In Vivo–In Vitro Correlations for the Assessment of Cadmium Bioavailability in Vegetables

Abstract

The correlation of in vitro and in vivo assays for determining bioavailable Cd amounts in vegetables is limited. Herein, the correlations between Cd relative bioavailability (Cd-RBA) in rat models and Cd bioaccessibility in four in vitro assays were examined in vegetables. Results showed that the combined liver plus kidney data provided the appropriate endpoint and was used as a biomarker to estimate Cd-RBA. The Cd-RBA was negatively correlated with the mole ratio of Ca/Cd and Fe/Cd in vegetables. Strong in vivo–in vitro correlations were found from physiologically based extraction test (PBET) and in vitro gastrointestinal (IVG) (R 2 = 0.66–0.69). We concluded that PBET and IVG were optimal models for Cd-RBA determination in vegetables. The nutritional elements in the vegetables could affect Cd absorption. Furthermore, the Cd bioavailability in vegetables should be considered because risk estimates solely based on the total Cd concentration in vegetables would overestimate Cd intake.

The effect of food processing on the bioaccessibility of cadmium and micronutrients from whole wheat porridge

“…Although only in vivo studies can evaluate bioavailability, cell culture absorption assays are an accepted method to estimate nutrient bioaccessibility (Lv et al, 2019). Additionally, other in vitro models assessing the solubility and dialyzability of minerals have gained popularity because of their simplicity and cost‐effectiveness (Gulati & Rose, 2018; Wei et al, 2021). In vitro dialyzability measures the proportion of total mineral elements that diffuse through a membrane during simulated digestion (Gulati & Rose, 2018).…”