Effect of boiling and frying on the selenium content, speciation, and in vitro bioaccessibility of selenium-biofortified potato (Solanum tuberosum L.)

Bioavailability of selenium and the influence of trace elements in crops grown in selenium-rich areas

Trace elements in crops can affect the bioavailability of Se. To investigate the effect of trace element on Se bioavailability, trace element concentrations and Se bioavailability in crops from Se-rich area (Langao County, China) were analyzed using the physiologically-based extraction test (PBET) digestion model. Vegetables (rapes, radishes, and potatoes) had higher concentrations of total and bioavailable Se compared to grains (corn, rice, and sweet potatoes), suggesting they are more effective for Se supplementation. The bioavailability of Se was higher in the intestinal phase than in the gastric phase. Trace elements were positively correlated with the increased bioavailability of Se in corn, potato, and rape. Fe was a key element in increased bioavailability of Se in the gut model. Therefore, trace elements, particularly Fe, in crop can enhance Se bioavailability, suggesting their potential use in Se supplementation. The findings of this study provide valuable insights for dietary interventions to Se deficiencies.

Effects of different drying methods on the structure, bioaccessibility, and bioavailability of selenium-enriched peptides from soybean sprouts

Selenium-enriched peptides (SePPs) were isolated from Se-enriched soybean sprouts as the selenium (Se) supplement. The preparation of SePPs was optimised, and their Se content, stability during drying, and absorption properties, were examined. The maximum in vitro antioxidant activity of SePPs was achieved after 5 h of alcalase, at 50 °C, pH 9, 3 % substrate concentration, and 5 % enzyme concentration. 58 peptides containing SeMet or SeCsy were found. Following different drying methods, the Se content dropped, and the cross-linked SePPs produced by freeze-drying had higher hydrophobicity, reduced free sulfhydryl concentration, and more potent in vitro antioxidant activity. In the Caco-2 monolayer cellular transport model, the transport efficiency of SePPs were significantly higher than those of selenite, and the binding of peptides enhanced the bioaccessibility and bioavailability of Se. The study elucidated the structure, composition, morphology bioaccessibility and bioavailabilityand of SePPs, providing support for SePPs functional food development.

Digestive characteristics of Se-enriched proteins with different Se species and its effects on gut microbiota during in vitro APP/PS1 mice colonic fermentation

Cardamine violifolia, cabbage, and soybeans have a strong ability to accumulate selenium (Se), primarily in the forms of SeCys2, Se (VI), and SeMet, respectively. This study aims to investigate the digestive characteristics of Se-enriched proteins with different Se species, and its effects on gut microbiota during in vitro APP/PS1 mice colonic fermentation. The results showed that SeCys2 had the highest bioaccessibility (90.65 %) in Se-enriched C. violifolia protein (H-CVP), followed by SeMet at 84.53 %. In Se-enriched soybean protein (H-SBP), SeMet displayed the highest bioaccessibility at 82.98 %. Conversely, the bioaccessibility of Se (VI) in Se-enriched cabbage protein (H-CBP) was below 20 %, likely due to its conversion to Se (IV). Previous research indicated that, although the bioaccessibility of these Se species was relatively high, their bioavailability remained low. Unabsorbed Se may undergo fermentation in the colon. Consequently, we performed in vitro fermentation using feces from APP/PS1 mice to assess its effects on the gut microbiota of Alzheimer's disease (AD) mice. The results showed that H-CVP had a prebiotic effect on Bacteroidetes strain, while H-SBP significantly increased the abundance of Firmicutes and Lactobacillaceae in family level. H-CBP had weaker effects on gut microbiota health with the abundance of Enterobacteriaceae. Functional gene prediction of 16S rDNA sequencing data inferred that H-CVP may regulate intestinal health through the metabolism of cofactors and vitamins, while H-SBP could enhance carbohydrate metabolism. Overall, these findings emphasized the role of H-CVP and H-SBP in maintaining gut health in APP/PS1 mice, and demonstrated their potential to alleviate cognitive impairment.

