In Vitro and In Vivo Testing to Determine Cd Bioaccessibility and Bioavailability in Contaminated Rice in Relation to Mouse Chow

Abstract

A combination of an in vitro physiologically based extraction test (PBET) and an in vivo mouse model was used to determine Cd oral bioaccessibility and estimate bioavailability in Cd-contaminated rice. The PBET found lower Cd bioaccessibility in the intestinal stage (40–50%) than in the gastric stage (93–98%) for both rice and mouse chow. No significant difference was found in Cd bioaccessibility between contaminated rice and Cd-amended mouse chow in the gastric or gastrointestinal phase (except for rice 1). The result of the in vivo bioassay revealed that Cd absorption in the kidney or liver of mice fed with contaminated rice were significantly higher than in the mouse chow group containing an equal Cd concentration. Correlation analysis between concentrations of different elements in mouse chow or rice and Cd concentrations in mice kidney or liver showed that Fe, Ca, Cu, and Zn had significant negative correlation (r2 > 0.7, p < 0.01). These results suggest that nutritional elements in the diet could affect Cd absorption and distribution in organs and that different food matrices may result in unequal Cd health risks at an equal Cd concentration due to the specific mineral content of food.

Study on the bioaccessibility and bioavailability of Cd in contaminated rice in vitro and in vivo

“…In this study, we found that the bioaccessibility of the stomach and small intestine is higher than that of previous studies (Sun et al, 2019;Zhuang et al, 2016), it might be associated with the optimized digestion model we used in the study and suggesting that different digestion model would also affect the bioaccessibility (Hu et al, 2013;Li et al, 2016;Pelfrêne et al, 2015). Intriguing, the bioaccessibility of the stomach was higher than that of the small intestine.…”

“…Studies have shown that co-precipitation of Cd and Fe may occur under intestinal conditions or adsorption of surface complexes by ligand exchange on iron oxides, leading to a decrease in the bioaccessibility of Cd in the small intestine. In addition, with the concentration of Cd in rice increases, the bioaccessibility of Cd gradually decreases (Sun et al, 2019).…”

“…Although the content of Cd in food usually presents at trace amount, the large amount of food ingested still exerts great effects on human health if exposure to the food containing Cd (EFSA, 2012). Rice is a staple food for half of the world's population, and cereal crops have the highest cumulative cadmium concentration, so rice intake is one of the most important factors for cadmium exposure (Sun et al, 2020;Sun et al, 2019;Watanabe et al, 2000;Yan et al, 2017;B. C. Zhu et al, 2019).…”

“…Thus, combing digestion model with cell model is a useful strategy to evaluate the bioaccessibility and bioavailability of cadmium in foods in vitro (Eklund et al, 2003;Lv et al, 2019). Usually, the bioaccessibility of cadmium in the in vitro extraction test is higher than the absorption efficiency of cadmium based on the in vivo bioassay, as the concentration of cadmium in rice increases, the absorption efficiency in vivo decreases (Sun et al, 2019;Zhuang et al, 2020). Moreover, the bioavailability of iron in the Caco-2 cell experiment is different from that in rats (Tostes et al, 2016).…”

Assessment of Anthropogenic Influence in Kurmi Cocoa Farmlands and Cocoa Beans using Heavy Metals as Indicators, and the In-vitro Bioaccessibility in Locally Produced Cocoa Based Beverages to Public Health

“…Furthermore, the Simulated Intestinal Solution (B) were prepared just before use by mixing an equal volume of (C and D) solution. Solution (C) is prepared by dissolving 6.8g of potassium dihydrogen phosphate in 500ml of water (pH to 6.8).The solution (D) is prepared by dissolving 10g of pancreatin in 500ml water (Sun, et al, 2019). Five (5) ml of the prepared gastric juice (A) were added into 0.5g of precisely weighted CBB samples and heated for 1 hour and agitated in a water bath for 30min in a 250mm -1 beaker.…”