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Biochemical Comparison of Commercial Selenium Yeast Preparations

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Abstract

The trace mineral selenium (Se) is an essential element for human and animal nutrition. The addition of Se to the diet through dietary supplements or fortified food/feed is increasingly common owing to the often sub-optimal content of standard diets of many countries. Se supplements commercially available include the inorganic mineral salts such as sodium selenite or selenate, and organic forms such as Se-enriched yeast. Today, Se yeast is produced by several manufacturers and has become the most widely used source of Se for human supplementation and is also widely employed in animal nutrition where approval in all species has been granted by regulatory bodies such as the European Food Safety Authority (EFSA). Characterisation and comparison of Se-enriched yeast products has traditionally been made by quantifying total selenomethionine (SeMet) content. A disadvantage of this approach, however, is that it does not consider the effects of Se deposition on subsequent digestive availability. In this study, an assessment was made of the water-soluble extracts of commercially available Se-enriched yeast samples for free, peptide-bound and total water-soluble SeMet. Using LC-MS/MS, a total of 62 Se-containing proteins were identified across four Se yeast products, displaying quantitative/qualitative changes in abundance relative to the certified reference material, SELM-1 (P value <0.05; fold change ≥2). Overall, the study indicates that significant differences exist between Se yeast products in terms of SeMet content, Se-containing protein abundance and associated metabolic pathways.

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Acknowledgments

LC-MS facilities were funded by a competitive award from Science Foundation Ireland (12/RI/2346 (3)) to SD.

Conflict of Interest

SF, RM, CC and PW are employees of Alltech who retail selenium-enriched yeast as a commercial feed additive.

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Authors and Affiliations

  1. Alltech Biotechnology Centre, Dunboyne, County Meath, Ireland

    Sheena Fagan, Patrick Ward, Cathal Connolly & Richard Murphy

  2. Department of Biology, Maynooth University, Maynooth, County Kildare, Ireland

    Rebecca Owens & Sean Doyle

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  1. Sheena Fagan
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  2. Rebecca Owens
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  3. Patrick Ward
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  4. Cathal Connolly
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Correspondence to Sheena Fagan.

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Fagan, S., Owens, R., Ward, P. et al. Biochemical Comparison of Commercial Selenium Yeast Preparations. Biol Trace Elem Res 166, 245–259 (2015). https://doi.org/10.1007/s12011-015-0242-6

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