Search

The aim of this study is to determine the total iodine content in Korean abalone (Haliotis discus hannai) and to investigate the bioavailability of iodine using an in vitro method. This research paper focuses on total iodine quantification in abalone (Haliotis discus hannai) and its components (viscera and muscle) using inductively coupled plasma mass spectrometry (ICP-MS). Additionally, an in vitro bioavailability study explored iodine absorption potential. Abalone pretreatment involved both the European standard method (ES) and microwave-assisted extraction method (MAE). The limits of detection (LOD) were 0.11 ng/g for both ES and MAE, with a limit of quantification (LOQ) of 5.4 ng/g for MAE. Accuracy, assessed using a reference material (fish muscle, ERM—BB422), showed values of 1.5 ± 0.010 mg/kg for ES and 1.6 ± 0.066 mg/kg for MAE, within an acceptable range of 1.4 ± 0.42 mg/kg. Precision, evaluated using the Horwitz ratio (HorRat) with a reference material, was determined to be 0.45 for ES and 0.27 for MAE. Therefore, total iodine contents were estimated as 74 ± 2.2 µg/g for abalone viscera and 17 ± 0.77 µg/g for abalone muscle with ES, and 76 ± 1.0 µg/g for abalone viscera and 17 ± 0.51 µg/g for abalone muscle with MAE. Recovery tests demonstrated an acceptable range of 90–110%. In the in vitro bioavailability assessment, digestion efficiency yielded ranges of 42–50.2% for viscera and 67–115% for muscle. Absorption efficiency variations were determined as 37–43% for viscera and 48–75% for muscle. [ABSTRACT FROM AUTHOR]

Feed phytase is one of the most successful biotechnological applications that led to better farm performance and effective phosphorus (P) reduction in animal excrement. Better estimation of phytase-hydrolyzable P (PHP) in feeds can further improve the estimation of animal rations for higher productivity. PHP in yellow corn, feed wheat, wheat pollard, rice bran, soybean meal, copra meal, and monodicalcium phosphate (MDCP) was determined by in vitro digestion. To determine if PHP values of feed ingredients are additive, three formulated diets were also subjected to the same method. The procedure consisted of phytase, pepsin, and pancreatin digestion periods - each of which simulated the different sections of poultry's gastrointestinal tract. After these three incubations, the P contents in the dialysate and residual fluids - with and without enzyme - were analyzed. Results showed that yellow corn contained the highest PHP value with 52.54% of its total soluble P - followed by soybean meal, rice bran, copra meal, and feed wheat with 52.32, 39.86, 26.77, and 21.9%, respectively. Wheat pollard and MDCP had -58.47 and -2.63%, respectively. On the other hand, formulated diets 1, 2, and 3 contained actual PHPs of 32.3, 14.02, and 38.68% - as well as calculated values of 33.22, 29.13, and 40.1%, respectively. Statistical analyses showed no significant difference between the actual and calculated values. Therefore, PHP is additive when used in diet formulation. Lastly, comparing the P in the dialysate from the experiment and the available P present in the seven feed samples based on literature indicated that the experimental values were lower than those of the literature data for all samples. This discrepancy can be attributed to the type of samples analyzed; the experimental data were obtained upon in vitro assay of individual feeds, whereas the literature values were based on an as-fed basis, which may contain other components normally fed to animals. [ABSTRACT FROM AUTHOR]

