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Characterization of the effect of low-concentration sodium selenite on the microstructure and quality of yeast-leavened steamed bread using X-ray computed tomography.
Food Chem
December 2024
Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei Key Laboratory of Industrial Microbiology, School of life and health sciences, Hubei University of Technology, Wuhan, Hubei 430068, PR China.
Dough fermentation is an effective method for selenium conversion. This study investigated the effects of low NaSeO concentrations on the morphology, texture, fermentation properties, Se species, Se bioaccessibility, and antioxidant capacity of two types of yeast-leaved steamed bread. The results indicated that NaSeO did not significantly affect the specific volume; but it did result in increased hardness.
View Article and Find Full Text PDFProtective role of seleno-amino acid against IBD via ferroptosis inhibition in enteral nutrition therapy.
iScience
September 2024
Department of General Surgery, the First Affiliated Hospital of Jinan University, Guangzhou 510632, China.
The interplay between intestinal barrier degradation and trace element insufficiency worsens inflammatory bowel disease (IBD). Selenium (se) is essential for glutathione peroxidase 4 (GPX4) synthesis, which protects against intestinal epithelial cell injury in IBD. However, malnutrition and malabsorption limit the availability of dietary selenium.
View Article and Find Full Text PDFStudy on Selenium Assimilation and Transformation in Radish Sprouts Cultivated Using Maillard Reaction Products.
Foods
August 2024
College of Food Science & Nutritional Engineering, China Agricultural University, 17 Qinghua East Road, Beijing 100083, China.
The organic selenium (Se), particularly in the form of selenoamino acids, in non-edible sections or by-products of Se-enriched plants, has the potential to generate Maillard reaction products (MRPs) during thermal treatment or fermentation. To elucidate the recycling process of organic selenium in foods and improve the utilization rate of Se, the biotransformation of organic selenium was studied by the cultivation of edible radish sprouts with Se-MPRs. Maillard reactions were simulated using selenoamino acids (SeAAs; selenomethionine and methylselenocysteine) and reducing sugars (glucose and fructose) for preparing Se-MRPs.
View Article and Find Full Text PDFBioaccumulation and biotransformation of selenium nanoparticles in soybean and natto, and the bioaccessibility of multi-elements and amino acids.
Food Chem
January 2025
College of Resources and Environmental Sciences, China Agricultural University, Beijing 100193, China; Beijing Key Laboratory of Biodiversity and Organic Farming, China Agricultural University, Beijing 100193, China. Electronic address:
Soybean is a food crop with strong selenium (Se) enrichment ability. Selenium nanoparticles (SeNPs) are a low-toxic Se source. To develop strategies in SeNPs biofortification of soybean and natto, the effects of Se enrichment and natto fermentation on selenoamino acids, mineral elements, free amino acids, γ-polyglutamic acid, nattokinase, and bioaccessibility were investigated.
View Article and Find Full Text PDFExposure to Selenomethionine and Selenocystine Induces Redox-Mediated ER Stress in Normal Breast Epithelial MCF-10A Cells.
Biol Trace Elem Res
May 2024
Laboratoire de Biologie Structurale de La Cellule, BIOC, École Polytechnique, CNRS-UMR7654, IP, Paris, Palaiseau, France.
Selenium is an essential trace element co-translationally incorporated into selenoproteins with important biological functions. Health benefits have long been associated with selenium supplementation. However, cytotoxicity is observed upon excessive selenium intake.
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