Improving selenium extraction by sequential enzymatic processes for Se-speciation of selenium-enriched Agaricus bisporus

Dernovics, Mihály; Stefánka, Zsolt; Fodor, Péter

doi:10.1007/s00216-001-1215-5

Cited by 80 publications

(48 citation statements)

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“…10 In the literature, HPLC is most often used in connection with ICP-MS, 4,[11][12][13][14][15] HG-AAS 16 and HG-AFS. 7,[17][18][19] For separation of volatile selenium species, GC may be used. 20 The aim of this work was to identify and quantify the selenium species in pumpkin seeds enriched in selenium by foliar fertilization, using high performance liquid chromatography-ultraviolet treatment-hydride generation atomic fluorescence spectrometry (HPLC-UV-HG-AFS).…”

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Selenium Species Determination in Selenium-Enriched Pumpkin (Cucurbita pepo L.) Seeds by HPLC-UV-HG-AFS

et al. 2005

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In the last decade, many studies have been conducted to enhance the selenium content of edible plants by different types of cultivation. Although it is not known if Se exerts any beneficial effects on the plants themselves, Se enrichment of plants improves the nutritional status of selenium in man. Recently, some studies have shown that appropriate selenium addition to plants promotes their growth and is also supposed to increase their antioxidative capacity, helping to decrease oxidative stress in plants. 1,2 The reactivity and nutritional bioavailability of selenium in selenium-enriched plants depend not only on the total concentration, but predominantly on the selenium species present. Consequently, it is very important to determine the chemical species of selenium present in plants. 3 Selenium-enriched plants accumulate selenium in different forms: cereals and yeast predominantly as SeMet, and Allium plants as Se-methylselenocysteine (SeMeSeCys). [4][5][6] Bodo et al. determined the selenium species in Brazil nuts and, because of the high fat content of the samples, they defatted them first by extraction with cyclohexane; only 0.2% of selenium was lost in this procedure. 7 The main selenium species in these nuts was SeMet, representing 96% of the total Se content; traces of selenocystine (SeCys2) were also found. Another study on selenium speciation in some nuts (Brazil nuts, walnuts…) was made by Kannamkumarath et al. and much lower contents for Se in the form of SeMet were obtained (19 -25%). They used chloroform and methanol (2:1) to remove fat.8 All nuts were purchased on the market, so no data on the origin of samples were given.A renewed nutritional interest in pumpkins has arisen because of its high nutritional value; the pumpkin contains many nutritional sterols, vitamins B and E, and minerals such as Ca, K, P, Mg, Mn, Fe and Zn. Pumpkin seeds have been used for centuries in traditional medicine, mainly in the case of problems of the kidney or the urinary tract, and against tapeworms. They are normally only a moderate source of selenium. But lately several studies were made to enhance the selenium content in edible plants by different types of cultivation. In our previous work, we already studied the ability of pumpkin seeds to accumulate selenium by foliar application of an aqueous solution containing 1 mg Se/L and we found that the Se content of Se treated plants was about 3.5-fold higher than in nontreated ones. So it was concluded that pumpkin seeds are an appropriate food item for selenium enrichment. 9 For determination of water soluble species of selenium in biological samples, the most often used techniques are ion exchange (cation and anion) and reverse phase liquid chromatography with different detection systems (ICP-MS, AAS, AFS, ETAAS). 10 In the literature, HPLC is most often used in connection with ICP-MS, 4,11-15 HG-AAS 16 and HG-AFS. 7,[17][18][19] For separation of volatile selenium species, GC may be used. 20 The aim of this work was to identify and quantify the selenium species in ...

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Selenium Species Determination in Selenium-Enriched Pumpkin (Cucurbita pepo L.) Seeds by HPLC-UV-HG-AFS

et al. 2005

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“…At this phase in digestion, proteins, polysaccharides and fats are hydrolysed into products that can be absorbed, i.e., surpass the intestinal membrane. Enzymatic digestion procedures replicating intestinal digestion consist of the application of both single enzymes, such as trypsin (Pardo-Martínez, Viñas, Fisher & Hill, 2001;Peña-Farfal et al, 2005), α-amylase (Caruso, Heitkemper & Hymer, 2001;Peña-Farfal et al, 2004 ), lipase (Peña-Farfal et al, 2004) and pronase (Dernovics, Stefánka & Fodor, 2002), or their natural combination, pancreatin (Miller, Schricker, Rasmussen & Van Campen, 1981;Pardo-Martínez, Viñas, Fisher & Hill, 2001;Peña-Farfal et al, 2004;Kulkarni, Acharya, Rajurkar & Reddy, 2007) and synthetic mixtures, such as pancreatin with α-amylase (Azenha & Vasconcelos, 2000;Reyes et al, 2006) or pronase with amylase (Casiot, Szpunar, Łobiński, Potin-Gautier, 1999).…”

