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Galinha C, Sánchez-Martínez M, Pacheco AM, et al. Characterization of selenium-enriched wheat by agronomic biofortification. J Food Sci Technol. 2014;52(7):4236-45doi: 10.1007/s13197-014-1503-7.
Galinha, C., Sánchez-Martínez, M., Pacheco, A. M., Freitas, M. d. o. . C., Coutinho, J., Maçãs, B., Almeida, A. S., Pérez-Corona, M. T., Madrid, Y., & Wolterbeek, H. T. (2015). Characterization of selenium-enriched wheat by agronomic biofortification. Journal of food science and technology, 52(7), 4236-45. https://doi.org/10.1007/s13197-014-1503-7
Galinha, Catarina, et al. "Characterization of selenium-enriched wheat by agronomic biofortification." Journal of food science and technology vol. 52,7 (2015): 4236-45. doi: https://doi.org/10.1007/s13197-014-1503-7
Galinha C, Sánchez-Martínez M, Pacheco AM, Freitas Mdo C, Coutinho J, Maçãs B, Almeida AS, Pérez-Corona MT, Madrid Y, Wolterbeek HT. Characterization of selenium-enriched wheat by agronomic biofortification. J Food Sci Technol. 2015 Jul;52(7):4236-45. doi: 10.1007/s13197-014-1503-7. Epub 2014 Aug 13. PMID: 26139888; PMCID: PMC4486566.
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J Food Sci Technol. 2015 Jul;52(7):4236-45. doi: 10.1007/s13197-014-1503-7. Epub 2014 Aug 13.

Characterization of selenium-enriched wheat by agronomic biofortification.

Journal of food science and technology

Catarina Galinha, María Sánchez-Martínez, Adriano M G Pacheco, Maria do Carmo Freitas, José Coutinho, Benvindo Maçãs, Ana Sofia Almeida, María Teresa Pérez-Corona, Yolanda Madrid, Hubert T Wolterbeek

Affiliations

  1. CERENA-IST, University of Lisbon, Av. Rovisco Pais 1, 1049-001 Lisboa, Portugal ; CCTN-IST, University of Lisbon, Estrada Nacional 10, 2695-066 Bobadela, Portugal ; Department of Radiation Science and Technology, Faculty of Applied Sciences, Delft University of Technology, Mekelweg 15, 2629 JB Delft, The Netherlands.
  2. Departamento de Química Analítica, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, Avda. Complutense s/n, 28040 Madrid, Spain.
  3. CERENA-IST, University of Lisbon, Av. Rovisco Pais 1, 1049-001 Lisboa, Portugal.
  4. CCTN-IST, University of Lisbon, Estrada Nacional 10, 2695-066 Bobadela, Portugal.
  5. INIAV, National Institute of Agricultural and Veterinary Research, Estrada de Gil Vaz, 7350-228 Elvas, Portugal.
  6. Department of Radiation Science and Technology, Faculty of Applied Sciences, Delft University of Technology, Mekelweg 15, 2629 JB Delft, The Netherlands.

PMID: 26139888 PMCID: PMC4486566 DOI: 10.1007/s13197-014-1503-7

Abstract

Agronomic biofortification of staple crops is an effective way to enhance their contents in essential nutrients up the food chain, with a view to correcting for their deficiencies in animal or human status. Selenium (Se) is one such case, for its uneven distribution in the continental crust and, therefore, in agricultural lands easily translates into substantial variation in nutritional intakes. Cereals are far from being the main sources of Se on a content basis, but they are likely the major contributors to intake on a dietary basis. To assess their potential to assimilate and biotransform Se, bread and durum wheat were enriched with Se through foliar and soil addition at an equivalent field rate of 100 g of Se per hectare (ha), using sodium selenate and sodium selenite as Se-supplementation matrices, in actual field conditions throughout. Biotransformation of inorganic Se was evaluated by using HPLC-ICP-MS after enzymatic hydrolysis for Se-species extraction in the resulting mature wheat grains. Selenomethionine and Se(VI) were identified and quantified: the former was the predominant species, representing 70-100 % of the total Se in samples; the maximum amount of inorganic Se was below 5 %. These results were similar for both supplementation methods and for both wheat varieties. Judging from the present results, one can conclude that agronomic biofortification of wheat may improve the nutritional quality of wheat grains with significant amounts of selenomethionine, which is an attractive option for increasing the Se status in human diets through Se-enriched, wheat-based foodstuff.

Keywords: Agronomy; Biofortification; Nutrition; Selenium; Speciation; Wheat

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