Bioaccessibility of selenium from cooked rice as determined in a simulator of the human intestinal tract (SHIME). (7th February 2017)

• Record Type: Journal Article
• Authors: Sun, Guo‐Xin; Van de Wiele, Tom; Alava, Pradeep; Tack, Filip M. G.; Du Laing, Gijs
• Is Part Of: Journal of the science of food and agriculture. Volume 97:Number 11(2017)
• Page Start: 3540
• Page End: 3545
• Publication Date: 2017-02-07
• Subjects: oral bioavailability -- selenium -- gut microflora -- SHIME -- rice; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.8208
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: BACKGROUND: As an essential but also potentially toxic element, both overexposure and underexposure to selenium (Se) can significantly affect public health. Rice is a common source of Se, especially in Asia. Not all Se may be released from the rice and become available for absorption into the bloodstream upon digestion in the gastrointestinal tract. Therefore, the bioaccessibility of Se in cooked white (polished) rice was assessed in vitro using the static gastrointestinal simulator SHIME (Simulator of the Human Intestinal Microbial Ecosystem). RESULTS: The common cooking procedure in China prior to consumption [i.e. boiling at low rice:water ratios (1:3) until all of the water is absorbed into the rice] did not change total Se levels in the rice. Gastrointestinal digestion of the cooked rice matrix revealed a Se bioaccessibility of 67–76% of total Se. Subsequent microbial activity in the colon reduced the accessibility of Se in the cooked rice to 51–62%. CONCLUSION: Not all Se present in cooked white rice should be considered as being bioavailable in the small intestine. A minor part is transferred with the remaining food matrix to the colon, where it is available for the microbial metabolism. © 2017 Society of Chemical Industry