Preparation and characterisation of selenium-enriched mushroom aqueous enzymatic extracts (MAEE) obtained from the white button mushroom (Agaricus bisporus)

► Evidence that WBM can also be used for the preparation of functional foods. ► New form of organic-Se for treatment and prevention of diseases associated with low Se. ► MAEE can be incorporated into food without modifying its organoleptic properties. Selenium-enriched mushroom aqueous enzymatic extracts (MAEE) were obtained from the white button mushroom (Agaricus bisporus) by a procedure based on enzyme and membrane technology. MAEE, with a selenium concentration of 51.8±5.58μg/g is a product suitable for achieving the recommended daily dose (RDD) of 55μg with a small amount of around 1g of product, which can be incorporated into any type of solid or liquid food without modifying its organoleptic properties. Chemical characterisation and selenium speciation are also reported; more than 86% of the selenium-containing products are organic in nature. The utilisation of this product would help in the treatment and/or prevention of diseases associated with low selenium concentrations, such as ageing, and neurodegenerative, cardiovascular and immunological diseases, while avoiding the risk of reaching high plasma selenium concentrations which has recently been associated with deleterious effects.