Due to the health problems caused by the malnutrition of the world's population, the focus of wheat breeding is turning to the improvement of the nutritional quality of wheat grain. Recently, the consumption of wheatgrass has become increasingly popular. The aim of this study was to determine the variability of total Mg, Fe, and Zn concentration, protein content, and phytic acid in wheat grains for a total of 93 genotypes. In addition, the variability of total and in vitro bioavailable concentrations of Mg, Fe, and Zn and protein content in the fresh juice of wheatgrass was investigated for the same 93 genotypes. The results obtained indicated significant variation in the phytate and nutrient compounds among examined wheat genotypes. In the grain, all examined traits significantly varied except Fe; the largest variability was found in phytate concentration (45.6%). In wheatgrass juice, the greatest variability was found for the in vitro bioavailable Zn (38.3%). Within wheat genotypes, outstanding values for some traits were detected, which could be used in breeding programs. The development of mineral-rich wheat genotypes depends on the identification of genetic resources with high levels of essential micronutrients and a better understanding of genotypic and environmental interactions. [ABSTRACT FROM AUTHOR]

The aim of this study is to determine the total iodine content in Korean abalone (Haliotis discus hannai) and to investigate the bioavailability of iodine using an in vitro method. This research paper focuses on total iodine quantification in abalone (Haliotis discus hannai) and its components (viscera and muscle) using inductively coupled plasma mass spectrometry (ICP-MS). Additionally, an in vitro bioavailability study explored iodine absorption potential. Abalone pretreatment involved both the European standard method (ES) and microwave-assisted extraction method (MAE). The limits of detection (LOD) were 0.11 ng/g for both ES and MAE, with a limit of quantification (LOQ) of 5.4 ng/g for MAE. Accuracy, assessed using a reference material (fish muscle, ERM—BB422), showed values of 1.5 ± 0.010 mg/kg for ES and 1.6 ± 0.066 mg/kg for MAE, within an acceptable range of 1.4 ± 0.42 mg/kg. Precision, evaluated using the Horwitz ratio (HorRat) with a reference material, was determined to be 0.45 for ES and 0.27 for MAE. Therefore, total iodine contents were estimated as 74 ± 2.2 µg/g for abalone viscera and 17 ± 0.77 µg/g for abalone muscle with ES, and 76 ± 1.0 µg/g for abalone viscera and 17 ± 0.51 µg/g for abalone muscle with MAE. Recovery tests demonstrated an acceptable range of 90–110%. In the in vitro bioavailability assessment, digestion efficiency yielded ranges of 42–50.2% for viscera and 67–115% for muscle. Absorption efficiency variations were determined as 37–43% for viscera and 48–75% for muscle.

Using a simulated gastrointestinal digestion model combined with a Caco-2 cell model, this study aims to assess the bioaccessibility and cellular uptake of dietary lutein, zeaxanthin, and ferulic acid from muffins and bread prepared from blends of hairless canary seed (HCS), wheat, and corn. Residual digestive enzymes damaged the Caco-2 monolayer and necessitated the requirements for the additional clean-up of the digesta. Several digesta cleanup treatments were examined, and the C18 column, along with AEBSF inhibitor, was selected as the most effective treatment. However, the cleanup treatment reduced lutein, zeaxanthin, and ferulic acid concentrations. The bioaccessibility of lutein from muffins was high at 92–94% (without clean-up) and 81–86% (with cleanup); however, the cellular uptake was low (7–9%). The bioaccessibility and cellular uptake (4–11%) of zeaxanthin were lower than lutein. Ferulic acid from muffins exhibited a wide range of bioaccessibility for non-cleanup (105–229%) and clean-up (53–133%) digesta samples; however, cellular uptake was very low (0.5–1.8%). Bread made from wheat/HCS had higher lutein bioaccessibility (47–80%) than the control bread (42%), with an apical cellular uptake ranging from 4.3 to 9.2%. Similar to muffins, the bioaccessibility of zeaxanthin from bread was lower than lutein, while ferulic acid had a fairly high bioaccessibility at 98–103% (without clean-up) and 81–102% (with cleanup); however, zeaxanthin cellular uptake was low (0.2%). These results suggest that muffins and bread could boost the daily consumption of lutein, zeaxanthin, and ferulic acid, allowing for a small portion to be absorbed in the small intestine. [ABSTRACT FROM AUTHOR]

