Selenium concentration and speciation in biofortified flour and bread: Retention of selenium during grain biofortification, processing and production of Se-enriched food

Hart, David J.; Fairweather‐Tait, Susan J.; Broadley, Martin R.; Dickinson, S.J.; Foot, I.; Knott, P.; McGrath, Steve P.; Mowat, H.; Norman, Keith; Scott, P. R.; Stroud, Jacqueline L.; Tucker, M. R.; White, Philip J.; Zhao, Fang; Hurst, Rachel

doi:10.1016/j.foodchem.2010.12.079

Cited by 110 publications

(94 citation statements)

References 27 publications

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“…As shown in Table 3, SeMet was the major Se species found in all samples, which is in agreement with Cubadda et al (2010) and Hart et al (2011), who have stated that about 75 and 60 %, respectively, of the total Se present in wheat flour is in the form of SeMet. Even if the matrix material of our samples cannot be strictly viewed as typical (commercial) wheat flour, 70 to 100 % of their total Se is in the form of SeMet.…”

Section: Selenium Speciationsupporting

confidence: 89%

“…This is important for conveying Se through the food chain, since SeMet can be unspecifically incorporated into proteins instead of methionine, that, in turn, is known for an elevated incorporation into proteins and enzymes (Pedrero et al 2007). Hart et al (2011) have also reported that SeMet might account for 65-87 % of total extractable species in Seenriched flour, after supplementing Triticum aestivum L. (bread wheat) with 100 g of Se per ha (as sodium selenate), just prior to booting stage. Even if the growth stage is not exactly the same, the corresponding values herein for booting Fig.…”

Section: Selenium Speciationmentioning

confidence: 99%

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Characterization of selenium-enriched wheat by agronomic biofortification

et al. 2014

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Agronomic biofortification of staple crops is an effective way to enhance their contents in essential nutrients up the food chain, with a view to correcting for their deficiencies in animal or human status. Selenium (Se) is one such case, for its uneven distribution in the continental crust and, therefore, in agricultural lands easily translates into substantial variation in nutritional intakes. Cereals are far from being the main sources of Se on a content basis, but they are likely the major contributors to intake on a dietary basis. To assess their potential to assimilate and biotransform Se, bread and durum wheat were enriched with Se through foliar and soil addition at an equivalent field rate of 100 g of Se per hectare (ha), using sodium selenate and sodium selenite as Se-supplementation matrices, in actual field conditions throughout. Biotransformation of inorganic Se was evaluated by using HPLC−ICP-MS after enzymatic hydrolysis for Se-species extraction in the resulting mature wheat grains. Selenomethionine and Se VI were identified and quantified: the former was the predominant species, representing 70-100 % of the total Se in samples; the maximum amount of inorganic Se was below 5 %. These results were similar for both supplementation methods and for both wheat varieties. Judging from the present results, one can conclude that agronomic biofortification of wheat may improve the nutritional quality of wheat grains with significant amounts of selenomethionine, which is an attractive option for increasing the Se status in human diets through Se-enriched, wheat-based foodstuff.

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Section: Selenium Speciationsupporting

confidence: 89%

Section: Selenium Speciationmentioning

confidence: 99%

Characterization of selenium-enriched wheat by agronomic biofortification

et al. 2014

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“…However, when data were referred to mg ha -1 (multiplying the total Se in μg kg -1 of Se by the grain yield) to take into account that possible dilution effect, the amount of Se in the flour was also much higher in -2011than in 2011-2012. Therefore, in this case, rather than a dilution effect, it could be hypothesized that the lower the water availability, the lower the uptake, and consequently the smaller the Se accumulation in the grain.…”

Section: Total Se In the Grain And In The Flourmentioning

confidence: 99%

Selenium Application Timing: Influence in Wheat Grain and Flour Selenium Accumulation Under Mediterranean Conditions

