Selenium species in the roots and shoots of chickpea plants treated with different concentrations of sodium selenite.

Abstract

The trace element selenium has an essential role for human health. It is involved in redox center functions, and it is related to the immune system response. Legumes are among the main suppliers of selenium into the human food chain. Not only Se concentration as such but also more the chemical species of Se is of higher importance for successful Se supply to the human diet and its bioavailability. The current study was focused on the investigation of the Se species present in chickpea plants exposed to 0, 10, 25, 50, and 100 μM selenite in short- and long-term treatment studies. The linear increase of total Se concentration could be linked to the increased concentrations of Se exposure. The selenium species (SeMet, SeCys, selenite, selenate, GPx) detected in varying concentrations in shoots and roots depend on the exposure's concentration and duration. The investigation showed that chickpea can accumulate Se in favorable concentrations and its transformation to bioavailable Se species may have positive impacts on human health and aid to implement Se into the diet.