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本研究用克山病病区低硒粮喂养大鼠比较了硒酵母和亚硒酸钠硒的生物利用度。在补硒2和4周时,用心、肝、肾和红细胞硒含量评估,硒酵母硒的生物利用度明显高于亚晒酸钠,说明硒酵母硒比亚硒酸钠硒更有效地存留于组织。当用血小板和肝谷胱甘肽过氧化物酶(GSH_(PX))活性评估时,硒酵母硒的生物利用度在补硒2周时比亚硒酸钠硒低,但在补硒4周时却高于之,表明硒酵母和亚硒酸钠硒均可供GSHP_(PX)合成所利用,但硒酵母恢复GSH_(PX)活性较慢。在停止补硒后,硒酵母维持心和红细胞硒以及肝和血小板GSH_(PX)活性的作用优于亚硒酸钠。
In this study, we compared the bioavailability of selenium yeast and sodium selenite selenium in rats fed with low selenium diet in Keshan disease area. At 2 and 4 weeks of selenium supplementation, the selenium content of heart, liver, kidney and erythrocyte was assessed. The bioavailability of selenium yeast selenium was significantly higher than that of sodium seyanate, indicating that selenium yeast selenium selenite selenite more effectively retained organization. The bioavailability of selenium yeast selenium was lower than selenium sodium selenite at 2 weeks of selenium supplementation when assessed using platelet and hepatic glutathione peroxidase (GSH PX) activity, but at 4 weeks of selenium supplementation However, selenium yeast and sodium selenite were both available for GSHP_ (PX) synthesis, but selenium yeast recovered GSH_ (PX) activity more slowly. After stopping the selenium, selenium yeast to maintain heart and red blood cell selenium and liver and platelet GSH (PX) activity than sodium selenite.