Abstract
Effect of different fermentation methods on heavy metal bioaccessibilities in wheat flour is undetermined. In this work, gastric and gastrointestinal heavy metal bioaccessibility in wheat flour products (control-wheat dough, T1-mantou made with normally fermented dough, T2-mantou made with over-fermented dough and T3-mantou made with over-fermented dough + Na2CO3) made from two wheat flour samples (NX and QD) was assessed via a modified physiologically-based extraction test. Cadmium, Zn and Mn bioaccessibility in the gastric phase (GP) was greater than in the gastrointestinal phase (GIP), yet the opposite was observed for Cu (p < 0.05). Lead bioaccessibility in the GIP of the QD sample was 1.37-4.08 times greater than that in the GP, while only the control had greater bioaccessibility in the GIP than that in the GP (p < 0.05) for the NX sample. Treatments T2 and T3 had greater Cd, Cu, Zn and Mn bioaccessibilities than the control and T1 in the GP (p < 0.05). In the GIP, however, only T3 had greater Mn bioaccessibility than the control for the NX sample. Enhanced degradation of the heavy metal-phytate following over-fermentation may have led to greater heavy metal bioaccessibility. Results should help food processors reduce human absorption of excessive heavy metals present in wheat flour foods.
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This work was supported by The National Key Research and Development Programs of China (2018YFD0800304) and Key Scientific Research Plan of Colleges and Universities in Henan Province (23A610005).
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Liping Li, Yanqing Liu and Weiqin Xing conceived and planned the experiments. Yanqing Liu and Qian Zuo carried out the experiments. Yanqing Liu wrote the draft of manuscript. Liping Li, James Ippolito and Fayuan Wang edited the manuscript. All authors contributed to the interpretation of the results and provided critical feedback of the manuscript.
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Li, L., Liu, Y., Ippolito, J.A. et al. Fermentation affects heavy metal bioaccessibility in Chinese mantou. Environ Sci Pollut Res 30, 59013–59026 (2023). https://doi.org/10.1007/s11356-023-26727-6
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DOI: https://doi.org/10.1007/s11356-023-26727-6