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The Effect of Consumption of Selenium Enriched Rye/Wheat Sourdough Bread on the Body’s Selenium Status

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Abstract

The potential of selenium-enriched rye/wheat sourdough bread as a route for supplementing dietary selenium intakes is reported. In addition to their normal diets, 24 female volunteers (24 to 25 years old) were fed either selenium-enriched bread or non-enriched bread each day (68.02 and 0.84 μg selenium day−1 respectively) for 4 weeks. The chemical form of the selenium in the bread had been characterised using HPLC-ICP-MS, which showed that 42% of the extractable selenium was present as selenomethionine. Plasma selenium levels and plasma platelet glutathione peroxidase (GPx1) activity were measured in the volunteers’ blood over a 6-week period. A statistically significant difference (p = 0.001) was observed in the mean percentage change data, calculated from the plasma selenium level measurements for the enriched and control group, over the duration of the study. A comparable difference was not observed for the platelet GPx1 activity (p = 0.756), over the same period. Two weeks after cessation of the feeding stage, i.e., at t = 6 weeks, the mean percentage change value for the selenium plasma levels in the enriched group was still significantly elevated, suggesting that the absorbed selenium had been incorporated into the body’s selenium reserves, and was then being slowly released back into the volunteers’ blood.

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Acknowledgements

This study was carried out with financial support through EC contract IC-IT-98-0193, “Improved Methods for the Production of Polish and Ukrainian Fermented Foods (IMPPUFF)”. MAB gratefully acknowledges KBN grant 6-P06G-057-20. Neill Walker is thanked for his contribution to discussions regarding the statistical approaches used in this work. This paper is dedicated to Rodger, brother of JL, who passed away, unexpectedly, during preparation of the manuscript.

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Authors and Affiliations

  1. Institute of General Food Chemistry, Technical University of Lodz, ul. Stefanowskiego 4/10, 90-24, Lodz, Poland

    Malgorzata A. Bryszewska

  2. Faculty of Biotechnology and Food Sciences, Technical University of Lodz, ul. Wolczanska 171/173, 90-924, Lodz, Poland

    Wojciech Ambroziak

  3. Central Science Laboratory, Sand Hutton, York, YO41 1LZ, UK

    Nicola J. Langford, Malcolm J. Baxter, Alison Colyer & D. John Lewis

Authors
  1. Malgorzata A. Bryszewska
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  2. Wojciech Ambroziak
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  3. Nicola J. Langford
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  4. Malcolm J. Baxter
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  5. Alison Colyer
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  6. D. John Lewis
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Correspondence to Malgorzata A. Bryszewska.

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Bryszewska, M.A., Ambroziak, W., Langford, N.J. et al. The Effect of Consumption of Selenium Enriched Rye/Wheat Sourdough Bread on the Body’s Selenium Status. Plant Foods Hum Nutr 62, 121–126 (2007). https://doi.org/10.1007/s11130-007-0051-y

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  • DOI: https://doi.org/10.1007/s11130-007-0051-y

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