In vitro bioavailability of total selenium and selenium species from seafood.Food Chem. 2013 Aug 15; 139(1-4):872-7.FC
In vitro bioavailability of total selenium and selenium species from different raw seafood has been assessed by using a simulated gastric and intestinal digestion/dialysis method. Inductively coupled plasma-mass spectrometry (ICP-MS) was used to assess total selenium contents after a microwave assisted acid digestion, and also to quantify total selenium in the dialyzable and non-dialyzable fractions. Selenium speciation in the dialyzates was assessed by high performance liquid chromatography (HPLC) coupled with ICP-MS detection. Major Se species (selenium methionine and oxidized selenium methionine) from dialyzate were identified and characterized by HPLC coupled to mass spectrometry (HPLC-MS). Selenocystine was detected at low concentrations while Se-(Methyl)selenocysteine and inorganic selenium species (selenite and selenate) were not detected in the dialyzate. Low bioavailability percentages for total selenium (6.69±3.39 and 5.45±2.44% for fish and mollusk samples, respectively) were obtained. Similar bioavailability percentages was achieved for total selenium as a sum of selenium species (selenocystine plus oxidized selenium methionine and selenium methionine, mainly). HPLC-MS data confirmed SeMet oxidation during the in vitro procedure.