Bioaccessibility of cadmium in fresh and cooked Agaricus blazei Murill assessed by in vitro biomimetic digestion system

Bioaccessibility of cadmium (Cd) in fresh and cooked Agaricus blazei Murill (AbM) was studied by an in vitro biomimetic digestion system in this paper. The results showed that the Cd content in fresh AbM was 10.27 mg kg−1 DM. The cooking treatments of boiling and microwaving with water significantly decreased Cd contents in fresh AbM by 36.4% and 30.2% (P < 0.05), respectively. Cd in fresh AbM showed the highest bioaccessibility of 77.8% during the biomimetic digestion in stomach, followed by that of 69.4% from the gastrointestinal digestion. Cooking treatments also significantly lowered the bioaccessibility of Cd (P < 0.05). Cd in boiled AbM showed 50.7% and 46.1% bioaccessibility during the gastric and gastrointestinal procedures. While, Cd in microwaved AbM showed 58.2% and 50.4% bioaccessibility. This study confirmed that the health risk assessment of AbM depending on the total Cd levels in fresh AbM was inaccurate, especially for the products domestically cooked.

► We report the effects of cooking on cadmium contents in Agaricus blazei. ► We report the effects of cooking on the bioaccessbility of cadmium in A. blazei. ► Cooking with water significantly decreased cadmium contents. ► Cooking with water significantly decreased the bioaccessbility of cadmium.