Preparation of Selenium

Preparation of Selenium-enriched Sprouts and Identification of Their Selenium Species by High-performance Liquid Chromatography-Inductively Coupled Plasma Mass Spectrometry.
Biosci Biotechnol Biochem. 2004 Jan;68(1):193-9.
Sugihara S, Kondo M, Chihara Y, Yuji M, Hattori H, Yoshida M.
Laboratory of Food and Nutritional Sciences, Department of Biotechnology, Faculty of Engineering, Kansai University.

Sprouts of several plants (10 families and 28 species) were cultivated in a high selenium environment, and the chemical species of selenium in these selenium-enriched sprouts were identified by using high-performance liquid chromatography-inductively coupled plasma mass spectrometry (HPLC-ICPMS). Cultivation of sprouts of kaiware daikon (type of radish) with 5.0 microg/ml or 10.0 microg/ml of selenium as selenite inhibited the growth. However, no abnormalities in the shape or color were apparent even in the sprouts exposed to 10.0 microg/ml of selenium. The selenium concentration in the sprouts of most plants examined was higher than that from environmental exposure. Among the types of selenium that were accumulated, a large part (69-98%) was extractable in 0.2 M HCl. Chemical analysis of selenium in the HCl extract showed that the main selenium species in all the sprouts examined was Se-methylselenocysteine. In addition to Se-methylselenocysteine, selenomethionine, non-metabolized selenite, gamma-glutamyl-Se-methylselenocysteine and an unknown selenium compound were also detected in several high-selenium sprouts. Since higher anticarcinogenic activities of these monomethylated selenoamino acids have been observed, it is anticipated that such selenium-enriched sprouts will be used as a foodstuff for cancer prevention.