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食品与发酵工业  2021, Vol. 47 Issue (5): 259-266    DOI: 10.13995/j.cnki.11-1802/ts.025723
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微生物富集有机硒研究进展
殷娴, 邵蕾娜, 廖永红, 王凤寰*
(北京工商大学 轻工科学技术学院, 北京, 100048)
Research progress on organic selenium accumulation by microorganisms
YIN Xian, SHAO Leina, LIAO Yonghong, WANG Fenghuan*
(School of Light Industry, Beijing Technology and Business University, Beijing 100048, China)
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摘要 硒是生物体的必需微量元素, 在人体免疫、抗肿瘤和抗氧化等方面发挥重要作用, 硒缺乏和摄入过量都会引发相关疾病。微生物在食品、医药卫生、环境治理和工业生产中具有广泛应用, 其能够吸收环境中的无机硒合成有机硒, 而有机硒毒性低且易于被人体吸收, 是理想的硒源类营养补充剂。该文阐述了微生物富集有机硒的合成途径, 并比较了细菌、酵母、霉菌和蕈菌的富硒方式和能力。
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殷娴
邵蕾娜
廖永红
王凤寰
关键词:  有机硒  硒代氨基酸  硒蛋白  硒多糖  纳米硒    
Abstract: Selenium (Se) is an essential trace element for the majority of living organisms, and plays important roles in human immune system, antioxidant defense system and cancer therapy. Either excessive oral Se supplementation or Se deficiency leads to serious health issues. The human body mainly takes Se from food, and the content of Se in food depends on that in soil. Nevertheless, nearly half of China is Se deficiency in soil. Microorganisms are widely used cell factories in food, pharmaceuticals and environment industry. They have the ability to convert inorganic Se species from environment to organic Se compounds, which are the least toxic and most bio-available forms for human body and are considered as ideal Se dietary supplements. In this article, metabolic pathways of organic Se accumulation by microorganisms were summarized, and the methods and abilities of Se enrichment by bacteria, yeast, mold and mushrooms were compared.
Key words:  organic selenium    seleno-amino acids    selenoproteins    selenium polysaccharide    selenium nanoparticles
收稿日期:  2020-09-25      修回日期:  2020-11-03                发布日期:  2021-03-31      期的出版日期:  2021-03-15
基金资助: 国家自然科学基金青年科学基金项目(21808005);北京市教育委员会科研计划项目(KM201910011005)
作者简介:  博士, 副教授(王凤寰副教授为通讯作者, E-mail:wangfenghuan@th.btbu.edu.cn)
引用本文:    
殷娴,邵蕾娜,廖永红,等. 微生物富集有机硒研究进展[J]. 食品与发酵工业, 2021, 47(5): 259-266.
YIN Xian,SHAO Leina,LIAO Yonghong,et al. Research progress on organic selenium accumulation by microorganisms[J]. Food and Fermentation Industries, 2021, 47(5): 259-266.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025723  或          http://sf1970.cnif.cn/CN/Y2021/V47/I5/259
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