Selenium bioavailability from soy protein isolate and tofu in rats fed a torula yeast-based diet

Journal of Agricultural and Food Chemistry
Lin YanLuann K Johnson

Abstract

Selenium (Se) is an essential nutrient, and soy is a major plant source of dietary protein to humans. The United States produces one-third of the world's soybeans, and the Se-rich Northern Plains produce a large share of the nation's soybeans. The present study used a rat model to determine the bioavailability of Se from a protein isolate and tofu (bean curd) prepared from a soybean cultivar we recently developed specifically for food grade markets. The soybean seeds contained 2.91 mg Se/kg. Male Sprague-Dawley rats were depleted of Se by feeding them a 30% Torula yeast-based diet containing 5 microg Se/kg; after 56 days, they were replenished of Se for an additional 50 days by feeding them the same diet supplemented with 20, 30, or 40 microg Se/kg from soy protein isolate or tofu. l-Selenomethionine (SeMet) was used as a reference. Selenium bioavailability was determined on the basis of the responses of Se-dependent enzyme activities and tissue Se contents, comparing those responses for each soy product to those for SeMet using a slope-ratio method. Dietary supplementation with the protein isolate or tofu resulted in dose-dependent increases in glutathione peroxidase activities in blood and liver and thioredoxin reductase acti...Continue Reading

Citations

Nov 24, 1999·Free Radical Biology & Medicine·R Brigelius-Flohé
Sep 10, 2013·Journal of Agricultural and Food Chemistry·Lin YanLuAnn K Johnson
Apr 22, 2015·Critical Reviews in Food Science and Nutrition·Jorge Moreda-PiñeiroPilar Bermejo-Barrera
Dec 24, 2013·Biochemical and Biophysical Research Communications·Marten MichaelisLutz Schomburg
Feb 24, 2009·Experimental Biology and Medicine·Sonja C SchrieverRoger A Sunde
Jul 16, 1999·Journal of the American Dietetic Association·D H Holben, A M Smith
Jun 7, 2021·Journal of Trace Elements in Medicine and Biology : Organ of the Society for Minerals and Trace Elements (GMS)·Niels Hadrup, Gitte Ravn-Haren

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