Due to the health problems caused by the malnutrition of the world’s population, the focus of wheat breeding is turning to the improvement of the nutritional quality of wheat grain. Recently, the consumption of wheatgrass has become increasingly popular. The aim of this study was to determine the variability of total Mg, Fe, and Zn concentration, protein content, and phytic acid in wheat grains for a total of 93 genotypes. In addition, the variability of total and in vitro bioavailable concentrations of Mg, Fe, and Zn and protein content in the fresh juice of wheatgrass was investigated for the same 93 genotypes. The results obtained indicated significant variation in the phytate and nutrient compounds among examined wheat genotypes. In the grain, all examined traits significantly varied except Fe; the largest variability was found in phytate concentration (45.6%). In wheatgrass juice, the greatest variability was found for the in vitro bioavailable Zn (38.3%). Within wheat genotypes, outstanding values for some traits were detected, which could be used in breeding programs. The development of mineral-rich wheat genotypes depends on the identification of genetic resources with high levels of essential micronutrients and a better understanding of genotypic and environmental interactions.

Using a simulated gastrointestinal digestion model combined with a Caco-2 cell model, this study aims to assess the bioaccessibility and cellular uptake of dietary lutein, zeaxanthin, and ferulic acid from muffins and bread prepared from blends of hairless canary seed (HCS), wheat, and corn. Residual digestive enzymes damaged the Caco-2 monolayer and necessitated the requirements for the additional clean-up of the digesta. Several digesta cleanup treatments were examined, and the C18 column, along with AEBSF inhibitor, was selected as the most effective treatment. However, the cleanup treatment reduced lutein, zeaxanthin, and ferulic acid concentrations. The bioaccessibility of lutein from muffins was high at 92–94% (without clean-up) and 81–86% (with cleanup); however, the cellular uptake was low (7–9%). The bioaccessibility and cellular uptake (4–11%) of zeaxanthin were lower than lutein. Ferulic acid from muffins exhibited a wide range of bioaccessibility for non-cleanup (105–229%) and clean-up (53–133%) digesta samples; however, cellular uptake was very low (0.5–1.8%). Bread made from wheat/HCS had higher lutein bioaccessibility (47–80%) than the control bread (42%), with an apical cellular uptake ranging from 4.3 to 9.2%. Similar to muffins, the bioaccessibility of zeaxanthin from bread was lower than lutein, while ferulic acid had a fairly high bioaccessibility at 98–103% (without clean-up) and 81–102% (with cleanup); however, zeaxanthin cellular uptake was low (0.2%). These results suggest that muffins and bread could boost the daily consumption of lutein, zeaxanthin, and ferulic acid, allowing for a small portion to be absorbed in the small intestine.

Despite the nutritional importance of seafood, these marine organisms can bioaccumulate environmentally persistent and potentially toxic chemicals, such as arsenic (As) and its species. In this work, the influence of culinary treatments commonly performed before seafood consumption on the bioavailability of As and As species was evaluated. A reliable analytical method and an in vitro digestion model using a dialysis membrane to assess the bioavailability of the analytes were used. Arsenobetaine (AsB), which is considered nontoxic, was the most bioavailable form of As. The other As species were below the limits of quantification in the bioavailable fraction for all samples [1.0 to 3.0 to As(III), 0.9 to 2.0 for As(V), 0.4 to 1.0 for monomethyl arsenic (MMA), and 0.2 to 0.6 for dimethyl arsenic (DMA), ng g−1, wet basis, depending on the initial sample mass/matrix], resulting in bioavailability values below 1.5%. So, in conclusion, the type of seafood emerged as the most influential factor in the bioavailability of As species. Besides, the evaluated culinary treatments did not affect the bioavailability or interconversion of arsenic species. [Display omitted] • Culinary treatments, bioavailability, and arsenic speciation assays were combined. • Culinary treatments did not affect the bioavailability of As species in seafood. • The matrix composition has a major influence on As species bioavailability. • Arsenobetaine, considered nontoxic, was the most bioavailable As species. [ABSTRACT FROM AUTHOR]