Section: Introductionmentioning

confidence: 99%

“…To simulate the gastrointestinal movement and mixture of food during enzymatic hydrolysis, the samples were shaken (Peña-Farfal et al, 2005;Reyes et al, 2006), stirred, either mechanically or magnetically (Ponce de Leon, Sutton, Caruso & Uden, 2000;Caruso, Heitkemper & Hymer, 2001;Kulkarni, Acharya, Rajurkar & Reddy, 2007), or swirled (B'Hymer & Caruso, 2000 for a set period of time primarily in a water bath. Usually, procedures simulating gastric digestion last from 1 to 6 hours (Peña-Farfal et al, 2005;Peña-Farfal et al, 2005;Kulkarni, Acharya, Rajurkar & Reddy, 2007), whereas the samples are incubated in the intestinal juices for 1 to 24 hours (Pardo-Martínez, Viñas, Fisher & Hill, 2001;Dernovics, Stefánka & Fodor, 2002;Peña-Farfal et al, 2004). A distinct reduction of the length of the enzymatic hydrolysis procedure to 30 minutes was achieved using ultrasonic energy (Peña-Farfal et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

“…Enzymatic extraction procedures were employed to assess the bioaccessibility of metals in various food and environmental samples, such as mixtures of food (meals) (Miller, Schricker, Rasmussen & Van Campen, 1981), baby foods (Pardo-Martínez, Viñas, Fisher & Hill, 2001), fish (swordfish, sardine and tuna) (B'Hymer & Caruso, 2000), mussel soft tissues (Peña-Farfal et al, 2004), edible seaweeds (Peña-Farfal et al, 2005), bovine milk (Silva et al, 2001), freeze-dried apples (Caruso, Heitkemper & Hymer, 2001), chokeberries (Bermúdez-Soto, Tomás-Barberán & Garciá-Conesa, 2007), wheatgrass (Kulkarni, Acharya, Rajurkar & Reddy, 2007), mushrooms (Dernovics, Stefánka & Fodor, 2002), yeast and yeast-based food supplements (Casiot, Szpunar, Łobiński & Potin-Gautier, 1999;B'Hymer & Caruso, 2000;Reyes, Encinar, Marchante-Gayón, Alonso & Sanz-Medel, 2006;Bermúdez-Soto, Tomás-Barberán & Garciá-Conesa, 2007), wine (Azenha & Vasconcelos, 2000) and soil (Oomen et al, 2002).…”

Section: Introductionmentioning

confidence: 99%

“…Only a few studies were performed using enzymatic extraction procedures for multi-elemental analysis, which can lead to measurements based on the quantification of more than eight different elements (Oomen et al, 2002;Peña-Farfal et al, 2004;Peña-Farfal et al, 2005). The concentration of both the major and trace elements examined was mainly assessed using spectroscopic methods, in particular FAAS (Azenha & Vasconcelos, 2000), HG-AAS (Pardo-Martínez, Viñas, Fisher & Hill, 2001), AFS (Dernovics, Stefánka & Fodor, 2002;Cabañero, Madrid & Cámara, 2004), ICP-OES (Dernovics, Stefánka & Fodor, 2002;Peña-Farfal et al, 2005, ICP-MS (Casiot, Szpunar, Łobiński & Potin-Gautier, 1999Cabañero, Madrid & Cámara, 2004;Reyes et al, 2006), INNA (Kulkarni, Acharya, Rajurkar & Reddy, 2007).…”

Section: Introductionmentioning

confidence: 99%

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In Vitro Bioavailability of Mineral Nutrients in Breakfast Cereals

Leśniewicz¹,

Kretowicz²,

Wierzbicka³

et al. 2012

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The bioavailability of both micro-and macroelements was investigated under conditions simulating the digestion processes in the human alimentary system. A one-step enzymatic extraction was applied using buffered solutions containing pepsin, trypsin, α-amylase or pancreatin, which are enzymes that hydrolyse different nutritional food components such as peptides, carbohydrates and lipids, as the extractant. Corn flakes and multigrain breakfast cereals containing taste additives from a local market in the Wroclaw agglomeration were selected for study as an important kind of ready-to-eat meal. The most popular brands (corn flakes from Nestlé, Mlekołaki and Hanne as well as wheat-based breakfast cereals from Chocapic, Nesquik and Fitness) were analysed. Microwave digestion was employed for sample preparation, and the total concentrations of both micronutrients (Al, Ca, Cu, Fe, Mg, Mn, P, Sr and Zn) and metals released during enzymatic in vitro digestion were measured by inductively coupled plasma-optical emission spectrometry (ICP-OES). Analysis of a Standard Reference Material was performed to validate the applied analytical procedure. Fractionation of the metals bound to the peptides, lipids and carbohydrates was evaluated and discussed.

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Element Speciation Analysis

Michalke¹

2004

Elements and Their Compounds in the Environment

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Improving selenium extraction by sequential enzymatic processes for Se-speciation of selenium-enriched Agaricus bisporus

Cited by 80 publications

References 19 publications

Selenium Species Determination in Selenium-Enriched Pumpkin (Cucurbita pepo L.) Seeds by HPLC-UV-HG-AFS

Selenium Species Determination in Selenium-Enriched Pumpkin (Cucurbita pepo L.) Seeds by HPLC-UV-HG-AFS

In Vitro Bioavailability of Mineral Nutrients in Breakfast Cereals

Element Speciation Analysis

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