Preliminary Study on the Determination of Selenium Compounds in Some Selenium-Accumulating Mushrooms

Šlejkovec, Zdenka; Elteren, Johannes T. van; Woroniecka, Urszula D; Kroon, Koos J.; Falnoga, Ingrid; Byrne, A. R.

doi:10.1385/bter:75:1-3:139

Cited by 58 publications

(32 citation statements)

References 38 publications

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“…Prior to germination, the food grains were soaked in water for 16 h. Soaking brought about a decrease in the selenium content of green gram and finger millet, while such a negative effect was not seen in the case of chickpea. The decrease in the selenium content observed in the soaked grains might be because of leaching of the low molecular weight Se-compounds which are not bound to protein, by passive diffusion as suggested by Slejkovec et al (2000).…”

Section: Resultsmentioning

confidence: 90%

Influence of domestic processing on the bioaccessibility of selenium from selected food grains and composite meals

Khanam

Platel

2015

J Food Sci Technol

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Selenium, an ultra trace element with several health beneficial attributes, should be mainly derived from dietary sources. Since food processing is likely to alter the bioavailability of micronutrients, the influence of such processing such as germination and fermentation on selenium content and bioaccessibility, information on which is lacking, was examined in this study. Bioaccessibility of selenium from four cereal-based composite meals was also studied. Chickpea, green gram and finger millet were employed to study the effect of germination, and for effect of fermentation, batters used in preparation dosa, idli and dhokla were used. Soaking the grains in water as a part of germination and fermentation brought about a decrease in selenium content, while its bioaccessibility was not affected. The information on the loss of selenium during soaking and heat processing of the germinated grains is novel. Fermentation resulted in a further decrease in selenium content, the percent decrease ranging from 26 to 47 in the batters. Similar decreases were seen in the bioaccessible selenium content as a result of soaking and fermentation. Cooking of the fermented batters, however, significantly enhanced the bioaccessibility of selenium from dosa and dhokla by 44 and 71 %, respectively. Selenium content of the four meals ranged from 150 to 228.8 ng/g. Bioaccessible selenium was highest in the finger millet-based meal (32.8 ng/g), followed by sorghum, wheat and rice-based meals. The present investigation thus provides vital and novel information on selenium content and bioaccessibility from foods subjected to processing as is commonly practiced in Indian households.

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Section: Resultsmentioning

confidence: 90%

Influence of domestic processing on the bioaccessibility of selenium from selected food grains and composite meals

Khanam

Platel

2015

J Food Sci Technol

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“…Reversed-phase chromatography and electrospray MS identified the Se species to be γ-glutamyl-Se-methylselenocysteine HOOC-CH(NH 2 )-CH 2 -CH 2 -CO-NH-CH(COOH)-CH 2 -Se-CH 3 [24]. Se-accumulating mushrooms (Albatrellus pes-caprae and B. edulis) contained mostly low-molecular-weight Se compounds of about 6 kDa [144]. In extracts from mushroom samples (B. edulis from Ohio), Se was primarily associated with a fraction between 2.9-3.2 kDa and a low-molecular-weight fraction.…”

Section: Sagermentioning

confidence: 99%

Selenium in agriculture, food, and nutrition

Sager

2006

Pure and Applied Chemistry

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In the case of Se, the concentration range between essentiality and toxicity for terrestric animals and humans is rather narrow, while aquatic organisms are much less affected, and no essentiality to green plants and aquatic macrophytes has been established yet. This review focuses on the situation in Europe, where Se levels are generally low. Apart from industrial and mining activities, the main Se sources are the burning of coal and selenite additions to animal feedstuffs. Reduction processes in sediments, soils, and feedstuffs to yield elemental Se act as sinks for available Se forms. In soils and crops, Se levels get enhanced from recycling of manure, dung, and sewage sludge, which is beneficial for Europe. New data from Austria have been added to the detailed discussions. In human nutrition, Se is supplied via pork, liver and kidneys, seafood, and cereals, but main sources as well as blood Se levels vary between different countries and nutritional habits. Food processing, like boiling, baking, or grilling, results in Se losses.

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“…300 Aqueous extraction of the sample was not particularly effective but with enzymatic hydrolysis 80-95% of the total Se was recovered. In two other studies Se in mushrooms, measured by AF, was present in an unidentified compound 301 while in breast milk selenomethionine was the main form. 202 Capillary electrophoresis has been developing rapidly in recent years.…”

Section: Mercurymentioning

confidence: 89%

Atomic spectrometry update. Clinical and biological materials, foods and beverages

Taylor

Branch²,

Halls

et al. 2002

J. Anal. At. Spectrom.

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Preliminary Study on the Determination of Selenium Compounds in Some Selenium-Accumulating Mushrooms

Cited by 58 publications

References 38 publications

Influence of domestic processing on the bioaccessibility of selenium from selected food grains and composite meals

Influence of domestic processing on the bioaccessibility of selenium from selected food grains and composite meals

Selenium in agriculture, food, and nutrition

Atomic spectrometry update. Clinical and biological materials, foods and beverages

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