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

J 2019

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

VU, Dai Long, Kumar SAURAV, Mykola MYLENKO, Karolina RANGLOVA, Jan KUTA et. al.

Basic information

Original name

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

Authors

VU, Dai Long (203 Czech Republic), Kumar SAURAV (203 Czech Republic), Mykola MYLENKO (203 Czech Republic), Karolina RANGLOVA (203 Czech Republic), Jan KUTA (203 Czech Republic, guarantor, belonging to the institution), Daniela EWE (203 Czech Republic), Jiří MASOJÍDEK (203 Czech Republic) and Pavel HROUZEK (203 Czech Republic)

Edition

Food Chemistry, Oxford, UK, Elsevier Science, 2019, 0308-8146

Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

40401 Agricultural biotechnology and food biotechnology

Country of publisher

United Kingdom of Great Britain and Northern Ireland

Confidentiality degree

není předmětem státního či obchodního tajemství

References:

Full Text

Impact factor

Impact factor: 6.306

RIV identification code

RIV/00216224:14310/19:00109133

Organization unit

Faculty of Science

DOI

http://dx.doi.org/10.1016/j.foodchem.2018.12.004

UT WoS

000454689200002

Keywords in English

Bioaccessibility; Selenoamino acids; Selenium enriched Chlorella vulgaris; Gas chromatography atmospheric pressure chemical ionization high resolution mass spectrometry (GC-APCI-HRMS); Selenized yeast

Abstract

V originále

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.

Links

EF16_013/0001761, research and development project

Name: RECETOX RI

LM2015051, research and development project

Name: Centrum pro výzkum toxických látek v prostředí (Acronym: RECETOX RI)

Investor: Ministry of Education, Youth and Sports of the CR

LM2015055, research and development project

Name: Centrum pro systémovou biologii (Acronym: C4SYS)

Investor: Ministry of Education, Youth and Sports of the CR

Citovat

VU, Dai Long, Kumar SAURAV, Mykola MYLENKO, Karolina RANGLOVA, Jan KUTA, Daniela EWE, Jiří MASOJÍDEK and 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, vol. 279, May, p. 12-19. ISSN 0308-8146. Available from: https://dx.doi.org/10.1016/j.foodchem.2018.12.004.

@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 and 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, vol.~279, May, p.~12-19. ISSN~0308-8146. Available from: https://dx.doi.org/10.1016/j.foodchem.2018.12.004.

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