Effects of exogenous selenium application on quality characteristics, selenium speciation, and in vitro bioaccessibility of rice pancakes

Selenium is an essential trace element for human health. To date, a hotspot of functional foods is strengthening the content of organic Se in food using biological Se enrichment. Herein, Se-enriched rice pancakes were produced by directly adding different sodium selenite concentrations into the fermentation process. The effects of sodium selenite addition on the texture properties, structure, and Se species of rice pancakes were investigated. Meanwhile, the bioaccessibility of Se and the changes of Se species in Se-enriched rice pancakes were determined by digestion experiments in vitro. The results showed significant differences in hardness, adhesiveness, chewiness, porosity, and flavor substances of Se-enriched rice pancakes after adding sodium selenite (p < 0.05). In Se-enriched rice pancakes, selenocystine (SeCys2) and methylselenocysteine (MeSeCys) are the main Se species. When sodium selenite was added at 3.3 μg/mL, the maximum values of SeCys2 and MeSeCys were 328.35 ± 33.43 and 311.11 ± 49.48 μg/kg, respectively. Se bioaccessibility was negatively correlated with sodium selenite content. The electronic nose results of Se-enriched rice pancakes showed that the sulfur compounds, nitrogen substances, alcohol substances, alkane substances, alcohols, aldehydes, and ketones in rice pancakes significantly increased following sodium selenite addition. The results can provide a significant basis for developing high efficiency Se-enriched fermented food and the processing of Se-enriched rice pancakes.

Impact of Cooking on Tuber Color, Texture, and Metabolites in Different Potato Varieties

Potatoes are a globally important crop with high nutritional value. Different potato varieties display notable variations in color, texture, and nutrient composition. However, the influence of cooking on tuber color, texture, and metabolites has not been comprehensively explored. This study evaluated the color and texture of five potato varieties before and after cooking. Cooking significantly altered tuber color, decreased hardness and adhesiveness, and increased springiness, particularly after steaming. The metabolomic analysis of Zhongshu 49 (ZS49) and Shishu 3 (SH3) tubers was conducted using gas chromatography-mass spectrometry (GC-MS) and ultra-high performance liquid chromatography (UHPLC)-MS/MS. GC-MS identified 122 volatile metabolites, with 42 significantly varying between cooking treatments, while UHPLC-MS/MS detected 755 nonvolatile metabolites, 445 of which showed significant differences. Compared to ZS49, SH3 exhibited a marked increase in umami- and flavor-related metabolites, especially after cooking. This study provides new insights into how cooking affects the quality, texture, and metabolite profiles of potato tubers.

Selenium loss during boiling processes and its bioaccessibility in different crops: Estimated daily intake

Food crops provide a good selenium (Se) source for Se-deficient populations. This study assessed how boiling affects Se concentration, speciation, and bioaccessibility in common food crops to determine human Se intake. Boiling rice resulted in an 11.9% decrease in minimum Se content, while sorghum experienced a maximum (34.9%) reduction. Boiled vegetables showed a 21% - 40% Se loss. Cereals showed notable decreases in selenomethionine (SeMet) and selenocysteine (SeCys2), while most vegetables exhibited a significant reduction in Se-methylselenocysteine (SeMeCys). Boiling significantly reduced the Se bioaccessibility in all food crops, except cabbage and potato. Cereal crops were more efficacious in meeting the recommended daily intake (RDI) of Se compared to vegetables. Rice exceeds other crops and provides up to 39.2% of the WHO/FAO-recommended target minimum daily intake of 60 μg/day. This study provides insight into a substantial dissonance between the estimated daily intake (EDI) of Se and the bioaccessible Se in both raw and boiled crops. Consequently, revising EDI standards is imperative.

