caa a22 4500 605505853 CHVBK 20210128100624.0 cr unu---uuuuu 210128e20150701xx s 000 0 eng 10.1007/s00253-015-6650-x doi (NATIONALLICENCE)springer-10.1007/s00253-015-6650-x Accumulation and metabolism of selenium by yeast cells [Elektronische Daten] [Marek Kieliszek, Stanisław Błażejak, Iwona Gientka, Anna Bzducha-Wróbel] This paper examines the process of selenium bioaccumulation and selenium metabolism in yeast cells. Yeast cells can bind elements in ionic from the environment and permanently integrate them into their cellular structure. Up to now, Saccharomyces cerevisiae, Candida utilis, and Yarrowia lipolytica yeasts have been used primarily in biotechnological studies to evaluate binding of minerals. Yeast cells are able to bind selenium in the form of both organic and inorganic compounds. The process of bioaccumulation of selenium by microorganisms occurs through two mechanisms: extracellular binding by ligands of membrane assembly and intracellular accumulation associated with the transport of ions across the cytoplasmic membrane into the cell interior. During intracellular metabolism of selenium, oxidation, reduction, methylation, and selenoprotein synthesis processes are involved, as exemplified by detoxification processes that allow yeasts to survive under culture conditions involving the elevated selenium concentrations which were observed. Selenium yeasts represent probably the best absorbed form of this element. In turn, in terms of wide application, the inclusion of yeast with accumulated selenium may aid in lessening selenium deficiency in a diet. The Author(s), 2015 Selenium nationallicence Accumulation nationallicence Yeast nationallicence Cells nationallicence Kieliszek Marek Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences − SGGW, Nowoursynowska 159 C, 02-776, Warsaw, Poland aut Błażejak Stanisław Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences − SGGW, Nowoursynowska 159 C, 02-776, Warsaw, Poland aut Gientka Iwona Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences − SGGW, Nowoursynowska 159 C, 02-776, Warsaw, Poland aut Bzducha-Wróbel Anna Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences − SGGW, Nowoursynowska 159 C, 02-776, Warsaw, Poland aut Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/13(2015-07-01), 5373-5382 0175-7598 99:13<5373 2015 99 253 https://doi.org/10.1007/s00253-015-6650-x text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 review-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s00253-015-6650-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Kieliszek Marek Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences − SGGW, Nowoursynowska 159 C, 02-776, Warsaw, Poland aut NATIONALLICENCE 700 1- Błażejak Stanisław Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences − SGGW, Nowoursynowska 159 C, 02-776, Warsaw, Poland aut NATIONALLICENCE 700 1- Gientka Iwona Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences − SGGW, Nowoursynowska 159 C, 02-776, Warsaw, Poland aut NATIONALLICENCE 700 1- Bzducha-Wróbel Anna Department of Biotechnology, Microbiology and Food Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences − SGGW, Nowoursynowska 159 C, 02-776, Warsaw, Poland aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/13(2015-07-01), 5373-5382 0175-7598 99:13<5373 2015 99 253