In vitro assessment of bioavailability of selenium from a processed Japanese anchovy, Niboshi. (15th December 2018)

• Record Type: Journal Article
• Authors: Yoshida, Sakura; Iwataka, Miho; Fuchigami, Takeshi; Haratake, Mamoru; Nakayama, Morio
• Is Part Of: Food chemistry. Volume 269(2018)
• Page Start: 436
• Page End: 441
• Publication Date: 2018-12-15
• Subjects: Seafood -- Dorsal root ganglion cells -- HeLa cells -- Japanese anchovy; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.07.033
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Niboshi, a processed Japanese anchovy, contained a large amount of selenium. Lyophilized Niboshi extract was partially purified by the extraction with ethanol. Selenium species with a 80 Se molecular ion peak at m / z 577 was detected form the ethanol-extract. Selenium from the Niboshi extract was used by cultured cells for the synthesis of selenoprotein. Abstract: Niboshi is a commonly used foodstuff that is processed from Japanese anchovy ( Engraulis japonicus ) in Japanese cuisine. It was previously demonstrated that Niboshi and its water extract contained highly bioavailable selenium for selenium deficient mice. In this study, we assessed the selenium bioavailability from the extract of the Niboshi, using cultured cells. The activity of selenium-dependent glutathione peroxidase (GPx) of rat dorsal ganglion cells and human cervical carcinoma cells incubated with selenium from the Niboshi extract was over 2 times of that of the extract-free control cells and comparable to that of cells incubated with selenious acid of the same selenium concentration. These results suggest that selenium from the Niboshi extract was utilized for synthesis of the selenoprotein. Such in vitro selenium bioavailability was consistent with our previous results of in vivo assessment in mice.