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Original ArticleOpen Access
Cadmium Bioavailability from Vegetable and Animal-Based Foods Assessed with In Vitro Digestion/Caco-2 Cell Model
Chunhabundit R 
,
Srianujata S ,
Bunyaratvej A ,
Kongkachuichai R ,
Satayavivad J ,
Kaojarern S
,
Srianujata S ,
Bunyaratvej A ,
Kongkachuichai R ,
Satayavivad J ,
Kaojarern S Background: Chronic dietary cadmium (Cd) exposure results in kidney dysfunction and decrease in bone mineral density.Objective: To determine and compare the bioavailability of Cd from vegetable and animal-based foods.
Material and Method: Caco-2 cells were exposed to Cd in boiled pig kidney, ark shell, kale, raw kale, mixed boiled pig kidneywith raw kale and CdCl2 after in vitro digestion. Then cellular Cd uptake from the digests and reference CdCl2 solution wasmeasured by atomic absorption spectrometry.
Results: Cd bioavailability from animal-based foods was higher than that from vegetable-based foods. In addition, raw kaleexhibited an inhibitory effect on Cd bioavailability when mixed with boiled pig kidney. However, Cd in kale was increasinglyabsorbed after boiling.
Conclusion: Cd binding to different molecular species, other food components in vegetable and animal-based foods, foodcombination, as well as cooking processes influenced the uptake of dietary Cd. A relative bioavailability factor accounted forthe food matrix might be necessary for exposure assessment and consequently for estimation and prevention of the risk ofdietary Cd.
Keywords: cadmium, bioavailability, Caco-2 cells, vegetable, animal-based foods
Material and Method: Caco-2 cells were exposed to Cd in boiled pig kidney, ark shell, kale, raw kale, mixed boiled pig kidneywith raw kale and CdCl2 after in vitro digestion. Then cellular Cd uptake from the digests and reference CdCl2 solution wasmeasured by atomic absorption spectrometry.
Results: Cd bioavailability from animal-based foods was higher than that from vegetable-based foods. In addition, raw kaleexhibited an inhibitory effect on Cd bioavailability when mixed with boiled pig kidney. However, Cd in kale was increasinglyabsorbed after boiling.
Conclusion: Cd binding to different molecular species, other food components in vegetable and animal-based foods, foodcombination, as well as cooking processes influenced the uptake of dietary Cd. A relative bioavailability factor accounted forthe food matrix might be necessary for exposure assessment and consequently for estimation and prevention of the risk ofdietary Cd.
Keywords: cadmium, bioavailability, Caco-2 cells, vegetable, animal-based foods
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