In vivo and in vitro testing for selenium and selenium compounds bioavailability assessment in foodstuff

ABSTRACT

The assessment of selenium and selenium species bioavailability in foodstuff is of special concern on the context of human nutrition. In vivo (human and animal), and in vitro tests are important approaches for estimating the bioavailability of toxic and essential compounds to humans. An overview on in vivo and in vitro bioavailability assays for releasing selenium and selenium species in foodstuffs is summarized. Se and Se species content in a foodstuff critically influence Se bioavailability and bioactivity to humans and animals. Se bioavailability is affected by foodstuff-matrix major composition and minor components. Foodstuffs processing and/or treatments could enhancement or decrease Se bioavailability. Experimental conditions such as the selection of healthy status of examined people (in in vivo humans approaches), the selection of animal model (in vivo animals approaches), or the selection of GI conditions (in in vitro tests) could determines the results. Thus, international standardized protocol for in vivo and in vitro approaches assessment is mandatory.

Keywords:

• Foodstuff
• bioavailability
• bioaccessibility
• bioactivity
• in vivo and in vitro tests
• nutrient content
• food processing

Funding

The authors wish to thank Xunta de Galicia (Programa de Consolidación y Estructuración de Unidades de Investigación Competitivas 2013–2016, ref: GRC2013-047 and the Ministerio de Ciencia y Tecnología (Project number AGL-2006-11034) for financial support.