不同食物基质中高氯酸盐的体外生物可给性和生物利用度研究。
Study on the bioaccessibility and bioavailability of perchlorate in different food matrices in vitro.
机构信息
Key Laboratory for Deep Processing of Major Grain and Oil of Ministry of Education, Wuhan Polytechnic University, Wuhan 430023, Hubei, People's Republic of China.
NHC Key Laboratory of Food Safety Risk Assessment, Food Safety Research Unit (2019RU014) of Chinese Academy of Medical Science, China National Center for Food Safety Risk Assessment, Beijing 100021, People's Republic of China.
出版信息
Food Chem. 2020 Dec 15;333:127470. doi: 10.1016/j.foodchem.2020.127470. Epub 2020 Jul 4.
Perchlorate, a persistent pollutant, interferes with iodine uptake by the thyroid. Perchlorate exposure mainly occurs through ingested food; understanding the bioaccessibility and bioavailability of perchlorate in foods facilitate more accurate human health risk assessments. An in vitro digestion/Caco-2 cell model was used for this research. The bioaccessibility of perchlorate in the control group, lettuce, rice and formula was 93.45%, 70.14%, 70.25%, and 63.68%, respectively. The bioavailability of perchlorate was as follows: control group, 43.45%; rice, 37.17%; lettuce, 35.13%; and formula, 30.72%. The absorptive apparent permeability coefficient (Papp) of the control, lettuce, rice, and formula was 30-101 nm/s, 32-65 nm/s, 54-161 nm/s, and 41-88 nm/s, respectively. The results suggested that the risk from perchlorate was overestimated only when considering the content of perchlorate in foods and that the presence of food matrices reduced perchlorate bioavailability by differing degrees.
高氯酸盐是一种持久性污染物，会干扰甲状腺对碘的摄取。高氯酸盐暴露主要通过摄入的食物发生；了解食物中高氯酸盐的生物可及性和生物利用度有助于更准确地进行人类健康风险评估。本研究采用体外消化/Caco-2 细胞模型。对照组、生菜、大米和配方食品中高氯酸盐的生物可及性分别为 93.45%、70.14%、70.25%和 63.68%。高氯酸盐的生物利用度如下：对照组为 43.45%；大米为 37.17%；生菜为 35.13%；配方食品为 30.72%。对照组、生菜、大米和配方食品的吸收表观渗透系数（Papp）分别为 30-101nm/s、32-65nm/s、54-161nm/s 和 41-88nm/s。结果表明，仅当考虑食物中高氯酸盐的含量时，高氯酸盐的风险才被高估，而食物基质的存在以不同程度降低了高氯酸盐的生物利用度。
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