普通小球藻
硒
小球藻
食品科学
生物利用度
化学
酵母
功能性食品
生物量(生态学)
藻类
生物
植物
生物化学
农学
生物信息学
有机化学
作者
Dai Long Vu,Kumar Saurav,Mykola Mylenko,Karolína Ranglová,Jan Kuta,Daniela Ewe,Jiri Masojı́dek,Pavel Hrouzek
标识
DOI:10.1016/j.foodchem.2018.12.004
摘要
Selenium (Se) is an indispensable microelement in our diet and health issues resulting from deficiencies are well documented. Se-containing food supplements are available on the market including Se-enriched Chlorella vulgaris (Se-Chlorella) which accumulates Se in the form of Se-amino acids (Se-AAs). Despite its popular uses, data about the bioaccessibility of Se-AAs from Se-Chlorella are completely missing. In the present study, gastrointestinal digestion times were optimized and the in vitro bioaccessibility of Se-AAs in Se-Chlorella, Se-yeast, a commercially available Se-enriched food supplement (Se-supplement) and Se rich foods (Se-foods) were compared. Higher bioaccessibility was found in Se-Chlorella (∼49%) as compared to Se-yeast (∼21%), Se-supplement (∼32%) and Se-foods. The methods used in production of Se-Chlorella biomass were also investigated. We found that disintegration increased bioaccessibility whereas the drying process had no effect. Similarly, temperature treatment by microwave oven also increased bioaccessibility whereas boiling water did not.
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