Selenoamino Acid-Enriched Green Pea as a Value-Added Plant Protein Source for Humans and Livestock

Farzaneh Garousi, Éva Domokos-Szabolcsy, Mihály Jánószky, Andrea Balláné Kovács, Szilvia Veres, Áron Soós, B. Kovács

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4 Citations (Scopus)

Abstract

Selenium deficiency in various degrees affects around 15% of the world’s population, contributing to a variety of health problems. In this study, we examined the accumulation and biotransformation of soil applied Se-supplementation (sodium selenite and sodium selenate forms) at different concentrations, along with growth and yield formation of green pea, in a greenhouse experiment. Biotransformation of inorganic Se was evaluated using HPLC-ICP-MS for Se-species separation in the above ground parts of green pea. Results showed 3 mg kg−1 SeIV increased green pea growth biomarkers and also caused an increase in protein content in leaves by 17%. Selenomethionine represented 65% of the total selenium content in shoots, but was lower in pods and seeds (54 and 38%, respectively). Selenomethionine was the major species in all plant parts and the only organic selenium form in the lower SeIV concentration range. Elevating the dose of SeIV (≥30 mg kg−1) triggered detrimental effects on growth and protein content and caused higher accumulation of inorganic Se in forms of SeVI and SeIV. Selenocysteine, another organic form of proteinogenic amino acid, was determined when SeIV (≥10 mg kg−1) was applied in higher concentrations. Thus, agronomic biofortification using the appropriate chemical form and concentration of Se will have positive effects on green pea growth and its enriched shoots and seeds provide a value-added protein source for livestock and humans with significant increased selenomethionine.

Original languageEnglish
Pages (from-to)1-8
Number of pages8
JournalPlant Foods for Human Nutrition
DOIs
Publication statusAccepted/In press - Mar 29 2017

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Keywords

  • Biofortification
  • Green pea
  • HPLC-ICP-MS
  • Selenium
  • Selenoaminoacids
  • Speciation

ASJC Scopus subject areas

  • Chemistry (miscellaneous)
  • Food Science

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