Assessment of the effect of cooking on speciation and bioaccessibility/cellular uptake of arsenic in rice, using in vitro digestion and Caco-2 and PSI cells as model

摘要

Abstract In vitro digestion/Caco-2 or pig small intestinal epithelium cell line (PSI) uptake models were used to study the bioaccessibility and cellular uptake of arsenic (As) in cooked white rice and brown rice. The arsenite(AsIII), was the predominant species in cooked rice and in its bioaccessible fractions. The percentage of total As bioaccessibility in white rice (75%) was slightly higher (p=0.061) than that in brown rice(66%). However, there was no difference in the inorganic As (iAs) bioaccessibility between white rice (95%) and brown rice (96%). In Caco-2 cell monolayer, total As retention was 7-31%, transport was 4-25%, and uptake (sum of retention and transport) was 16-38%. In PSI cell model, the retention, transport, and uptake of tAs were 10-28%, 14-31%, and 29-50%, respectively. In both cells, the cellular uptake of tAs in brown rice was 1.4-1.5 folds lower (p in vitro methods Graphical abstract Display Omitted Highlights ? Cooking effect on speciation of arsenic (As) is assessed. ? Digestion/cell model are used for bioaccessibility and cellular uptake of As. ? Arsenic bioaccessibility in GI fractions are higher than that in the G fractions. ? Total As bioaccessibility is lower in the brown rice than white rice. ? Cellular uptake of brown rice is lower than that of white rice.