College of Horticulture and Gardening, Yangtze University, Jingzhou, China.
School of Modern Industry for Selenium Science and Engineering, National R&D Center for Se-rich Agricultural Products Processing Technology, Wuhan Polytechnic University, Wuhan, 430023, China.
J Sci Food Agric. 2022 Mar 15;102(4):1707-1718. doi: 10.1002/jsfa.11511. Epub 2021 Sep 16.
Approximately 0.5-1 billion people worldwide face the risk of selenium (Se) deficiency because of the low Se concentration in their diets. Broccoli can accumulate Se and comprises a source of daily Se supplement for humans. Se biofortification is an effective strategy for enhancing Se content in crops. In the present study, the effects of Se yeast and selenite application on the Se content and nutrient quality of broccoli were investigated.
Broccoli growth was promoted by Se yeast but inhibited by selenite. The total Se content of broccoli florets remarkably increased with increasing exogenous Se fertilizer concentrations. The main Se species in broccoli florets were methyl-selenocysteine and selenomethionine, and their contents were significantly higher under Se yeast treatments than under selenite treatments. Se(VI) was detected only under selenite treatments. Se yeast and selenite had different influences on soluble sugar, soluble protein, vitamin C and free amino acid contents in broccoli florets. The total phenolic acid and glucosinolate contents were substantially increased by Se yeast and selenite, although the total flavonoid content was reduced by Se yeast. Tests on antioxidant enzyme activities revealed that several antioxidant enzymes (catalase, peroxidase, superoxide dismutase and glutathione peroxidase) responded to Se yeast and selenite treatments.
Se yeast is preferred over selenite for maximizing Se uptake and nutrient accumulation in Se-rich broccoli cultivation. However, an extremely high Se content in broccoli florets cannot be directly consumed by humans, although they can be processed into Se supplements. © 2021 Society of Chemical Industry.
全世界约有 5 亿至 10 亿人面临硒（Se）缺乏的风险，因为他们的饮食中 Se 浓度较低。西兰花可以积累 Se，是人类日常 Se 补充剂的来源。Se 生物强化是提高作物 Se 含量的有效策略。本研究探讨了施用 Se 酵母和亚硒酸盐对西兰花 Se 含量和营养品质的影响。
Se 酵母促进了西兰花的生长，而亚硒酸盐则抑制了西兰花的生长。随着外源 Se 肥料浓度的增加，西兰花花朵的总 Se 含量显著增加。西兰花花朵中的主要 Se 形态为甲基硒代半胱氨酸和硒代蛋氨酸，在 Se 酵母处理下其含量明显高于亚硒酸盐处理下的含量。仅在亚硒酸盐处理下检测到 Se(VI)。Se 酵母和亚硒酸盐对西兰花花朵中的可溶性糖、可溶性蛋白、维生素 C 和游离氨基酸含量有不同的影响。总酚酸和硫代葡萄糖苷含量均因 Se 酵母和亚硒酸盐而显著增加，尽管 Se 酵母降低了总类黄酮含量。抗氧化酶活性测试表明，几种抗氧化酶（过氧化氢酶、过氧化物酶、超氧化物歧化酶和谷胱甘肽过氧化物酶）对 Se 酵母和亚硒酸盐处理有反应。
在富 Se 西兰花种植中，与亚硒酸盐相比，Se 酵母更有利于最大限度地提高 Se 吸收和营养物质积累。然而，西兰花花朵中的 Se 含量过高，不能直接被人类食用，尽管它们可以加工成 Se 补充剂。© 2021 英国化学学会。
