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Identification of new selenium compounds produced by edible mushrooms

cris.virtual.author-orcid0000-0001-7185-5039
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cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
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cris.virtual.author-orcid0000-0002-0064-6472
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cris.virtualsource.author-orcid8786358f-edf5-4c7f-84cf-56861e61928f
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cris.virtualsource.author-orcid0283354c-9cb5-4cc6-89b4-11aa7627cb5f
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cris.virtualsource.author-orcidf3d2d592-8ac3-490b-a1f2-343f92d659d0
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThe ability of two common edible mushroom species, Pleurotus ostreatus and Hericium coralloides, to metabolize selenium when grown in the presence of selenite (Se(IV)) and selenate (Se(VI)) was investigated. The efficiency of selenium absorption was 4–8 times higher when Se(IV) was used as selenium source. Anion-exchange HPLC-ICP-MS showed complete (>98.5 %) metabolization of Se(IV) to organic forms, while non-metabolized Se(VI) reached 8–18 %, depending on the species. Metabolized selenium was principally (>40 %) recovered as water-soluble species, followed by ∼20 % in water-insoluble polysaccharides and ∼ 10 % in water-insoluble proteins. Selenomethionine was the most abundant species in P. ostreatus, accounting for over 45 % of absorbed selenium and much less abundant (15–18 %) in H. coralloides. The water-soluble selenometabolome, accounting for 40–60 % of selenium in the samples, was characterized by HILIC with ESI-MS, revealing the presence of ten additional metabolites. These included several selenoneine derivatives and vinyl-selenocysteine-containing dipeptides, suggesting previously unreported pathways for selenium metabolism in mushrooms.
dc.affiliationWydział Rolnictwa, Ogrodnictwa i Biotechnologii
dc.affiliationWydział Leśny i Technologii Drewna
dc.affiliation.instituteKatedra Warzywnictwa
dc.affiliation.instituteKatedra Chemii
dc.contributor.authorBierla, Katarzyna
dc.contributor.authorSiwulski, Marek
dc.contributor.authorOuerdane, Laurent
dc.contributor.authorLobinski, Ryszard
dc.contributor.authorMleczek, Patrycja
dc.contributor.authorMleczek, Mirosław
dc.date.access2025-11-14
dc.date.accessioned2025-11-14T09:54:24Z
dc.date.available2025-11-14T09:54:24Z
dc.date.copyright2025-10-17
dc.date.issued2025
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if9,8
dc.description.number25 December 2025
dc.description.points200
dc.description.versionfinal_published
dc.description.volume496, Part 2
dc.identifier.doi10.1016/j.foodchem.2025.146763
dc.identifier.eissn1873-7072
dc.identifier.issn0308-8146
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/5885
dc.identifier.weblinkhttps://www.sciencedirect.com/science/article/pii/S0308814625040154?via%3Dihub
dc.languageen
dc.relation.ispartofFood Chemistry
dc.relation.pagesart. 146763
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOTHER
dc.subject.enSe-fortified mushroom
dc.subject.enselenoneine derivatives
dc.subject.enselenomethionine
dc.subject.enESI-MS
dc.subject.enICP-MS
dc.titleIdentification of new selenium compounds produced by edible mushrooms
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.volume496