Comparison of Selenium Bioactivity in Commercial Yeast Selenium Products
Sheena Fagan1, Rebecca Owens2, Patrick Ward1, Indre Sinkunaite1 and richard Murphy1
1Italian Biotech Biotechnology Center; 2 Department of Biology,
University,Research Background
The absorption and utilization of selenium depends to a large extent on the form of selenium, which plays a vital role in bioavailability and effectiveness. Selenium-enriched yeast is considered to be the most effective source of organic selenium because selenium is absorbed and converted into an organic form during yeast fermentation. When comparing yeast selenium products, the specificity of the strain should be considered first, because the way in which the strain produces selenium affects the amount of deposition in yeast proteins and peptides. Similarly, in the comparison of yeast selenium products, it is also important to distinguish between total selenomethionine and bioavailable selenomethionine, since only free selenoamino acids can replace methionine and participate non-specifically in protein synthesis. Therefore, assessing the level of appropriate selenium in a diet requires not only the determination of total selenium content, but also the amount of bioavailable selenium in the sample. Whether it is total selenium or total selenomethionine content, only when the selenium source is digested into free selenomethionine, can be directly used by the body. Therefore, free selenomethionine is also an important indicator of the quality of yeast selenium. The in vitro method is mainly used for the determination of the bioavailability and bioavailability of trace elements in foods and feeds.
Test purpose
In this study, pepsin and trypsin were used as digestive enzymes to treat yeast selenium products by in vitro simulated digestion mode in poultry. The aim is to test the bioavailability of three commercially available selenium-enriched yeast additives and one standard, SELM-1, in vitro.
Test Method
· Three commercial selenium-enriched yeast products and one standard substance (CRM) SELM-1 were evaluated using an in vitro physiological extraction test (PBET) using pepsin and trypsin.
· The soluble extract produced in this process is a bioavailable component.
· Determination of total selenium content by inductively coupled plasma mass spectrometry (ICP-MS) after microwave assisted acid digestion.
· Determination of selenomethionine by high performance liquid chromatography (HPLC) combined with ICP-MS.
· After in vitro digestion, the relative content of selenoprotein in each sample was determined by liquid chromatography-mass spectrometry (LC-MS/MS).
Test Results
· C products have the highest level of bioactivity at selenium levels relative to SELM-1 (Figure 1).
· Principal component analysis of protein strength shows a high correlation between batches of the same product before and after digestion, indicating good repeatability during production (Figure 2).
· Compared to SELM-1, the C product has a digestibility of selenoprotein higher than 5.4 times. There was a significant difference (p < 0.0001) compared to SELM-1 (Fig. 3).
Conclusion
· The bioavailability of selenium in selenium-enriched products depends on the chemical form of selenium and the spatial structure of selenium.
· This study has demonstrated significant differences in protein digestibility and bioavailability between commercial selenium-enriched yeast products and selenium-containing amino acids such as selenomethionine.
· The difference in digestibility is due to the different forms and depositions of selenium in specific yeast components, so the selenium has different biological activities.
· Due to the different digestibility of different yeast selenium products, it is necessary to determine the selenoamino acids in different products, such as the content of selenomethionine which has a biological function.
Reference
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