Selenium transformation studies during broccoli (Brassica oleracea) growing process by liquid...

Selenium uptake and transformation was studied in Se-enriched Broccoli (Brassica olearacea). Plants were grown in hydroponic culture and exposed during 40 days to Na2SeO3 (1 mg L(-1)). After growing, the plants were harvested and their different parts (roots, stems and fruit) were analyzed by ICP-MS or LC-ICP-MS. Se-species were identified and quantified after enzymatic extraction by using both an anion exchange (PRP-X100), and a size exclusion/ion exchange (Shodex Asahipak) chromatographic columns. Selenium translocation and transformation Se species in plants was studied through the Se-speciation in root, stem and fruit. After 40 days of exposure, selenomethionine was the major species found in roots, however, Se-methylselenocysteine was the main species found in the fruit, suggesting Broccoli as a source of this important selenoamino acid in human diet. However, the degree of meal processing influences the stability of Se-aminoacids. Speciation studies in boiled Broccoli and in the extraction water were also carried out. This experiment revealed a noticeable degradation of Se-methylselenocysteine in the boiled Broccoli fruit. Proteins soluble in Tris-HCl were analyzed by two-dimensional chromatography coupled to ICP-MS. The results obtained contribute not only to a deeper understanding of Se accumulation mechanisms by plants but also to further functional food complements preparation and the effect of food processing on species stability.