Abstract
Tocosh is a traditional Andean food made from fermented potatoes with remarkable nutritional and antibacterial properties. Selenium (Se) is an essential micronutrient associated with antioxidant and anti-inflammatory activities. This study analyses the in vitro glycemic, antioxidant, anti-inflammatory and cytotoxic potential of tocosh supplemented with Se-enriched Saccharomyces cerevisiae biomass produced using various concentrations of sodium selenite (0, 5, 7 and 9 mg/L) over 72 h. For each treatment, the amount of selenium accumulated and the yeast's ability to incorporate selenium were determined. Se-enriched tocosh from yeast biomass obtained at a concentration of 5 mg/L at 4, 16 and 28 h was used to evaluate the aforementioned bioactive properties. These concentrations promoted greater cell growth and biomass recovery without compromising selenium incorporation. No significant differences were observed in terms of glycemic index and antioxidant capacity in Se-enriched tocosh, but inhibition of NO production was observed in RAW 264.7 cells treated with tocosh enriched with selenium-enriched yeast biomass obtained after 28 h, with an IC(50) of 28 mg/mL. Overall, Se-supplemented tocosh exhibited anti-inflammatory properties, highlighting the potential of integrating Se biofortification into traditional Andean foods as a novel approach to address nutrient deficiencies and modulate immune responses. These findings suggest that Se-enriched tocosh could be used as a functional food ingredient or nutraceutical in dietary interventions aimed at reducing chronic inflammatory disorders.