Selenium-enriched fermented milk: A suitable dairy product to improve selenium intake in humans
作者： A. Alzate , M.C. Pérez-Conde , A.M. Gutiérrez , C. Cámara
DOI: 10.1016/J.IDAIRYJ.2010.05.007
关键词: Food science 、 Selenium intake 、 Insoluble residue 、 Dairy industry 、 Gastrointestinal digestion 、 Microorganism 、 Digestion 、 Selenium 、 Fermentation 、 Chemistry
摘要: Abstract The suitability of Se-enriched fermented milk as a food product for humans has been studied and sensory features, survival microorganisms in the presence selenium Se bioaccessibility are presented. Sensory features number colonies observed until 4th week after fermentation were not affected at concentration levels below 2 μg g −1 . To investigate bioaccessible selenium-containing compounds selenized milk, total was quantified vitro gastrointestinal digestion. Results showed that 76 ± 3% extracted digestion 24 ± 6% remained insoluble residue. identify main species low molecular weight (MW) generated during digestion, liquid chromatography-inductively coupled plasma-mass spectrometry (LC-ICP-MS) used. identified selenocompounds smaller than 1.5 kDa, with selenocystine Se-methylselenocysteine being most abundant present extracts.
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