College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, People's Republic of China.
College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, People's Republic of China.
Food Chem. 2022 Dec 1;396:133664. doi: 10.1016/j.foodchem.2022.133664. Epub 2022 Jul 9.
It is of great significance to develop safe and efficient dietary selenium sources to improve lead toxicity. In this study, selenate, selenite, SeMet and Se-yeast were supplied to investigate the Se biofortification and bioaccessibility in Pleurotus eryngii. The effects of Se-enriched P. eryngii on lead binding bacteria were investigated via in vitro fermentation. With 40 mg/kg Se in the substrate, the total Se contents of P. eryngii treated with selenite and Se-yeast were 145.22 ± 8.00 mg/kg and 90.01 ± 7.01 mg/kg, respectively. Compared with selenite, Se-yeast treatment significantly increased the organic Se proportion in P. eryngii (SeCys 2.85 ± 0.17%, MeSeCys 2.33 ± 0.21% and SeMet 78.19 ± 1.58%), which led to higher bioaccessibility. With 1 mg/L lead treatment during in vitro fermentation, Se-enriched P. eryngii promoted the growth of Desulfovibrio, which contributed to the increase of gut microbiota lead adsorption. Se-enriched P. eryngii cultivated with Se-yeast could be used as dietary Se sources for lead toxicity improvement.
开发安全有效的膳食硒源以改善铅毒性具有重要意义。本研究以亚硒酸盐、硒酸盐、硒代蛋氨酸和酵母硒为硒源，研究了硒在杏鲍菇中的生物强化及其生物可给性。通过体外发酵研究了富硒杏鲍菇对铅结合菌的影响。在基质中添加 40mg/kg 的硒时，用硒酸盐和酵母硒处理的杏鲍菇中的总硒含量分别为 145.22±8.00mg/kg 和 90.01±7.01mg/kg。与硒酸盐相比，酵母硒处理显著增加了杏鲍菇中的有机硒比例（硒代半胱氨酸 2.85±0.17%、甲硒代半胱氨酸 2.33±0.21%和硒代蛋氨酸 78.19±1.58%），从而提高了生物可给性。在体外发酵过程中用 1mg/L 的铅处理时，富硒杏鲍菇促进了脱硫弧菌的生长，这有助于增加肠道微生物群对铅的吸附。用酵母硒培养的富硒杏鲍菇可作为改善铅毒性的膳食硒源。