This study examined the effects of tempe-type fermentation of spelt and green spelt grains with Rhizopus oligosporus on the content and in vitro bioavailability of B-group vitamins riboflavin and thiamine, as well as myo-inositol, a bioactive compound. The fungal fermentation resulted in approximately 2.5-fold increase in the riboflavin content in spelt. The bioavailability of B2 vitamin was high (65-86%) and did not change in result of the treatments applied (boiling followed by fermentation). The content of thiamine was increased in tempe-type products made from spelt (by 6%) and green spelt (by 31%), as compared to boiled grains, which partially compensated the loss (15-36%) of B1 vitamin after hydrothermal treatment. The fermentation was beneficial for the pool of bioavailable myo-inositol, which was higher by 37% in the case of spelt and by 47% in green spelt than that of the respective boiled grains. Tempe contained 100 mg (spelt) and 142 mg (green spelt) of dialysable myo-inositol per kilogram of dry product. [ABSTRACT FROM AUTHOR]

La dieta en países en vías de desarrollo está constituida por cereales y legumbres que si bien aportan cantidades importantes de hierro (Fe) y zinc (Zn), resultan ser minerales de baja disponibilidad. Los objetivos del presente trabajo fueron: 1) cuantificar el contenido total y dializable de Fe y Zn en alimentos del norte (Sonora) y del sur (Oaxaca) de México; 2) evaluar el efecto de la presencia de carne sobre los valores de Fe y Zn dializables. La cuantificación de Fe y Zn total y dializable se hizo por el método de la AOAC y de Shen et al, respectivamente. Los resultados obtenidos para Fe total en alimentos de Sonora presentaron un rango de 0.78±0.0 a 11.59±0.03 mg/100g (base seca, BS); y en los de Oaxaca de 0.86±0.18 a 8.8±0.57 mg/100g (BS). Para Zn total los valores variaron de 0.91± 0.00 a 13.58± 0.05 mg/100g (BS) en Sonora y de 0.64±0.18 a 20.80±0.33 mg/100 g (BS) en Oaxaca. En los alimentos de Sonora se tuvieron valores de 0.1± 0.04% a 10.6± 0.36% para Fe dializable y de 4.0± 0.21 % a 55.32± 0.14% para Zn dializable. En los de Oaxaca el rango fue de 0.22± 0.06 % a 9.40± 0.14% para Fe dializable y de 2.41± 0.26% a 54.27± 1.49% para Zn dializable. Se obtuvo un promedio mayor en el contenido de Fe dializable en los alimentos que contenían carne, respecto a los que no la contenían y entre el frijol pinto y las tortillas de maíz de Sonora respecto al frijol negro y tortillas de maíz rurales de Oaxaca. El contenido de Zn dializable no mostró diferencias significativas entre los alimentos de las dos regiones.Developing countries diets are based on a variety of plant foods that often are the main suppliers of important amounts of iron (Fe) and zinc (Zn). The objectives of this study were 1) to measure the total and dialyzable amounts of Fe and Zn in foods from Northern Mexico (Sonora) and from Southern Mexico (Oaxaca) and 2) to evaluate the effect of meat content of diets on the dialyzable amount of Fe and Zn. Methods to calculate the total dialyzable amount of Fe and Zn, were those of the AOAC and of Shen et al. Total Fe in e northern Mexican foods went from 0.78 ± 0.0 to 11.59 ± to 0.03 mg/100g (dry weight, DW); in southern Mexican foods the same micronutrient amounts were 0.86 ± 0.18 to 8.8 ± 0.57 mg/100g (BS). Total Zn values were 0.91 ± 0.00 to 13.58 ± 0.05 mg/100g (DW) in Sonora, and 0.64 ± 0.18 to 20.80± 0.33 mg/100 g (DW) in Oaxaca. In northern Mexico, foods dialyzable Fe had values from 0.1 ± 0.04 % to 10.6 ± 0.36% and for Zn from 4.0 ± 0.21% to 55.32 ± 0.14%. Meanwhile, the range of values of dialyzable Fe for foods from Oaxaca were from 0.22 ± 0.06% to 9.40 ± 0.14% for and from 2.41 ± 0.26% to 54.27 ± 1.49% for dialyzable Zn. The average value for dialyzable Fe was higher in the foods that contained meat or meat products (p= 0.001).

