Selenium distribution, translocation and speciation in wheat (Triticum aestivum L.) after foliar spraying selenite and selenate

Di, Xuerong; Xu, Qian; Zhao, Lijie; Liang, Xuefeng; Yue, Xu; Sun, Yu; Huang, Qingqing

doi:10.1016/j.foodchem.2022.134077

Cited by 35 publications

(26 citation statements)

References 37 publications

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“…In this study, we showed that spraying a selenite solution after wheat flowering significantly increased the Se concentration in mature wheat grains (Figure A), and Se in the grain predominantly existed as SeMet (Figure B). Most of Se is present as SeMet in Se-enriched wheat grain, maize, rice, soybeans, and yeast. ,,, Our results are similar to those observed in wheat and other grain crops. ,,, The Se concentration of SeMet was 249.4 μg·kg –1 in our Se-treated wheat grains (Figure ), which is close to that described by Xia et al Chromium (Cr), arsenic (As), lead (Pb), and cadmium (Cd) are common heavy metal contaminants existing in food and are harmful to human health. The concentration of heavy metals in food is strictly restricted below the limits in many countries.…”

Section: Discussionsupporting

confidence: 89%

“…Most of Se is present as SeMet in Se-enriched wheat grain, maize, rice, soybeans, and yeast. 5,19,34,58 Our results are similar to those observed in wheat and other grain crops. 5,19,34,58 The Se concentration of SeMet was 249.4 μg• kg −1 in our Se-treated wheat grains (Figure 1), which is close to that described by Xia et al 34 Chromium (Cr), arsenic (As), lead (Pb), and cadmium (Cd) are common heavy metal contaminants existing in food and are harmful to human health.…”

Section: ■ Discussionsupporting

confidence: 88%

“…5,19,34,58 Our results are similar to those observed in wheat and other grain crops. 5,19,34,58 The Se concentration of SeMet was 249.4 μg• kg −1 in our Se-treated wheat grains (Figure 1), which is close to that described by Xia et al 34 Chromium (Cr), arsenic (As), lead (Pb), and cadmium (Cd) are common heavy metal contaminants existing in food and are harmful to human health. The concentration of heavy metals in food is strictly restricted below the limits in many countries.…”

Section: ■ Discussionsupporting

confidence: 88%

“…Approximately 15% of the world’s population is estimated to be Se-deficient . Selenium biofortification has been widely applied to various cereal crops, vegetables, and fruits, such as wheat ,,,, and blueberry . Pyrzynska and Sentkowska reviewed the Se-biofortified plants reported in the recent decade .…”

Section: Discussionmentioning

confidence: 99%

“…There were two treatments, a Se treatment (SE) and a control (CK), with three replicates. For the SE treatment, Na 2 SeO 3 solution (0.02 g·L –1 ) was sprayed in the plant canopy (10 days after flowering), ,,, and the total supplementation amount of Se was 40 g Se·ha –1 . Distilled water was applied for the CK.…”

Section: Methodsmentioning

confidence: 99%

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Selenium Application Enhances the Accumulation of Flavones and Anthocyanins in Bread Wheat (Triticum aestivum L.) Grains

Zhang

et al. 2022

J. Agric. Food Chem.

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Selenium (Se) biofortification in wheat reduces the risk of Se deficiency in humans. Se biofortification increases the concentration of Se and anthocyanins in wheat grains. However, it is unknown whether Se biofortification can enhance flavonoids other than anthocyanins and the mechanism underlying flavonoid accumulation in wheat grains. Here, foliar application of selenite solution in wheat was conducted 10 days after flowering. Metabolite profiling and transcriptome sequencing were performed in Se-treated grains. A significant increase in the total contents of Se, anthocyanins, and flavonoids was observed in Se-treated mature grains. Twenty-seven significantly increased flavonoids were identified in Se-treated immature grains. The significant accumulation of flavones (tricin, tricin derivatives, and chrysoeriol derivatives) was detected, and six anthocyanins, dihydroquercetin (the precursor for anthocyanin biosynthesis) and catechins were also increased. Integrated analysis of metabolites and transcriptome revealed that Se application enhanced the biosynthesis of flavones, dihydroquercetin, anthocyanins, and catechins by increasing the expression levels of seven key structural genes in flavonoid biosynthesis (two TaF3Hs, two TaDFRs, one TaF3′5′H, one TaOMT, and one TaANR). Our findings shed new light on the molecular mechanism underlying the enhancement in flavonoid accumulation by Se supplementation and pave the way for further enhancing the nutritional value of wheat grains.

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Section: Discussionsupporting

confidence: 89%

Section: ■ Discussionsupporting

confidence: 88%

Section: ■ Discussionsupporting

confidence: 88%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

See 3 more Smart Citations

Selenium Application Enhances the Accumulation of Flavones and Anthocyanins in Bread Wheat (Triticum aestivum L.) Grains

Zhang

et al. 2022

J. Agric. Food Chem.

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Alterations of selenium level and speciation during milling and cooking in different wheat cultivars

Wang

et al. 2023

J Sci Food Agric

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BACKGROUND Selenium (Se) deficiency is a recognized problem that threatens the health of people worldwide, and wheat is grown worldwide and is one of the major sources of dietary Se. Since there are few studies that have investigated the changes in Se content and speciation of different varieties of Se‐enriched wheat from primary to deep processing, we studied four naturally Se‐enriched kinds of wheat and two Se‐fertilized kinds of wheat. RESULTS Glutenin‑ and albumin‐bound Se accounted for the highest proportion of protein‐bound Se in refined wheat flour (7.29 ± 0.19 to 10.82 ± 0.50% and 6.16 ± 0.34 to 8.45 ± 0.07%); water‐soluble polysaccharide‐bound Se accounted for the highest proportion of polysaccharide‐bound Se in refined wheat flour (12.02 ± 0.54 to 24.62 ± 1.87%). Coarse bran Se content was significantly higher than refined wheat flour (137.94 ± 7.80 to 174.55 ± 5.09% for unpeeled wheat, 147.27 ± 10.96 to 187.72 ± 17.70% for peeled wheat). The peeling and processing of wheat into flour had different effects on Se the content and speciation dependent on the particular wheat variety. Whole wheat flour enabled better retention of selenomethionine (101.64 ± 2.32 to 138.41 ± 2.84% for unpeeled wheat, 158.59 ± 13.72 to 250.20 ± 4.94% for peeled wheat). The cooking process had no significant effect on Se content, but Se species were possibly interconverted. CONCLUSION The organic Se content of different varieties of Se‐enriched wheat was different, but the milling and cooking process retained the total Se and Se speciation better, which could be used for daily Se supplementation for Se‐deficient people. © 2022 Society of Chemical Industry.

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The role of selenium and nano selenium on physiological responses in plant: a review

et al. 2023

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Selenium distribution, translocation and speciation in wheat (Triticum aestivum L.) after foliar spraying selenite and selenate

Cited by 35 publications

References 37 publications

Selenium Application Enhances the Accumulation of Flavones and Anthocyanins in Bread Wheat (Triticum aestivum L.) Grains

Selenium Application Enhances the Accumulation of Flavones and Anthocyanins in Bread Wheat (Triticum aestivum L.) Grains

Alterations of selenium level and speciation during milling and cooking in different wheat cultivars

The role of selenium and nano selenium on physiological responses in plant: a review

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