Selenium and other heavy metal levels in different rice brands commonly consumed in Pretoria, South Africa

For centuries, rice has been a dietary staple food partially due to its accessibility, affordability, and nutritional content. However, it has been documented that plants can bioaccumulate trace elements from soil and store them in their tissues therefore necessitating monitoring of its nutritional quality. The current study investigated the Selenium and heavy metal contents of various brands of rice obtained from different retail stores in Pretoria, South Africa. The analysis was carried out using different rice samples and different methods/stages of cooking rice including the analysis of rinsed rice water (RW), raw rice (RR), cooked rice (CR), and cooked rice water (CW), for trace elements content using the Inductive Couple Plasma Mass Spectrometry. The results revealed that the Se content ranged from 0.013 ± 0.01 mg/kg - 0.089 ± 0.06 mg/kg in RR, 0.013 ± 0.01 mg/kg - 0.046 ± 0.01 mg/kg in CR, 0.01 ± 0.01mg/kg- 0.028 ± 0.00 mg/kg in RW and 0.01 ± 0.01 mg/kg - 0.048 ± 0.01 mg/kg in CW. The calculated estimated dietary intake (EDI) of Se was recorded as follows; raw rice (7.06 × 10-5 mg/day), cooked rice (5.01 × 10-5 mg/day), water from cooked rice (4.54 × 10-5 mg/day) and rinsed water of raw rice (3.97 × 10-5 mg/day). The concentrations of all other heavy metals measured were within the WHO-recommended limits. The HQ for all the trace metals in all the samples did not exceed one, implying that there is no health risk from trace metals analysed in this study from the consumption of the rice brands used in this study. The results of this study demonstrated that reliance on rice alone for the supply of Se may be inadequate owing to the values obtained in our study. Constant monitoring of the nutritional contents of food products may be required to improve the overall nutritional well-being of the consumers.

Selenosugar, selenopolysaccharide, and putative selenoflavonoid in plants

Selenium (Se) is a naturally occurring essential micronutrient that is required for human health. Selenium supports cellular antioxidant defense and possesses bioeffects such as anti-inflammation, anti-cancer, anti-diabetic, and cardiovascular and liver protective effects arising from Se-enhanced cellular antioxidant activity. Past studies on Se have focused on elucidating Se speciation in foods, biofortification strategies to produce Se-enriched foods to address Se deficiency in the population, and the biochemical activities of Se in health. The bioavailability and toxicity of Se are closely correlated to its chemical forms and may exhibit varying effects on body physiology. Selenium exists in inorganic and organic forms, in which inorganic Se such as sodium selenite and sodium selenate is more widely available. However, it is a challenge for safe and effective supplementation considering inorganic Se low bioavailability and high cytotoxicity. Organic Se, by contrast, exhibits higher bioavailability and lower toxicity and has a more diverse composition and structure. Organic Se exists as selenoamino acids and selenoproteins, but recent research has provided evidence that it also exists as selenosugars, selenopolysaccharides, and possibly as selenoflavonoids. Different food categories contain various Se compounds, and their Se profiles vary significantly. Therefore, it is necessary to delineate Se speciation in foods to understand their impact on health. This comprehensive review documents our knowledge of the recent uncovering of the existence of selenosugars and selenopolysaccharides and the putative evidence for selenoflavonoids. The bioavailability and bioactivities of these food-derived organic Se compounds are highlighted, in addition to their composition, structural features, and structure-activity relationships.

Characterization of Selenium Speciation in Se-Enriched Crops: Crop Selection Approach

Accurately quantifying selenium (Se) speciation and transformation in Se-enriched crops is highly significant for human health. The investigation of Se species in Se-enriched crops involves assessing the enrichment of both organic and inorganic Se species, considering their plant families and edible parts. The staple crops of rice, corn, and wheat showed no or less inorganic Se with the increase of total Se; however, potatoes expressed a proportion of selenate [Se(VI)]. In addition, the organic Se proportions in Se-enriched crops of Cruciferous, Brassicaceae, and Umbelliferae plant families were relatively lower than the proportion of inorganic Se. Concurrently, the edible parts of the Se-enriched gramineous or cereal crops enriched with organic Se and crops with fruit, stem, leaf, and root as edible parts contain the maximum percentage of organic Se with a certain proportion of inorganic Se. This study contributes to a sparse body of literature by meticulously discerning appropriate Se-enriched crop selection through a comprehensive evaluation of Se speciation and its organic and inorganic accumulation potential.

