Feeding laying hens 0.6 mg/kg of selenium increases glutathione peroxidase activity in their blood and raises their antibody response to sheep red blood cells, which reflects higher antioxidant...
Mechanism
Synthesis from 1 study
Selenium builds an antioxidant enzyme that cleans up damaging molecules in the body. When these molecules are removed, immune cells can work better and make more antibodies to fight foreign invaders. This happens no matter what form of selenium is eaten, as long as enough is provided.
Most probable mechanism
Selenium from food gets absorbed into the body and is used to build a key antioxidant enzyme called glutathione peroxidase. This enzyme cleans up harmful molecules that damage cells. When these harmful molecules are reduced, immune cells can multiply and make more antibodies without being damaged. More antibodies mean the body can fight off foreign substances like sheep red blood cells more effectively.
Dietary selenium is absorbed in the gastrointestinal tract and incorporated into selenocysteine, the catalytic amino acid required for glutathione peroxidase synthesis
Glutathione peroxidase uses glutathione to reduce hydrogen peroxide and lipid hydroperoxides to harmless alcohols, lowering oxidative stress in plasma, immune tissues, and egg yolk
Reduced oxidative stress prevents damage to lymphocyte membranes and DNA during activation and proliferation
Protected lymphocytes differentiate and produce higher levels of immunoglobulins (IgG and IgM) in response to antigens such as sheep red blood cells
Less supported by current evidence, but not ruled out
Selenium reduces oxidative stress in the intestines, allowing beneficial bacteria to grow and crowd out harmful ones. These good bacteria produce compounds that stimulate the immune system to make more antibodies.
Selenium increases antioxidant enzyme activity in the intestinal mucosa, reducing oxidative damage to the gut lining
Lower oxidative stress favors the growth of lactic acid bacteria while inhibiting oxidative stress-sensitive pathogens
Proliferation of lactic acid bacteria enhances local immune signaling and systemic antibody production
Selenium protects dietary pigments and fats in the egg from breaking down due to oxidation. This reduces the release of inflammatory signals into the bloodstream, allowing the immune system to respond more effectively to antigens.
Glutathione peroxidase activity in the yolk prevents oxidation of xanthophyll pigments and polyunsaturated fatty acids
Reduced lipid peroxidation lowers the production of pro-inflammatory breakdown products such as malondialdehyde
Lower systemic inflammation shifts immune resources toward antibody production rather than repair
Evidence from Studies
Supporting (1)
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