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Using a coupled\n                    <jats:italic>in vitro<\/jats:italic>\n                    digestion\/Caco\u20102 human intestinal cell model, the reduction of fish mercury bioaccessibility and intestinal uptake by MDF was investiaged. MDF was prepared from cassava pulp, a byproduct of tapioca production. The highest yield (79.68%) of MDF was obtained by enzymatic digestion with 0.1% \u03b1\u2010amylase (w\/v), 0.1% amyloglucosidase (v\/v) and 1% neutrase (v\/v). MDF and fish tissue were subjected to\n                    <jats:italic>in vitro<\/jats:italic>\n                    digestion and results suggest that MDF may reduce mercury bioaccessibility from fish to 34% to 85% compared to control in a dose\u2010dependent manner. Additionally, accumulation of mercury from digesta containing fish and MDF was only modestly impacted by the presence of MDF. In conclusion, MDF prepared from cassava pulp may be useful as an ingredient to reduce mercury bioavailability from food such as fish specifically by inhibiting mercury transfer to the bioaccessibile fraction during digestion.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.13336","type":"journal-article","created":{"date-parts":[[2016,5,25]],"date-time":"2016-05-25T00:33:02Z","timestamp":1464136382000},"source":"Crossref","is-referenced-by-count":13,"title":["Modified Dietary Fiber from Cassava Pulp and Assessment of Mercury Bioaccessibility and Intestinal Uptake Using an\n                    <i>In Vitro<\/i>\n                    Digestion\/Caco\u20102 Model System"],"prefix":"10.1111","volume":"81","author":[{"given":"Natta","family":"Kachenpukdee","sequence":"first","affiliation":[{"name":"School of Food Technology, Inst. of Agricultural Technology Suranare Univ. of Technology  Nakhon Ratchasima Thailand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Charles R.","family":"Santerre","sequence":"additional","affiliation":[{"name":"Dept. of Nutrition Science Purdue Univ  West Lafayette Ind. U.S.A"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mario G.","family":"Ferruzzi","sequence":"additional","affiliation":[{"name":"Dept. of Food Science Purdue Univ  West Lafayette Ind. 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