Title:A szelén szerepe a táplálkozásban; szelénnel dúsított tej és tejtermékek előállítása
Juhászná Tóth, Réka
SUMMARY Background: Selenium is an essential micronutrient, human body has a sele-nium content of 10–15 mg, and almost every human cell contains this element. Selenium supports growth, the immune system and muscles, furthermore it decreases some elements’ toxicity (for example mercury) and slows down the spreading of some viruses (influenza, ebola, HIV). It has an antioxidant effect as the component of the glutathione-peroxidase which fights harmful free radicals. The RDA level of selenium for adults is 55μg/day. We can refill our selenium storage with supplements or with selenium enriched functional foods.Objectives: The risk of selenium deficiency in case of people on a healthy, various diet is low, but in Hungary the soil is poorly selenized, which could indicate health hazard. The milk could be one of the main selenium sources in a country with low seafood consumption. In our research, we intend to produce seleni-um-enriched milk and dairy product by feeding animals with the addition of organic selenium.Materials and methods: We gave 1 and 2 mg selenium in enriched yeast form to the basal diet of three ‘Hungarian Simmental’ type cows. The experiment has taken 2 weeks per dose, and we gathered milk once a week. We produced milk, yogurt, fresh cheese, semi hard cheese and orda(whey cheese) from the 2 mg supplementation and the control samples as well. We performed the ICP-MS analysis at the University of Debrecen. Results and discussion: The experimental milk contained two times more selenium (31μg/day) than the control samples (18μg/day) at the 1 mg/day sup-plementation. The selenium appears in the dairy products, as well. According to our results, the oral selenium supplementation of the cows increased the selenium content of the milk, so the Se-enriched dairy products can be suitable for satisfying the daily Se-needs. 1 mg selenium supplementation/day increased the initial selenium content of the milk (18μg/kg) to 31μg/kg, in the case of 2mg to 53μg/kg. The selenium content of the dairy products produced from high selenium content milk (gomolya cheese: 58.5; orda (whey cheese): 167.2; semi-hard cheese: 200.0; curd: 154.8μg/kg) compared to the control (in order, 66.0; 80.8; 88.6; 57.4μg/kg) were two and a half, three times higher.