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Issue 2, 2016
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Pro198Leu polymorphism affects the selenium status and GPx activity in response to Brazil nut intake

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Abstract

Selenoproteins play important roles in antioxidant mechanisms, and are thus hypothesised to have some involvement in the pathology of certain types of dementia. Mild cognitive impairment (MCI) and Alzheimer's disease (AD) are both thought to involve impaired biological activity of certain selenoproteins. Previously, supplementation with a selenium-rich Brazil nut (Bertholletia excelsa) has shown potential in reducing cognitive decline in MCI patients, and could prove to be a safe and effective nutritional approach early in the disease process to slow decline. Here, we have conducted a pilot study that examined the effects of a range of single nucleotide polymorphisms (SNPs) in genes encoding the selenoproteins glutathione peroxidase (GPX1) and selenoprotein P (SEPP) in response to selenium supplementation via dietary Brazil nuts, including selenium status, oxidative stress parameters and GPX1 and SEPP gene expression. Our data suggest that GPX1 Pro198Leu rs1050450 genotypes may differentially affect the selenium status and GPx activity. Moreover, rs7579 and rs3877899 SNPs in SEPP gene, as well as GPX1 rs1050450 genotypes can influence the expression of GPX1 and SEPP mRNA in response to Brazil nuts intake. This small study gives cause for larger investigations into the role of these SNPs in both the selenium status and response to selenium dietary intake, especially in chronic degenerative conditions like MCI and AD.

Graphical abstract: Pro198Leu polymorphism affects the selenium status and GPx activity in response to Brazil nut intake

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Article information


Submitted
20 Oct 2015
Accepted
01 Dec 2015
First published
02 Dec 2015

This article is Open Access

Food Funct., 2016,7, 825-833
Article type
Paper

Pro198Leu polymorphism affects the selenium status and GPx activity in response to Brazil nut intake

B. R. Cardoso, A. L. Busse, D. J. Hare, C. Cominetti, M. A. Horst, G. McColl, R. M. Magaldi, W. Jacob-Filho and S. M. F. Cozzolino, Food Funct., 2016, 7, 825
DOI: 10.1039/C5FO01270H

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