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Selenium Speciation and Stability in Selenium-Enriched Bean Sprouts During Cultivation and Processing.

Jiaqi Lu1, Pan Yue2, Xiting Huang1

  • 1Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China.

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|May 4, 2026
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Summary
This summary is machine-generated.

Selenium speciation in foods is key for quality. This study found selenomethionine in bean sprouts is stable after heating due to a reversible oxidation-reduction process.

Keywords:
SeMetbean sproutsbioaccessibilityenzyme activityselenium speciationthermal processing

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Area of Science:

  • Food Science
  • Nutritional Biochemistry
  • Analytical Chemistry

Background:

  • Selenium speciation is critical for the nutritional quality and stability of selenium-rich foods.
  • Understanding selenium compound dynamics during food processing is essential for retaining nutritional value.

Purpose of the Study:

  • To investigate the stability and transformations of major selenium-containing compounds in selenium-enriched bean sprouts during thermal processing and storage.
  • To elucidate the chemical mechanisms underlying the stability of selenomethionine (SeMet) under processing conditions.

Main Methods:

  • Cultivation of selenium-enriched bean sprouts using diverse selenium sources.
  • Systematic analysis of selenium speciation changes during thermal processing and storage.
  • Kinetic analysis and determination of activation energy for the reduction of selenomethionine selenium oxides (SeMetO).

Main Results:

  • Selenomethionine (SeMet) was identified as the predominant selenium species in the bean sprouts.
  • SeMet undergoes oxidation to selenomethionine selenium oxides (SeMetO) during processing/storage, but SeMetO is thermally reduced back to SeMet upon heating.
  • The reduction of SeMetO follows a specific kinetic equation with an activation energy of 120.73 kJ·mol⁻¹.
  • Coexisting components like proteins and cellulose influence the SeMetO reduction process.

Conclusions:

  • The stability of SeMet in selenium-rich bean sprouts after processing is attributed to the reversible thermal reduction of SeMetO back to SeMet.
  • This study provides crucial theoretical insights into the processing of selenomethionine in selenium-rich foods, aiding in quality control and nutritional enhancement.