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Varna Medical Forum

Biosorption of selenium from bread yeast

Vania Mihova Pepelyasheva

Abstract

From literature it is known that selenium deficiency in the human body is associated with a number of diseases and conditions, such as autoimmune chronic thyroiditis; Grave's disease; goiter; Keshan disease; endemic cretinism; increased risk of cancer, infections, neurological disorders. (1)The main source of selenium intake for the human body is through food and beverages. According to published data the inorganic selenium in the form of sodium selenite or selenate is absorbed less by animal organisms and humans than the organic selenium that exists mainly in the form of selenium amino acids or enriched cells. (2) This motivates the need to study the possibility of food enrichment with selenium through metabolic pathways that can fulfill the needs of the human body with this element. This article considers the enrichment of bread yeast with selenium. For this purpose the dynamics of selenium sorption by the yeast cells and its impact on the ability of the microbial population to grow and cause swelling of the dough, in order to enable the traditional use of the biomass for bakery and pastry production instead of the direct use of bread yeast as a type of food or dietary supplement, are traced.

Keywords

органично свързан селен, хлебни дрожди, биосорбция, малтазна активност

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References

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