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Related Experiment Videos

Selenium-enriched sprouts. A raw material for fortified cereal-based diets.

J Lintschinger1, N Fuchs, J Moser

  • 1Oekopharm F&E GmbH, Moosham 29, A-5580 Unternberg, Austria, and Institute of Chemistry, K.F. UNI Graz, Universitaetsplatz 1, A-8010 Graz, Austria. jlintschinger@aon.at

Journal of Agricultural and Food Chemistry
|November 23, 2000
PubMed
Summary

Sprouting seeds like wheat and alfalfa offers a way to increase dietary selenium. This method enhances nutritional value, providing a bioavailable source of selenium to combat deficiencies.

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Area of Science:

  • Agricultural Science
  • Nutritional Science
  • Biochemistry

Background:

  • Selenium deficiency is prevalent in Europe, necessitating dietary fortification.
  • Wheat is a known source of bioavailable selenium, with soil fertilization being a common enrichment method.
  • Sprouting offers potential for selenium enrichment and improved nutritional value.

Purpose of the Study:

  • To investigate seed sprouting as an alternative method for selenium enrichment.
  • To evaluate selenium uptake and metabolism in sprouted wheat, alfalfa, and sunflower seeds.
  • To assess the potential of selenium-enriched sprouts for improving dietary intake.

Main Methods:

  • Seeds (wheat, alfalfa, sunflower) were germinated in selenate solutions for 5-7 days.
  • Selenium sensitivity was assessed via germination and seedling development.

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  • Selenium uptake was quantified using ICP-MS, and selenium species were analyzed via HPLC-ICP-MS.

    • Main Results:

    • Sunflower sprouts showed highest selenium uptake (up to 900 mg/kg) but minimal metabolism.
    • Wheat and alfalfa sprouts accumulated lower selenium levels (100-150 mg/kg) with higher metabolism.
    • Selenium metabolism decreased with increasing uptake, with selenate comprising 40-50% at higher concentrations.

    Conclusions:

    • Sprouting can produce selenium-enriched sprouts with significant bioavailable selenium content.
    • Sprouts, due to their enhanced nutritional profile, can contribute to improved cereal-based diets.
    • The study demonstrates a viable method for producing selenium-fortified foods through sprouting.