Evaluation of the Inorganic Selenium Biotransformation in Selenium-Enriched Yogurt by HPLC-ICP-MS

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• 作者：Adriana Alzate ; Benito Cañ ; as ; Sandra P&#xe9 ; rez-Mungu&#xed ; a ; Hector Hern&#xe1 ; ndez-Mendoza ; Concepció ; n P&#xe9 ; rez-Conde ; Ana Maria Guti&#xe9 ; rrez ; Carmen C&#xe1 ; mara
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：November 28, 2007
• 年：2007
• 卷：55
• 期：24
• 页码：9776 - 9783
• 全文大小：483K
• 年卷期：v.55,no.24(November 28, 2007)
• ISSN：1520-5118

文摘

Selenium is an essential element in the human diet. Interestingly, there has been an increased consumption of dietary supplements containing this element in the form of either inorganic or organic compounds. The effect of using selenium as a dietary supplement in yogurt has been evaluated. For this purpose, different concentrations of inorganic Se (ranging from 0.2 to 5000 µg g⁻¹) have been added to milk before the fermentation process. Biotransformation of inorganic Se into organic species has been carefully evaluated by ion-exchange, reversed-phase, or size-exclusion chromatography, coupled to inductively coupled plasma mass spectrometry (ICP-MS). Yogurt fermentation in the presence of up to 2 µg g⁻¹ of Se(IV) produces a complete incorporation of this element into proteins as has been demonstrated applying a dialysis procedure. Analysis by SEC-ICP-MS showed that most of them have a molecular mass in the range of 30–70 kDa. Species determination after enzymatic hydrolysis has allowed the identification of Se-cystine using two different chromatographic systems. The biotransformation process that takes place during yogurt fermentation is very attractive because yogurt can act as a source of selenium supplementation.