Rodrigo¹,

Santamaría²,

Poblaciones³

2014

JAS

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Millions of people have an inadequate supply of selenium (Se) and Se-biofortified crops could prevent such deficiency. In order to establish an effective Se biofortification program under Mediterranean conditions on wheat, the objective of the present study was to evaluate the effect of the Se application timing on the Se accumulation in the grain, yield and protein content. In a field experiment, ten g ha -1 of sodium selenate were foliar-applied at four different growth stages: at 1 st node detectable (GS-31); at 5 th node detectable (GS-35); at boots just swollen (GS-45); and at 1 st spikelet visible (GS-51), in two different growing seasons, 2010-2011 and 2011-2012. The application of Se between GS-35 and GS-45 produced the highest Se accumulation in grain, especially in humid years. The milling process caused Se losses of about 15%. In the special conditions of the Mediterranean area, a proper timing of Se application might have major importance in the Se accumulation in the grain, but due to the rainfall before application, rather than to the plant growth stage.

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“…The comparative result indicated that JS could develop in 10% of salt while F could tolerate 18% of salt (data not shown). This consequence agrees with the source of the two strains and F is suitable for use in pickles.A series of concentration gradients (0; 0.50; 3.0; 5.0; 8.0; 12; 15; 20; 25; 30; 40; 50 µg sodium selenite/mL nutrient solution) were chosen following the research data of Hart et al (2011), Liguang et al (2011) and Penglase et al (2011, so that a primary range of sodium selenite additive amount could be determined. For this purpose, the selected strains were inoculated in the solid media (PDA…”

mentioning

confidence: 99%

“…A series of concentration gradients (0; 0.50; 3.0; 5.0; 8.0; 12; 15; 20; 25; 30; 40; 50 µg sodium selenite/mL nutrient solution) were chosen following the research data of Hart et al (2011), Liguang et al (2011 and Penglase et al (2011), so that a primary range of sodium selenite additive amount could be determined. For this purpose, the selected strains were inoculated in the solid media (PDA Acceleration effect of sodium selenite on yeast growth and fermentative capability (Received September 3, 2014;Accepted November 12, 2014) (Zeng, 2009).…”

mentioning

confidence: 99%

Acceleration effect of sodium selenite on yeast growth and fermentative capability

Zhou

et al. 2015

J. Gen. Appl. Microbiol.

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None of the authors of this manuscript has any financial or personal relationship with other people or organizations that could inappropriately influence their work.Sodium selenite, the source of the selenium, was of high purity. Saccharomyces cerevisiae JS, JN and JW, isolated from brewer's yeast powder, are used widely in selenium enrichment. Zygosaccharomyces rouxii F, FM and PC, isolated from soybean sauce and a residue of soya, are tolerant of a high salt concentration. All the stored strains were cultivated according to the procedure described by Shaokui et al. (2005) with minor modifications. Briefly, the culture media (YPD media) were treated at 121°C at 15 psi in an autoclave (Sterilizer SE-510, Yamato, Japan) for 15 min. After that, six stored strains were spread in the cooling sterilized solution with the same inoculation amount and incubated at 28°C in a reciprocal shaker (179 rpm) for 48 h, during which time the concentration of each strain was detected by a spectrophotometric method with a wavelength of 600 nm every four hours. In order to select the strains which have a better reproductive capacity, the yeast growth curve was then drawn according to the absorbance. At this stage, the strains of F and JS were selected to move forward a single step (data not shown), and their salt tolerance was also detected. The comparative result indicated that JS could develop in 10% of salt while F could tolerate 18% of salt (data not shown). This consequence agrees with the source of the two strains and F is suitable for use in pickles.A series of concentration gradients (0; 0.50; 3.0; 5.0; 8.0; 12; 15; 20; 25; 30; 40; 50 µg sodium selenite/mL nutrient solution) were chosen following the research data of Hart et al. (2011), Liguang et al. (2011) and Penglase et al. (2011, so that a primary range of sodium selenite additive amount could be determined. For this purpose, the selected strains were inoculated in the solid media (PDA

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Selenium concentration and speciation in biofortified flour and bread: Retention of selenium during grain biofortification, processing and production of Se-enriched food

Cited by 110 publications

References 27 publications

Characterization of selenium-enriched wheat by agronomic biofortification

Characterization of selenium-enriched wheat by agronomic biofortification

Selenium Application Timing: Influence in Wheat Grain and Flour Selenium Accumulation Under Mediterranean Conditions

Acceleration effect of sodium selenite on yeast growth and fermentative capability

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