Selenium (Se) biofortification during seed germination is important not only to meet nutritional demands but also to prevent Se-deficiency-related diseases by producing Se-enriched foods. In this study, we evaluated effects of Se biofortification of soybeans on the Se concentration, speciation, and species transformation as well as nutrients and bioactive compounds in sprouts during germination. Soybean (Glycine max L.) seedlings were cultivated in the dark in an incubator with controlled temperature and water conditions and harvested at different time points after soaking in Se solutions (0, 5, 10, 20, 40, and 60 mg/L). Five Se species and main nutrients in the sprouts were determined. The total Se content increased by 87.3 times, and a large portion of inorganic Se was transformed into organic Se during 24 h of germination, with 89.3% of the total Se was bound to soybean protein. Methylselenocysteine (MeSeCys) and selenomethionine (SeMet) were the dominant Se species, MeSeCys decreased during the germination, but SeMet had opposite trend. Se biofortification increased contents of total polyphenol and isoflavonoid compounds and amino acids (both total and essential), especially in low-concentration Se treatment. In conclusion, Se-enriched soybean sprouts have promising potential for Se supplementation and as functional foods.
Selenium (Se) biofortification during germination is an efficient method for producing Se-enriched soybean sprouts; however, few studies have investigated Se distribution in different germinated soybean proteins and its effects on protein fractions. Herein, we examined Se distribution and speciation in the dominant proteins 7S and 11S of raw soybean (RS), germinated soybean (GS), and germinated soybean with Se biofortification (GS-Se). The effects of germination and Se treatment on protein structure, functional properties, and antioxidant capacity were also determined. The Se concentration in GS-Se was 79.8-fold higher than that in GS. Selenomethionine and methylselenocysteine were the dominant Se species in GS-Se, accounting for 41.5–80.5 and 19.5–21.2% of the total Se with different concentrations of Se treatment, respectively. Se treatment had no significant effects on amino acids but decreased methionine in 11S. In addition, the α-helix contents decreased as the Se concentration increased; the other structures showed no significant changes. The Se treatment also had no significant effects on the water and oil-holding capacities in protein but increased the foaming capacity and emulsion activity index (EAI) of 7S, but only the EAI of 11S. The Se treatment also significantly increased the antioxidant capacity in 7S but not in 11S. This study indicates that the dominant proteins 7S and 11S have different Se enrichment abilities, and the protein structures, functional properties, and antioxidant capacity of GS can be altered by Se biofortification.
Rice and rice products have been identified as significant sources of As. Concerns have been raised about the presence of As in rice wine. This study collected 79 rice wine samples from China. High-performance liquid chromatographyinductively coupled plasma mass spectrometry was used to determine total As and As species concentrations. The average concentration of total As was 14.6 μg L-1 , and the concentration of As (III) (arsenite), As (V) (arsenate), dimethylarsinic acid (DMA), and arsenobetaine (AsB) were 2.86 μg L-1 (0.970-6.08 μg L-1), 7.22 μg L-1 (2.24-22.9 μg L-1), 3.92 μg L-1 (1.58-7.82 μg L-1) and 0.620 μg L-1 (ND-0.950 μg L-1), respectively. MMA (monomethylarsonic acid) and AsC (arsenocholine) were not detected. The THQs (target hazard quotients) for chronic noncarcinogenic risks (skin lesions as the point of departure) were below 1, suggesting that the Chinese population did not encounter a significant noncarcinogenic risk. However, the mean values of MOE (margin of exposure) for lung cancer were below 100 (62.1 to 75.1) for male drinkers, indicating a potential carcinogenic risk. By comparing the As species of rice wines and the main raw material, it was found that the methylation increased DMA during fermentation. Research has shown that the concentrations of total As and As species change during grape and wine processing, 9-11 especially
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