When laying hens are fed selenized glucose at 0.6 mg per kilogram of body weight, their egg whites contain more selenium and their blood shows higher glutathione peroxidase activity compared to when...
Mechanism
Synthesis from 1 study
Selenized glucose gets into the hen’s body more efficiently than sodium selenite, so more selenium is available to build antioxidant enzymes and to be placed into the egg white. This makes the egg richer in selenium and the hen’s blood better at fighting cell damage.
Most probable mechanism
Selenized glucose is absorbed more completely than sodium selenite in the gut, so more selenium enters the bloodstream. This selenium is used to build an enzyme called glutathione peroxidase, which cleans up harmful molecules that damage cells. The extra selenium also gets deposited into the egg white, making it richer in selenium. The stronger enzyme activity protects the hen’s body and improves egg quality.
Selenized glucose is absorbed more efficiently than sodium selenite in the gastrointestinal tract, resulting in higher systemic selenium levels
Absorbed selenium is incorporated into selenocysteine, the catalytic amino acid required for the synthesis of glutathione peroxidase
Glutathione peroxidase enzyme activity increases due to higher selenium availability, enhancing the reduction of hydrogen peroxide and lipid hydroperoxides
Excess selenium is transported to the ovary and oviduct, where it is incorporated into egg albumen during egg formation
Less supported by current evidence, but not ruled out
Selenized glucose reduces oxidative stress in the gut, allowing beneficial bacteria to grow more abundantly. These bacteria may improve nutrient absorption and support overall selenium utilization.
Increased systemic selenium from selenized glucose reduces oxidative stress in the intestinal mucosa
Lower oxidative stress promotes proliferation of lactic acid bacteria while inhibiting oxidative stress-sensitive pathogens
Lactic acid bacteria enhance nutrient absorption and may directly utilize selenium, increasing its bioavailability
The increased antioxidant enzyme activity from selenized glucose prevents the breakdown of colorful pigments and healthy fats in the egg yolk, keeping them intact.
Glutathione peroxidase activity reduces lipid hydroperoxides in the yolk and systemic circulation
Reduced lipid peroxidation prevents degradation of xanthophyll pigments and polyunsaturated fatty acids
Evidence from Studies
Supporting (1)
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