caa a22 4500 463249054 CHVBK 20180405153334.0 cr unu---uuuuu 170326e20070901xx s 000 0 eng 10.1007/s11130-007-0051-y doi (NATIONALLICENCE)springer-10.1007/s11130-007-0051-y The Effect of Consumption of Selenium Enriched Rye/Wheat Sourdough Bread on the Body's Selenium Status [Elektronische Daten] [Malgorzata Bryszewska, Wojciech Ambroziak, Nicola Langford, Malcolm Baxter, Alison Colyer, D. Lewis] The potential of selenium-enriched rye/wheat sourdough bread as a route for supplementing dietary selenium intakes is reported. In addition to their normal diets, 24 female volunteers (24 to 25years old) were fed either selenium-enriched bread or non-enriched bread each day (68.02 and 0.84μg selenium day−1 respectively) for 4weeks. The chemical form of the selenium in the bread had been characterised using HPLC-ICP-MS, which showed that 42% of the extractable selenium was present as selenomethionine. Plasma selenium levels and plasma platelet glutathione peroxidase (GPx1) activity were measured in the volunteers' blood over a 6-week period. A statistically significant difference (p = 0.001) was observed in the mean percentage change data, calculated from the plasma selenium level measurements for the enriched and control group, over the duration of the study. A comparable difference was not observed for the platelet GPx1 activity (p = 0.756), over the same period. Two weeks after cessation of the feeding stage, i.e., at t = 6weeks, the mean percentage change value for the selenium plasma levels in the enriched group was still significantly elevated, suggesting that the absorbed selenium had been incorporated into the body's selenium reserves, and was then being slowly released back into the volunteers' blood. Springer Science+Business Media, LLC, 2007 Bread nationallicence Glutathione peroxidase nationallicence Selenium nationallicence Supplementation nationallicence Bryszewska Malgorzata Institute of General Food Chemistry, Technical University of Lodz, ul. Stefanowskiego 4/10, 90-24, Lodz, Poland aut Ambroziak Wojciech Faculty of Biotechnology and Food Sciences, Technical University of Lodz, ul. Wolczanska 171/173, 90-924, Lodz, Poland aut Langford Nicola Central Science Laboratory, Sand Hutton, YO41 1LZ, York, UK aut Baxter Malcolm Central Science Laboratory, Sand Hutton, YO41 1LZ, York, UK aut Colyer Alison Central Science Laboratory, Sand Hutton, YO41 1LZ, York, UK aut Lewis D. Central Science Laboratory, Sand Hutton, YO41 1LZ, York, UK aut Plant Foods for Human Nutrition Springer US; http://www.springer-ny.com 62/3(2007-09-01), 121-126 0921-9668 62:3<121 2007 62 11130 https://doi.org/10.1007/s11130-007-0051-y text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11130-007-0051-y text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Bryszewska Malgorzata Institute of General Food Chemistry, Technical University of Lodz, ul. Stefanowskiego 4/10, 90-24, Lodz, Poland aut NATIONALLICENCE 700 1- Ambroziak Wojciech Faculty of Biotechnology and Food Sciences, Technical University of Lodz, ul. Wolczanska 171/173, 90-924, Lodz, Poland aut NATIONALLICENCE 700 1- Langford Nicola Central Science Laboratory, Sand Hutton, YO41 1LZ, York, UK aut NATIONALLICENCE 700 1- Baxter Malcolm Central Science Laboratory, Sand Hutton, YO41 1LZ, York, UK aut NATIONALLICENCE 700 1- Colyer Alison Central Science Laboratory, Sand Hutton, YO41 1LZ, York, UK aut NATIONALLICENCE 700 1- Lewis D. Central Science Laboratory, Sand Hutton, YO41 1LZ, York, UK aut NATIONALLICENCE 773 0- Plant Foods for Human Nutrition Springer US; http://www.springer-ny.com 62/3(2007-09-01), 121-126 0921-9668 62:3<121 2007 62 11130 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer