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Determination of the Bioavailability of Lead in Rice by in vitro Simulate Digestion/Caco-2 Cell Model

FANG Yong, XIA Ji, LI Hongmei, CHEN Yue, PEI Fei, KONG Lingyan, YANG Peiling, HU Qiuhui   

  1. 1. Key Laboratory of Grains and Oils Quality Control and Processing, Cooperative Innovation Center for Modern Grain Circulation and
    Security of Jiangsu Province, College of Food Science and Engineering, Nanjing University of Finance and Economic,
    Nanjing 210023, China; 2. National Organic Food Quality Supervision and Inspection Institute, Baoying 225800, China
  • Online:2016-08-25 Published:2016-08-30


A method to determine both the bioaccessibility and bioavailability of lead in rice grains using in vitro digestion/
Caco-2 cell model was established. The results indicated that the bioaccessibility of lead in uncooked rice and cooked rice
in simulated gastric digestion were 61.34%–70.59% and 39.69%–47.48%, as well as 24.39%–41.79% and 13.57%–15.13%
in simulated intestinal digestion, respectively. The lead bioaccessibility of indica rice was higher than that of japonica rice,
and uncooked rice was higher than cooked rice. A Caco-2 cell model was established to evaluate the bioavailability of lead
in rice. The bioavailability of tetraethyl lead (TTEL) and inorganic lead spiked in cooked rice were 3.32% and 7.0%, while
those in spiked uncooked rice were 2.65% and 5.7%, respectively. In vitro digestion/Caco-2 cell model can be used as an
effective method to evaluate the bioavailability of lead in rice.

Key words: lead, rice, in vitro digestion, Caco-2 cell, bioavailability

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