Overview
This source page is a mechanical bulk-ingest record for a PDF in the research-pulls corpus. It preserves source-level identity, routeable product/analyte scope, and exact extracted numeric lines for later human or fresh-context audit. It does not derive HMTc thresholds, percentiles, or brand-by-brand comparisons.
Key numbers
The worker extracted the full PDF text with layout preservation twice and compared extraction hashes before commit. The following lines are copied from numeric/table-bearing regions of the PDF and retain the source units and wording where legible:
- in flatbread, while iodine and zinc reached 49% and 12% in sourdough. Selenium enhanced mitochondrial ac
- tivity in intestinal cells in both bread types, and zinc-enriched sourdough increased epithelial integrity by 15%
- sulfate (ZnSO₄) and sodium selenite resulted in a 32–37% reduction in the complex, interactive dynamics characteristic of multi-nutrient
- sulfate heptahydrate (ZnSO₄⋅7H₂O, 0.5%), potassium iodate (KIO₃, Zn, both individually and in combination, using two distinct matrices:
- enediaminetetraacetic acid (Fe-EDTA, 0.02%) was applied twice during Standardized in vitro gastrointestinal digestion models combined with
- centrations: 28.6 to 46.1 mg/kg for Zn, 24.4 to 361.0 μg/kg for I, and mineral release, barrier integrity, and epithelial viability in relation to
- 93.1 to 325.1 μg/kg for Se, along with an average increase of approxi micronutrient composition and food matrix design.
- u-thai et al. (2020) reported that foliar sprays of 0.5% ZnSO₄ and 0.05%
- mineral concentration in a crop and its gastrointestinal release and vars: Bezostaja-1 and Nacibey. The treatments included KIO₃ (0.04% w/
- bioaccessibility, defined as the fraction of the nutrient released from the v), Na₂SeO₄ (0.001% w/v), and ZnSO₄⋅7H₂O (0.50% w/v), applied either
- Lončarić et al. (2021) showed that Se and Zn co-biofortification in wheat mill (Bühler Group, Uzwil, Switzerland) after tempering to 15.5%
- on the integrity and functional capacity of the intestinal epithelial bar ported in Table A.1 and A.2. Baking was conducted in triplicate per
- for intracellular trafficking and basolateral efflux. Selenium uptake oc measurements per digest. An untreated digestion control (n = 20),
- rounds. Baking was conducted on an electric hot plate for 1.5 min per Fisher Scientific) supplemented with 10% fetal bovine serum (VWR,
- side. Leuven, Belgium), 1% non-essential amino acids (NEAA, Gibco, Thermo
- Sourdough bread was prepared from refined white flour, following a Fisher Scientific), and 1% penicillin–streptomycin (P/S, Gibco, Thermo
- porate sourdough fermentation. Dough was formulated with 300 g of confluence at 37 ◦ C in a humidified 5% CO₂ atmosphere (Memmert
- The remaining cells were fixed with 10% trichloroacetic acid, incubated mately 9-fold and 13-fold under individual and combined bio
- at 4 ◦ C for 1 h, washed with water, air-dried, and stained with 0.4% SRB fortification treatments, respectively. Across both cultivars biofortified
- in 1% glacial acetic acid for 30 min. Next, excess dye was removed, white sourdough breads had lower iodine concentrations than the cor
- Millipore, Belgium) and 2 mL of 25% tetramethylammonium hydroxide approximately 9-fold.
- materials, with recoveries of 97% and 98%, respectively.
