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ARS Home » Plains Area » Grand Forks, North Dakota » Grand Forks Human Nutrition Research Center » Dietary Prevention of Obesity-related Disease Research » Research » Publications at this Location » Publication #202909
Title: Effect of methionine on utilization of food and supplemental forms of selenium

Author
item Watts, Jennifer
item Combs, Gerald

Submitted to: Federation of American Societies for Experimental Biology Conference
Publication Type: Abstract Only
Publication Acceptance Date: 11/10/2007
Publication Date: 4/1/2007
Citation: Watts, J.C., Combs, G.F. 2007. Effects of methionine on utilization of food and supplemental forms of selenium [abstract]. Journal of Federation of American Societies for Experimental Biology. 21(6):A105.

Interpretive Summary:

Technical Abstract: The incorporation of dietary selenium (Se) into tissues is known to be a function of its chemical form. It has been suggested that other dietary factors, particularly methionine (MET) level, can affect the utilization of the dominant food form of Se, selenomethionine (SeMET), but not that of the inorganic form, selenite (SEL). To test this hypothesis, 204 weanling rats were randomized to treatments consisting of a torula yeast-based diet containing 4 levels of Se (0.1, 0.2, 0.5, and 1.0 ppm) with each level provided by SEL and/or SeMET (0, 33, 66, or 100%), and 2 levels of methionine (MET, 0.4 and 0.9%) in a complete factorial design. Body weight was not affected by intake or form of Se; however, high MET intake significantly decreased body weight. Plasma Se concentrations were not significantly affected by any variable. Muscle Se concentration increased with increasing percentage of Se dose as SeMET, but this response was suppressed by high MET intake. Results show that SeMET is more efficient than SEL in increasing tissue Se, and that MET can decrease tissue incorporation of Se, regardless of form or level of Se consumed.