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Title: Metabolism of selenium from soybean and egg products in rats

Journal Article · · J. Agric. Food Chem.; (United States)
DOI:https://doi.org/10.1021/jf00080a005· OSTI ID:7163954

The utilization of selenium (Se) from soy flour and eggs was evaluated by comparing whole-body absorption, retention, and tissue accumulation of /sup 75/Se in rats from radiolabeled test meals. Selenium-depleted male Sprague-Dawley rats were fed selenium-adequate repletion diets containing either egg, soy, combined egg/soy, or sodium selenite supplemented torula yeast as the protein sources. The first meal of the repletion period was radiolabeled. Intrinsically labeled egg protein was obtained by gavaging hens with (/sup 75/Se)selenomethionine or sodium (/sup 75/Se) selenite. Soy was intrinsically labeled via nutrient culture with sodium (/sup 75/Se)selenite (Na/sub 2//sup 75/SeO/sub 3/) or sodium (/sup 75/Se)selenate (Na/sub 2//sup 75/SeO/sub 4/). The combined egg/soy diet contained egg from hens gavaged with Na/sub 2//sup 75/SeO/sub 3/ and soy grown with Na/sub 2//sup 75/SeO/sub 3/. Torula yeast was extrinsically labeled by adding Na/sub 2//sup 75/SeO/sub 3/. A significantly greater amount of /sup 75/Se was absorbed and retained from egg than from soy protein. The /sup 75/Se from mixed egg/soy protein diets was absorbed and retained at a level intermediate to that of the egg or soy protein diets alone, suggesting the formation of a common pool of selenium within the intestinal tract.

Research Organization:
Purdue Univ. West Lafayette, IN (USA)
OSTI ID:
7163954
Journal Information:
J. Agric. Food Chem.; (United States), Vol. 36:2
Country of Publication:
United States
Language:
English