Selenium bioavailability from naturally produced high-selenium peas and oats in selenium-deficient rats

Yan, Lin; Johnson, LuAnn K.

Selenium bioavailability from naturally produced high-selenium peas and oats in selenium-deficient rats

2011

Yan, Lin | Johnson, LuAnn K.

We determined the bioavailability of selenium (Se) from yellow peas and oats harvested from high-Se soil of South Dakota, United States. The Se concentrations of the peas and oats were 13.5 ± 0.2 and 2.5 ± 0.1 mg/kg, respectively. Male weanling Sprague-Dawley rats were depleted of Se by feeding them a 30% Torula yeast-based diet (4.1 µg Se/kg) for 56 days, and then they were replenished with Se for an additional 50 days by feeding them the same diet supplemented with 20, 30 or 40 µg Se/kg from peas or oats, respectively. L-selenomethionine (SeMet) was used as a reference. Selenium bioavailability was determined on the basis of the restoration of Se-dependent enzyme activities and tissue Se concentrations in Se-depleted rats, comparing those responses for yellow peas and oats to those for SeMet by using a slope-ratio method. Dietary supplementation with the pea or oats resulted in linear or log-linear, dose-dependent increases in glutathione peroxidase activities in blood and liver and in thioredoxin reductase activity in liver. Supplementation with the peas or oats resulted in linear or log-linear, dose-dependent increases in Se concentrations of plasma, liver, gastrocnemius muscle and kidneys. The overall bioavailability was approximately 88% for Se from yellow peas and 92% from oats, compared to SeMet. We conclude that Se from naturally produced high-Se yellow peas or oats is highly bioavailable in this model and these high-Se foods may be a good dietary source of Se.

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