Browse > Article
http://dx.doi.org/10.5012/jkcs.2019.63.5.335

Analysis of Low Molecular Weight of Seleno compounds in Selenium-Fortified Spirulina  

Ji, Young (Department of Chemistry Education, Korea National University of Education)
Lee, Jung Suk (NeoEnBiz Co. Ltd.)
Han, Young-Seok (NeoEnBiz Co. Ltd.)
Pak, Yong N. (Department of Chemistry Education, Korea National University of Education)
Publication Information
Abstract
Spirulina was cultured in Selenium solution and the total concentration was determined with isotope dilution technique. Low-molecular-weight-Selenium species for the water extract of Spirulina were separated and quantified with HPLC ICP/MS. Water extraction was used first and then protein enzyme (protease XIV) was used to digest and extract for the Se species in both water extract and residue. The total Se was $414.9{\pm}4.0{\mu}g\;g^{-1}$ and 77% existed in water extract while 22% remained in residue. Se species in supernatant was mostly inorganic selenate ($222.7{\mu}g\;g^{-1}$). After hydrolysis of protein, SeCys ($15.20{\mu}g\;g^{-1}$) and SeMet ($12.13{\mu}g\;g^{-1}$) were found. In residue, SeCys and SeMet were found with little inorganic Se. After protein hydrolysis of residue, more of Selenoamino acids SeCys ($9.35{\mu}g\;g^{-1}$) and SeMet ($18.23{\mu}g\;g^{-1}$) in addition to MeSeCys ($1.5{\mu}g\;g^{-1}$) were found. It is thought that inorganic selenium is mostly adsorbed on the surface of spirulina and can be easily removed by a simple distilled water extraction while most of organo-seleniums are remained in residue.
Keywords
Selenium speciation; Selenium-fortified Spirulina; Isotope dilution; HPLC-ICP/MS;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Mosulishvili, L. M.; Kirkesali, Y. I.; Belokobylsky, A. I.; Khizanishvili, A. I.; Frontasyeva, M. V.; Gundorina, S. F.; Oprea, C. D. J. Radioanal. Nucl. Chem. 2002, 252, 15.   DOI
2 Chen, T.; Zheng, W.; Yang, F.; Bai, Y.; Wong, Y.-S. Enzyme Microb. Technol. 2006, 39, 103.   DOI
3 Nehera, B. D.; Azcarate, S. M.; Camina, J. M.; Savio, M, Food Chem. 2018, 257, 295.   DOI
4 Soni, R. A.; Sudhakar, K.; Rana, R. S. Trends Food Sci. Technol. 2017, 69, 157.   DOI
5 Rimbau, V.; Camins, A.; Pubill, D.; Sureda, F. X.; Romay, C.; Gonzalez, R.; Jimenez, A.; Escubedo, E.; Camarasa, J.; Pallas, M. Naunyn-Schmiedeberg's Arch. Pharmacol. 2001, 364, 96.   DOI
6 Reddy, M. C.; Subhashini, J.; Mahipal, S. V. K.; Bhat, V. B.; Reddy, P. S.; Kiranmai, G.; Madyastha, K. M.; Reddanna, P. Biochem. Biophys. Res. Commun. 2003, 304, 385.   DOI
7 Morcos, N. C.; Berns, M.; Henry, W. L. Lasers Surg. Med. 1988, 8, 10.   DOI
8 Fu, X.; Zhong, Z.; Hu, F.; Zhang, Y.; Li, C.; Yan, P.; Feng, L.; Shen, J.; Huang, B. Food Funct. 2018, 9, 3155.   DOI
9 Chen, T.; Wong, Y.-S.; Zheng, W. Phytochemistry 2006, 67, 2424.   DOI
10 Pedrero, Z.; Elvira, D.; Camara, C.; Madrid, Y. Anal. Chim. Acta 2007, 596, 251.   DOI
11 Chen, T. F.; Chui, X. F.; Yang, F.; Zheng, W. J.; Bai, Y. Food Ferment Ind. 2005, 31, 48.
12 Dumont, E.; Ogra, Y.; Vanhaecke, F.; Suzuki, K. T.; Cornelis, R. Anal. Bioanal. Chem. 2006, 384, 1196.   DOI
13 Ge, H.; Cai, X.-J.; Tyson, J. F.; Uden, P. C.; Denoyer, E. R.; Block, E. Anal. Commun. 1996, 33, 279.   DOI
14 Won, E.; Pak, Y. J. Korean Chem. Soc. 2018, 62, 319.   DOI
15 Xia, Y.; Ha, P.; Hill, K.; Butler, J.; Whanger, P. J. Trace Elem. Exp. Med. 2000, 13, 333.   DOI
16 Cases, J.; Vacchina, V.; Napolitano, A.; Caporiccio, B.; Besancon, P.; Lobinski, R.; Rouanet, J.-M. J. Nutr. 2001, 131, 2343.   DOI
17 Cases, J.; Wysocka, I. A.; Caporiccio, B.; Jouy, N.; Besancon, P.; Szpunar, J.; Rouanet, J.-M. J. Agric. Food Chem. 2002, 50, 3867.   DOI
18 Butler, J. A.; Thomson, C. D.; Whanger, P. D.; Robinson, M. F. Am. J. Clin. Nutr. 1991, 53, 748.   DOI