Sourdough Fermentation Favorably Influences Selenium Biotransformation and the Biological Effects of Flatbread.

ABSTRACT: Although selenium is of great importance for the human body, in several world regions the intake of this essential trace element does not meet the dietary reference values. To achieve optimal intake, fortification of bread by using selenium-enriched flour has been put forward. Less is known on the potential effect of sourdough fermentation, which might be worth exploring as the biological effects of selenium strongly depend on its chemical form and sourdough fermentation is known to cause transformations of nutrients and phytochemicals, including the conversion of inorganic selenium into organic selenocompounds. Here we investigated the bio transformation of selenium by sourdough fermentation in a typical Italian flatbread (piadina) made with standard (control) or selenium-enriched flour.

SUBMITTER: Di Nunzio M 

PROVIDER: S-EPMC6316522 | biostudies-literature | 2018 Dec

REPOSITORIES: biostudies-literature