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Pure Appl. Chem., 2010, Vol. 82, No. 2, pp. 461-471

http://dx.doi.org/10.1351/PAC-CON-09-06-01

Published online 2010-01-30

Bioaccessibility of Se from Se-enriched wheat and chicken meat

Espen Govasmark1*, Anicke Brandt-Kjelsen1, Joanna Szpunar2, Katarzyna Bierla2, Gerd Vegarud3 and Brit Salbu1

1 Department of Plant and Environmental Sciences, Norwegian University of Life Sciences (UMB), P.O. 5003, NO-1432 Ås, Norway
2 Laboratorie de Chimie Analytique Bio‑Inorganique et Environment, CNRS UMR 5254, Hèlioparc Pau Pyrenèes 2, Av. Prèsident Angot 64053 Pau Cedex 9, France
3 Department of Chemistry, Biotechnology and Food Sciences, Norwegian University of Life Sciences (UMB), P.O. 5003, NO-1432 Ås, Norway

Abstract: Selenium (Se) is an essential trace element to animals and humans as Se is incorporated in a series of organic molecules, such as 30 mammalian selenoproteins or seleno-enzymes, which are vital for the basic functions of life. To increase the Se intake in Se-deficient areas, food and feed can be enriched using Se fertilizers or supplements. The aim of this study is to investigate the distribution, speciation, bioaccessibility, and bioavailability of Se in Se-enriched wheat (SW) grain and in Se-enriched chicken meat products using commercial enzymes and human gastric juices (HGJs). Results from the present work show that Se in wheat is bioaccessible and bioavailable, and that SW flour or bran can serve as a valuable dietary source of Se to humans. However, the bioaccessibility studies using commercial enzymes and HGJs for wheat flour, bran, and chicken meat digestion suggests that the use of commercial enzymes overestimate Se bioavailability. Furthermore, the use of NaCl or Tris-HCl to extract Se proteins from enriched products was not suited for bioaccessibility studies. The SW flour or bran can, however, serve as a valuable dietary source of Se to humans.