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Se Intake (se + intake)
Selected AbstractsSelenium supplementation and selenium status of dairy cows fed diets based on grass, grass silage or maize silageJOURNAL OF ANIMAL PHYSIOLOGY AND NUTRITION, Issue 3-4 2002M. GIERUS In three separate trial series (TS) the effect of diet composition on selenium (Se) status of dairy cows were investigated. Diets were formulated based mainly on grass (TS1), grass silage (TS2) or maize silage (TS3) with different levels of Se supplementation. Each TS comprised a total of 30 dairy cows and contained one treatment group without Se supplementation (control) and two groups with increasing levels of Se supplementation (levels 1 and 2). Selenium was administered as Na-selenite. The control groups of the different TS showed a very low Se supply of 38,54 ,g Se/kg DM. At level 1 the Se supply was increased to 102,165 ,g Se/kg DM and at level 2 was 294,373 ,g Se/kg DM. After completion of the 6-week trials the average plasma Se concentration of the control cows (without Se supplementation) across all TS was 21.5 ,g/l; this increased significantly following Se supplementation, to 37.7 ,g/l at level 1 and 61.5 ,g/l at level 2. The plasma glutathione peroxidase (GSH-Px) activity of the control cows averaged 67 U/l, rising considerably after supplementation at level 1 to a value of 101 U/l, but showed little further increase at level 2 with a mean value of 120 U/l. By contrast, the average Se content of the milk was unchanged in the control and level 1 groups at 10.5 ,g/kg and 10.9 ,g/kg, respectively, and only increased markedly after supplementation at level 2 to a mean value of 15.1 ,g/kg. The diet based on maize silage, while having a similar Se content as the grass and grass silage-based diets, resulted in a slightly improved Se status, which is due to a higher Se intake from soybean meal. [source] Determination of selenium concentration in rice and the effect of foliar application of Se-enriched fertiliser or sodium selenite on the selenium content of riceJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 8 2002Qiuhui Hu Abstract Atomic fluorescence spectrophotometry was used to determine the selenium (Se) concentration in 30 rice products of different species from Southern China. The Se level ranged from 0.015 to 0.046,µg,g,1. Considering the average daily individual consumption of rice products in Southern China, the average dietary intake of Se supplied by this source is only 6,18,µg,day,1 for an adult. This low Se intake from rice products is mainly responsible for the low total Se intake of inhabitants in Southern China. Foliar spraying of Se-enriched fertiliser or sodium selenite with 14,18,g Se,ha,1 in the heading stage of rice growth increased the Se content to 0.178,0.421,µg,g,1 in rice products. The concentration and amount of Se-enriched fertiliser can be varied to achieve an optimum concentration of Se in rice products. The authors suggest that these Se-enriched rice products can contribute an increase in Se intake of 50,100,µg,day,1 on average if their Se concentration is controlled in the region of 0.15,0.50,µg,g,1. © 2002 Society of Chemical Industry [source] INFLUENCE OF PULSED ELECTRIC FIELD ON SELENOCYSTEINE CONTENT IN SACCHAROMYCES CEREVISIAEJOURNAL OF FOOD BIOCHEMISTRY, Issue 6 2008URSZULA PANKIEWICZ ABSTRACT Culture of Saccharomyces cerevisiae with sodium selenite addition in medium was treated by pulsed electric fields (PEFs). Amino acids from yeast hydrolysates were separated by means of ion-exchange chromatography on amino acid analyzer according to previously established procedure. Selenocysteine was determined in a form of complex with ninhydrin, applying photometric technique. PEF treatment of S. cerevisiae cells resulted in about threefold content increase of selenium bonded within selenocysteine. PRACTICAL APPLICATIONS Se yeast is an attractive source of Se because of its low cost and its ability to act as a precursor for selenoprotein synthesis. Se yeast can be consumed as such and as a nutritional supplement. Another possibility is to use selenized yeast instead of conventional yeast for baking bread. Bread is generally low in Se, and hence the use of selenized yeast for this purpose could result in higher Se intakes because bread is a common product consumed by many individuals (Dumont et al. 2006). The presented way to enrich the baking yeast in selenium, namely selenomethionine, may be successfully applied in yeast production, because the studied method is a relatively simple, nontoxic and cheap technique for introducing macrocompounds into the yeast cells. Such enriched selenium yeast may be a valuable and safe source of selenium at diet supplementation. [source] Increased intakes of selenium-enriched foods may benefit human healthJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 9 2007John Weldon Finley Abstract Selenium is an essential nutrient and deficient intakes compromise health in domestic animals and humans. A recommended dietary allowance (RDA) of 55 µg d,1 has been set for adult males and females in the United States; most North Americans consume more than this amount, but many residents of Europe, Asia and Africa consume less. While there are very few reports of outright Se deficiency in people consuming mixed Western diets that have Se intakes below the RDA, there is evidence that dietary intakes of selenium greater than the requirement may help reduce the risk of cancer, especially prostate cancer, to men. Selenium metabolism depends on the chemical form of Se in the diet, and some forms are better for some actions (e.g., cancer reduction) than other forms. Foods may contain different amounts and chemical forms of Se; consequently the benefits of Se may depend on the particular foods consumed. There are many reports of the chemistry and health benefits of Se from plant foods; animal foods also contain Se, but there are fewer reported studies. Fully understanding the health benefits of Se that may be gained by consumption of Se-enriched foods will require multidisciplinary approaches by teams of medical researchers, chemists, nutritionists, and agricultural scientists. Copyright © 2007 Society of Chemical Industry [source] | ||||||||||