Selenium speciation in animal tissues after enzymatic digestion by high-performance liquid chromatography coupled to inductively coupled plasma mass spectrometry

Quijano, Mike; Moreno, Pilar; Gutiérrez, Ana María; Pérez-Conde, M.C.; Cámara, Carmen

doi:10.1002/1096-9888(200007)35:7<878::aid-jms12>3.0.co;2-2

Cited by 62 publications

(16 citation statements)

References 22 publications

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“…Fish may contain significant proportions of organic selenium as selenocysteine, selenomethionine, selenocystathionine, metabolic intermediates (eg selenodiglutathione, selenodimethylselenide and selenotrimethylselenonium ion), selenoproteins and other organic forms such as 6-selenopurine and selenoprolyl-tRNA. Some studies suggest that the majority of selenium in fish is in the organic form selenomethionine (Akesson & Srikumar, 1994;Quijano et al, 2000). Quijano et al (2000) could not detect the presence of selenocysteine in tuna muscle and accounted for 30% of the total selenium present as trimethylselenonium ion, selenomethionine and another selenoamino acid not identified.…”

Section: Discussionmentioning

confidence: 99%

“…Some studies suggest that the majority of selenium in fish is in the organic form selenomethionine (Akesson & Srikumar, 1994;Quijano et al, 2000). Quijano et al (2000) could not detect the presence of selenocysteine in tuna muscle and accounted for 30% of the total selenium present as trimethylselenonium ion, selenomethionine and another selenoamino acid not identified. Hexavalent, water soluble forms of selenium have been isolated from tuna fish (Cappon & Smith, 1982), and Onning and Bergdahl (1999) identified certain selenium compounds dominating in different species of fish.…”

Section: Discussionmentioning

confidence: 99%

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Bioavailability of selenium from fish, yeast and selenate: a comparative study in humans using stable isotopes

et al. 2004

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Objective: To measure the bioavailability of selenium from cooked and raw fish in humans by estimating and comparing apparent absorption and retention of selenium in biosynthetically labelled fish with labelled selenate and biosynthetically labelled selenium in brewers yeast. Design: The intervention study was a parallel, randomised, reference substance controlled design carried out at two different centres in Europe. Setting: The human study was carried out at the Institute of Food Research, Norwich, UK and at TNO Nutrition and Food Research, Zeist, The Netherlands. Subjects: In all, 35 male volunteers aged 18-50 y were recruited; 17 subjects were studied in Norwich (UK) and 18 in Zeist (Netherlands). All of the recruited subjects completed the study. Interventions: Biosynthetically labelled trout fish (processed by two different methods), biosynthetically labelled brewers yeast and isotopically labelled selenate were used to estimate selenium apparent absorption and retention by quantitative analysis of stable isotope labels recovered in faeces and urine. Subjects consumed the labelled foods in four meals over two consecutive days and absorption was measured by the luminal disappearance method over 10 days. Urinary clearance of isotopic labels was measured over 7 days to enable retention to be calculated. Results: Apparent absorption of selenium from fish was similar to selenate and there was no difference between the two processing methods used. However, retention of fish selenium was significantly higher than selenate (Po0.001). Apparent absorption and retention of yeast selenium was significantly different (Po0.001) from both fish selenium and selenate. Conclusion: Fish selenium is a highly bioavailable source of dietary selenium. Cooking did not affect selenium apparent absorption or retention from fish. Selenium from yeast is less bioavailable.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Bioavailability of selenium from fish, yeast and selenate: a comparative study in humans using stable isotopes

et al. 2004

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“…12,25,[27][28][29] The digestion of the finely ground-Niboshi with papain gave at most a two-fold higher concentration of selenium than that by method #8, although the protein concentration in the extract increased eight-fold due to the enzymatic degradation.…”

Section: Resultsmentioning

confidence: 99%

“…12,13,[27][28][29]31,32) Such unidentified low-molecular-mass species may be ascribed to fish diets and/ or fish-specific metabolism. 33) More recently, a low-molecularmass selenium compound, selenoneine (2-selenyl-N α ,N α ,N α -trimethyl-L-histidine), was isolated from the blood of the bluefin tuna.…”

Section: Ion-pair Extraction and Mass Spectrometrymentioning

confidence: 99%

Characterization of Selenium Species in Extract from Niboshi (a Processed Japanese Anchovy)

Yoshida

Haratake

Fuchigami

et al. 2012

CHEMICAL & PHARMACEUTICAL BULLETIN

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Fish are selenium rich foodstuffs and a major selenium source for the Japanese population. Niboshi is processed from Japanese anchovy (Engraulis japonicus) and commonly used to prepare soup stock for Japanese dishes. In this study, we characterized selenium species in the Niboshi extract by ultrafiltration, ion-exchange chromatography and mass spectrometry. Selenium species in the Niboshi were more extractable by polar solvents (water and ethanol) than an apolar one (hexane) along with amino acids and proteinous species. Selenium in the water-extract from the Niboshi was mostly ascribed to organoselenium compounds with a molecular mass less than 5 kDa. Although selenoamino acids and selenoproteins and their fragments were involved in the extract, a large portion of the selenium species appeared to be low-molecular-mass organoselenium compounds other than selenoamino acids and their derivatives. Ion-exchange chromatographic separations revealed that most of the selenium species in the extract possess anionic and/or amphoteric characteristics. One of these selenium species from the Niboshi extract was detected at m/z 577 for 80 Se by mass spectrometry subsequent to ion-pair extraction.

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“…performance liquid chromatography-inductively cou pled argon plasma mass spectrometry (HPLC-ICPMS) has been developed as a powerful and unique technique for the identification and quantification of Se species in biological materials (7)(8)(9)(10)(11). However, the approach to Se species in SeY using this technique has only been de scribed in a few reports and several different results were obtained concerning minor components (9,11).…”

mentioning

confidence: 99%

Digestibility and Chemical Species of Selenium Contained in High-Selenium Yeast.

Yoshida

Sugihara

Suenaga

et al. 2002

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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SummaryTo evaluate the bioavailability of selenium (Se) in high-Se yeast (SeY) , the di gestibility and chemical species of Se in SeY were investigated. Both Se and nitrogen in SeY were readily released into the soluble fraction through trypsin digestion . In a Sephadex G-25 gel chromatography of the trypsin digest of SeY, the range in which Se was eluted was coincident with the range in which peptide fragments were eluted . Se was distributed al most uniformly within the range and there was no fraction that contained Se in a specifi cally high amount. A proteolytic enzyme extract of SeY was found to contain Se as se lenomethionine (74.8%), selenocystine (9.9%), selenite (5.1%) and as at least three un known Se compounds (10.2%) when analyzed using high-performance liquid chromatog raphy-inductively coupled plasma mass spectrometry (HPLC-ICPMS) . These results indicate that Se in SeY is mainly present as selenomethionine non-specifically incorporated into pep tide chains and is highly digestible. Accordingly, it is concluded that the bioavailability of Se in SeY is high.

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Selenium speciation in animal tissues after enzymatic digestion by high-performance liquid chromatography coupled to inductively coupled plasma mass spectrometry

Cited by 62 publications

References 22 publications

Bioavailability of selenium from fish, yeast and selenate: a comparative study in humans using stable isotopes

Bioavailability of selenium from fish, yeast and selenate: a comparative study in humans using stable isotopes

Characterization of Selenium Species in Extract from Niboshi (a Processed Japanese Anchovy)

Digestibility and Chemical Species of Selenium Contained in High-Selenium Yeast.

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