阅读说明：本技术 一种降低食物中镉生物有效性和毒性的方法 (Method for reducing bioavailability and toxicity of cadmium in food ) 是由 庄萍 孙硕 李志安 周晓芳 夏汉平 于 2019-07-04 设计创作，主要内容包括：本发明涉及一种降低食物中镉生物有效性和毒性的方法,该方法包括在食物中添加有膳食成分,所述膳食成分为二氧化钛。本发明还涉及二氧化钛在降低食物镉生物有效性和毒性中的应用,以及一种降低镉生物有效性和毒性的食物。利用二氧化钛用于降低食物中镉生物有效性和毒性的方法不但能补充机体所需的矿质元素无副作用,并能有效降低污染食物中镉生物有效性,在保障农产品的安全食用和健康风险评价中具有良好的应用前景。(The invention relates to a method for reducing the bioavailability and toxicity of cadmium in food, which comprises adding a dietary component into the food, wherein the dietary component is titanium dioxide. The invention also relates to the use of titanium dioxide in reducing the bioavailability and toxicity of cadmium in a food, and to a food having reduced bioavailability and toxicity of cadmium. The method for reducing the bioavailability and toxicity of cadmium in food by using titanium dioxide can supplement mineral elements required by organisms without side effects, can effectively reduce the bioavailability of cadmium in polluted food, and has good application prospect in guaranteeing safe eating of agricultural products and health risk evaluation.)

1. A method for reducing the bioavailability and toxicity of cadmium in a food, comprising adding a dietary component to the food, wherein the dietary component is titanium dioxide.

2. The method of claim 1, wherein the titanium dioxide is added to the food in an amount of 0.4 to 1.2g/kg of food.

3. The method of reducing the bioavailability and toxicity of cadmium in a food according to claim 2, wherein the titanium dioxide is added to the food in an amount of 0.4g/kg of food.

4. The method of reducing the bioavailability and toxicity of cadmium in a food according to claim 2, wherein the titanium dioxide is added to the food in an amount of 1.2g/kg of food.

5. The method of reducing the bioavailability and toxicity of cadmium in a food according to any one of claims 1 to 4 wherein the food is cooked rice that is out of cadmium.

6. Use of titanium dioxide to reduce the bioavailability and toxicity of cadmium in food.

7. A food with reduced cadmium bioavailability and toxicity is characterized in that a dietary component is added into a food with excessive cadmium, and the dietary component is titanium dioxide.

8. The food with reduced cadmium bioavailability and toxicity according to claim 7, wherein the titanium dioxide is added to the food in an amount of 0.4-1.2g/kg of food.

9. The food with reduced cadmium bioavailability and toxicity according to claim 8, wherein the titanium dioxide is added to the food at a level of 0.4g/kg of food or 1.2g/kg of food.

10. The food with reduced cadmium bioavailability and toxicity according to any one of claims 7 to 9, wherein the food is cooked rice.

Technical Field

The invention belongs to the field of heavy metal pollution removal, and particularly relates to a method for reducing bioavailability and toxicity of cadmium in food.

Background

The heavy metal pollution of farmland soil is an important factor which harms the health of people. The problem that heavy metal of agricultural products exceeds the standard due to heavy metal pollution of farmlands is very prominent, and particularly, some rice varieties have the characteristic of absorbing heavy metal. The cadmium (Cd) pollution is the most serious fact, and especially the cadmium rice problem becomes the most concerned hot spot for the public in China. Cadmium can be enriched in organisms and seriously harms human health. The long-term intake of rice, vegetables, fruits, water and the like seriously polluted by cadmium can cause the symptoms of cadmium chronic poisoning, and the cadmium absorbed by human bodies can cause connective tissue damage, reproductive system dysfunction, liver damage and kidney damage, has the harm of teratogenesis, carcinogenesis and the like, and even influences the growth and intelligence development. The current mainstream technologies of phytoremediation, heavy metal passivation and the like have no breakthrough progress, the problems of high treatment cost, long period, influence on agricultural production, unsatisfactory effect and the like generally exist, and the edible safety problem of the cadmium rice is expected to be difficult to solve in a long period in the future. Therefore, the research and development of the technical strategy for reducing the human bioavailability and toxicity of cadmium in food is an important guarantee for reducing the absorption of the human body to cadmium in the diet and preventing the cadmium poisoning of the human body.

The level of cadmium in rice that is actually absorbed by the human body is influenced by a number of factors, among which other dietary components that enter the human gastrointestinal tract synchronously play a direct role. The food material collocation or the change of food components is an effective way for regulating and controlling the absorption of cadmium by human bodies, and is also a technical strategy with great prospect for solving the problem of cadmium rice.

At present, in order to solve the problems of excessive cadmium and health hazard in agricultural products such as rice and the like, the country mainly controls the source and invests a large amount of funds to restore the polluted farmland. However, the current plant repair technology and the mainstream technologies such as the heavy metal passivation technology have no breakthrough progress, the problems of high treatment cost, long period, influence on agricultural production, unsatisfactory effect and the like generally exist, and the edible safety problem of the cadmium rice is expected to be difficult to solve in a long period in the future. The control technology aiming at the cadmium toxicity in food is not reported at present.

