Hostname: page-component-cd9895bd7-dk4vv Total loading time: 0 Render date: 2024-12-25T02:47:58.675Z Has data issue: false hasContentIssue false
  • English
  • Français

Nutritional availability to rats of selenium in four seafoods: crab (Callinectes sapidus), oyster (Crassostrea virginica), shrimp (Penaeus duorarum) and Baltic herring (Clupea harengus)

Published online by Cambridge University Press:  09 March 2007

Marja Mutanen ,
Pekka Koivistoinen ,
Virginia C. Morris  and
Orville A. Levander
Marja Mutanen
Affiliation:
Department of Nutrition, University of Helsinki, Viiki, SF-00710 Helsinki 71, Finland
Pekka Koivistoinen
Affiliation:
Department of Food Chemistry and Technology, University of Helsinki, Viiki, SF-00710 Helsinki 71, Finland
Virginia C. Morris
Affiliation:
US Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Vitamin and Mineral Nutrition Laboratory, Beltsville, Maryland 20705, USA
Orville A. Levander
Affiliation:
US Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Vitamin and Mineral Nutrition Laboratory, Beltsville, Maryland 20705, USA
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. The present study was conducted to determine the biological availability to rats of the selenium in four high-Se seafoods: crab (CuZlinectes supidus), oyster (Crassostrea virginica), shrimp (Penueus duorarum) and Baltic herring (Clupea harengus).

2. Weanling male rats were fed on a Se-deficient Torula yeast diet for 4 weeks followed by either continued depletion or repletion for 4 weeks with 0.05, 0.1 or 0.2 μg Se as selenite/g, or 0.1 or 0.2 μg Se as freeze-dried cooked test food/g. Plasma and liver Se levels or glutathione peroxidase (EC 1.11.1.9; GSH-Px) activities were used as indicators of body Se status.

3. Except for oysters, the biological availability of Se in all these seafoods was close to that of selenite (selenite 100%) when the criterion used was either plasma Se level or plasma GSH-Px activity.

4. By the criterion of increased liver Se level of restored hepatic GSH-Px activity, only herringSe had a biological availability comparable to that of selenite-Se under all conditions tested, whereas crab-Se and oyster-Se were distinctly inferior in this regard.

5. Increasing the amount of crab-Se, oyster-Se or shrimp-Se supplied in the diet from 0.1 to 0.2 μg/g changed the apparent availability (%) of Se for hepatic GSH-Px restoration from 38 to 78, 22 to 53 and 57 to 90 respectively.

6. The present study demonstrates that the availability of Se in certain foods is a function of the criterion chosen, the level of Se supplied in the diet, and possibly other unknown interacting dietary factors.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 55 , Issue 2 , March 1986 , pp. 219 - 225
Copyright
Copyright © The Nutrition Society 1986

References

REFERENCES

Alexander, A. R., Whanger, P. D. & Miller, L. T. (1983). Journal of Nutrition 113, 196–204.CrossRefGoogle Scholar
Cantor, A. H., Scott, M. L. & Noguchi, T. (1975). Journal of Nutrition 105, 96–105.CrossRefGoogle Scholar
Chansler, M. W., Morris, V. C. & Levander, O.A. (1983). Federation Proceedings 42, 927.Google Scholar
Combs, G. F. Jr & Scott, M. L. (1974). Journal of Nutrition 104, 1297–1303.CrossRefGoogle Scholar
Douglas, J. S., Morris, V. C., Soares, J. H. Jr & Levander, O.A. (1981). Journal of Nutrition 111, 2180–2187.CrossRefGoogle Scholar
Finney, D. J. (1971). Statistical Method in Biological Assay, 2nd ed. London: Griffin.Google Scholar
Gabrielsen, B. O. & Opstvedt, J. (1980 a). Journal of Nutrition 110, 1089–1095.CrossRefGoogle Scholar
Gabrielsen, B. O. & Opstvedt, J. (1980 b). Journal of Nutrition 110, 109–1100.Google Scholar
Ganther, H. E. & Sunde, M. L. (1974). Journal of Food Science 39, 1–5.CrossRefGoogle Scholar
Hoffman, I., Westerby, R. J. & Hidiroglou, M. (1968). Journal of the Association of Official Analytical Chemists 51, 1039–1042.Google Scholar
Koivistoinen, P. (1980). Acta Agrictulturae Scandinavica Suppl.22.Google Scholar
Lane, H. W., Shirley, R. L. & Cerda, J. J. (1979). Journal of Nutrition 109, 444–452.CrossRefGoogle Scholar
Levander, O.A. (1983). Federation Proceedings 42, 1721–1725.Google Scholar
Levander, O.A. & Cheng, L. (1980). Annals of the New York Academy of Sciences 335, 1–376.Google Scholar
Levander, O.A., De Loach, D. P., Morris, V. C. & Moser, P. B. (1983). Journal of Nutrition 113, 55–64.CrossRefGoogle Scholar
McAdam, P. A, Morris, V. C. & Levander, O.A. (1984). Federation Proceedings 43, 867.Google Scholar
Morris, V. C. & Levander, O.A. (1970). Journal of Nutrition 100, 1383–1388.CrossRefGoogle Scholar
Paglia, D. E. & Valentine, W. N. (1979). Journal of Laboratory and Clinical Medicine 70, 158–168.Google Scholar
Reamer, D. C. & Veillon, C. (1981). Analytical Chemistry 53, 2166–2169.CrossRefGoogle Scholar
Sunde, R. A, Gutzke, G. E. & Hoekstra, W. G. (1981). Journal of Nutrition 111, 7686.CrossRefGoogle Scholar
Yasumoto, K., Iwamimi, K. & Yoshida, M. (1979). Journal of Nutrition 109, 760–766.CrossRefGoogle Scholar
Zhou, R., Sun, S., Zhai, F., Man, R., Guo, S., Wang, H. & Yang, G. (1983). Acta Nutrimenta Sinica 5, 137–144.Google Scholar