This study aimed to improve the stability and biological availability of carotenoid fucoxanthin (FUCO) encapsulated in chitosan (CS) – sodium tripolyphosphate (TPP) – glycolipid (GL) nanogels, prepared by ionic gelation method. Scanning Electron Microscopic analysis and Dynamic Light Scattering examination revealed smooth and spherical nanogels with size range of 200–550 nm in weight ratios of CS: TPP (2.5:1), CS: GL (1:0.5). The zeta potential values (+30 to +50 mV) indicate that CS-NGs with FUCO + GL were more stable than that of CS-NGs + FUCO with no GL (+15 mV). The Fourier Transform Infrared Spectroscopy (FTIR) showed an extensive hydrogen bonding interaction between the FUCO and CS. X-ray Diffraction revealed FUCO is distributed in a disordered (amorphous) state in CS-NGs. Encapsulation efficiency, loading capacity and the yield of CS-NGs with FUCO + GL were 90%, 47% and 70%, respectively which is, significantly higher, than that of CS-NGs + FUCO without GL. Stability studies illustrated that glycolipid offers enhanced FUCO stability ( t 1/2 , 45 h) with CS-NGs compared to that of with no GL ( t 1/2 , 15 h) and standard FUCO ( t 1/2, <5 h). The bioavailability of FUCO in vitro from CS-NGs with GL was higher (68%) compared to that of CS-NGs + FUCO without GL (51%), FUCO with GL (35.5%) and control (21.5%). In conclusion, the stability and bioavailability of FUCO was improved by nanoencapsulation of FUCO with CS + GL. [ABSTRACT FROM AUTHOR]

Abstract: A simulated in vitro digestion method for the dialyzability assessment of trace metals (Al, Cd, Co, Cr, Cu, Fe, Mn, Ni, V and Zn) from different seafood and edible seaweed has been developed. Inductively coupled plasma-mass spectrometry was used for metal determination in the dialyzates and in the samples after a microwave assisted acid digestion pre-treatment. Trueness of the procedure for total metal determination has been assessed by analyzing different certified reference materials (DORM-2, BCR 279 and NIES-09); whereas, trueness for the in vitro bioavailability method has been established after performing a mass balance study. Low (2.6–10.8%) and moderate (21.5–41.3%) dialyzability percentages have been found in seafood samples. However, high dialyzability percentages (30.0–74.7%) have been found in edible seaweeds. Linear and quadratic models have shown that the bioavailability of some metals exhibited good positive correlation with the carbohydrate content and also with the dietary fibre level. Protein content showed good negative correlation with the bioavailability of certain metals, whereas, moderate negative correlation was found with fat content. [Copyright &y& Elsevier]

