Hollman A. Motta-Romero, Snigdha Guha, Javier Seravalli, Kaustav Majumder, Devin J. Rose
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Dialyzability only presented a valid correlation with bioaccessibility for cadmium (<i>r</i> = 0.68; <i>p</i> < .001).</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>Food processing did not decrease cadmium bioaccessibility from wheat porridge. Dialyzability was a suitable method to estimate the cellular bioaccessibility of cadmium, but not other beneficial elements.</p>\n </section>\n \n <section>\n \n <h3> Significance and Novelty</h3>\n \n <p>Strategies to decrease cadmium bioaccessibility from foods are still needed. However, based on these results, the dialyzability assay reported here could allow the rapid screening of wheat-based foods for their cadmium bioaccessibility.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"101 4","pages":"759-770"},"PeriodicalIF":2.2000,"publicationDate":"2024-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10778","citationCount":"0","resultStr":"{\"title\":\"The effect of food processing on the bioaccessibility of cadmium and micronutrients from whole wheat porridge\",\"authors\":\"Hollman A. Motta-Romero, Snigdha Guha, Javier Seravalli, Kaustav Majumder, Devin J. Rose\",\"doi\":\"10.1002/cche.10778\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Objectives</h3>\\n \\n <p>Wheat porridge contributes to the intake of micronutrients but can also be a route of the toxic heavy metal, cadmium. This study aimed to determine the effect of processing on micronutrients, cadmium dialyzability, and cellular bioaccessibility.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Findings</h3>\\n \\n <p>Cadmium (0.21%), magnesium (0.19%), iron (0.17%), and zinc (0.07%) presented low bioaccessibility from raw whole wheat flour. Boiling and germination reduced phytic acid content (<i>p</i> < .001) but failed to improve mineral bioaccessibility compared to raw flour. Fermentation increased the bioaccessibility of cadmium (2.3-fold), magnesium (8.3-fold), iron (2.2-fold), and zinc (10.4-fold) (<i>p</i> < .001). Dialyzability only presented a valid correlation with bioaccessibility for cadmium (<i>r</i> = 0.68; <i>p</i> < .001).</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusions</h3>\\n \\n <p>Food processing did not decrease cadmium bioaccessibility from wheat porridge. Dialyzability was a suitable method to estimate the cellular bioaccessibility of cadmium, but not other beneficial elements.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Significance and Novelty</h3>\\n \\n <p>Strategies to decrease cadmium bioaccessibility from foods are still needed. 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The effect of food processing on the bioaccessibility of cadmium and micronutrients from whole wheat porridge
Background and Objectives
Wheat porridge contributes to the intake of micronutrients but can also be a route of the toxic heavy metal, cadmium. This study aimed to determine the effect of processing on micronutrients, cadmium dialyzability, and cellular bioaccessibility.
Findings
Cadmium (0.21%), magnesium (0.19%), iron (0.17%), and zinc (0.07%) presented low bioaccessibility from raw whole wheat flour. Boiling and germination reduced phytic acid content (p < .001) but failed to improve mineral bioaccessibility compared to raw flour. Fermentation increased the bioaccessibility of cadmium (2.3-fold), magnesium (8.3-fold), iron (2.2-fold), and zinc (10.4-fold) (p < .001). Dialyzability only presented a valid correlation with bioaccessibility for cadmium (r = 0.68; p < .001).
Conclusions
Food processing did not decrease cadmium bioaccessibility from wheat porridge. Dialyzability was a suitable method to estimate the cellular bioaccessibility of cadmium, but not other beneficial elements.
Significance and Novelty
Strategies to decrease cadmium bioaccessibility from foods are still needed. However, based on these results, the dialyzability assay reported here could allow the rapid screening of wheat-based foods for their cadmium bioaccessibility.
期刊介绍：
Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers.
The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
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