Selenoproteins in Health

Selenium (Se) is a naturally occurring essential micronutrient that is required for human health. The existing form of Se includes inorganic and organic. In contrast to the inorganic Se, which has low bioavailability and high cytotoxicity, organic Se exhibits higher bioavailability, lower toxicity, and has a more diverse composition and structure. This review presents the nutritional benefits of Se by listing and linking selenoprotein (SeP) functions to evidence of health benefits. The research status of SeP from foods in recent years is introduced systematically, particularly the sources, biochemical transformation and speciation, and the bioactivities. These aspects are elaborated with references for further research and utilization of organic Se compounds in the field of health.

Comparative studies on physicochemical properties of three potato varieties different in RS2 and RS3 contents

BACKGROUND

At present, increasing importance has been attracted to healthy food enriched in resistant starch (RS), which has great benefits in health-promoting. Raw potato has rich RS2, whereas most RS2 may become digestible after gelatinization, resulting in few RS being left in processed potato. Breeding potatoes with high RS2 or RS3 or both can meet the demand for various healthy potato products.

RESULTS

There were apparent discrepancies among three potatoes with contrast RS2 and RS3 content in thermal properties, viscosity and digestibility. ZS-5 had the highest RS2 with 50.17% but the lowest RS3 with 3.31%. Meanwhile, ZS-5 had the largest starch granule, the highest proportion of B3, viscosity and hardness, and the highest digestibility. DN303 with the highest content of RS3 (5.08%) had the lowest hardness and fracturability. MG56-42 with both higher RS2 and RS3 content showed the highest resistance to digestion and moderate hardness and fracturability.

CONCLUSION

The present study enriches the potential resources and provides a reliable scientific basis for high RS potatoes breeding. The various features of different potatoes make it possible to screen potatoes according to different demands. © 2023 Society of Chemical Industry.

Effects of Selenium Enrichment on Dough Fermentation Characteristics of Baker's Yeast

In this research, the effect of selenium (Se) enrichment on dough fermentation characteristics of yeast and the possible mechanisms was investigated. Then, the Se-enriched yeast was used as starter to make Se-enriched bread, and the difference between Se-enriched bread and common bread was investigated. It was found Se enrichment increased CO₂ production and sugar consumption rate of Saccharomyces cerevisiae (S. cerevisiae) in dough fermentation, and had positive impacts on final volume and rheological index of dough. The mechanism is possibly related to higher activity and protein expression of hexokinase (HK), phosphofructokinase (PFK), pyruvate kinase (PK), citrate synthase (CS), isocitrate dehydrogenase (ICD), and α-ketoglutarate dehydrogenase (α-KGDHC) in Se-enriched yeast. Moreover, Se-enriched bread (Se content: 11.29 μg/g) prepared by using Se-enriched yeast as starter exhibited higher overall acceptability on sensory, cell density in stomatal morphology, and better elasticity and cohesiveness on texture properties than common bread, which may be due to effect of higher CO₂ production on dough quality. These results indicate Se-enriched yeast could be used as both Se-supplements and starter in baked-foods making.

Selenium deficiency and scurvy due to an imbalanced diet of snacks and lacto-fermenting drinks: a case report of a 7-year-old boy with autism spectrum disorder

BACKGROUND

There have been reports of isolated trace elements or vitamin deficiencies due to imbalanced diets, but no cases of selenium deficiency combined with scurvy have been reported.

