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In vitro digestion and fecal fermentation of selenocompounds: impact on gut microbiota, antioxidant activity, and short-chain fatty acids.
- Source :
-
Food research international (Ottawa, Ont.) [Food Res Int] 2024 Mar; Vol. 180, pp. 114089. Date of Electronic Publication: 2024 Feb 03. - Publication Year :
- 2024
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Abstract
- Selenium bioavailability is critically influenced by gut microbiota, yet the interaction dynamics with selenocompounds remain unexplored. Our study found that L-Selenomethionine (SeMet) and Se-(Methyl)seleno-L-cysteine (MeSeCys) maintained stability during in vitro gastrointestinal digestion. In contrast, Selenite and L-Selenocystine (SeCys <subscript>2</subscript> ) were degraded by approximately 13% and 35%. Intriguingly, gut microflora transformed MeSeCys, SeCys <subscript>2</subscript> , and Selenite into SeMet. Moreover, when SeCys <subscript>2</subscript> and Selenite incubated with gut microbiota, they produced red selenium nanoparticles with diameters ranging between 100 and 400 nm and boosted glutathione peroxidase activity. These changes were positively associated with an increased relative abundance of unclassified&#95;g&#95;&#95;Blautia (Family Lachnospiraceae), Erysipelotrichaceae&#95;UCG-003 (Family Erysipelatoclostridiaceae), and uncultured&#95;bacterium&#95;g&#95;&#95;Subdoligranulum (Family Ruminococcaceae). Our findings implied that differential microbial sensitivities to selenocompounds, potentially attributable to their distinct mechanisms governing selenium uptake, storage, utilization, and excretion.<br />Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2024 Elsevier Ltd. All rights reserved.)
Details
- Language :
- English
- ISSN :
- 1873-7145
- Volume :
- 180
- Database :
- MEDLINE
- Journal :
- Food research international (Ottawa, Ont.)
- Publication Type :
- Academic Journal
- Accession number :
- 38395585
- Full Text :
- https://doi.org/10.1016/j.foodres.2024.114089