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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
descriptionPublicationkeyboard_double_arrow_right Article , Journal 2019 Czech Republic Publisher:Elsevier BV
Authors: Vu, D. (Dai Long); Saurav, K. (Kumar); Mylenko, M. (Mykola); Ranglová, K. (Karolína); +4 Authors
Vu, D. (Dai Long); Saurav, K. (Kumar); Mylenko, M. (Mykola); Ranglová, K. (Karolína); Kuta, J. (Jan); Ewe, D. (Daniela); Masojídek, J. (Jiří); Hrouzek, P. (Pavel);
doi: 10.1016/j.foodchem.2018.12.004
pmid: 30611470
doi: 10.1016/j.foodchem.2018.12.004
pmid: 30611470
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 (∼49%) as compared to Se-yeast (∼21%), Se-supplement (∼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.
Repository of the Cz...arrow_drop_down
Repository of the Czech Academy of Sciences
Article . 2019
Data sources: Repository of the Czech Academy of Sciences
Food Chemistry
Article . 2019 . Peer-reviewed
License: Elsevier TDM
Data sources: Crossref
https://pubmed.ncbi.nlm.nih.go...
Article . 2019
Data sources: Europe PubMed Central
Food Chemistry
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Repository of the Cz...arrow_drop_down
Repository of the Czech Academy of Sciences
Article . 2019
Data sources: Repository of the Czech Academy of Sciences
Food Chemistry
Article . 2019 . Peer-reviewed
License: Elsevier TDM
Data sources: Crossref
https://pubmed.ncbi.nlm.nih.go...
Article . 2019
Data sources: Europe PubMed Central
Food Chemistry
Journal
Data sources: Microsoft Academic Graph
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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
descriptionPublicationkeyboard_double_arrow_right Article , Journal 2019 Czech Republic Publisher:Elsevier BV
Authors: Vu, D. (Dai Long); Saurav, K. (Kumar); Mylenko, M. (Mykola); Ranglová, K. (Karolína); +4 Authors
Vu, D. (Dai Long); Saurav, K. (Kumar); Mylenko, M. (Mykola); Ranglová, K. (Karolína); Kuta, J. (Jan); Ewe, D. (Daniela); Masojídek, J. (Jiří); Hrouzek, P. (Pavel);
doi: 10.1016/j.foodchem.2018.12.004
pmid: 30611470
doi: 10.1016/j.foodchem.2018.12.004
pmid: 30611470
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 (∼49%) as compared to Se-yeast (∼21%), Se-supplement (∼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.
Repository of the Cz...arrow_drop_down
Repository of the Czech Academy of Sciences
Article . 2019
Data sources: Repository of the Czech Academy of Sciences
Food Chemistry
Article . 2019 . Peer-reviewed
License: Elsevier TDM
Data sources: Crossref
https://pubmed.ncbi.nlm.nih.go...
Article . 2019
Data sources: Europe PubMed Central
Food Chemistry
Journal
Data sources: Microsoft Academic Graph
linkLink to
shareshareShare
citeCite
addClaim
Please grant OpenAIRE to access and update your ORCID works.
This Research product is the result of merged Research products in OpenAIRE.

You have already added works in your ORCID record related to the merged Research product.
This Research product is the result of merged Research products in OpenAIRE.

You have already added works in your ORCID record related to the merged Research product.
Select content type to embed
All Research products
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For further information contact us at helpdesk@openaire.eu
Access Routes
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36
citations 36
popularity Top 10%
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impulse Top 10%
Powered by BIP!
more_vert
Repository of the Cz...arrow_drop_down
Repository of the Czech Academy of Sciences
Article . 2019
Data sources: Repository of the Czech Academy of Sciences
Food Chemistry
Article . 2019 . Peer-reviewed
License: Elsevier TDM
Data sources: Crossref
https://pubmed.ncbi.nlm.nih.go...
Article . 2019
Data sources: Europe PubMed Central
Food Chemistry
Journal
Data sources: Microsoft Academic Graph
linkLink to
shareshareShare
citeCite
addClaim
Please grant OpenAIRE to access and update your ORCID works.
This Research product is the result of merged Research products in OpenAIRE.

You have already added works in your ORCID record related to the merged Research product.
This Research product is the result of merged Research products in OpenAIRE.

You have already added works in your ORCID record related to the merged Research product.
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All Research products
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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

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

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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

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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