Effects of selenium application on Se content and speciation in Lentinula edodes. (1st November 2018)

• Record Type: Journal Article
• Authors: Zhou, Fei; Yang, Wenxiao; Wang, Mengke; Miao, Yuexia; Cui, Zewei; Li, Zhe; Liang, Dongli
• Is Part Of: Food chemistry. Volume 265(2018)
• Page Start: 182
• Page End: 188
• Publication Date: 2018-11-01
• Subjects: Lentinula edodes -- Selenium concentration -- Speciation -- Organic selenium; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.05.087
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Total Se content of L. edodes was ranked as selenite > selenate > Se yeast in different treatments. The main Se speciation was SeMet in L. edodes regardless Se applied. Se-enriched L. edodes is a good source of dietary Se and selenite is more valuable for its production. Abstract: Edible fungi have strong ability to transform inorganic Se into organic forms. Therefore, different concentrations of selenite, selenate and Se-yeast were injected as Se-supplements into substrates to produce Se-enriched Lentinula edodes . The Se content and its speciation distribution in the fruit bodies of L. edodes were analysed at different harvest times. Results indicate that Se concentrations of L. edodes increased first and then decreased over time. Based on Se accumulation in L. edodes, selenium use efficiency was ranked as selenite > selenate > Se-yeast. SeMet was the predominant Se speciation in the fruit bodies of L. edodes . SeMet made up the biggest proportion of total Se content and increased with application time for selenite and selenate treatments, whereas no significant change was found for Se-yeast treatment. This study demonstrates that Se-enriched L. edodes is a good source of dietary Se.