カイワレダイコン種子およびスプラウトへのセレンの蓄積

抄録

To prepare selenium (Se) -enriched sprouts, accumulation of Se in seeds and sprouts of kaiware daikon (A type of Raphanus sativus, the sprouts of which are eaten in Japan) was examined. The seeds were kept in a graded concentration (1 to 100 μg Se/ml) of selenite solution at room temperature for 48 h and cultivated to sprouts on absorbent cotton holding deionized water. After being kept in the selenite solution for 48h, the seeds accumulated Se dose-dependently. The seeds kept in a 100 μg Se/ml of selenite solution accumulated Se at a level of more than 250 μg/g dry weight. Abilities of germination of the seeds were significantly inhibited by the selenite solution at a level of more than 20 μg Se/ml. However, almost all the seeds kept in 20 μg Se/ml of selenite solution had abilities of germination and could grow to the sprouts normally. After cultivation of the sprouts for 7 days, Se concentration of the sprouts derived from the seeds kept in the 20 μg Se/ml solution was about 40 μg/ g dry weight. Analysis using high performance liquid chromatography-inductively coupled plasma mass spectrometry (HPLC-ICP MS) showed that chemical species of most Se in the sprouts was Se-methylseleocysteine.