Plant Science; Health Professions (miscellaneous); Health (social science); Microbiology; Food Science
Abstract :
[en] Selenium (Se) biofortification during seed germination is important not only to meet nutritional demands but also to prevent Se-deficiency-related diseases by producing Se-enriched foods. In this study, we evaluated effects of Se biofortification of soybeans on the Se concentration, speciation, and species transformation as well as nutrients and bioactive compounds in sprouts during germination. Soybean (Glycine max L.) seedlings were cultivated in the dark in an incubator with controlled temperature and water conditions and harvested at different time points after soaking in Se solutions (0, 5, 10, 20, 40, and 60 mg/L). Five Se species and main nutrients in the sprouts were determined. The total Se content increased by 87.3 times, and a large portion of inorganic Se was transformed into organic Se during 24 h of germination, with 89.3% of the total Se was bound to soybean protein. Methylselenocysteine (MeSeCys) and selenomethionine (SeMet) were the dominant Se species, MeSeCys decreased during the germination, but SeMet had opposite trend. Se biofortification increased contents of total polyphenol and isoflavonoid compounds and amino acids (both total and essential), especially in low-concentration Se treatment. In conclusion, Se-enriched soybean sprouts have promising potential for Se supplementation and as functional foods.
Disciplines :
Food science
Author, co-author :
Huang, Yatao ; Université de Liège - ULiège > TERRA Research Centre
Lei, Ningyu
Xiong, Yangyang
Liu, Yanfang
Tong, Litao
Wang, Fengzhong
Fan, Bei
Maesen, Philippe ; Université de Liège - ULiège > Département GxABT > Chimie des agro-biosystèmes
Blecker, Christophe ; Université de Liège - ULiège > Département GxABT > Smart Technologies for Food and Biobased Products (SMARTECH)
Language :
English
Title :
Influence of Selenium Biofortification of Soybeans on Speciation and Transformation during Seed Germination and Sprouts Quality
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