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Selenium yeast.

M Korhola, A Vainio, K Edelmann

    Annals of Clinical Research
    |January 1, 1986
    PubMed
    Summary

    This study developed selenium-enriched yeast, a nutritious product addressing Finnish dietary deficiencies. Selenium, structurally similar to sulfur, was incorporated into yeast proteins, primarily as selenomethionine.

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    Production of folate in oat bran fermentation by yeasts isolated from barley and diverse foods.

    Journal of applied microbiology·2014

    Area of Science:

    • Biotechnology
    • Nutritional Science
    • Food Science

    Background:

    • Baker's yeast is a versatile source of nutrients, assimilating various elements.
    • Finnish diets exhibit deficiencies in essential trace elements, particularly selenium.
    • Controlling yeast metabolism allows for tailored product composition.

    Purpose of the Study:

    • To develop a method for enriching baker's yeast with selenium.
    • To address selenium deficiencies in the Finnish population through a novel food product.
    • To investigate the biochemical incorporation of selenium into yeast.

    Main Methods:

    • Developing a specialized yeast production process.
    • Enriching yeast with selenium to achieve a concentration of 500 mg/kg dry matter.
    • Utilizing radioactive selenium (75Se) to trace its incorporation and distribution.
    • Analyzing the protein fraction of selenium-enriched yeast.

    Main Results:

    • A selenium-enriched yeast product with 500 mg/kg dry matter was successfully developed.
    • Selenium was found to be incorporated into all major soluble proteins in the yeast.
    • Selenomethionine was identified as the primary selenium-containing compound in both the protein fraction and the whole yeast cell.

    Conclusions:

    • Selenium enrichment of baker's yeast is feasible and can create a valuable nutritional product.
    • Selenium's structural similarity to sulfur facilitates its integration into yeast's biosynthetic pathways.
    • Selenomethionine is the key form of selenium in enriched yeast, indicating its bioavailability.

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