Abstract: Bioavailability of total arsenic, toxic (arsenite, As(III); and arsenate, As(V)), and non-toxic (monomethylarsonic acid, MA; dimethylarsonic acid, DMA; arsenobetaine, AB; and arsenocholine, AC) arsenic species has been assessed in different raw seafood samples (white fish, cold water fish and molluscs) by using an in vitro model that combines simulated gastric and intestinal digestion/dialysis methods. Correlations between arsenic species bioavailability and seafood nutrient contents (fat and protein) have also been established. Total arsenic content in seafood samples, and dialyzable and non-dialyzable fractions, were analyzed by inductively coupled plasma – mass spectrometry (ICP–MS) after a microwave-assisted acid digestion treatment. The determination of the different arsenic species concentrations in the samples (after an optimised matrix solid phase dispersion (MSPD) approach) and in the dialyzable fraction was done by high performance liquid chromatography (HPLC) coupled to ICP-MS as a selective detector. Accuracy of the procedure (total arsenic determination) was assessed by analyzing DORM-2 and BCR-627 certified reference materials. The accuracy of the in vitro procedure was established through a mass-balance study. After statistical evaluation (95% confidence interval), good accuracy of the whole in vitro process, for total arsenic and for arsenic speciation, was observed. High dialyzability percentages for total arsenic and for arsenic species were found (i.e. from 84.6±1.7% to 106±2.6%). Bioavailability of arsenic exhibits a negative correlation with the fat content of the seafood. However, no correlation was observed between the bioavailable fraction of total arsenic and arsenic species and the protein content of the seafood studied. [Copyright &y& Elsevier]

Abstract: Bioactive peptides in foods may have health-promoting properties, including effects on cell proliferation. The goal of this study was to determine whether physiological digestion of chickpea protein using pepsin and pancreatin could release this type of peptides. The THP-1 and Caco-2 cell lines were used as in vitro models to determine the effects of the hydrolysates on cell proliferation. Hydrolysates with a high degree of hydrolysis inhibited the growth of Caco-2 cells by up to 45%, suggesting that chickpea-derived peptides might inhibit the growth of tumors in the colon. Proliferation of THP-1 cells was inhibited by up to 78% by direct exposure to the hydrolysates. Nevertheless, bioavailability experiments using differentiated Caco-2 cells as a model of the intestinal barrier, in co-culture with THP-1 cells, showed that proliferation of the monocytic THP-1 cells was actually enhanced by up to 66%, which could represent an immunomodulatory activity. [Copyright &y& Elsevier]

Abstract: The influence of caseinophosphopeptides (CPPs) added to fruit beverage versus milk based fruit beverage upon zinc retention, transport, and uptake, as well as the influence of Fe supplementation, were studied using a combined simulated gastrointestinal digestion/Caco-2 cell system. Zinc retention, transport, and uptake of milk based fruit beverage was 4- to 5-fold greater than that of fruit beverages with or without CPPs – no statistically significant differences being observed in relation to the presence or absence of CPPs. Possibly, a slow release of CPPs throughout the digestive tract, as can be expected to take place during the digestion of casein, has a more beneficial effect than the addition of preformed CPPs upon Zn availability. A significantly negative Fe×Zn interaction in relation to Zn retention and uptake was observed in fruit beverages. This should be taken into account in the formulation of such beverages, where the supplementing of both of these mineral elements is common practice. [Copyright &y& Elsevier]

A laboratory scale technology was developed to fortify wheat flour with absorption promoters of iron, such as ascorbic acid, disodium ethylenediaminetetraacetic acid (NaEDTA) and with a stabilizer, sodium hexametaphosphate (SHMP), with or without iron. The in vitro bioavailability of iron in food (Indian bread, chapathi) prepared with the wheat flour fortified at 60 mg of iron/kg in the presence (1:1 molar ratio) or absence of the three chemical additives was tested. NaEDTA and ascorbic acid enhanced the in vitro bioavailability of native iron from Indian bread while SHMP had no effect. All three additives showed a trend of enhancing the in vitro bioavailabilty of total iron (native and added iron) from iron fortified chapathis. The predicted bioavailability of iron in man from Indian bread containing ascorbic acid or NaEDTA was twice as high than that with wheat flour alone or that with SHMP (8%). Similar enhancing effects of these two compounds were shown with iron-fortified wheat flour. It is concluded that wheat flour fortified with ascorbic acid or NaEDTA, either with or without iron, can enhance the predicted bioavailability of both native and added iron in man. [Copyright &y& Elsevier]

