GTS Research Group, Department of Chemistry, Faculty of Science, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain.
Plant Physiology Group (BABVE), Faculty of Biosciences, Universitat Autonòma de Barcelona, 08193 Bellaterra, Spain.
J Agric Food Chem. 2024 Mar 6;72(9):4947-4957. doi: 10.1021/acs.jafc.3c08441. Epub 2024 Feb 23.
The impact of selenium (Se) enrichment on bioactive compounds and sugars and Se speciation was assessed on different microgreens (green pea, red radish, and alfalfa). Sodium selenite and sodium selenate at a total concentration of 20 μM (1:1) lead to a noticeable Se biofortification (40-90 mg Se kg DW). In green pea and alfalfa, Se did not negatively impact phenolics and antioxidant capacity, while in red radish, a significant decrease was found. Regarding photosynthetic parameters, Se notably increased the level of chlorophylls and carotenoids in green pea, decreased chlorophyll levels in alfalfa, and had no effect on red radish. Se treatment significantly increased sugar levels in green pea and alfalfa but not in red radish. Red radish had the highest Se amino acid content (59%), followed by alfalfa (34%) and green pea (28%). These findings suggest that Se-biofortified microgreens have the potential as functional foods to improve Se intake in humans.
研究了硒（Se）富集对不同芽苗菜（绿豌豆、红萝卜和紫花苜蓿）中生物活性化合物、糖和硒形态的影响。亚硒酸钠和硒酸钠的总浓度为 20 μM（1:1），导致明显的硒生物强化（40-90 mg Se kg DW）。在绿豌豆和紫花苜蓿中，硒并没有对酚类物质和抗氧化能力产生负面影响，而在红萝卜中，发现其显著降低。关于光合作用参数，硒显著增加了绿豌豆中叶绿素和类胡萝卜素的水平，降低了紫花苜蓿中叶绿素的水平，而对红萝卜没有影响。硒处理显著增加了绿豌豆和紫花苜蓿中糖的水平，但对红萝卜没有影响。红萝卜的硒氨基酸含量最高（59%），其次是紫花苜蓿（34%）和绿豌豆（28%）。这些发现表明，硒强化芽苗菜有可能作为功能性食品，提高人体对硒的摄入量。
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