Effects of Selenium on Nutritional Quality and Antioxidant Enzyme Activities of Pleurotus eryngii

doi:10.7506/spkx1002-6630-201611036

Abstract

Abstract:

The objective of this study was to determine the selenium content, nutritional quality and antioxidant enzyme
activity of Pleurotus eryngii (P. eryngii) growing on substrates supplemented with selenium salt (Na2SeO3). The selenium
content was analyzed by inductively coupled plasma-mass spectrometry (ICP-MS). The soluble protein and total sugar
contents as well as the activities of glutathione peroxidase (GSH-Px), superoxide dismutase (SOD) and hydrogen peroxidase
(CAT) were measured using P. eryngii as the control. Results showed that the addition of selenium salt to the substrates
led to a significant (P < 0.05) increase in selenium content in the fruit bodies of P. eryngii. When the content of selenium
salt in substrates was maintained in the range of 40–50 mg/kg, the bioconcentration factor (BCF) of P. eryngii reached the
highest level (0.46–0.47) and the organic selenium content was 83.00%–84.00%. Compared to the control group, the soluble
protein and total sugar content as well as the activities of GSH-Px, SOD and CAT were significantly (P < 0.05) enhanced.
These results showed that the optimal range of selenium content could increase the selenium content of P. eryngii, improve
nutritional quality and enhance physiological property.

Key words: Pleurotus eryngii, selenium, nutritional quality, antioxidant enzyme activities

CLC Number:

TS201.1

WANG Mingyang, FANG Yong, PEI Fei, XIA Ji, ZHAO Ermin, TANG Jing, HU Qiuhui. Effects of Selenium on Nutritional Quality and Antioxidant Enzyme Activities of Pleurotus eryngii[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201611036.

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Effects of Selenium on Nutritional Quality and Antioxidant Enzyme Activities of Pleurotus eryngii

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