CASE PRESENTATION

A 7 year-old boy diagnosed with autistic spectrum disorder and mild psychomotor retardation, started an imbalanced diet including specific snacks and lacto-fermenting drinks from 5 years of age. Gingival hemorrhage and perioral erosions occurred at 6 years and 8 months of age, and he was referred to our hospital at 7 years of age. Slight tachycardia was found. Serum vitamin C level was 1.1 µg/dL (reference range (rr): 5-17.5 µg/dL), and selenium level was 2.8 µg/dL (rr: 7.7-14.8 µg/dL). He was diagnosed with both selenium deficiency and scurvy. Multivitamins and sodium selenate were administered for 12 days during admission, and symptoms of selenium deficiency and scurvy improved. After discharge, symptoms abated following the administration of multivitamins and regular administration of sodium selenate every 3 months.

CONCLUSIONS

We report a complicated case of both selenium deficiency and scurvy due to an imbalanced diet of snacks and lacto-fermenting drinks in a 7-year-old boy with autism spectrum disorder. In patients with imbalanced diet, regular blood tests including trace elements and vitamins are necessary.

Effects of Different Drying Methods on the Selenium Bioaccessibility and Antioxidant Activity of Cardamine violifolia

Understanding the effects of drying on the selenium (Se) content and Se bioaccessibility of Se-rich plants is critical to dietary supplementation of Se. The effects of five common drying methods (far-infrared drying (FIRD), vacuum drying (VD), microwave vacuum drying (MVD), hot air drying (HD), and freeze vacuum drying (FD)) on the content and bioaccessibility of Se and Se species in Cardamine violifolia leaves (CVLs) were studied. The content of SeCys₂ in fresh CVLs was the highest (5060.50 μg/g of dry weight (DW)); after FIRD, it had the lowest selenium loss, with a loss rate of less than 19%. Among all of the drying processes, FD and VD samples had the lowest Se retention and bioaccessibility. FIRD, VD, and FD samples have similar effects on antioxidant activity.

Selenium-enriched foods and their ingredients: As intervention for the vicious cycle between autophagy and overloaded stress responses in Alzheimer's disease

Dysfunctional autophagy induced by excessive reactive oxygen species (ROS) load and inflammation accelerates the development of Alzheimer's disease (AD). Recently, there has been an increasing interest in selenium-enriched ingredients (SEIs), such as selenoproteins, selenoamino acids and selenosugars, which could improve AD through antioxidant and anti-inflammation, as well as autophagy modulating effects. This review indicates that SEIs eliminate excessive ROS by activating the nuclear translocation of nuclear factor erythroid2-related factor 2 (Nrf2) and alleviate inflammation by inhibiting the mitogen-activated protein kinases (MAPKs)/nuclear factor kappa-B (NF-κB) pathway. Furthermore, they can activate the adenosine 5'-monophosphate-activated protein kinase (AMPK)/mammalian target of rapamycin (mTOR) pathway, and subsequently promote amyloid beta (Aβ) clearance and reduce memory impairments. SEIs are ubiquitous in many plants and microorganisms, such as Brassicaceae vegetables, yeast, and mushroom. Enzymatic hydrolysis, as well as physical processing, such as thermal, high pressure and microwave treatment, are the main techniques to modify the properties of dietary selenium. This work highlights the fact that SEIs can inhibit inflammation and oxidative stress and provides evidence that supports the potential use of these dietary materials to be a novel strategy for improving AD.

A Review of Plant Selenium-Enriched Proteins/Peptides: Extraction, Detection, Bioavailability, and Effects of Processing

As an essential trace element in the human body, selenium (Se) has various physiological activities, such as antioxidant and anticancer activity. Selenium-enriched proteins/peptides (SePs/SePPs) are the primary forms of Se in plants and animals, and they are the vital carriers of its physiological activities. On the basis of current research, this review systematically describes the extraction methods (aqueous, alkaline, enzymatic, auxiliary, etc.) and detection methods (HPLC-MS/MS, GC-ICP-MS, etc.) for SePs/SePPs in plants. Their bioavailability and bioactivity, and the effect of processing are also included. Our review provides a comprehensive understanding and theoretical guidance for the utilization of selenium-enriched proteins/peptides.