Disclosure of Invention

One of the objectives of the present invention is to provide a method for effectively reducing the bioavailability and toxicity of cadmium in food, which can effectively reduce the bioavailability and toxicity of cadmium without side effects.

The technical scheme for achieving the purpose is as follows.

A method for reducing the bioavailability and toxicity of cadmium in a food comprises adding a dietary component to the food, wherein the dietary component is titanium dioxide.

In some of these embodiments, the titanium dioxide is added to the food in an amount of 0.4 to 1.2g/kg food.

In some of these embodiments, the titanium dioxide is added to the food in an amount of 0.4g/kg food.

In some of these embodiments, the titanium dioxide is added to the food in an amount of 1.2g/kg food.

In some of these embodiments, the food is cooked rice.

It is another object of the present invention to provide a novel use of titanium dioxide.

Use of titanium dioxide for reducing the bioavailability and toxicity of cadmium in food.

It is another object of the present invention to provide a food product with reduced bioavailability and toxicity of cadmium.

The technical scheme for achieving the purpose is as follows.

A food with reduced bioavailability and toxicity of cadmium, which is supplemented with a dietary ingredient, which is titanium dioxide.

In some of these embodiments, the titanium dioxide is added to the food in an amount of 0.4 to 1.2g/kg food.

The inventor of the invention finds titanium dioxide which can effectively reduce the bioavailability and toxicity of cadmium in food and can be added into food as a dietary factor, thereby obtaining a method for effectively reducing the bioavailability and toxicity of cadmium in food.

In vivo animal experiment, after 0.4-1.2g/kg of titanium dioxide is added to the food with excessive cadmium (cooked rice), the bioavailability of Cd in the kidney is reduced by over 30 percent after the mice are fed with the mixed food for 10 days, and the reduction rate of the bioavailability of Cd in the liver is obviously higher (14-17 percent).

Therefore, the method for reducing the bioavailability and toxicity of cadmium in food can supplement mineral elements required by organisms without side effects, effectively reduce the bioavailability of Cd in polluted food, and has good application prospect in guaranteeing safe eating and health risk evaluation of agricultural products.

Detailed Description

In order that the invention may be more fully understood, reference will now be made to the following description. The present invention may be embodied in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.

Experimental procedures without specific conditions noted in the following examples, generally followed by conventional conditions, such as Sambrook et al, molecular cloning: the conditions described in the Laboratory Manual (New York: Cold Spring Harbor Laboratory Press,1989), or according to the manufacturer's recommendations. The various chemicals used in the examples are commercially available.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the term "and/or" includes any and all combinations of one or more of the associated listed items.

The food of the present invention mainly refers to a food developed by using rice as a main raw material, such as cooked rice, rice noodles, rice cake, rice noodles (such as rice noodles made from shahe noodles), rice wine, and the like, and in some embodiments of the present invention, the cooked rice is used for carrying out related experiments.

In some embodiments of the invention, the use of titanium dioxide to reduce the bioavailability and toxicity of cadmium in food is provided.

The titanium dioxide surface atoms lack adjacent atoms, have unsaturation degree, are easy to combine with other atoms to be stabilized, and have strong adsorption capacity to some metal ions. In the process of intestinal tract co-digestion, the titanium dioxide has adsorption effect on cadmium, so that the accumulation of Cd in organs such as liver and kidney of a mouse is reduced.

The invention creatively adds the titanium dioxide as the dietary factor into food for reducing the bioavailability and toxicity of cadmium in the food, and has the following advantages: 1. titanium dioxide and the like are widely used as food coloring agents in jam, cocoa products, candies, solid beverages, jelly, puffed foods and the like, and have no side effect on human bodies within proper additive amount. 2. Can play the role of titanium dioxide in competition or adsorption of cadmium ions in polluted food, effectively reduce the bioavailability of cadmium in food, reduce the accumulation of cadmium in animal bodies and reduce the poisoning risk. 3. Compared with other methods such as chelating agent therapy for treating Cd poisoning, the method for applying the dietary components has the characteristics of low cost, easy obtainment, low toxicity and good effect.

In vitro simulated gastrointestinal digestion or in vivo animal experiments are all common methods widely used to evaluate the biological effectiveness and safety of contaminants in food. The in vitro simulation method has the advantages of short analysis time, low experiment cost, good result reproducibility and easy simplified design of complex experiments, and is suitable for rapid determination of large-batch samples. The invention combines the in vitro gastrointestinal digestion simulation method with the in vivo animal experiment, and realizes the research of the titanium dioxide for reducing the bioavailability and toxicity of cadmium in food by adding the titanium dioxide as a dietary component. After the migration and transformation process and the absorbability of cadmium in food in a human body are simulated in vitro, the influence of dietary components on the bioavailability of cadmium in simulated gastrointestinal fluid is analyzed, and then the technical method for effectively reducing the bioavailability of cadmium in food in the human body is formed through verification, analysis and evaluation of an animal experiment of a living body.

The present invention is further illustrated by the following specific examples, which are not intended to limit the scope of the invention.