The chemical form and bioavailability of dietary selenium may influence its protectiveness against colorectal cancer. Selenium is readily incorporated into milk proteins by feeding cows with selenized-yeast. This study examined whether a dairy source of organic selenium (as milk proteins) is more effective than a yeast source at inhibiting oncogenesis in carcinogen-treated mice and whether it r...

A method for the quantitation of proteinaceous selenocysteine (SeCys) in Se-rich yeast was developed. The method is based on the reduction of the Se-Se and S-Se bridges with dithiotretiol, derivatization with iodoacetamide (carbamidomethylation), followed by HPLC-ICP MS. The chromatographic conditions were optimized for the total recovery of the proteinaceous selenocysteine, the minimum number ...

The objective of this study was to determine the effects of the amount and chemical form of dietary Se on the distribution of Se among serum proteins. Six growing calves were assigned in a completely randomized design to receive diets containing either adequate (0.41 microgram/g) or excess (0.73 microgram/g) dietary Se. Proteins in serum collected from the calves were separated into albumin, gl...

The aim of this study was to compare the effects of a new organic Se [2-hydroxy-4-methylselenobutanoic acid (HMSeBA)] with routinely used mineral and organic Se sources (sodium selenite and selenized yeast) on chosen performance criteria and Se deposition in egg and muscle of laying hens. A total of 240 laying hens (40 wk of age) were randomly assigned to 6 treatments for 56 d with 8 replicates...

Beverage intake can influence child diet quality in a positive or negative manner depending on the beverage type and amounts consumed. Parenting practices such as role modeling and control of home beverage availability have been associated with child beverage intake, whereas examination of the influence of parental beverage nutrition knowledge has been more limited. The purpose of this study wa...

The use of chickpeas sprouted with sodium selenite as ingredient for sourdough bread enrichment is explored. Backslopping was followed to obtain selenium enriched sourdoughs produced chickpeas. Afterwards, breads containing 150 or 300 g/kg lyophilized chickpea without (SeGCS) were produced. effects on dough rheology, features and nutritional properties emphasis in Se content assessed. A positiv...

Selenium-containing compounds and selenized yeast have anticancer properties. In order to address possible mechanisms involved in these effects, selenoglycoproteins (SGPs) were extracted from selenium-enriched yeast at pH 4.0 and 6.5 (the fractions are called SGP40 and SGP65, respectively), followed by evaluation of their impact on the interactions of lung and breast tumor cells with human brai...

chitosan is a polysaccharide derived from chitin by n-deacetilation, which has the property of gel formation. the objective was to develop a chocolate milk beverage using modified (hydrogel) chitosan as a thickening agent, and to make a sensory and rheological evaluation of this beverage. in the sensory evaluation an acceptability and comparative test with 50 local consumers was carried out, wi...