Laparra José Moisés, Vélez Dinoraz, Barberá Reyes, Farré Rosaura, Montoro Rosa
Institute of Agrochemistry and Food Technology (CSIC), Apdo. 73, Faculty of Pharmacy, University of Valencia, Avda. Vicente Andrés Estellés s/n, 46100 Burjassot, Valencia, Spain.
J Agric Food Chem. 2005 Nov 2;53(22):8829-33. doi: 10.1021/jf051365b.
Arsenic is present in rice grain mainly as inorganic arsenic. Little is known about the effect of cooking on inorganic arsenic content in rice and its bioavailability. This study evaluated total arsenic and inorganic arsenic in rice cooked with arsenic-contaminated water, the bioaccessibility of As(III) and As(V) after simulated gastrointestinal digestion, and the extent of arsenic retention and transport by Caco-2 cells used as a model of intestinal epithelia. After cooking, inorganic arsenic contents increase significantly. After simulated gastrointestinal digestion, the bioaccessibility of inorganic arsenic reached 63-99%; As(V) was the main species found. In Caco-2 cells, arsenic retention, transport, and total uptake (retention + transport) varied between 0.6 and 6.4, 3.3 and 11.4, and 3.9 and 17.8%, respectively. These results show that in arsenic endemic areas with subsistence rice diets, the contribution of inorganic arsenic from cooked rice should be considered in assessments of arsenic health risk.
大米中的砷主要以无机砷的形式存在。关于烹饪对大米中无机砷含量及其生物可利用性的影响，人们了解甚少。本研究评估了用受砷污染的水煮制的大米中的总砷和无机砷、模拟胃肠道消化后As(III)和As(V)的生物可及性，以及作为肠上皮模型的Caco-2细胞对砷的保留和转运程度。烹饪后，无机砷含量显著增加。模拟胃肠道消化后，无机砷的生物可及性达到63-99%；发现主要的砷形态是As(V)。在Caco-2细胞中，砷的保留、转运和总摄取量（保留+转运）分别在0.6%至6.4%、3.3%至11.4%和3.9%至17.8%之间变化。这些结果表明，在以大米为主食的砷病区，评估砷的健康风险时应考虑煮熟大米中无机砷的贡献。
