Systematic comparison of the effects of exogenous inorganic selenium and organic selenium on the quality and antioxidant capacity of Pleurotus eryngii

Abstract BACKGROUND Pleurotus eryngii is an ideal food to improve the nutritional status of selenium (Se) in the human body. Besides Se accumulation and speciation, quality parameters and antioxidant capacity are key factors in determining the nutritional value of P. eryngii . However, the effects of exogenous inorganic Se (selenite and selenate) and organic Se (Se‐enriched yeast) on the quality and antioxidant capacity of Se‐enriched P. eryngii remain unclear. Therefore, this substrate cultivation experiment was carried out to analyze the concentrations of nutrient elements, quality parameters and antioxidant activity of P. eryngii cultivated with different forms of Se at varying concentrations. RESULTS All forms of exogenous Se increased crude protein content but decreased the contents of crude fiber and crude polysaccharide in P. eryngii , with the most significant promotion or inhibitory effects observed under Se‐enriched yeast treatment. Compared to inorganic Se treatments, Se‐enriched yeast more effectively enhanced nutrient element accumulation and antioxidant capacity of P. eryngii . The increased concentrations of zinc (Zn), magnesium (Mg), crude protein and phenolic compounds were identified as the primary factors improving the antioxidant activity of P. eryngii . CONCLUSION Compared to inorganic Se, Se‐enriched yeast is the optimal Se source for enhancing the nutritional quality of P. eryngii , owing to its superior ability to increase crude protein content, nutrient element concentrations, and antioxidant capacity. © 2025 Society of Chemical Industry.