Analysis of Small Molecular Selenium Species in Serum Samples from Mercury-Exposed People Supplemented With Selenium-Enriched Yeast by Anion Exchange-Inductively Coupled Plasma Mass Spectrometry

Nano-WSe2 Is Absorbable and Transformable by Rice Plants

As typical transition metal dichalcogenides (TMDC), tungsten selenide (WSe₂) nanosheets (nano-WSe₂) are widely used in various fields due to their layered structures and highly tunable electronic and magnetic properties, which results in the unwanted release of tungsten (W) and selenium (Se) into the environment. However, the environmental effects of nano-WSe₂ in plants are still unclear. Herein, we evaluated the impacts and fate of nano-WSe₂ and micro-WSe₂ in rice plants (Oryza sativa L.). It was found that both nano-WSe₂ and micro-WSe₂ did not affect the germination of rice seeds up to 5000 mg/L but nano-WSe₂ affected the growth of rice seedlings with shortened root lengths. The uptake and transportation of WSe₂ was found to be size-dependent. Moreover, W in WSe₂ was oxidized to tungstate while Se was transformed to selenocysteine, selenomethionine, Se^IV and Se^VI in the roots of rice when exposed to nano-WSe₂, suggesting the transformation of nano-WSe₂ in rice plants. The exposure to nano-WSe₂ brought lipid peroxidative damage to rice seedlings. However, Se in nano-WSe₂ did not contribute to the synthesis of glutathione peroxidase (GSH-Px) since the latter did not change when exposed to nano-WSe₂. This is the first report on the impacts and fate of nano-WSe₂ in rice plants, which has raised environmental safety concerns about the wide application of TMDCs, such as WSe₂ nanosheets.

Effects of Chinese Cooking Methods on the Content and Speciation of Selenium in Selenium Bio-Fortified Cereals and Soybeans

Cereals and soybeans are the main food sources for the majority of Chinese. This study evaluated the effects of four common cooking methods including steaming, boiling, frying, and milking on selenium (Se) content and speciation in seven selenium bio-fortified cereals and soybeans samples. The Se concentrations in the selected samples ranged from 0.91 to 110.8 mg/kg and selenomethionine (SeMet) was detected to be the main Se species. Total Se loss was less than 8.1% during the processes of cooking except milking, while 49.1% of the total Se was lost in milking soybean for soy milk due to high level of Se in residuals. It was estimated that about 13.5, 24.0, 3.1, and 46.9% of SeMet were lost during the processes of steaming, boiling, frying, and milking, respectively. Meanwhile, selenocystine (SeCys₂) and methylselenocysteine (SeMeCys) were lost completely from the boiled cereals. Hence, steaming and frying were recommended to cook Se-biofortified cereals in order to minimize the loss of Se.