Elemental ICP-MS based Foodomics in selenized yeast nutritional supplements

摘要

Quality control of food and nutritional supplements is one important part of Foodomics used in both human and animal nutrition. Selenized yeast is the most common selenium supplement and mainly accumulates seleno methionine. For industrial application, speciation analysis is crucial in order to differentiate between essential amount and toxicity of selenium in selenized yeast. In this work a fully ICP-MS based fermentation monitoring process is implemented. Yeast incorporates selenium via the sulfur pathway, thus sulfur analogues are defined to be also interesting for gaining information by molar sulfur to selenium ratios. ICP-MS based target parameter quantification in fermentations of (1) non-selenium and selenium reactors, (2) different selenite feed rates and (3) three different Saccharomyces cerevisiae strains led to interesting information for the production process.