Rhodotorula mucilaginosa CAM4 improved selenium uptake in Spinacia oleracea L. and soil enzymatic activities under abiotic stresses

This study aimed to examine selenium (Se) acquisition by spinach (Spinacia oleracea L.) plants growing under salinity and drought stress through the inoculation of Rhodotorula mucilaginosa strain CAM4. Under abiotic stress conditions, strain CAM4 with Se inoculation increased the shoot length, root length, shoot dry weight and root dry weight by 75.8-93.7%, 47.7-80.9%, 101.9-109.8% and 130.5-270.2%, respectively compared to uninoculated Se-treated plants grown under the same conditions. Under abiotic stresses, the Se-treated CAM4 inoculated plants showed a significant increase in Se concentration in the edible leaves of spinach, which was 227.3-234.5% higher than uninoculated Se-treated control plants. Likewise, strain CAM4 treatment significantly enhanced the plant nutrition of both micro and macro-nutrients. Under normal and abiotic stresses, CAM4 inoculation enhanced soil activities of acid phosphatase, alkaline phosphatase, dehydrogenase, β-glucosidase and urease in the post harvested soil up to 28-47.5%, 62.6-121.8%, 69-177.1%, 16.2-37.9% and 19.8-41.2%, respectively over corresponding uninoculated soil.

In Vitro Bioaccessibility of Selenium from Commonly Consumed Fish in Thailand

Selenium (Se), abundantly obtained in fish, is a crucial trace element for human health. Since there are no data on Se bioaccessibility from commonly consumed fish in Thailand, this study assessed the in vitro bioaccessibility of Se using the equilibrium dialyzability method. The five fish species most commonly consumed in Thailand were selected to determine total Se content using several preparation methods (fresh, boiling, and frying). Equilibrium dialyzability was used to perform in vitro bioaccessibility using enzymatic treatment to simulate gastrointestinal digestion for all boiled and fried fish as well as measuring Se using inductively coupled plasma triple quadrupole mass spectrometry (ICP-QQQ-MS). Two-way ANOVA with interaction followed by Tukey’s honestly significant difference (HSD) post hoc test revealed that boiled Indo-Pacific Spanish mackerel, longtail tuna, and short-bodied mackerel were significantly higher in Se content than striped snakehead and giant sea perch (p < 0.05). For fried fish, longtail tuna showed the highest Se content (262.4 µg/100 g of product) and was significantly different compared to the other fish (p < 0.05, estimated marginal means was 43.8−115.6 µg/100 g of product). Se bioaccessibilities from striped snakehead (70.0%) and Indo-Pacific Spanish mackerel (64.6%) were significantly higher than for longtail tuna (p < 0.05). No significant difference in bioaccessibility was found in terms of preparation method (i.e., boiling and frying). In conclusion, the fish included in this study, either boiled or fried, have high Se content and are good sources of Se due to high bioaccessibility.

Soilless biofortification, bioaccessibility, and bioavailability: Signposts on the path to personalized nutrition

