Selenium in Germinated Chickpea (<i>Cicer arietinum</i> L.) Increases the Stability of Its Oil Fraction

Selenium is an essential mineral in human nutrition. In order to assess its effect on the stability of chickpea oil, seeds were germinated and tested with different amounts of sodium selenite (0.0, 0.5, 1.0 and 2.0 mg/100g seeds) for four days. Oil was extracted from sprouted chickpea and its physical properties, fatty acid profile (FAME), oxidative stability index (OSI), lipase and lipoxygenase (LOX) activities, cellular antioxidant activity (CAA), and phenolics and carotenoids were assessed and compared to chickpea seed oil. The amount of chickpea oil and its acid value (AV) increased during germination. The OSI increased by 28%, 46% and 14% for 0.5, 1.0 and 2.0 mg/100g compared with non-selenium treated sprouts. Phenolics increased up to 36% and carotenoids reduced by half in germinated sprouts with and without selenium compared to seeds. Carotenoids increased by 16% in sprouts treated with 1.0 mg/100 g selenium compared to their counterparts without selenium. FAME was not affected by treatments but samples with the highest selenium concentration increased lipase activity by 19% and decreased lipoxygenase activity by 55% compared with untreated sprouts. The CAA of oils increased by 43% to 66% in all germinated treatments compared with seeds. Results suggest that Se-enriched chickpea sprouts could represent an excellent source of oil with a high OSI and CAA, associated with a reduction in LOX activity and an increase in phenolics, respectively

Selenized chickpea sourdoughs for the enrichment of breads

The use of chickpeas sprouted with sodium selenite as ingredient for sourdough bread enrichment is explored. Backslopping was followed to obtain selenium enriched sourdoughs produced with sprouted chickpeas. Afterwards, breads containing 150 or 300 g/kg lyophilized chickpea sourdoughs with or without selenium (SeGCS) were produced. The effects on dough rheology, bread features and nutritional properties with emphasis in Se content were assessed. A positive effect of sprouted chickpea in generation of organic acid during fermentation and an increase of LAB bacteria was observed during sourdough and dough stages. In bread, the increase in the level of sourdough or selenium values were accompanied by a decrease in the volume, crumb resilience, higher density and lower number of gas cells that were less prone to recover after compression. The serving of 85 g of bread (34 g/100 g of moisture) prepared with 300 g/kg of SeGCS sourdough can meet 100% of the recommended daily Se intake (55 μg/day). Moreover, the combination of pulse flours with cereal flours, the use of sprouted flours and sourdough technologies offer new alternatives to generate an array of enriched breads.This research was sponsored by project 2019-0228 of the Universidad del Azuay of Cuenca Ecuador, the Spanish Ministry of Science, Innovation and Universities (RTI2018-095919-B-C21), and the European Regional Development Fund and Generalitat Valenciana (Project Prometeo 2017/189).Peer reviewe

Selenized Chickpea Sprouts Hydrolysates as a Potential Anti-Aging Ingredient

Skin aging represents a health and aesthetic problem that could result in infections and skin diseases. Bioactive peptides can potentially be used in skin aging regulation. Chickpea (Cicer arietinum L.) selenoproteins were obtained from germination with 2 mg Na2SeO3/100 g of seeds for 2 days. Alcalase, pepsin, and trypsin were used as hydrolyzers, and a membrane −1) observed in the selenized hydrolysates suggested the insertion of Se into the protein. Hydrolysates from pepsin and trypsin had the highest antioxidant potential. Se enhanced the stability of total protein and protein hydrolysates through time and increased their antioxidant capacity. Hydrolysates > 10 kDa had higher elastase and collagenase inhibition than the total protein and hydrolysates < 10 kDa. Protein hydrolysates < 10 kDa 6 h before UVA radiation had the highest inhibition of collagen degradation. Selenized protein hydrolysates showed promising antioxidant effects that could be related to skin anti-aging effects

Metabolism and anticancer mechanisms of selocompounds: Comprehensive review

Selenium (Se) is an essential micronutrient with several functions in cellular and molecular anticancer processes. There is evidence that Se depending on its chemical form and the dosage use could act as a modulator in some anticancer mechanisms. However, the metabolism of organic and inorganic forms of dietary selenium converges on the main pathways. Different selenocompounds have been reported to have crucial roles as chemopreventive agents, such as antioxidant activity, activation of apoptotic pathways, selective cytotoxicity, antiangiogenic effect, and cell cycle modulation. Nowadays, great interest has arisen to find therapies that could enhance the antitumor effects of different Se sources. Herein, different studies are reported related to the effects of combinatorial therapies, where Se is used in combination with proteins, polysaccharides, chemotherapeutic agents or as nanoparticles. Another important factor is the presence of single nucleotide polymorphisms in genes related to Se metabolism or selenoprotein synthesis which could prevent cancer. These studies and mechanisms show promising results in cancer therapies. This review aims to compile studies that have demonstrated the anticancer effects of Se at molecular levels and its potential to be used as chemopreventive and in cancer treatment.This research was supported by the Nutriomics y Tecnologías Emergentes Research Chair Funds from Tecnológico de Monterrey, the Consejo Superior de Investigaciones Científicas through the i-Link Program (LINKB20023), and by the Spanish Ministry of Science and Innovation through the PID2019-106071RB-I00 project. The scholarships of Juan Pablo Dávila Vega (CVU-1006860), Ana Carolina Gastélum Hernández (CVU-703109), and Sayra Nayely Serrano Sandoval (CVU-737636) were provided by Consejo Nacional de Ciencia y Tecnología (CONACyT).Peer reviewe