In vitro bioaccessibility of selenoamino acids from selenium (Se)-enriched Chlorella vulgaris biomass in comparison to selenized yeast, a Se-enriched food supplement, and Se-rich foods

0505380 - MBÚ 2020 RIV GB eng J - Journal Article
Vu, Dai Long - Saurav, Kumar - Mylenko, Mykola - Ranglová, Karolína - Kuta, Jan - Ewe, Daniela - Masojídek, Jiří - Hrouzek, Pavel
In vitro bioaccessibility of selenoamino acids from selenium (Se)-enriched Chlorella vulgaris biomass in comparison to selenized yeast, a Se-enriched food supplement, and Se-rich foods.
Food Chemistry. Roč. 279, MAY 1 (2019), s. 12-19. ISSN 0308-8146. E-ISSN 1873-7072
R&D Projects: GA MŠMT(CZ) LO1416; GA MŠMT(CZ) ED2.1.00/19.0392; GA MŠMT(CZ) LM2015055
Research Infrastructure: C4SYS - 90055
Institutional support: RVO:61388971
Keywords : Bioaccessibility * Selenoamino acids * Selenium enriched Chlorella vulgaris
OECD category: Nutrition, Dietetics
Impact factor: 6.306, year: 2019
Method of publishing: Limited access
https://www.sciencedirect.com/science/article/pii/S0308814618320910?via%3Dihub

Selenium (Se) is an indispensable microelement in our diet and health issues resulting from deficiencies are well documented. Se-containing food supplements are available on the market including Se-enriched Chlorella vulgaris (Se-Chlorella) which accumulates Se in the form of Se-amino acids (Se-AAs). Despite its popular uses, data about the bioaccessibility of Se-AAs from Se-Chlorella are completely missing. In the present study, gastrointestinal digestion times were optimized and the in vitro bioaccessibility of Se-AAs in Se-Chlorella, Se-yeast, a commercially available Se-enriched food supplement (Se-supplement) and Se rich foods (Se-foods) were compared. Higher bioaccessibility was found in Se-Chlorella (similar to 49%) as compared to Se-yeast (similar to 21%), Se-supplement (similar to 32%) and Se-foods. The methods used in production of Se-Chlorella biomass were also investigated. We found that disintegration increased bioaccessibility whereas the drying process had no effect. Similarly, temperature treatment by microwave oven also increased bioaccessibility whereas boiling water did not.
Permanent Link: http://hdl.handle.net/11104/0296826