VU, Dai Long, Kumar SAURAV, Mykola MYLENKO, Karolina RANGLOVA, Jan KUTA, Daniela EWE, Jiří MASOJÍDEK a Pavel HROUZEK. In vitro bioaccessibility of selenoamino acids from selenium (Se)-enriched Chlorella vulgaris biomass in comparison to selenized yeast; a Se-enriched food supplement; and Se-rich foods. Food Chemistry. Oxford, UK: Elsevier Science, 2019, roč. 279, May, s. 12-19. ISSN 0308-8146. Dostupné z: https://dx.doi.org/10.1016/j.foodchem.2018.12.004. |
Další formáty:
BibTeX
LaTeX
RIS
@article{1496537, author = {Vu, Dai Long and Saurav, Kumar and Mylenko, Mykola and Ranglova, Karolina and Kuta, Jan and Ewe, Daniela and Masojídek, Jiří and Hrouzek, Pavel}, article_location = {Oxford, UK}, article_number = {May}, doi = {http://dx.doi.org/10.1016/j.foodchem.2018.12.004}, keywords = {Bioaccessibility; Selenoamino acids; Selenium enriched Chlorella vulgaris; Gas chromatography atmospheric pressure chemical ionization high resolution mass spectrometry (GC-APCI-HRMS); Selenized yeast}, language = {eng}, issn = {0308-8146}, journal = {Food Chemistry}, title = {In vitro bioaccessibility of selenoamino acids from selenium (Se)-enriched Chlorella vulgaris biomass in comparison to selenized yeast; a Se-enriched food supplement; and Se-rich foods}, url = {https://www.sciencedirect.com/science/article/pii/S0308814618320910?via%3Dihub}, volume = {279}, year = {2019} }
TY - JOUR ID - 1496537 AU - Vu, Dai Long - Saurav, Kumar - Mylenko, Mykola - Ranglova, Karolina - Kuta, Jan - Ewe, Daniela - Masojídek, Jiří - Hrouzek, Pavel PY - 2019 TI - In vitro bioaccessibility of selenoamino acids from selenium (Se)-enriched Chlorella vulgaris biomass in comparison to selenized yeast; a Se-enriched food supplement; and Se-rich foods JF - Food Chemistry VL - 279 IS - May SP - 12-19 EP - 12-19 PB - Elsevier Science SN - 03088146 KW - Bioaccessibility KW - Selenoamino acids KW - Selenium enriched Chlorella vulgaris KW - Gas chromatography atmospheric pressure chemical ionization high resolution mass spectrometry (GC-APCI-HRMS) KW - Selenized yeast UR - https://www.sciencedirect.com/science/article/pii/S0308814618320910?via%3Dihub L2 - https://www.sciencedirect.com/science/article/pii/S0308814618320910?via%3Dihub N2 - Selenium (Se) is an indispensable microelement in our diet and health issues resulting from deficiencies are well documented. Se-containing food supplements are available on the market including Se-enriched Chlorella vulgaris (Se-Chlorella) which accumulates Se in the form of Se-amino acids (Se-AAs). Despite its popular uses, data about the bioaccessibility of Se-AAs from Se-Chlorella are completely missing. In the present study, gastrointestinal digestion times were optimized and the in vitro bioaccessibility of Se-AAs in Se-Chlorella, Se-yeast, a commercially available Se-enriched food supplement (Se-supplement) and Se rich foods (Se-foods) were compared. Higher bioaccessibility was found in Se-Chlorella (similar to 49%) as compared to Se-yeast (similar to 21%), Se-supplement (similar to 32%) and Se-foods. The methods used in production of Se-Chlorella biomass were also investigated. We found that disintegration increased bioaccessibility whereas the drying process had no effect. Similarly, temperature treatment by microwave oven also increased bioaccessibility whereas boiling water did not. ER -
VU, Dai Long, Kumar SAURAV, Mykola MYLENKO, Karolina RANGLOVA, Jan KUTA, Daniela EWE, Jiří MASOJÍDEK a Pavel HROUZEK. In vitro bioaccessibility of selenoamino acids from selenium (Se)-enriched Chlorella vulgaris biomass in comparison to selenized yeast; a Se-enriched food supplement; and Se-rich foods. \textit{Food Chemistry}. Oxford, UK: Elsevier Science, 2019, roč.~279, May, s.~12-19. ISSN~0308-8146. Dostupné z: https://dx.doi.org/10.1016/j.foodchem.2018.12.004.
|