Selenium Biofortification of Wheat as a Strategy to Improve Human Nutrition

Radawiec, Aleksandra; Szulc, Wiesław; Rutkowska, Beata

doi:10.3390/agriculture11020144

Cited by 15 publications

(10 citation statements)

References 60 publications

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“…However, there was no correlation between the period of spraying treatment and the quality indicators of winter wheat. The sodium selenite and Se‐HA treatments contributed to the accumulation of protein in wheat seeds, which is consistent with the results of Radawiec et al 22 . In addition, we found that spraying sodium selenite during the gestation period was detrimental to seed protein accumulation.…”

Section: Discussionsupporting

confidence: 92%

Humic acid chelated selenium is suitable for wheat biofortification

et al. 2023

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BACKGROUND Selenium rich bread is a good carrier of selenium, but the inorganic selenium used in the actual production process is toxic. It is necessary to develop a new green bread production technology. The extraction and utilization of humic acid chelated selenium from selenium‐rich soil is beneficial for reducing resource waste and pollution without destroying the soil ecosystem in selenium‐deficient areas. Sodium selenite and nanoselenium were selected as controls because they are commonly used as selenium agronomic enhancers in production. RESULTS Humic acid chelated selenium can be absorbed and accumulated by wheat leaves, and humic acid chelated selenium had no significant effect on wheat yield, which was also shown in the treatments with nanoselenium and sodium selenite. Excessive accumulation of selenium in wheat grains can lead to a deterioration of processing quality. Among them, the use of excessive nanoselenium at the filling stage inhibited the accumulation of wheat grain protein, whereas humic acid chelated selenium is beneficial to grain protein accumulation and has the least negative effect on the processing quality. The accumulation of excessive selenium in wheat seeds had a negative effect on seed germination and growth; specifically, the seed vigor of wheat treated with humic acid chelated selenium was higher than that of untreated wheat. CONCLUSION Humic acid chelated selenium is particularly suitable for the whole process of Se‐enriched bread wheat production. The seed vigour of wheat treated with humic acid chelated selenium, which supplied a moderate amount of selenium, was higher than that of untreated wheat. Conversely, the accumulation of excessive selenium in wheat seeds reduced germination and seedling growth. © 2023 Society of Chemical Industry.

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Section: Discussionsupporting

confidence: 92%

Humic acid chelated selenium is suitable for wheat biofortification

et al. 2023

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“…Bread and other wheat-based products are the main foodstuffs that meet most of our daily energy needs (Shewry & Hey, 2015). Enriching wheat with zinc and selenium through agronomic biofortification rather than adding them during food production is currently regarded as the most effective, useful, fast, and cheap approach to preventing inadequate intake of them in the diet (Zou et al, 2019;Radawiec et al, 2021). The International HarvestPlus Program (www.harvestplus.…”

Section: Introductionmentioning

confidence: 99%

“…The zinc content of wheat grain should be 45 mg/kg on average to meet the RDA (Liu et al ., 2017). Selenium is also a very crucial micronutrient for health (Radawiec et al ., 2021). It has anticancer (Clark et al ., 1996), antiviral (Yu et al ., 1999), and antioxidant (Rayman, 2012) activity.…”

Section: Introductionmentioning

confidence: 99%

“…Bread and other wheat‐based products are the main foodstuffs that meet most of our daily energy needs (Shewry & Hey, 2015). Enriching wheat with zinc and selenium through agronomic biofortification rather than adding them during food production is currently regarded as the most effective, useful, fast, and cheap approach to preventing inadequate intake of them in the diet (Zou et al ., 2019; Radawiec et al ., 2021). The International HarvestPlus Program (http://www.harvestplus.org), supported by the Bill and Melinda Gates Foundation, has been carried out with the participation of six countries (Turkey, China, India, Pakistan, South Africa, and Mexico), and it has been revealed that the foliar application of zinc and selenium in biofortification provided remarkable increases in wheat grain (46 mg kg −1 for zinc and 338 μg kg −1 for selenium) (Zou et al ., 2019).…”

Section: Introductionmentioning

confidence: 99%

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Enrichment of a local sourdough bread with zinc and selenium through the use of biofortified whole wheat flour

