Influence of processing methods and exogenous selenium species on the content and in vitro bioaccessibility of selenium in Pleurotus eryngii.
In vitro bioaccessibility
Pleurotus eryngii
Processing
Selenium biofortification
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Feb 2021
15 Feb 2021
Historique:
received:
05
03
2020
revised:
01
07
2020
accepted:
21
07
2020
pubmed:
4
9
2020
medline:
15
12
2020
entrez:
4
9
2020
Statut:
ppublish
Résumé
Understanding the effects of processing on the Se content and bioaccessibility in food is critical in guiding the development of Se-enriched products. In this study, Se-enriched Pleurotus eryngii was obtained by applying different Se supplements to the substrate. Selenium content and its bioaccessibility among raw and processed fruit bodies were compared. The application of exogenous Se had no significant effect on the yield of P. eryngii, while amendment Se yeast could slightly promote the growth of P. eryngii. The enrichment ability of P. eryngii among different Se supplements declined in the order of Na
Identifiants
pubmed: 32882487
pii: S0308-8146(20)31523-5
doi: 10.1016/j.foodchem.2020.127661
pii:
doi:
Substances chimiques
Selenium
H6241UJ22B
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
127661Informations de copyright
Copyright © 2020 Elsevier Ltd. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.