Plant Foods for Human Nutrition

, Volume 74, Issue 2, pp 157–163 | Cite as

Ukrainian Dietary Bread with Selenium-Enriched Soya Malt

  • Olena StabnikovaEmail author
  • Marya Antoniuk
  • Viktor Stabnikov
  • Larisa Arsen’eva
Original Paper


The production of bread with addition of selenium-enriched soya malt was studied. Processing of this soya malt included soaking of the soya beans in the solution of hydroselenite with concentration 1.5 mg Se/L (20 μg of Se per 1 g of soya beans), then 4 days of beans germination at 20 °C, drying at 50 °C until moisture content 8%, separation from the sprouts and grinding. The soya malt was a powder containing 15–18 μg of Se in 1 g. The accumulated selenium was mainly in the protein fraction of soya malt. Addition of selenium-enriched soya malt to leaven intensified activity of yeasts and lactic acid bacteria. The quality of the wheat bread with selenium-enriched soya malt was better than that of the bread in control. The enriched bread had specific pleasant smell and soft texture. The daily intake of 277 g of bread with the selenium-enriched soya malt, which is added in quantity of 1.0–1.75% to mass of plain flour, ensures the consumption of 30–50% of selenium recommended daily allowance for 17 million population of the northern and northwestern Ukraine.


Selenium Soya bean malt Bread Dietary product 



This work was partially supported by the National University of Food Technologies, Kyiv, Ukraine.

Compliance with Ethical Standards

Conflict of Interest

Olena Stabnikova declares that she has no conflict of interest.

Marya Antonuk declares that she has no conflict of interest.

Viktor Stabnikov declares that he has no conflict of interest.

Larisa Arsen’eva declares that she has no conflict of interest.


