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Biofortificación de selenio modula la estructura, digestión y características de fermentación microbiana de las

Zhiliang Jiang¹, Fuqing Bai¹, Wei Guo¹

¹State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, Anhui, PR China; College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, Anhui, PR China; Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei 230036, Anhui, PR China; Anhui Provincial Joint Construction Key Laboratory of Industrial New-Style Tea Beverage Green Manufacturing, Anhui Agricultural University, Hefei, PR China.

Food research international (Ottawa, Ont.)

|February 7, 2026

Resumen

La biofortificación foliar de selenio mejora las proteínas del té

Área de la Ciencia:

Ciencia de los Alimentos; Bioquímica Nutricional; Microbiología

Sus antecedentes:

La deficiencia de selenio en la dieta es una preocupación mundial para la salud.; Los alimentos de origen vegetal son cruciales para la ingesta de selenio.; La biofortificación mejora el perfil nutricional de los cultivos.

Objetivo del estudio:

Investigar el impacto de la biofortificación foliar de selenio en las proteínas del té.; Analizar los efectos estructurales, digestivos y de la microbiota intestinal de las proteínas del té enriquecidas con selenio.

Principales métodos:

Aplicación foliar de selenio a plantas de té.; Análisis de la estructura de las proteínas del té (estructura secundaria, perfil de aminoácidos).; Ensayos de fermentación in vitro para evaluar las propiedades digestivas y la modulación de la microbiota intestinal.

Principales resultados:

La incorporación de selenio alteró la estructura secundaria de las proteínas del té (aumento de α-hélice/β-hoja, disminución de giro β).; Las proteínas del té enriquecidas con selenio (Se-TPs) mostraron un mayor contenido de aminoácidos esenciales.; Las Se-TPs promovieron la producción beneficiosa de ácidos grasos de cadena corta y modularon la microbiota intestinal, enriqueciendo Prevotella y Streptococcus mientras suprimían Shigella.

Conclusiones:

La biofortificación foliar de selenio enriquece eficazmente las proteínas del té.; Las Se-TPs poseen propiedades nutricionales y estructurales mejoradas.; Las Se-TPs demuestran potencial como ingredientes de alimentos funcionales para la salud intestinal y la suplementación con selenio.

Palabras clave:

Microbiota intestinal Estructura secundaria Biofortificación de selenio Ácidos grasos de cadena corta Proteína de té

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