title: Bioaccessibility of selenium from cooked rice as determined in a simulator of the human intestinal tract (SHIME).
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%.
  
  
  CONCLUSIONS
  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.
authors.affiliation: State Key Laboratory of Urban and Regional Ecology, Research Center for Eco-Environmental Sciences, the Chinese Academy of Sciences, Beijing, China.
authors.forename: Guo-Xin
authors.initials: GX
authors.lastname: Sun
authors.affiliation: Laboratory of Microbial Ecology and Technology (LabMET), Ghent University, Coupure Links 653, Ghent, Belgium.
authors.forename: Tom
authors.initials: T
authors.lastname: Van de Wiele
authors.affiliation: Laboratory of Analytical Chemistry and Applied Ecochemistry, Ghent University, Faculty of Bioscience Engineering, Coupure Links 653, Ghent, Belgium.
authors.forename: Pradeep
authors.initials: P
authors.lastname: Alava
authors.affiliation: Laboratory of Analytical Chemistry and Applied Ecochemistry, Ghent University, Faculty of Bioscience Engineering, Coupure Links 653, Ghent, Belgium.
authors.forename: Filip M G
authors.initials: FMG
authors.lastname: Tack
authors.affiliation: Laboratory of Analytical Chemistry and Applied Ecochemistry, Ghent University, Faculty of Bioscience Engineering, Coupure Links 653, Ghent, Belgium.
authors.forename: Gijs
authors.initials: G
authors.lastname: Du Laing
mesh_terms: D002681:China; D003296:Cooking; D006801:Humans; D007413:Intestinal Mucosa / Q000378:metabolism*; D007422:Intestines / Q000737:chemistry; D008954:Models, Biological; D012275:Oryza / Q000737:chemistry* / Q000378:metabolism; D012643:Selenium / Q000032:analysis* / Q000378:metabolism
chemical_list: D012643:Selenium
keywords: SHIME; gut microflora; oral bioavailability; rice; selenium