Bioaccessibility of Se from Se-enriched wheat and chicken meat

E. Govasmark , A. Brandt-Kjelsen , Joanna Szpunar (1) , Katarzyna Bierla (1) , G. Vegarud (2) , B. Salbu (3)

1 IPREM - Institut des sciences analytiques et de physico-chimie pour l'environnement et les materiaux
2 NMBU - Norwegian University of Life Sciences
3 UMB

Selenium (Se) is an essential trace element to animals and humans as Se is incorporated in a series of organic molecules, such as 30 mammalian selenoproteins or seleno - enzymes, which are vital for the basic functions of life. To increase the Se intake in Se-deficient areas, food and feed can be enriched using Se fertilizers or supplements. The aim of this study is to investigate the distribution, speciation, bioaccessibility, and bioavailability of Se in Se-enriched wheat (SW) grain and in Se-enriched chicken meat products using commercial enzymes and human gastric juices (HGJs). Results from the present work show that Se in wheat is bioaccessible and bioavailable, and that SW flour or bran can serve as a valuable dietary source of Se to humans. However, the bioaccessibility studies using commercial enzymes and HGJs for wheat flour, bran, and chicken meat digestion suggests that the use of commercial enzymes overestimate Se bioavailability. Furthermore, the use of NaCl or Tris-HCl to extract Se proteins from enriched products was not suited for bioaccessibility studies. The SW flour or bran can, however, serve as a valuable dietary source of Se to humans.

Mots clés: Analytical chemistry; Bioaccessibility; Chicken; Human gastrointestinal juices; Selenium; Wheat

Domaines: Chimie; Chimie analytique

E. Govasmark, A. Brandt-Kjelsen, Joanna Szpunar, Katarzyna Bierla, G. Vegarud, et al.. Bioaccessibility of Se from Se-enriched wheat and chicken meat. Pure and Applied Chemistry, 2010, 82 (2), pp.461--471. ⟨10.1351/PAC-CON-09-06-01⟩. ⟨hal-01529895⟩