2.50
Hdl Handle:
http://hdl.handle.net/10146/232211
Title:
Selenoproteins and selenium speciation in food.
Authors:
Hoac, T.; Lundh, T.; Onning, G.; Akesson, B.
Abstract:
Different forms of selenium may have varying bioavailability and may also have different effects on body physiology. For these reasons we have studied the occurrence of different forms of selenium in some foods. The pattern of soluble selenium compounds in different species of fish varied markedly as studied by size-exclusion chromatography coupled to ICP-MS or GFAAS. Most flatfish contained mainly low-molecular-weight selenium compounds while other fish species contained more protein-bound selenium. Studies of muscle from seven meat animal species showed four major selenium peaks as found by size-exclusion chromatography. The second and third peaks probably corresponded to glutathione peroxidase (GPx) and selenoprotein W, respectively, and they contained 85% –100% of the recovered selenium. The distribution among the four peaks of soluble selenium varied considerably among muscles from different species. In other experiments, several factors were found to affect the activity of GPx in tissues such as species differences, tissue specificity and heating. In bovine milk, another selenium-rich food, GPx3 is the only identified selenoprotein so far. Bovine whey was found to contain most of the selenium in β-lactoglobulin, α-lactalbumin and selenomethionine. Supplementation of the cow’s feed by yeast selenium increased the proportion of selenium in the former two fractions. It can be concluded that different animal foods contain a variety of selenium compounds and that the selenium profiles of fish, meat and milk differ markedly and also show species differences. The role of this diversity for the bioavailability of selenium from different foods and the effects of different forms of selenium on the organism need to be explored.
Citation:
In: Selenoproteins and mimics. Ed. Liu J., Luo G., Mu Y. 2012, p. 183-206.
Publisher:
Zhejiang University Press : Springer
Journal:
Advanced Topics in Science and Technology in China
Issue Date:
2012
URI:
http://hdl.handle.net/10146/232211
Type:
Book chapter
Language:
en
ISSN:
1995-6819
EISSN:
1995-6827
ISBN:
978-3-642-22235-1
Sponsors:
Biomedical Nutrition is a member of the EU NoE, the European Nutrigenomics Organisation (NuGO, No. 505944) and the NoE Environmental Cancer Risk, Nutrition and Individual Susceptibility (ECNIS, No. 513943), which partly supported the study.
Appears in Collections:
Chapters

Full metadata record

DC FieldValue Language
dc.contributor.authorHoac, T.en_GB
dc.contributor.authorLundh, T.en_GB
dc.contributor.authorOnning, G.en_GB
dc.contributor.authorAkesson, B.en_GB
dc.date.accessioned2012-07-05T09:14:42Z-
dc.date.available2012-07-05T09:14:42Z-
dc.date.issued2012-
dc.identifier.citationIn: Selenoproteins and mimics. Ed. Liu J., Luo G., Mu Y. 2012, p. 183-206.en_GB
dc.identifier.isbn978-3-642-22235-1-
dc.identifier.issn1995-6819-
dc.identifier.urihttp://hdl.handle.net/10146/232211-
dc.description.abstractDifferent forms of selenium may have varying bioavailability and may also have different effects on body physiology. For these reasons we have studied the occurrence of different forms of selenium in some foods. The pattern of soluble selenium compounds in different species of fish varied markedly as studied by size-exclusion chromatography coupled to ICP-MS or GFAAS. Most flatfish contained mainly low-molecular-weight selenium compounds while other fish species contained more protein-bound selenium. Studies of muscle from seven meat animal species showed four major selenium peaks as found by size-exclusion chromatography. The second and third peaks probably corresponded to glutathione peroxidase (GPx) and selenoprotein W, respectively, and they contained 85% –100% of the recovered selenium. The distribution among the four peaks of soluble selenium varied considerably among muscles from different species. In other experiments, several factors were found to affect the activity of GPx in tissues such as species differences, tissue specificity and heating. In bovine milk, another selenium-rich food, GPx3 is the only identified selenoprotein so far. Bovine whey was found to contain most of the selenium in β-lactoglobulin, α-lactalbumin and selenomethionine. Supplementation of the cow’s feed by yeast selenium increased the proportion of selenium in the former two fractions. It can be concluded that different animal foods contain a variety of selenium compounds and that the selenium profiles of fish, meat and milk differ markedly and also show species differences. The role of this diversity for the bioavailability of selenium from different foods and the effects of different forms of selenium on the organism need to be explored.en_GB
dc.description.sponsorshipBiomedical Nutrition is a member of the EU NoE, the European Nutrigenomics Organisation (NuGO, No. 505944) and the NoE Environmental Cancer Risk, Nutrition and Individual Susceptibility (ECNIS, No. 513943), which partly supported the study.en_GB
dc.language.isoenen
dc.publisherZhejiang University Press : Springeren_GB
dc.subjectSeleniumen_GB
dc.subjectFooden_GB
dc.subjectSelenoproteinsen_GB
dc.subjectBioavailabilityen_GB
dc.subjectHumansen_GB
dc.subjectAnimalsen_GB
dc.titleSelenoproteins and selenium speciation in food.en_US
dc.typeBook chapteren
dc.identifier.eissn1995-6827-
dc.identifier.journalAdvanced Topics in Science and Technology in Chinaen_GB
All Items in ECNIS-NIOM are protected by copyright, with all rights reserved, unless otherwise indicated.