- g) were combined with 10 mL of 69% ultrapure nitric acid (HNO₃;
- filtered supernatant was acidified with 1.5 mL of 69% HNO₃, sonicated
- individual Zn resulted in the highest Zn accumulation, reaching 50 mg/ 25% in Nacibey and 36% in Bezostaja-1, while multinutrient application
- kg in Bezostaja-1 and 23 mg/kg in Nacibey. In contrast, combined resulted in lower Fe concentrations than Zn-only treatment, with re
- trations, decreasing to 31 mg/kg in Bezostaja-1 and 28 mg/kg in Naci sourdough bread, Fe concentration decreased following multinutrient
- bey. In sourdough breads, Zn concentrations also increased compared to application in both cultivars, with declines of 31% in Bezostaja-1 and
- fortification treatments, reaching 81–121 μg/kg, compared with an compared to the untreated (HBSS) cells (Fig. 2, Table A.3). Specifically,
- average of 19 μg/kg in control breads (p < 0.05; Table 1). Despite the resazurin values declined from 10,985 in the untreated control to 7955
- aging 58% in Bezostaja-1 and 54% in Nacibey, compared with 83% and corresponding decline in SRB values was also observed (3.95 for flat
- relative to the control in both bread types, rising from 11% to 25% in and resazurin value of 9704, while Se-enriched sourdough bread
- whole wheat flatbread and from 3% to 47% in white sourdough bread. reached 10,280, the latter significantly exceeding its non-biofortified
- ments, averaging approximately 40%. In white sourdough bread, how control, indicating partial preservation of cell mass. For Zn-biofortified
- ever, iodine bioaccessibility in biofortified breads was 28% lower than bread, the effects were matrix-dependent, with mitochondrial activity
- control, which averaged 6.6% in Bezostaja-1 and 11.6% in Nacibey 3.4. Intestinal barrier integrity and paracellular permeability dynamics in
- (Table 2). Multinutrient treatment partially mitigated this reduction by response to biofortified bread
- increasing Zn bioaccessibility to 5.83% in Bezostaja-1 and 4.66% in
- accessibility reached approximately 19% under Zn-only treatment and digests was selected to capture early barrier responses without inducing
- Bezostaja-1 it increased from 8.5% to 12.4% following multinutrient effects at earlier time points, expanding the temporal resolution beyond
- processing moderated the decline in Zn bioaccessibility associated with vided in Table A.4, and the corresponding percentages relative to the
- cultivar and by 61% in the multi-nutrient biofortified flatbread of exposure to non-biofortified bread digesta, TEER values remained sta
Methods (brief)
- breadmaking processes on iodine, selenium, and zinc bioaccessibility and
- epithelial effects were assessed using in-vitro digestion and cell culture models. Biofortification significantly
- In vitro digestion increased mineral concentrations in wheat; however, retention during baking varied by mineral and product.
- This article is part of a Special issue entitled: ‘In vitro digestion’ published in Food Chemistry: X.
- on wheat conducted in Yangling, China, the foliar co-application of zinc digestion, advancing from studies of single-nutrient enrichment toward
- enediaminetetraacetic acid (Fe-EDTA, 0.02%) was applied twice during Standardized in vitro gastrointestinal digestion models combined with
- food matrix during gastrointestinal digestion and rendered available for individually or in combination. Untreated plots served as controls. After
- distinct roles in maintaining mucosal homeostasis, and their uptake digestion and subsequent cellular assays. Transepithelial electrical
- marily via the ZIP (SLC39) family for influx and the ZnT (SLC30) family using two independent digestions per bread type, with five replicate
- for intracellular trafficking and basolateral efflux. Selenium uptake oc measurements per digest. An untreated digestion control (n = 20),
- curs mainly as selenoamino acids through amino acid transporters, containing only the intestinal digestion solution, was used to assess
- symporter is largely restricted to thyroidal uptake. Efficient absorption Using the same intestinal digestion extracts, sulforhodamine B (SRB)
- bioaccessible fraction (L), m is the mass of the bread sample (g) and
- In vitro digestion was conducted using an adjusted INFOGEST pro
- 2 h. The resulting intestinal digesta was collected, yielding a total μg) versus time (s), derived by linear regression over the 1–3 h time
- during digestion relative to its initial concentration in undigested bread, evaluated in differentiated Caco-2 cells seeded in 96-well plates. Cells
- Bread and filtered supernatants from the in vitro intestinal digestion efficiency (7–10-fold) than sourdough bread (6–8-fold) under both in
- tively coupled plasma mass spectrometry (ICP-MS; NexION 350D, Per
Implications
This page makes the source discoverable for category-level evidence routing. Values remain source-native and should be used only with the stated matrix, species, basis, geography, and censoring context from the paper. The page does not convert total mercury to methylmercury or use total arsenic as inorganic arsenic.
Wiki pages this source may touch
- Fish — marine, non-predatory (sardines, anchovies, salmon, cod)
- Seaweed/kelp foods (nori, wakame, kombu, dulse — as food products)
- Aluminum
Verification notes
- Identity check: DOI, raw handle, candidate cite-key, and SHA-256 were compared against existing
wiki/sources/pages before creation. - Full-PDF read:
pdftotext -layoutwas run on the full PDF twice; extracted text hashes matched before the page was written. - Numeric verification: numeric/table-bearing lines were selected mechanically from the verified extraction and preserved without unit conversion or rounding.
- Brand firewall: the worker skips PDFs when extracted numeric lines appear brand/manufacturer-sensitive; this page contains category-level or species-level evidence only.
- HMTc firewall: no threshold, percentile, pass/fail, clean/dirty, or certification math is stated.
Update history
The five most recent substantive edits to this page, classified major (evidence or structure moved), correction (a published value or statement was wrong and has been fixed), or minor (narrative rewritten without changing the underlying evidence). Each description is derived from what the edit did to this page; the linked commit is the authoritative record, routine regeneration passes are excluded, and the full version history lives in git. When DOI minting comes online (see schema docs), each entry below will also link to a version-pinned DataCite DOI.