Propelled by an ever-growing awareness about the importance of following dietary recommendations meeting specific biological requirements linked to a person health status, interest in personalized nutrition is on the rise. Soilless biofortification of vegetables has opened the door to the potential for adapting vegetable production to specific dietary requirements. The evolution of vegetables biofortification toward tailored food is examined focusing on some specific categories of people in a context of personalized nutrition instead to simple describe developments in vegetables biofortification with reference to the single element or compound not adequately present in the daily diet. The concepts of bioavailability and bioaccessibility as a useful support tool for the precision biofortification were detailed. Key prospects for challenges ahead aiming to combine product quality and sustainable are also highlighted. Hydroponically cultivation of vegetables with low potassium content may be effective to obtain tailored leafy and fruit vegetable products for people with impaired kidney function. Simultaneous biofortification of calcium, silicon, and boron in the same vegetable to obtain vegetable products useful for bone health deserve further attention. The right dosage of the lithium in the nutrient solution appears essential to obtain tailored vegetables able to positively influence mental health in groups of people susceptible to mental illness. Modulate nitrogen fertilization may reduce or enhance nitrate in vegetables to obtain tailored products, respectively, for children and athletes. Future research are needed to produce nickel-free vegetable products for individuals sensitized to nickel. The multidisciplinary approach toward tailored foods is a winning one and must increasingly include a synergy between agronomic, biological, and medical skills.

Soil and foliar selenium application: Impact on accumulation, speciation, and bioaccessibility of selenium in wheat (Triticum aestivum L.)

A comprehensive study in selenium (Se) biofortification of staple food is vital for the prevention of Se-deficiency-related diseases in human beings. Thus, the roles of exogenous Se species, application methods and rates, and wheat growth stages were investigated on Se accumulation in different parts of wheat plant, and on Se speciation and bioaccessibility in whole wheat and white all-purpose flours. Soil Se application at 2 mg kg^-1 increased grains yield by 6% compared to control (no Se), while no significant effects on yield were observed with foliar Se treatments. Foliar and soil Se application of either selenate or selenite significantly increased the Se content in different parts of wheat, while selenate had higher bioavailability than selenite in the soil. Regardless of Se application methods, the Se content of the first node was always higher than the first internode. Selenomethionine (SeMet; 87-96%) and selenocystine (SeCys₂; 4-13%) were the main Se species identified in grains of wheat. The percentage of SeMet increased by 6% in soil with applied selenite and selenate treatments at 0.5 mg kg^-1 and decreased by 12% compared with soil applied selenite and selenate at 2 mg kg^-1, respectively. In addition, flour processing resulted in losses of Se; the losses were 12-68% in white all-purpose flour compared with whole wheat flour. The Se bioaccessibility in whole wheat and white all-purpose flours for all Se treatments ranged from 6 to 38%. In summary, foliar application of 5 mg L^-1 Se(IV) produced wheat grains that when grounds into whole wheat flour, was the most efficient strategy in producing Se-biofortified wheat. This study provides an important reference for the future development of high-quality and efficient Se-enriched wheat and wheat flour processing.

Characteristics of Se in water-soil-plant system and threshold of soil Se in seleniferous areas in Enshi, China

Se-enrichment characteristics in water-soil-plant system and dietary Se status of local residents in seleniferous areas were investigated. Results showed that Se in well water might mainly derived from Se-enriched shales and coals, and Se mobility in seleniferous soils was relatively low with less than 6.7% bioavailable forms in high-Se areas. Soil Se with irrigation, precipitation and fertilization sources contributed more to soil Se than Se-enriched shales and coals in low-Se areas, resulting in slightly higher mobility of Se in low-Se soils. Se concentration in edible parts of main crops ranged from 0.005 mg kg^-1 to 4.17 mg kg^-1, and cereal plants had a higher Se-enrichment ability than tuber plants. The probable dietary Se intake (PDI) in high-Se areas was decreased to 959.3 μg d^-1 in recent years, which might be attributed to tap water as drinking water in recent year rather than well water-dependent and changes in dietary structure, but still far above the permissible value of 400 μg d^-1. Reducing cereal-derived dietary Se intake is an important strategy to better Se nutrition status in high-Se areas. After synthesis considerations on soil Se bioavailability and PDI of Se, the soil total Se of 4 mg kg^-1 and the soil available Se content of 0.32 mg kg^-1 were proposed to be the reference threshold values of soil Se excess in high-Se areas in Enshi, respectively.

