The effect of selenium supplementation on glucose homeostasis and the expression of genes related to glucose metabolism

Ewa Jablonska, Edyta Reszka, Jolanta Gromadzinska, Edyta Wieczorek, Magdalena B. Krol, Sara Raimondi, Katarzyna Socha, Maria H. Borawska, Wojciech Wasowicz

Research output: Contribution to journalArticlepeer-review


The aim of the study was to evaluate the effect of selenium supplementation on the expression of genes associated with glucose metabolism in humans, in order to explain the unclear relationship between selenium and the risk of diabetes. For gene expression analysis we used archival samples of cDNA from 76 non-diabetic subjects supplemented with selenium in the previous study. The supplementation period was six weeks and the daily dose of selenium was 200; g (as selenium yeast). Blood for mRNA isolation was collected at four time points: before supplementation, after two and four weeks of supplementation, and after four weeks of washout. The analysis included 15 genes encoding selected proteins involved in insulin signaling and glucose metabolism. In addition, HbA1c and fasting plasma glucose were measured at three and four time points, respectively. Selenium supplementation was associated with a significantly decreased level of HbA1c but not fasting plasma glucose (FPG) and significant down-regulation of seven genes: INSR, ADIPOR1, LDHA, PDHA, PDHB, MYC, and HIF1AN. These results suggest that selenium may affect glycemic control at different levels of regulation, linked to insulin signaling, glycolysis, and pyruvate metabolism. Further research is needed to investigate mechanisms of such transcriptional regulation and its potential implication in direct metabolic effects.

Original languageEnglish
Article number772
Issue number12
Publication statusPublished - Dec 13 2016


  • Energy metabolism
  • Fasting plasma glucose
  • Gene expression
  • Glucose metabolism
  • Glycated hemoglobin
  • Glycolysis
  • Insulin signaling
  • Pyruvate metabolism
  • Selenium

ASJC Scopus subject areas

  • Food Science


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