EXPERIMENTAL METHOD AND ANIMAL

Effects of Selenium-Enriched Yeast on D-Serine and L-Serine Levels in Long-Term Selenium-Deficient and Normal Rats

  • YU Haili ,
  • ZHANG Yan ,
  • ZHANG Fengwei ,
  • ZHANG Haibo ,
  • CHENG Qian ,
  • CHEN Zhixian ,
  • DONG Yunhai ,
  • LI Wanyi ,
  • ZHANG Shuangqing
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  • 1. Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co., Ltd., Yichang 443003, China;
    2. National Institute for Nutrition and Health, Chinese Center for Disease Control and Prevention, Beijing 100050, China

Received date: 2020-11-13

  Online published: 2021-06-10

Abstract

This experiment was conducted to establish a selenium (Se)-deficient rat model and investigate the effects of dietary supplemented with Se-enriched yeast (SeY) on D-serine and L-serine levels in long-term Se-deficient and normal rats. Three-week-old Sprague-Dawley rats were randomly divided into two groups. Rats in Se-deficient group were fed a low Se diet (0.02 mg/kg Se) and those in normal group were fed a normal diet (0.18 mg/kg Se) for 420 days. On day 421, Se-deficient rats were further divided into four groups:Se-deficient blank group (SD-B group, n=17), Se-deficient low-dose SeY-treated group (SD-LY group, n=16), Se-deficient middle-dose SeY-treated group (SD-MY group, n=20) and Se-deficient high-dose SeY-treated group (SD-HY, n=16); normal rats were further divided into two groups:normal blank group (SS-B group, n=20) and normal middle-dose SeY-treated group (SS-MY group, n=20). Rats in SD-B group still received the Se-deficient diet for 112 days. Rats in SD-LY, SD-MY and SD-HY groups were fed SeY diets with 0.18, 0.36 and 0.72 mg/kg Se for 112 days, respectively. Rats in SS-B group still received the normal diet for 112 days. Rats in SS-MY group were fed the SeY diet with 0.36 mg/kg Se for 112 days. The results showed as follows:1) after 60 days of Se-deficient, the body weight of rats in the Se-deficient group was significantly lower than that in the normal group (P<0.05). 2) After 112 days of supplementing Se, compared with the SD-B group, plasma Se level of rats in SD-LY, SD-MY, SD-HY, SS-B and SS-MY groups was significantly increased (P<0.05), and cerebral cortex Se level in SD-LY, SD-MY, SD-HY and SS-MY groups was significantly elevated (P<0.05), and cerebellum Se level in SD-MY, SD-HY and SS-MY groups was significantly enhanced (P<0.05). Compared with the SS-B group, cerebral cortex and cerebellum Se level of rats in SS-MY group were significantly elevated (P<0.05), but plasma Se level had no significant change (P>0.05). 3) After 112 days of supplementing Se, compared with the SD-B group, plasma L-serine level of rats in SD-LY, SD-MY, SD-HY, SS-B and SS-MY groups was significantly decreased (P<0.05), and but plasma D-serine level had no significant change (P>0.05); cerebral cortex L-serine level in SD-LY group was significantly decreased (P<0.05), and cerebral cortex D-serine level of SD-LY, SD-MY, SD-HY, SS-B and SS-MY groups had no significant change (P>0.05); hippocampus L-serine and D-serine levels in SD-HY groups were extremely significantly increased (P<0.01), and hippocampus L-serine and D-serine levels in SD-LY, SD-MY, SS-B and SS-MY groups had no significant change (P>0.05). Compared with the SS-B group, plasma, cerebral cortex and hippocampus L-serine and D-serine levels of rats in SS-MY group had no significant change (P>0.05). In conclusion, supplementing SeY in the diet can significantly increase plasma Se level of long-term selenium-deficient rats, increase cerebral cortex and cerebellum Se level, decrease plasma L-serine level, and increase plasma L-serine and D-serine levels. Furthermore, supplementing SeY in the diet also can significantly increase the Se level in cerebral cortex and cerebellum of normal rats.

Cite this article

YU Haili , ZHANG Yan , ZHANG Fengwei , ZHANG Haibo , CHENG Qian , CHEN Zhixian , DONG Yunhai , LI Wanyi , ZHANG Shuangqing . Effects of Selenium-Enriched Yeast on D-Serine and L-Serine Levels in Long-Term Selenium-Deficient and Normal Rats[J]. Chinese Journal of Animal Nutrition, 2021 , 33(6) : 3515 -3522 . DOI: 10.3969/j.issn.1006-267x.2021.06.053

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