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Title: Selenium in soybeans: bioavailability and form

Thesis/Dissertation ·
OSTI ID:5775888

Experiments are presented which evaluate the bioavailability of different forms of selenium from intrinsically and extrinsically labeled isolated soy protein and soy flour. The bioavailability of selenium from soy and egg is compared and some characteristics of selenium are described as it exists in soybeans. The metabolism of selenium was measured by whole-body and tissue radioactivity retention and selenium excretion. Selenium-75 was well absorbed from an isolated soy protein diet by rats. Selenium-75 from isolated soy protein labeled intrinsically and extrinsically with /sup 75/Se selenate was better absorbed than from protein labeled extrinsically with /sup 75/Se selenite or /sup 75/Se selenomethionine. Bioavailability of selenium from soy flour and egg was measured by whole-body and tissue radioactivity retention and glutathione peroxidase (GSH-Px) activity regeneration. Selenium-75 from soy flour intrinsically labeled with selenite was better absorbed than /sup 75/Se from flour intrinsically labeled with selenate. GSH-Px levels in the liver, kidney, platelets and heart fell when rats were fed a selenium deficient diet, but were not significantly raised on 0.0825 ppm Se repletion diets.

Research Organization:
Purdue Univ., Lafayette, IN (USA)
OSTI ID:
5775888
Resource Relation:
Other Information: Thesis (Ph. D.)
Country of Publication:
United States
Language:
English

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