Karaduman

Özer

Akın

2023

Int J of Food Sci Tech

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SummaryIn this study, obtaining sourdough bread enriched in zinc (Zn) and selenium (Se) with biofortified whole wheat flour (BWWF) was investigated. Sourdough bread flour was blended with BWWF in the ratios of 25:75, 50:50 and 75:25. The Zn and Se contents varied from 12.06 to 43.06 mg/kg and from 80.73 to 267.58 μg/kg in the substituted flours (SFs), respectively. Gluten‐quality‐related technological and rheological properties of SFs were also determined. The BWWF negatively affected those parameters, and GlutoPeak torque before maximum and peak maximum time, alveograph energy and extensibility, sedimentation volume, gluten index and lactic acid solvent retention capacity values decreased substantially to 21.0 GPU, 27.5 s, 85.67 10−4 × J, 18.0 mm, 33.33 mL, 81.98% and 78.72%, respectively. The Zn contents of the SFs bread varied between 10.48 and 43.88 mg/kg, and the Se contents were found between 55.7 and 224.3 μg/kg. At 75% replacement, the recommended daily allowance (RDA) was obtained at 33.3% and 36.0% for selenium in adults, respectively, while it was 27.1% for zinc and 25.6% for selenium at the 50% substitution level. With the increase in substitution rates, the volumes of the SFs breads decreased from 337.5 to 516.3 mL, their organoleptic properties deteriorated, and the hardness of the breads increased from 507.5 to 3633.1 g. In the study, the whiteness index (WI) value was higher in the A yeast combination breads. The sensory properties of pore structure, taste and chewiness of the 25% substitution SFs bread were close to those of the control. Compared with control bread, all SFs bread had statistically higher (P < 0.01) ash, protein, total phenolic contents and antioxidant activity (ranging from 1.893% to 2.495%, 8.22% to 11.60%, 75.85 to 117.74 mg GAE/100 g and 8.84 to 13.34 inhibition%, respectively).

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“…Due to its huge importance all over the world, wheat has been considered one of the most suitable crops to be included in biofortification programs. In the case of Zn and Se, agronomic biofortification of wheat has already been found to be successful in multiple studies when Zn [18] and Se [19] were applied alone or in combination [20,21]. A simultaneous application might be more effective as this might achieve an increase in several deficient micronutrients at the same time and might be more profitable for farmers.…”

Section: Introductionmentioning

confidence: 99%

Effect of Processing on Some Quality Parameters of Flour and Bread Made from Wheat Grain Biofortified with Zn and Se

et al. 2021

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Millions of people have inadequate Se and Zn intakes, but agronomic biofortification could prevent this. This study evaluated the effect of the combined Zn and Se biofortification on the quality parameters of grain, and on the composition of minerals (Zn, Se, Mg, Ca and Fe) and their availability in bread-making wheat (Triticum aestivum L.) products, white flour, wholemeal bread and white bread were evaluated. The studied treatments were soil Zn (no Zn, and 50 kg Zn ha−1) and foliar applications (0, 10 g Se ha−1, 8 kg Zn ha−1, and 10 g Se ha−1 + 8 kg Zn ha−1) and were tested in a two-year field experiment (2017–2018, 2018–2019). The foliar combined biofortification increased the concentration of both minerals in white flour, wholemeal bread and white bread by about 33%, 24% and 51%, respectively for Zn, and 3.3-fold, 3.4-fold and 2.7-fold for Se, showing a synergistic effect on Se concentration with the Se and Zn combination. While the loss of Zn and Se during the milling process was41% and 18%, respectively, baking caused a loss of 15% and 19%, respectively, for wholemeal bread, and up to 61% and 29% for Zn and Se for white bread. Hence, although the consumption of wholemeal bread instead of white bread may enhance Zn and Se intake more than biofortification, until consumption habits change, the biofortification of wheat can help to mitigate inadequate Zn and Se intakes in the general population.

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Selenium Biofortification of Wheat as a Strategy to Improve Human Nutrition

Cited by 15 publications

References 60 publications

Humic acid chelated selenium is suitable for wheat biofortification

Humic acid chelated selenium is suitable for wheat biofortification

Enrichment of a local sourdough bread with zinc and selenium through the use of biofortified whole wheat flour

Effect of Processing on Some Quality Parameters of Flour and Bread Made from Wheat Grain Biofortified with Zn and Se

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