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Investigating the Bioaccessibility and Bioavailability of Cadmium in a Cooked Rice Food Matrix by Using an 11-Day Rapid Caco-2/HT-29 Co-culture Cell Model Combined with an In Vitro Digestion Model

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Abstract

Investigating the bioaccessibility and bioavailability of Cd based on real contaminated cooked rice matrixes helps establish an accurate risk assessment method and effectively reduce the digestion and absorption of Cd. An 11-day in vitro rapid Caco-2/HT-29 co-culture cell model was used to establish and evaluate the simulation of the absorption and transport of Cd in the small intestine with a 70:30 Caco-2/HT-29 co-culture ratio and 1.0 mmol L−1 butyric acid as a differentiation inducer. The bioaccessibility and bioavailability of Cd in cooked rice were studied using the cell model combined with an in vitro digestion model. The bioaccessibility of Cd of each of the three cooked rice samples was significantly higher in the gastric phase (59.04–80.23%) than in the gastrointestinal phase (37.14–52.93%). Despite the extension of the digestion time of the gastrointestinal phase, no significant difference was found among the time points. Results demonstrated that the amount of undigested residue, not the level of Cd contamination, significantly contributed to the bioaccessibility of Cd, which was affected by pH or ion. The absorption rate of Cd (25.08% ± 3.05%) was greater than the values obtained using the pure Caco-2 cell models. The bioavailability of Cd (8.29% ± 1.95%) was almost similar to that of Zn2+ (6.66% ± 1.41%) in the cooked rice matrix, indicating that the intestinal epithelium expressed a strong absorptive capacity of Cd during the absorption of essential metallic elements. The 11-day rapid Caco-2/HT-29 co-culture cell model combined with the in vitro digestion model was an efficient tool for studying the bioaccessibility and bioavailability of Cd or other substances in a food matrix to further investigate mechanistic steps and screen a broad set of food matrix factors.

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Funding

The authors would like to thank the financial support from the National Natural Science Foundation of China (No. 31771981) and Natural Science Foundation of Hunan Province of China under Grant (No. 2018JJ3877).

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  1. Qian Lv and Qiang He contributed equally to this work and should be regarded as co-first authors.

Authors and Affiliations

  1. National Engineering Laboratory for Rice and By-product Deep Processing, Food Science and Engineering College, Central South University of Forestry and Technology, Changsha, 410004, Hunan, People’s Republic of China

    Qian Lv, Qiang He, Yue Wu, Yali Ning & Yan Chen

  2. Academy of State Administration of Grain, No.11 Baiwanzhuang Street, Beijing, 100037, People’s Republic of China

    Xi Chen

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Correspondence to Yue Wu.

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Lv, Q., He, Q., Wu, Y. et al. Investigating the Bioaccessibility and Bioavailability of Cadmium in a Cooked Rice Food Matrix by Using an 11-Day Rapid Caco-2/HT-29 Co-culture Cell Model Combined with an In Vitro Digestion Model. Biol Trace Elem Res 190, 336–348 (2019). https://doi.org/10.1007/s12011-018-1554-0

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