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.

硒（Se）是我们饮食中必不可少的微量元素，并且缺乏维生素引起的健康问题已得到充分证明。含硒食品补充剂可在市场上买到，包括富硒小球藻（ Se- Chlorella vulgaris ），它以硒氨基酸（Se-AAs）的形式积累硒。尽管其受欢迎的用途，有关硒的AAS从SE-的生物有效性数据小球藻完全丢失。在本研究中，优化了胃肠道消化时间，并优化了Se-小球藻，Se-酵母，市售富硒食品补充剂（Se-supplement）和富硒食品（Se-foods）中Se-AAs的体外生物利用度。进行比较。在Se-中发现了更高的生物可及性小球藻（〜49％），而硒酵母（〜21％），硒补充剂（〜32％）和硒食品。还研究了生产小球藻生物质的方法。我们发现崩解增加了生物利用度，而干燥过程没有影响。同样，用微波炉进行温度处理也提高了生物利用度，而沸水则没有。