• pH-responsive behavior of insoluble soy peptide aggregates (SPA) was studied. • Soy peptide nanoparticles (SPN) were fabricated from SPA via controlled pH shifting. • SPN exhibited good storage stability and antioxidant activity. • Curcumin was effectively loaded in SPN through the pH-shifting process. • The physicochemical stability and in vitro bioavailability of curcumin were improved. The insoluble soy peptide aggregates formed upon proteolysis are generally considered as "ready to be discarded", which placed additional burden on related industries. In this study, with the aim of promoting sustainable utilization of these large aggregates, novel soy peptide-based nanoparticles (SPN) were successfully fabricated from these aggregates via a controlled pH-shifting method, and the obtained SPN exhibited good storage stability and antioxidant activity. Furthermore, the pH-shifting process also provided a driven force for loading and delivering curcumin, which significantly improved its water solubility (up to 105 folds), storage and simulated gastric-intestinal digestive stability, as well as in vitro bioavailability and antioxidant activity. These results indicated that controlled pH-shifting could be an effective and facile method to trigger the assembly of insoluble aggregates into functional peptide nanoparticles for the delivery of bioactive cargoes, which provided a new strategy for the sustainable and high-value application of these low-value peptide byproducts. [ABSTRACT FROM AUTHOR]

Air pollution is a serious environmental issue. As a key aerosol component, PM 2.5 associated toxic trace metals pose significant health risks by inhalation and ingestion, but the evidences and mechanisms were insufficient and not well understood just by their total environmental concentrations. To accurately assess the potential risks of airborne metals, a series of in vitro physiologically based tests with synthetic human lung and gastrointestinal fluids were conducted to assess both the bioaccessibility and bioavailability of various PM 2.5 bound metals in the respiratory and digestive systems from both urban and industrial areas of Nanjing city. Moreover, the chemical acellular toxicity test [dithiothreitol (DTT) assay] and source analysis were performed. Generally, the bioaccessibility and bioavailability of investigated metals were element and body fluid dependent. Source oriented metals in PM 2.5 showed diverse bioaccessibility in different human organs. The PM 2.5 induced oxidative potential was mainly contributed by the bioaccessible/bioavailable transition metals such as Fe, Ni and Co from metallurgic dust and traffic emission. Future researches on the toxicological mechanisms of airborne metals incorporating the bioaccessibility, bioavailability and toxicity tests are directions. ga1 • Bioaccessibility and bioavailability of airborne metals were compared sequentially. • Metals dissolved in respiratory–digestive systems were element and fluid dependent. • Source-dependent PM 2.5 metals pose varied bioaccessibility/bioavailability in organs. • Bioaccessible/bioavailable transition metals induce PM 2.5 oxidative potential. • Metal bioaccessibility/bioavailability explain aerosol toxicity and health risks. [ABSTRACT FROM AUTHOR]

In recent years, large amounts of peptides have been purified and characterized from food protein hydrolysates. Many of these peptides have been demonstrated to be of potential application as health‐improving ingredients against plenty of disease conditions, such as cancer, inflammation, and cardiovascular disease. The real efficacy of functional application of these peptides depends on their stability, transport, and bioavailability in target tissues, which in turn depends on the peptides characteristics. Therefore, the characteristic‐function parameters are crucial for peptides using as functional agents. This review article intends to summarize the effects of peptide characteristics, including molecular weight, charge and hydrophobicity, on their stability, intestinal transport, and in vitro bioavailability. Practical applications: In the near future, bioactive peptides will play important roles in the area of functional foods and pharmacy. However, the gastrointestinal digestion and transport usually restrict their bioavailability in vivo. Understanding the relationships between peptide characteristics and their digestion stability, bioavailability may provide guidance and theoretical basis for the further application of bioactive peptides. [ABSTRACT FROM AUTHOR]