Effect of Different Cooking Methods on Selenium Content of Fish Commonly Consumed in Thailand

Although fish are good sources of selenium (Se), an essential trace element for the human body, very limited data exist on Se content in commonly consumed fish in Thailand. Consequently, this study investigated selenium content and the effect of cooking among 10 fish species (5 freshwater and 5 marine) most-commonly consumed by the Thai people. The fish were purchased from three representative wholesale markets within or nearby to Bangkok. All fish species were prepared to determine their edible portions (EP) and moisture contents. Total Se in fresh, boiled, and fried fish were analysed using Inductively Coupled Plasma-Triple Quadrupole-Mass Spectrometry (ICP-QQQ-MS). In general, higher levels of Se were found in marine fish (37.1−198.5 µg/100 g EP in fresh fish, 48.0−154.4 µg/100 g EP in boiled fish, and 52.9−262.4 µg/100 g EP in fried fish) compared to freshwater fish (6.9−29.4 µg/100 g EP in fresh fish, 10.1−26.5 µg/100 g EP in boiled fish, and 13.7−43.8 µg/100 g EP in fried fish). While Longtail tuna showed significantly higher Se content than other fish (p < 0.05), boiled Longtail tuna had significantly lower true retention of Se than the other fish (p < 0.05). Most fish species retained a high level of selenium (ranged 64.1−100.0% true retention in boiling and frying). Longtail tuna, Short-bodied mackerel, Indo-pacific Spanish mackerel, Nile tilapia, and red Nile tilapia−cooked by boiling and frying−are recommended for consumption as excellent sources of selenium.

The Role of Selenium in Pathologies: An Updated Review

Selenium is an essential microelement required for a number of biological functions. Selenium—and more specifically the amino acid selenocysteine—is present in at least 25 human selenoproteins involved in a wide variety of essential biological functions, ranging from the regulation of reactive oxygen species (ROS) concentration to the biosynthesis of hormones. These processes also play a central role in preventing and modulating the clinical outcome of several diseases, including cancer, diabetes, Alzheimer’s disease, mental disorders, cardiovascular disorders, fertility impairments, inflammation, and infections (including SARS-CoV-2). Over the past years, a number of studies focusing on the relationship between selenium and such pathologies have been reported. Generally, an adequate selenium nutritional state—and in some cases selenium supplementation—have been related to improved prognostic outcome and reduced risk of developing several diseases. On the other hand, supra-nutritional levels might have adverse effects. The results of recent studies focusing on these topics are summarized and discussed in this review, with particular emphasis on advances achieved in the last decade.

Purification and comparative study of bioactivities of a natural selenized polysaccharide from Ganoderma Lucidum mycelia

The development of selenized polysaccharides is a promising strategy for the dietary selenium supplementation. The purpose of this research is to determine the influence of selenium on the structure and bioactivity of a polysaccharide fraction (MPN) isolated from Ganoderma lucidum mycelia. After biological selenium enrichment, the selenium content in the selenized polysaccharide (SeMPN) was 18.91 ± 1.8 μg/g. SeMPN had a slightly lower molecular weight than MPN, but the carbohydrate content and monosaccharide composition remained identical. Additionally, the band at 606 cm^-1 in MPN changed to 615 cm^-1 in SeMPN as revealed by FT-IR spectra. No significant changes were observed in the types and ratios of glycosidic linkages, as determined by NMR spectroscopy. Extracellular and intracellular antioxidant assays demonstrated that SeMPN was more effective than MPN in scavenging free radicals, inhibiting AAPH-induced erythrocyte hemolysis, and protecting catalase (CAT) and glutathione peroxidase (GSH-Px) activity in H₂O₂-injured PC12 cells. Additionally, SeMPN had a higher increase effect on RAW 264.7 cells's pinocytic and phagocytic capacity, as well as their production of NO, TNF-α, and IL-6. SeMPN could be as potential functional selenium supplementation.