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

Xiao, Heng, Chen, Chun, Li, Chao, Huang, Qiang, Fu, Xiong
International journal of biological macromolecules 2019 v.132 pp. 308-315
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
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.