Preparation of Selenium-Enriched Yeast by Re-Using Discarded Saccharomyces cerevisiae from the Beer Industry for Se-Supplemented Fodder Applications

Selenoproteins in Health

Selenium (Se) is a naturally occurring essential micronutrient that is required for human health. The existing form of Se includes inorganic and organic. In contrast to the inorganic Se, which has low bioavailability and high cytotoxicity, organic Se exhibits higher bioavailability, lower toxicity, and has a more diverse composition and structure. This review presents the nutritional benefits of Se by listing and linking selenoprotein (SeP) functions to evidence of health benefits. The research status of SeP from foods in recent years is introduced systematically, particularly the sources, biochemical transformation and speciation, and the bioactivities. These aspects are elaborated with references for further research and utilization of organic Se compounds in the field of health.

Research Progress of Selenium-Enriched Foods

Selenium is an essential micronutrient that plays a crucial role in maintaining human health. Selenium deficiency is seriously associated with various diseases such as Keshan disease, Kashin-Beck disease, cataracts, and others. Conversely, selenium supplementation has been found to have multiple effects, including antioxidant, anti-inflammatory, and anticancer functions. Compared with inorganic selenium, organic selenium exhibits higher bioactivities and a wider range of safe concentrations. Consequently, there has been a significant development of selenium-enriched foods which contain large amounts of organic selenium in order to improve human health. This review summarizes the physiological role and metabolism of selenium, the development of selenium-enriched foods, the physiological functions of selenium-enriched foods, and provides an analysis of total selenium and its species in selenium-enriched foods, with a view to laying the foundation for selenium-enriched food development.

The importance of selenium in food enrichment processes. A comprehensive review

Selenium is an essential element that determines the proper life functions of human and animal organisms. The content of selenium in food varies depending on the region and soil conditions. Therefore, the main source is a properly selected diet. However, in many countries, there are shortages of this element in the soil and local food. Too low an amount of this element in food can lead to many adverse changes in the body. The consequence of this may also be the occurrence of numerous potentially life-threatening diseases. Therefore, it is very important to properly introduce methods that condition the supplementation of the appropriate chemical form of this element, especially in areas with deficient selenium content. This review aims to summarize the published literature on the characterization of different types of selenium-enriched foods. At the same time, legal regulations and prospects for the future related to the production of food enriched with this element are presented. It should be noted that there are limitations and concerns with the production of such food due to the narrow safety range between the necessary and the toxic dose of this element. Therefore, selenium has been treated with special care for a very long time. For this reason, the presented mechanisms of production processes related to increasing the scale of selenium supplementation should be constantly monitored. Appropriate monitoring and development of the technological process for the production of selenium-enriched food is very important. Such food should ensure consumer safety and repeatability of the obtained product. Understanding the mechanisms and possibilities of selenium accumulation by plants and animals is one of the most important directions in the development of modern bromatology and the science of supplementation. This is particularly important in the case of rational nutrition and supplementing the human diet with an essential element such as selenium. Food technology is facing these challenges today.

Effects of Selenium Enrichment on Dough Fermentation Characteristics of Baker's Yeast

In this research, the effect of selenium (Se) enrichment on dough fermentation characteristics of yeast and the possible mechanisms was investigated. Then, the Se-enriched yeast was used as starter to make Se-enriched bread, and the difference between Se-enriched bread and common bread was investigated. It was found Se enrichment increased CO₂ production and sugar consumption rate of Saccharomyces cerevisiae (S. cerevisiae) in dough fermentation, and had positive impacts on final volume and rheological index of dough. The mechanism is possibly related to higher activity and protein expression of hexokinase (HK), phosphofructokinase (PFK), pyruvate kinase (PK), citrate synthase (CS), isocitrate dehydrogenase (ICD), and α-ketoglutarate dehydrogenase (α-KGDHC) in Se-enriched yeast. Moreover, Se-enriched bread (Se content: 11.29 μg/g) prepared by using Se-enriched yeast as starter exhibited higher overall acceptability on sensory, cell density in stomatal morphology, and better elasticity and cohesiveness on texture properties than common bread, which may be due to effect of higher CO₂ production on dough quality. These results indicate Se-enriched yeast could be used as both Se-supplements and starter in baked-foods making.

