the availability and cellular uptake of α-tocopherol from supplemented sausages with the aid of an in vitro digestion procedure coupled with a Caco-2 cell model. Sausages were formulated with the addition of 3% or 10% ingredients (wheat bran, oat bran, soya protein, whey protein, olive oil, linseed oil, sunflower oil, and wheatgerm oil) and subjected to a two-phase in vitro system that simulates the digestive process in humans. Micelles were isolated from the digestate by ultracentrifugation. Of the ingredients selected for addition to sausage meat, only sunflower oil, and wheatgerm oil enhanced the micellarization of α-tocopherol, resulting in increased transfer from the test food to micelles. When ingredients were added at the 3% supplementation level, olive oil enhanced cellular uptake of α-tocopherol. Cellular uptake was not enhanced further with higher oil supplementation (3% vs. 10%). These results indicated that addition of ingredients to sausages (fibres, protein derivatives or vegetable oils) did not have a detrimental effect on α-tocopherol uptake and olive oil at the 3% supplementation level enhanced α-tocopherol availability.

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