RT Journal Article
T1 Selenium bioaccesibility after in vitro digestion/fermentation of foods differs in adults and children.
A1 García-Conde, Úrsula
A1 Navarro-Alarcón, Miguel
A1 Navajas Porras, Beatriz
A1 Hinojosa-Nogueira, Daniel
A1 Delgado-Osorio, Adriana
A1 Navarro-Moreno, Miguel
A1 Pérez-Burillo, Sergio
A1 Pastoriza, Silvia
A1 Douros, Konstantinos
A1 Rufián-Henares, José Ángel
K1 Selenio
K1 Alimentos
K1 Biodisponibilidad
K1 Intestinos
K1 Adultos
K1 Niños
AB Selenium (Se) as essential element regulates the immune, endocrine, reproductive and neurological systemsthrough selenoproteins. More important than its content, is the fraction available to be absorbed (bioaccesibility)to exert its important metabolic functions. The objective of this study was to determine the bioaccessibility of Se(Se-BA) in multiple foods by an in vitro digestion/fermentation method. Samples were subjected to homemadeculinary techniques and fermented with feces from healthy adults (HE-AD), and healthy (HE-CH) and unhealthychildren (with gluten related disorders, GRD-CH; obesity, OB-CH; or allergy/intolerance to cow’s milk proteins,AICM-CH). Se-BA varied largely among samples depending on their vegetal/animal origin, category and type offood. Animal-vs. plant-based foods have higher mean Se concentration and total Se-BA (82.5(±97.5) and 93.6(±8.58) vs. 44.3(±55.6) μg/kg and 77.7(±20.4)%, respectively). In plant-based foods, higher Se-BA values werefound in the large intestine (41.0(±25.7) vs. 30.1(±26.7%) in animal-base foods). In comparison to raw foods,the cooking techniques of vegetal- and animal-based foods grouped by heating in liquid media (frying-boiling) orhot air (roasting-grilling) decrease Se-BA in the small intestine (42.5(±27.0) vs. 34.8(±25.1) and 34.0(±24.3),and 75.9(±38.0) vs. 52.4(±28.9) and 71.3(±24.8)%, respectively), while it is increased in the large intestine(36.6(±28.5) vs. 41.3(±24.9) and 44.2(±23.6), and 19.9(±30.4) vs. 39.9(±26.0) and 23.4(±22.7)%, respectively). The higher Se-BA levels in the large intestine found in HE-CH (42.1 (±26.5) vs. HE-AD (35.2(±27.1) andunhealthy children (GRD-CH and OB-CH; 38.0(±24.6) and 35.8(±28.1)%, respectively) could be related togreater demands on growth and specific fermentative microbiota.
PB Elsevier
YR 2024
FD 2024-03-25
LK https://hdl.handle.net/10630/38628
UL https://hdl.handle.net/10630/38628
LA eng
NO García-Conde Ú, Navarro-Alarcón M, Navajas-Porras B, Hinojosa-Nogueira D, Delgado-Osorio A, Navarro-Moreno M, et al. Selenium bioaccesibility after in vitro digestion/fermentation of foods differs in adults and children. Food Biosci. 2024;59:103964.
DS RIUMA. Repositorio Institucional de la Universidad de Málaga
RD 21 ene 2026