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Chemical characterisation and speciation of organic selenium in cultivated selenium-enriched Agaricus bisporus.

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Affiliations

  • 1. Department of Agriculture & Food Systems, Melbourne School of Land & Environment, The University of Melbourne, Parkville, Victoria 3010, Australia.
      Authors
    • Maseko T 1
    (1 author)

ORCIDs linked to this article

Food Chemistry, 15 Jun 2013, 141(4):3681-3687
https://doi.org/10.1016/j.foodchem.2013.06.027 PMID: 23993536 

Abstract 

The selenium concentration in Agaricus bisporus cultivated in growth compost irrigated with sodium selenite solution increased by 28- and 43-fold compared to the control mushroom irrigated solely with water. Selenium contents of mushroom proteins increased from 13.8 to 60.1 and 14.1 to 137 μgSe/g in caps and stalks from control and selenised mushrooms, respectively. Selenocystine (SeCys; detected as [SeCys]2 dimer), selenomethionine (SeMet), and methyl-selenocysteine (MeSeCys) were separated, identified and quantified by liquid chromatography-electrospray ionisation-mass spectrometry from water solubilised and acetone precipitated proteins, and significant increases were observed for the selenised mushrooms. The maximum selenoamino acids concentration in caps and stalks of control/selenised mushrooms was 4.16/9.65 μg/g dried weight (DW) for SeCys, 0.08/0.58 μg/g DW for SeMet, and 0.031/0.10 μg/g DW for MeSeCys, respectively. The most notable result was the much higher levels of SeCys accumulated by A. bisporus compared to SeMet and MeSeCys, for both control and selenised A. bisporus.

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Read article at publisher's site: https://doi.org/10.1016/j.foodchem.2013.06.027

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