Effect of selenium and methods of protein extraction on the proteomic profile of Saccharomyces yeast

Selenium may influence the biosynthesis of individual proteins in the yeast cell cytosol. In this study, we used two-dimensional (2D) electrophoresis to identify proteins that are differentially expressed by the enrichment of selenium in Saccharomyces cerevisiae yeast cells. We chose eight protein fractions for further proteomic analysis. A detailed analysis was performed using the Ultraflextreme matrix-assisted laser desorption/ionisation time-of-flight/time-of-flight mass spectrometer, which enables fast and accurate measurement of the molecular weight of the analysed proteins. This study, for the first time, provides evidence that selenium-enriched yeast contains higher levels of mitochondria malate dehydrogenase, adenosine-5'-triphosphate (ATP)-dependent RNA helicase dbp3, and tryptophan dimethylallyltransferase, and alanyl-tRNA editing protein AlaX than yeast without the addition of selenium. It should be emphasised that the proteomic variability obtained reflects the high biological and complexity of yeast metabolism under control and selenium-enriched conditions and can be properly used in the future as a model for further research aimed at determining the expression of appropriate metabolic genes.

A review on selenium-enriched proteins: preparation, purification, identification, bioavailability, bioactivities and application

Selenium (Se) deficiency can cause many diseases and thereby affect human health. Traditional inorganic Se supplements have disadvantages of toxicity and low bioavailability. Se-Enriched proteins exhibit good bio-accessibility and high biological activities. This review provides a comprehensive overview of the preparation, purification, identification, bioavailability, bioactivities and application of Se-enriched proteins. The method of extracting Se-enriched proteins from animals, microorganisms and plants mainly includes solvent extraction (water, salt, ethanol and alkali solution extraction) and novel extraction technologies (ultrasound-assisted and pulsed electric field assisted extraction). Se-Enriched proteins and their hydrolysates exhibit good bioactivities, mainly including antioxidant activity, immune regulation, neuroprotective activity, and inhibition of hyperglycemic activity, among others. Future research should focus on the relationship between Se-enriched protein metabolism and the selenium regulatory protein metabolic pathway by using multi-omics technology. In addition, it is necessary to comprehensively study the structure-activity relationship of Se-enriched proteins/hydrolysates from different sources, to further clarify their bioactive mechanism and to verify their health benefits in vivo.

Effects of Nano-Selenium on Antioxidant Capacity in Se-Deprived Tibetan Gazelle (Procapra picticaudata) in the Qinghai-Tibet Plateau

Tibetan gazelle (Procapra picticaudata) is an endangered ungulate in the Qinghai-Tibet Plateau, China. This study aimed to determine the influence of nano-Se on antioxidant system in Se-deprived P. picticaudata. We analyzed contents of mineral elements in soil, forage, and animal tissue. Blood parameters and antioxidant indexes were also determined. The results showed that Se concentrations in the soil and forage from affected pasture were significantly lower than those in healthy area (P < 0.01). Se concentrations in blood and hair from affected P. picticaudata were also significantly lower than those in healthy animals (P < 0.01). Meanwhile, the levels of Hb, RBC, and PCV in affected gazelle were significantly lower than those in healthy animal (P < 0.01). The activities of AST, ALT, LDH, CK, and UA content in affected animal were significantly lower than those in healthy gazelles (P < 0.01). The levels of SOD, GSH-Px, CAT, and T-AOC in serum were significantly lower and the MDA content was significantly higher in affected compared with healthy gazelle (P < 0.01). Affected P. picticaudata were treated orally with nano-Se, Se concentration in blood significantly increased and serum antioxidant indexes greatly returned to within the healthy range. Consequently, nano-Se could not only markedly increase the Se content in blood in Se-deprived P. picticaudata but also much improves the antioxidant capacity.

Biosynthesis of selenoproteins by Saccharomyces cerevisiae and characterization of its antioxidant activities

The study investigated biosynthesis of selenoproteins by Saccharomyces. cerevisiae using inorganic selenium. Selenium supplement via two stages was carried out during fermentation and the physicochemical characteristics of selenoproteins and its antioxidant activities were examined through in vitro assessment procedures. After fermentation, dry cells weight (7.47 g/L) and selenium content (3079.60 μg/kg) in the yeast were achieved when fermentation time points at the 6th hour and the 9th hour were chosen to supplement 30% and 70% of 30 μg/mL Na₂SeO₃ respectively. A maximal yield of selenium content in selenoproteins reached 1013.07 μg/g under optimized culture conditions and was 133-fold higher than the control. One new band with molecular weight of 26.76 KDa appeared in conjugated selenoproteins of sodium dodecyl sulphate-polyacrylamide gel electrophoresis. Surface structure of selenoproteins and the control was different by Scanning electron microscopy images. Infrared spectrometry analysis demonstrated that groups of HSe, SeO and C-Se-O involved in selenoproteins were important pieces of evidence showing presence of Se embedded in the protein molecule. Selenoproteins showed strong antioxidant activities on DPPH·, OH and ·O^2-, which was much higher than the control proteins. Therefore, the study provided an efficient selenium-enriched culture method of inorganic selenite to organic selenium and basis for selenoproteins applications.