Continuous On-Line Leaching To Evaluate The Effect Of Toasting On Bioaccessibility, And Pb Source Apportionment Of Alternative Breads

IF 3.4 2区 化学 Q1 SPECTROSCOPY
D. Beauchemin
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引用次数: 3

Abstract

Laser-induced with the increasing popularity of alternative breads, investigating their health benefits and risks is vitally important. The bioaccessibility of potentially toxic elements in these breads could indicate a potential risk to consumers. The continuous online leaching method (COLM) involves the sequential leaching of a mini-column of food by artificial saliva, gastric juice, and intestinal fluid with real time monitoring of elements being released. Because the dissolution equilibrium is shifted to the right from continuous exposure to fresh reagent, it assesses bioaccessibility in three gastrointestinal matrices in less than 30 min and includes valuable kinetic extraction information. In this study, a gluten-free (GF) and a rye bread were analyzed for As, Cd, and Pb before and after toasting. Toasting lowered all PTE concentrations by a factor of 1.5 (As in rye bread) to 2.5 (Cd in rye bread). Most of the PTEs present were bioaccessible whether the bread was toasted or not. In the case of As, a significant portion is in the form of As(III) and As(V). COLM analysis allowed for Pb sourcing, revealing two potential sources of Pb being released separately in gastric juice from rye bread based on their significantly different 206Pb/207Pb and 208Pb/206Pb isotope ratios. Comparison with Pb ratios reported in previous literature revealed that some of the gastric-mobile Pb in rye bread came from the Pb historically added to gasoline in North America. This source completely vanished upon toasting rye bread.
连续在线浸出评价焙烤对替代面包生物可及性及铅源分配的影响
随着激光诱导的替代面包越来越受欢迎,研究它们的健康益处和风险至关重要。这些面包中潜在有毒元素的生物可及性可能表明对消费者存在潜在风险。连续在线浸出法(COLM)是通过人工唾液、胃液和肠液连续浸出一个小柱的食物,并实时监测所释放的元素。由于溶解平衡从连续暴露于新鲜试剂中向右移动,它在不到30分钟的时间内评估了三种胃肠道基质的生物可及性,并包括有价值的动力学提取信息。本研究对无麸质面包和黑麦面包在烘烤前后的砷、镉和铅进行了分析。烘烤将所有PTE浓度降低1.5倍(黑麦面包中的砷)至2.5倍(黑麦面包中的镉)。无论面包是否烘烤,大部分pte都是生物可及的。就As而言,相当一部分是以As(III)和As(V)的形式存在的。COLM分析允许铅的来源,基于它们的206Pb/207Pb和208Pb/206Pb同位素比值的显著差异,揭示了黑麦面包胃液中Pb的两种潜在来源。与以往文献报道的铅比率比较发现,黑麦面包中的部分胃流动铅来自于北美历史上添加到汽油中的铅。这种来源在烤黑麦面包时完全消失了。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Atomic Spectroscopy
Atomic Spectroscopy 物理-光谱学
CiteScore
5.30
自引率
14.70%
发文量
42
审稿时长
4.5 months
期刊介绍: The ATOMIC SPECTROSCOPY is a peer-reviewed international journal started in 1962 by Dr. Walter Slavin and now is published by Atomic Spectroscopy Press Limited (ASPL). It is intended for the rapid publication of both original articles and review articles in the fields of AAS, AFS, ICP-OES, ICP-MS, GD-MS, TIMS, SIMS, AMS, LIBS, XRF and related techniques. Manuscripts dealing with (i) instrumentation & fundamentals, (ii) methodology development & applications, and (iii) standard reference materials (SRMs) development can be submitted for publication.
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