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Physicochemical characterization, antioxidant and hypoglycemic activities of selenized polysaccharides from Sargassum pallidum

Author:
Xiao, Heng, Chen, Chun, Li, Chao, Huang, Qiang, Fu, Xiong
Source:
International journal of biological macromolecules 2019 v.132 pp. 308-315
ISSN:
0141-8130
Subject:
Fourier transform infrared spectroscopy, Sargassum, acarbose, antioxidants, enzyme activity, functional foods, glycemic effect, ingredients, inhibitory concentration 50, iron, moieties, molecular weight, nitric acid, polysaccharides, selenium, sodium selenite
Abstract:
This study was carried out to study the effects of selenylation on physicochemical and biological properties of polysaccharide (SPP) extracted from Sargassum pallidum. The selenized derivative of SPP (Se-SPP) with the selenium content of 2419 μg/g was synthesized by sodium selenite/dilute nitric acid method. Physicochemical characterization indicated that selenylation modification resulted in some changes in chemical composition, monosaccharide composition, molecular weight and surface morphology of polysaccharides. FT-IR spectroscopy showed that a new absorption peak appeared at 675 cm−1 in Se-SPP probably due to the substitution of selenyl groups. Bioactivity assay showed that Se-SPP exhibited higher scavenging radical activities and ferrous ion chelating activities than native SPP. Compared with SPP and acarbose, Se-SPP showed more significantly inhibitory effect on α-glucosidase activity in a noncompetitive inhibition type. The IC50 values of SPP, Se-SPP and acarbose were determined as 1.579, 0.896 and 2.742 mg/mL, respectively. These results suggest that Se-SPP can be used to develop a new selenium-complementary ingredient in functional foods.
Agid:
6350853