News in Press-centre

Researchers of Far Eastern Federal University (FEFU) have developed technology for enriching food products with selenium, a microelement of youth and longevity. Selenmar biologically active food supplement from kelp was obtained in the laboratory of the FEFU School of Biomedicine and the creation of selenium-enriched agar-agar is being finalized.

As the author of the developments, Associate Professor of the Department of Food Science and Technology, School of Biomedicine, Nadezhda Struppul told us, selenium is a necessary microelement for the human body. At the same time, its excess is dangerous, so working with the mineral requires a special, scientific approach.

“Selenium is very unevenly distributed on Earth, and it must be specially added to food in selenium-deficient countries, for example, China. Inorganic selenium, which is toxic to humans, is often used for the purpose. Organic selenium, which is synthesized by researchers at the School of Biomedicine, is more useful,” explained Nadezhda Struppul.

FEFU scientists have developed a seaweed enrichment technology for the biosynthesis of organic forms of selenium. Thalloms (long ribbons) of kelp are placed in special pools, where inorganic selenium has been dissolved. The algae absorb and transform it into organic one by transforming the mineral into an amino acid. Saturated with selenium kelp may be further used in food—shredded or in the form of powdered concentrate.

A patent was obtained for the technology, and Selenmar biologically active supplement was created on its basis. One capsule contains 1 gram of kelp powder with a recommended organic selenium intake per day for humans. FEFU scientists currently are also working on the technology of enrichment of the algae Ahnfeltia, from which it will be possible to produce selenized agar-agar for wide use in the food industry.

“Selenium is a valuable functional ingredient that increases life expectancy. Research efforts in this area are perceived among the most promising in the world,” pointed out Tatiana Kalenik, Head of the Department of Biotechnology and Functional Nutrition, School of Biomedicine.

Yuri Prikhodko, Professor of the Department of Food Science and Technology, FEFU School of Biomedicine, and Olga Lukyanova, Professor of the FEFU School of Natural Sciences, Leading Researcher, TINRO Center, also took part in the development of the technology.