  1. 1.
    Wan J, Zhang M, Adhikarid B (2018) Advances in selenium-enriched foods: from the farm to the fork. Trends Food Sci Technol 76:1–5. CrossRefGoogle Scholar
  2. 2.
    Fordyce F (2005) Selenium deficiency and toxicity in the environment. In: Selinus O (ed) Essentials of medical geology. Elsevier, pp 373–415.
  3. 3.
    Kieliszek M, Blazejak S (2016) Current knowledge on the importance of selenium in food for living organisms: a review. Molecules 21:609. CrossRefGoogle Scholar
  4. 4.
    Institute of Medicine (2000) Food and nutrition board. Dietary reference intakes: vitamin C, vitamin E, selenium, and carotenoids. National Academy Press, Washington, DCGoogle Scholar
  5. 5.
    Stabnikova O, Ivanov V, Larionova I, Stabnikov V, Bryszewska MA, Lewis J (2008) Ukrainian dietary bakery product with selenium-enriched yeast. LWT-Food Sci Technol 41:890–895. CrossRefGoogle Scholar
  6. 6.
    Gupta M, Gupta S (2016) An overview of selenium uptake, metabolism, and toxicity in plants. Front Plant Sci 7:2074. Google Scholar
  7. 7.
    Melnik OI (2013) Current state and prospective lime neutralization of soils in Ukraine. Research Reports of the Institute of Soil Management, NAAS of Ukraine 1–2:16–25 (In Ukrainian)Google Scholar
  8. 8.
    Kimura Y, Okubo Y, Hayashida N, Takahashi J, Gutevich A, Chorniy S, Kudo T, Takamura N (2015) Evaluation of the relationship between current internal 137Cs exposure in residents and soil contamination west of Chernobyl in northern Ukraine. PLoS One 10:e0139007. CrossRefGoogle Scholar
  9. 9.
    Spirichev VB, Donchenko GV, Blazheyevich NV et al (2006) Study of vitamin status and provision with micro- and macroelements of limited groups of people at different time periods since the accident at Chernobyl nuclear power plant. Ukr Biochem J 78:5–26 Google Scholar
  10. 10.
    Park JY, Lee SM, Lee JH, Seo YR (2010) Overview of the potential roles of selenium and other antioxidants in radioprotection. J Cancer Prev 15:19–27 Google Scholar
  11. 11.
    Weiss JF, Landauer MR (2003) Protection against ionizing radiation by antioxidant nutrients and phytochemicals. Toxicology 189:1–20. CrossRefGoogle Scholar
  12. 12.
    Diowksz A, Peczkowska B, Wlodarczyk M, Ambroziak W (2000) Bacteria/yeast and plant biomass enriched in Se via bioconversion process as a source of selenium supplementation in food. In: Bielecki S, Tramper J, Polak J (eds) Food biotechnology. Progress in biotechnology, vol 17. Elsevier Publisher, Amsterdam, pp 295–300. Google Scholar
  13. 13.
    Lintschinger J, Fuchs N, Moser J, Kuehnelt D, Goessler W (2000) Selenium-enriched sprouts. A raw material for fortified cereal-based diets. J Agric Food Chem 48:5362–5368. CrossRefGoogle Scholar
  14. 14.
    Wolf WR, Zainal H, Yager B (2001) Selenomethionine content of candidate reference materials. Fresenius J Anal Chem 370:286–290. CrossRefGoogle Scholar
  15. 15.
    Makela AL, Wang WC, Hamalainen M et al (1995) Environmental effects of nationwide selenium fertilization in Finland. Biol Trace Elem Res 47:289–298. CrossRefGoogle Scholar
  16. 16.
    Finley JW, Davis CD (2001) Selenium (Se) from high-selenium broccoli is utilized differently than selenite, selenate and selenomethionine, but is more effective in inhibiting colon carcinogenesis. Biofactors 144:191–196. CrossRefGoogle Scholar
  17. 17.
    Lazo-Vélez MA, Guardado-Félix D, Avilés-González J, Romo-López I, Serna-Saldívar SO (2018) Effect of germination with sodium selenite on the isoflavones and cellular antioxidant activity of soybean. LWT-Food Sci Technol 93:64–70.
  18. 18.
    White PJ (2016) Selenium accumulation by plants. Ann Bot 117:217–235. Google Scholar
  19. 19.
    Carlson СL, Kaplan DI, Adriano DC (1989) Effects of selenium on germination and radicle elongation of selected agronomic species. Environ Exp Bot 29:493–498. CrossRefGoogle Scholar
  20. 20.
    Nkhata SG, Ayua E, Kamau EH, Shingiro JB (2018) Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes. Food Sci Nutr 6:2446–2458. CrossRefGoogle Scholar
  21. 21.
    Antoniuk M, Stabnikova E, Ustinov Yu (2002) Selenium containing supplements. Grain and Bread 3:28–29. (In Russian)
  22. 22.
    Haug A, Graham RD, Christophersen OA, Lyons GH (2007) How to use the world's scarce selenium resources efficiently to increase the selenium concentration in food. Microb Ecol Health Dis 19:209–228. CrossRefGoogle Scholar
  23. 23.
    Watkinson JH (1966) Fluorometric determinations of selenium in biological material with 2,3, diaminonaphtalene. Anal Chem 38:92–103. CrossRefGoogle Scholar
  24. 24.
    Antoniuk M (2006) Development of technology for enrichment of the bakery products with selenium. PhD Thesis, National University of Food Technologies, Kyiv, Ukraine (In Ukrainian)Google Scholar
  25. 25.
    Peshkov BP (1985) Practicum of biochemistry of plants. Agroindpress, Moscow (In Russian)Google Scholar
  26. 26.
    Drobot VI (2002) Handbook of bread making technology. Ruslana, Kiyv (In Ukrainan)Google Scholar
  27. 27.
    Sugihara S, Kondo M, Chihara Y, Yuji M, Hiroyuki H, Yoshida M (2004) Preparation of selenium-enriched sprouts and identification of their selenium species by high-performance liquid chromatography-inductively coupled plasma mass spectrometry. Biosci Biotechnol Biochem 68:193–199. CrossRefGoogle Scholar
  28. 28.
    Tyszka-Czochara M, Pasko P, Zagrodzki P, Gajdzik E, Wietecha-Posluszny R, Gorinstein S (2015) Selenium supplementation of amaranth sprouts influences betacyanin content and improves anti-inflammatory properties via NFκB in murine RAW 264.7 macrophages. Biol Trace Elem Res 169:320–330. CrossRefGoogle Scholar
  29. 29.
    Bryszewska MA, Ambroziak W, Langford NJ, Baxter MJ, Colyer A, Lewis DJ (2007) The effect of consumption of selenium enriched rye/wheat sourdough bread on the body’s selenium status. Plant Foods Hum Nutr 62:121–126. CrossRefGoogle Scholar
  30. 30.
    Lazo-Vélez MA, Avilés-González J, Serna-Saldivar SO, Temblador-Pérez MC (2016) Optimization of wheat sprouting for production of selenium enriched kernels using response surface methodology and desirability function. LWT-Food Sci Technol 65:1080–1086. CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  1. 1.Advanced Research LaboratoryNational University of Food TechnologiesKyivUkraine
  2. 2.Department of Biotechnology and MicrobiologyNational University of Food TechnologiesKyivUkraine
  3. 3.Department of Chemical-Pharmaceutical DisciplinesRivne Medical AcademyRivneUkraine
  4. 4.Department of Foodstuff ExpertiseNational University of Food TechnologiesKyivUkraine

Personalised recommendations