文献类型：期刊文献

英文题名：Effect of steaming on the selenium form, structure, and bioavailability of selenopolysaccharides from Chlamys nobilis

作者：Yang, Junyang[1]; Cai, Junting[1]; Chen, Zhongqin[1,2,3,4]; Tan, Mingtang[1,2,3,4]; Zheng, Huina[1,2,3,4]; Gao, Jialong[1,2,3,4]; Lin, Haisheng[1,2,3,4]; Zhu, Guoping[1,2,3,4]; Cao, Wenhong[1,2,3,4]

机构：[1] College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, 524088, China; [2] National Research and Development Branch Center for Shellfish Processing [Zhanjiang], Zhanjiang, 524088, China; [3] Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineer-ing Technology Research Center of Seafood, Zhanjiang, 524088, China; [4] Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Process-ing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, 524088, China

年份：2025

卷号：478

外文期刊名：Food Chemistry

收录：EI(收录号：20251018000091)、Scopus(收录号：2-s2.0-85219680841)

语种：英文

外文关键词：Selenium compounds

外文摘要：To investigate the effect of steam processing on the form, structure and biological properties of selenopolysaccharides in the Chlamys nobilis, we conducted purification and compositional analysis of both raw and steamed samples. The results showed that the raw (SS-3) and steamed (SZ-3) groups had the highest selenium content in the purified fraction. Comparison of the structural characterization shows that selenium can exist in both O-Se-O and Se-O-C chemical bonds, but the absorption strength of the chemical bonds decreased after steam treatment, and steaming can convert β-type pyranose to α-type in selenopolysaccharides. In vitro simulation of gastrointestinal digestion, SZ-3 fractions showed a higher bioaccessibility compared to SS-3 fractions, and also the cellular transport and uptake rates of selenium SZ-3 > SS-3 > sodium selenite were significant in the Caco-2 cell model. In conclusion, steaming can alter the structure and selenium content of selenopolysaccharides without affecting their bioavailability. ? 2025 Elsevier Ltd