Comparative study of the effects of selenium nanoparticles and selenite on selenium content and nutrient quality in soybean sprouts

Abstract

Soybean (Glycine max L.) sprouts are a common vegetable with rich nutrients, such as protein, vitamin C and isoflavones. Soybean is also capable of accumulating selenium (Se). To study the effects of Se biofortification on the nutrient of this crop, soybean sprouts were treated with different concentrations of selenium nanoparticles (SeNPs) or selenite (i.e., 10 μM, 20 μM, 40 μM, 80 μM and 100 μM) in a hydroponic experiment. Results showed that SeNPs and selenite remarkably increased the total Se concentration in soybean sprouts. Five Se speciations, namely, selenocystine, selenomethionine, methyl selenocysteine, selenite and selenate were detected in soybean sprouts, but selenomethionine was found to be the dominant Se speciation. SeNPs and selenite increased the contents of chlorophyll, carotenoid, soluble sugar, soluble protein, vitamin C and isoflavones in soybean sprouts. SeNPs treatments led to less malondialdehyde content compared with selenite. SeNPs and selenite both enhanced the glutathione content. The modest dosage of exogenous Se stimulated the catalase activity, whereas the large amount reduced it. The peroxidase and ascorbate peroxidase activities were stimulated by SeNPs and selenite. SeNPs posed no significant influence on the superoxide dismutase activity. This study suggests that SeNPs are a good exogenous Se source for the production of Se-rich soybean sprouts.

Illumina RNA and SMRT Sequencing Reveals the Mechanism of Uptake and Transformation of Selenium Nanoparticles in Soybean Seedlings

“…The last four pathways only enriched in R_N100 vs. R_CK and R_N20 vs. R_N100, indicating which may play an important role in the regulation of tolerance of SeNPs. In leaves, carotenoid biosynthesis and porphyrin and chlorophyll metabolism were the only most common enriched metabolic pathways in L_N20 vs. L_CK and L_N100 vs. L_CK ( Figure 2 c), which is in line with our previous physiological results [ 48 ].…”

Comparison of Selenium Accumulation in Edible Parts of Wheat and Broad Bean

“…It is reasonable to explain that the Se concentration in the edible parts of both wheat and broad bean increased with the growth of Se concentration applied to soil. In that case, the concentrations of Se in the edible parts of the two crops can be predicted using the Se concentrations in other parts of the crops and in the soil [36,45]. In particular, the present study provided a theoretical basis for selecting enrichment of Se in different parts of crops under different concentrations of Se in the soil.…”

Plant-Based Foods Biofortified with Selenium and Their Potential Benefits for Human Health

“…Similarly, in soybean sprouts enriched with Se (selenite and SeNPs), an average 3-fold increase in vitamin C and 38% increase in GSH content were reported, as well as an increase in the activity of the antioxidant enzymes catalase (CAT), peroxidase (POD), superoxide dismutase (SOD), and ascorbate peroxidase (APX). Higher activity of POD (72-176% higher activity) and APX (2.5 times higher than the control) enzymes was highlighted in soybean sprouts enriched with 100 μM selenite and SeNPs [34]. Selenium treatments improved the antioxidant properties of soybean sprouts, so…”

“…With the application of SeNPs, five Se species were identified in soybean sprouts, the organic Se species SeMet (55-71%), SeCys2 (6-17%) and MeSeCys (6-14%) as well as the inorganic Se species selenite (2%) and selenate (11.5-15%). Whereas, in selenite-enriched soybean sprouts, SeMet species predominated (71.5-89-1%), followed by SeCys 2 (4.5-14.4%), MeSeCys (4.2-10.4%), and selenite (2.3-3.7%) [34].…”

“…Increases in peroxidase (POD) and ascorbate peroxidase (APX) activity [34] Chickpea sprouts Antioxidant Entry into cells (Caco-2) to combat oxidative stress [47] Green tea Antioxidant Increased superoxide dismutase (SOD) activity and epigallocatechin gallate content [43] Tomato Antioxidant Increased vitamin C, E, and GSH content [46] Lettuce Anti-inflammatory Inhibition of inducible nitric oxide synthase (iNOS) activity. Increased quercetin content [6] Coriander and tatsoi microgreens Anti-inflammatory Increased rutin and kaemferol-3-O-(feruloyl) sophoroside-7-O-glucoside content [41] Peanut Anticarcinogenic Inhibition in the proliferation of Caco-2 and HepG2 cell lines.…”