Selenium (Se) is an indispensable microelement in our diet and health issues resulting from deficiencies are well documented. Se-containing food supplements are available on the market including Se-enriched Chlorella vulgaris (Se-Chlorella) which accumulates Se in the form of Se-amino acids (Se-AAs). Despite its popular uses, data about the bioaccessibility of Se-AAs from Se-Chlorella are completely missing. In the present study, gastrointestinal digestion times were optimized and the in vitro bioaccessibility of Se-AAs in Se-Chlorella, Se-yeast, a commercially available Se-enriched food supplement (Se-supplement) and Se rich foods (Se-foods) were compared. Higher bioaccessibility was found in Se-Chlorella (∼49%) as compared to Se-yeast (∼21%), Se-supplement (∼32%) and Se-foods. The methods used in production of Se-Chlorella biomass were also investigated. We found that disintegration increased bioaccessibility whereas the drying process had no effect. Similarly, temperature treatment by microwave oven also increased bioaccessibility whereas boiling water did not.

Laboratory of Algal Biotechnology Centre Algatech Institute of Microbiology of the Czech Academy of Sciences Opatovický mlýn Novohradská 237 379 81 Třeboň Czech Republic

Laboratory of Algal Biotechnology Centre Algatech Institute of Microbiology of the Czech Academy of Sciences Opatovický mlýn Novohradská 237 379 81 Třeboň Czech Republic; Research Centre for Toxic Compounds in the Environment Faculty of Science Masaryk University Kamenice 5 625 00 Brno Czech Republic

Laboratory of Photosynthesis Centre Algatech Institute of Microbiology of the Czech Academy of Sciences Opatovický mlýn Novohradská 237 379 81 Třeboň Czech Republic

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Raman Microspectroscopic Analysis of Selenium Bioaccumulation by Green Alga Chlorella vulgaris