Composition of Chemical Species of Selenium Contained in Selenium-Enriched Shiitake Mushroom and Vegetables Determined by High Performance Liquid Chromatography with Inductively Coupled Plasma Mass Spectrometry
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概要
- 論文の詳細を見る
Selenium (Se) species in Se-enriched shiitake mushroom (Lentinula edodes) were identified and quantified by high performance liquid chromatography with inductively coupled plasma mass spectrometry (HPLC-ICPMS). Two types of Se-enriched shiitake obtained from selenite- or selenate-fertilized mushroom beds were used. More than 80% of Se in both shiitake samples could not be extracted with 0.2M HCl. Protease digestion released a large amount of selenomethionine from the shiitake enriched with selenite. However, most of the Se in the shiitake enriched with selenate was not released by protease but was released by a cell wall digestive enzyme and most of the Se released was identified as selenate. These results indicate that the main Se species in the shiitake enriched with selenite or selenate is selenomethionine bound to protein or selenate bound to polysaccharides in the cell wall, respectively. Several Se-enriched vegetables grown on a soil fertilized with selenate were also analyzed by HPLC-ICPMS. Four Se species, selenate, Se-methylselenocysteine, selenomethionine, γ-glutamyl-Se-methylselenocysteine, and an unknown Se compound were detected in the vegetables. The composition of Se species varied with the kinds or parts of vegetables. The main Se species in bulbs, leaves or flowers of the Seenriched garlic, onions, cabbage and ashitaba were selenate, Se-methylselenocysteine or γ-glutamyl-Se-methylselenocysteine, while those in fruit bodies of the peppers and pumpkin were selenomethionine bound to protein. Bioavailabilities of Se in the shiitake mushroom enriched with selenite and the vegetables enriched with selenate are expected to be high, but that in shiitake enriched with selenate may be low.
- 日本ビタミン学会の論文
著者
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YOSHIDA Munehiro
Laboratory of Food and Nutritional Sciences, Faculty of Chemistry, Materials and Bioengineering, Kan
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Yoshida Munehiro
Laboratory Of Food And Nutritional Sciences Faculty Of Chemistry Materials And Bioengineering Kansai
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Yoshida Munehiro
Laboratory Of Food And Nutritional Science Department Of Biotechnology Faculty Of Engineering Kansai
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SUGIHARA Satoru
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering, Ka
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Miyamoto Saori
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering
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Sugihara Satoru
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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Kondo Mariko
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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INOUE Yuki
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering
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CHIHARA Yuko
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering
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SUKCHAROEN Benjama
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering
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Chihara Yuko
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering Kansa
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Sukcharoen Benjama
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering
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Inoue Yuki
Laboratory Of Food And Nutritional Sciences Department Of Biotechnology Faculty Of Engineering
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