Accumulation and metabolism of selenium in the rare yeast Kazachstania unispora during the selenium enrichment process

IF 8.5 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2024-07-06 DOI:10.1016/j.foodchem.2024.140375
Furong Wang , Xiaoben Li , Xian Wang , Ivan Kurtovic , Min Yan , Jianping Wei , Ting Zhang , Xuejun Zeng , Yahong Yuan , Tianli Yue
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Abstract

Selenium (Se)-enriched yeast is a good nutritional source for human being. Kazachstania unispora (K. unispora) has shown the positive physiological functionality for human health, whose potential for Se enrichment, however, remains elusive. This study demonstrated the ability of K. unispora to convert inorganic Se to organic Se, and then comprehensively investigated the accumulation and metabolism of Se in K. unispora. The results indicated that K. unispora can effectively accumulate organic Se, of which 95% of absorbed Se was converted to organic forms. Among these organic Se, 46.17% of them was bound to protein and 16.78% was combined with polysaccharides. In addition, some of the organic Se was metabolized to selenomethionine (30.26%) and selenocystine (3.02%), during which four low-molecular weight selenometabolites were identified in K. unispora. These findings expand the scope of Se-enriched yeast species, and provide useful knowledge for further investigation of Se enrichment mechanism in K. unispora.

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稀有酵母 Kazachstania unispora 在富硒过程中的硒积累和新陈代谢。
富硒(Se)酵母是人类良好的营养来源。Kazachstania unispora(K. unispora)对人类健康具有积极的生理功能,但其富集硒的潜力仍有待开发。本研究证明了 K. unispora 将无机硒转化为有机硒的能力,然后全面研究了 K. unispora 中硒的积累和代谢。结果表明,K. unispora 能有效积累有机硒,其中 95% 的吸收硒被转化为有机硒。在这些有机硒中,46.17%与蛋白质结合,16.78%与多糖结合。此外,部分有机硒还被代谢为硒蛋氨酸(30.26%)和硒胱氨酸(3.02%),其中在 K. unispora 中发现了四种低分子量的硒代谢物。这些发现扩大了富集硒的酵母物种的范围,为进一步研究 K. unispora 的富集硒机制提供了有用的知识。
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文献相关原料
公司名称产品信息其他信息采购帮参考价格
上海源叶 L-Selenomethionine
98%
¥25.00~¥61988.00
上海源叶 Proteinase K
¥39.00~¥52409.40
上海源叶 Trypsin (bovine pancreas)
上海源叶 Snailase
来源期刊
Food Chemistry
Food Chemistry 工程技术-食品科技
CiteScore
16.30
自引率
10.20%
发文量
3130
审稿时长
122 days
期刊介绍: Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.
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