ArticleFrontiers in nutrition2022
Enhancing organic selenium content and antioxidant activities of soy sauce using nano-selenium during soybean soaking.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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17 citing papers in PubMed, 39 citations in OpenAlex.
- Application of HepG2-derived organoid and organ-on-a-chip platforms in elucidating selenium-mediated protection against cadmium-induced liver dysfunction.NPJ science of food · 2026Article
- Association between circulating selenium levels and arterial stiffness: a nationwide cross-sectional study.International journal of surgery (London, England) · 2026Article
- The synergistic effect between sodium selenite and Pediococcus acidilactici on fermentation quality and aerobic stability of alfalfa silage.International microbiology : the official journal of the Spanish Society for Microbiology · 2025Article
- Recent Advances Towards Selenium Nanoparticles: Synthetic Methods, Functional Mechanisms, and Biological Applications.Foods (Basel, Switzerland) · 2025Review
- The Circulating Selenium Concentration Is Positively Related to the Lipid Accumulation Product: A Population-Based Cross-Sectional Study.Nutrients · 2024Article
- Production of mulberry wine using selenium-enrichedJournal of food science and technology · 2024Article
- Combined transcriptome and metabolome analyses reveal the effects of selenium on the growth and quality ofFrontiers in plant science · 2024Article
- Associations of dietary selenium intake with the risk of chronic diseases and mortality in US adults.Frontiers in nutrition · 2024Article
- Serum selenium accelerates the development of metabolic disorders in a metabolically healthy obese U.S. population: a retrospective cross-sectional analysis of a population-based study from the NHANES (2011-2018).Frontiers in immunology · 2024Article
- Influence of Post-Harvest 1-Methylcyclopropene (1-MCP) Treatment and Refrigeration on Chemical Composition, Phenolic Profile and Antioxidant Modifications during Storage of Abate Fétel Pears.Antioxidants (Basel, Switzerland) · 2023Article
- Properties investigations of rape stalks fermented by different salt concentration: Effect of volatile compounds and physicochemical indexes.Food chemistry: X · 2023Article
- Variation in the Main Health-Promoting Compounds and Antioxidant Capacity of Three Leafy Vegetables in Southwest China.Molecules (Basel, Switzerland) · 2023Article
- Trends and recent progresses of selenium nanoparticles as novel autophagy regulators for therapeutic development.Frontiers in nutrition · 2023Review
- Higher serum selenium concentration is associated with lower risk of all-cause and cardiovascular mortality among individuals with chronic kidney disease: A population-based cohort study of NHANES.Frontiers in nutrition · 2023Article
- Selenium-enriched plant foods: Selenium accumulation, speciation, and health functionality.Frontiers in nutrition · 2022Review
- Advances in the study of selenium and human intestinal bacteria.Frontiers in nutrition · 2022Review
- Emerging roles of selenium on metabolism and type 2 diabetes.Frontiers in nutrition · 2022Review
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Authors and funding
11 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Nano-selenium has a greater potential than inorganic selenium in preventing selenium-deficiency diseases due to its higher safety. In this study, spherical nano-selenium particles (53.8 nm) were prepared using sodium selenite, ascorbic acid and chitosan. Selenium-enriched soy sauces were prepared by soaking soybean in nano-selenium and sodium selenite solutions (2-10 mg/L), respectively. Total selenium and organic selenium contents of soy sauces prepared by nano-selenium and sodium selenite were increased by 32-191-fold and 29-173-fold compared to the control (without selenium), and organic selenium accounted for over 90% of total selenium. Soy sauce prepared using 6 mg/L nano-selenium had the strongest antioxidant activities, which were 9.25-28.02% higher than the control. Nano-selenium (6 mg/L) markedly enhanced the koji's enzyme activities (9.76-33.59%), then the latter promoted the release of total phenolics (27.54%), total flavonoids (27.27%) and the formation of free amino acids (16.19%), Maillard reaction products (24.50%), finally the antioxidant activities of selenium-enriched soy sauce were enhanced.
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