In vitrobioaccessibility and speciation changes of selenium inPleurotus eryngiiduring the growing stage-Reference-Cited by-同舟云学术

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In vitrobioaccessibility and speciation changes of selenium inPleurotus eryngiiduring the growing stage

Published:2018 Issue:8 Volume:9 Page:4493-4499
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Fang Yong¹²³⁴^ORCID,Zhang Yingyue¹²³⁴,Wang Mingyang⁵⁶⁷⁴,Pei Fei¹²³⁴,Xie Minhao¹²³⁴,Li Peng¹²³⁴,Hu Qiuhui¹²³⁴⁵^ORCID

Affiliation:

1. College of Food Science and Engineering

2. Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety

3. Nanjing 210023

4. China

5. College of Food Science and Technology

6. Nanjing Agricultural University

7. Nanjing 210095

Abstract

The production ofPleurotus eryngiiby selenium (Se) biofortification is an effective way to improve the demand for Se in humans.

Funder

Jiangsu Provincial Department of Education

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C8FO00566D

Reference36 articles.

1. Food-chain selenium and human health: spotlight on speciation

2. The importance of selenium to human health

3. Selenoproteins and their Role in Oxidative Stress and Inflammation

4. Biochemical Studies of a Selenium-Deficient Population in China: Measurement of Selenium, Glutathione Peroxidase and Other Oxidant Defense Indices in Blood

5. Selenium fertilization strategies for bio-fortification of food: an agro-ecosystem approach

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1. Comparative investigation of selenium-enriched Pleurotus ostreatus and Ganoderma lucidum as natural sources of selenium supplementation;Food Chemistry;2024-03

2. Synthesis and Characterization of Chitosan Oligosaccharide Selenium Nanoparticles and Selenium Enrichment Evaluation and Mechanism on Soybean Sprouts;ACS Agricultural Science & Technology;2022-12-12

3. Selenium biofortification in Pleurotus eryngii and its effect on lead adsorption of gut microbiota via in vitro fermentation;Food Chemistry;2022-12

4. Application of protein fractions from selenized sprouted chickpeas as emulsifying agents and evaluation of their antioxidant properties;Food and Bioproducts Processing;2022-11

5. Effects of Se(IV) or Se(VI) enrichment on proteins and protein-bound Se distribution and Se bioaccessibility in oyster mushrooms;Food Chemistry;2022-07

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