Abstract
［Objective］ This study aimed to optimize the preparation process of selenium nanoparticles stabilized by Atrina pectinata polysaccharides (APPS -SeNPs ),evaluate their antioxidant activity,and explore their potential as a functional food additive.［Methods］ Selenium nanoparticles were prepared using the sodium selenite reduction method with A.pectinata polysaccharides as stabilizer.The preparation process was optimized using single -factor experiments and response surface methodology (RSM ).The particle size,zeta potential and selenium content were measured,and the nanoscale structure was analyzed.Antioxidant activity was evaluated by assessing the scavenging effects on DPPH and hydroxyl (OH) radicals.Four factors influencing particle size -molar ratio of vitamin C to sodium selenite,reaction temperature,reaction time,and polysaccharide concentration -were analyzed.［Results］ The optimal preparation conditions were as follows:molar ratio of vitamin C to sodium selenite was 8.3∶1,reacting at 44 ℃ for 2.3 hours,and polysaccharide concentration of 0.4 mg/mL.Under the control of these conditions,the selenium nanoparticles size was (69.81±1.04) nm,and the Zeta potential was (-35.28±0.41) mV,with the selenium content at (195.73±0.39) μg/g.The structural analysis confirmed successful selenization,with the nanoparticles exhibiting an amorphous form.Antioxidant assays showed that APPS -SeNPs had significant scavenging effect on DPPH and OH radicals,surpassing both A.pectinata polysaccharides and nano -selenium alone.［Conclusion］ The selenium nanoparticles stabilized by A.pectinata polysaccharides demonstrated excellent antioxidant properties and stability,suggesting their potential as a novel functional food additive.
Publication Date
4-3-2025
First Page
53
Last Page
62
DOI
10.13652/j.spjx.1003.5788.2024.80617
Recommended Citation
Yin, ZHANG; Zhiguang, NAN; Congfei, LU; and Yuxin, WU
(2025)
"Preparation , structural characterization and antioxidant activity of selenium nanoparticles decorated by Atrina pectinata polysaccharides,"
Food and Machinery: Vol. 41:
Iss.
1, Article 7.
DOI: 10.13652/j.spjx.1003.5788.2024.80617
Available at:
https://www.ifoodmm.cn/journal/vol41/iss1/7
References
[1] WANG W,LIN H S,SHEN W Q,et al.Optimization of a novel tyrosinase inhibitory peptide from Atrina pectinata mantle and its molecular inhibitory mechanism [J].Foods,2023,12(21):1-6.
[2] PARK J S,HAN J M,PARK Y S,et al.Optimization and evaluation of Atrina pectinata polysaccharides recovered by subcritical water extraction:a promising path to natural products[J].International Journal of Biological Macromolecules,2024,259(P1):1-18.
[3] 李松林,王林,叶华,等.栉江珧粗多糖提取工艺优化、组成分析 及 其 抗 氧 化 活 性 研 究 [J].食 品 工 业 科 技,2018,39(4):177-182,209.LI S L,WANG L,YE H,et al.Optimization of extraction technology,composition analysis and antioxidant activity of crude polysaccharides from Atrina pectinata [J].Science and Technology of Food Industry,2018,39(4):177-182,209.
[4] 张文婧,刘欢,李红波,等.富硒平菇菌种筛选、发酵优化及菌丝特性评价 [J].食品与生物技术学报,2024,43(6):75-85.ZHANG W J,LIU H,LI H B,et al.Screening,fermentation optimization,and mycelial characterization of selenium-enriched Pleurotus ostreatus strains [J].Journal of Food Science and Biotechnology,2024,43(6):75-85.
[5] 王茜,方荣,邓娟娟,等.富硒酵母功能作用研究进展及法规现状 [J].中国食品添加剂,2023,34(2):327-335.WANG Q,FANG R,DENG J J,et al.Research progress on the functions and regulations status of selenium-enriched yeast [J].China Food Additives,2023,34(2):327-335.
[6] 冯灏,苏莹,耿雅雯,等.HPLC-ICP-MS 同时测定富硒食品中砷形态和硒形态 [J].食品与机械,2024,40(7):43-52.FENG H,SU Y,GENG Y W,et al.Study on simultaneous determination of arsenic speciation and selenium speciation in selenium-rich foods by HPLC-ICP-MS [J].Food & Machinery,2024,40(7):43-52.
[7] 单荣,许晓义,尹永奎,等.多糖纳米硒制备和生物活性研究进展 [J].食品工业科技,2024,45(18):376-383.SHAN R,XU X Y,YIN G K,et al.Research progress in the preparation and biological activity of polysaccharide nano-selenium [J].Science and Technology of Food Industry,2024,45(18):376-383.
[8] 徐颖,康佳敏,魏宁果.多糖—纳米硒复合物的合成方法、稳定性及生物活性研究进展 [J].食品安全质量检测学报,2023,14(8):119-127.XU Y,KANG J M,WEI N G.Research progress on the synthesis method,stability and biological activity of polysaccharide-nano-selenium complex [J].Journal of Food Safety & Quality,2023,14(8):119-127.
[9] 郝雨,王慧,杨文娟,等.猴头菇多糖—纳米硒的制备、结构表征 及 其 生 物 活 性 研 究 [J].陕 西 科 技 大 学 学 报,2024,42(2):53-61.HAO Y,WANG H,YANG W J,et al.Study on preparation,structural characterization and biological activity of selenium nanoparticles conjugated with Hericium erinaceus polysaccharides [J].Journal of Shaanxi University of Science & Technology,2024,42(2):53-61.
[10] 陈博文,陈建平,黄文浩,等.岩藻多糖纳米硒的制备及其抑制 肿 瘤 细 胞 增 殖 的 研 究 [J].天 然 产 物 研 究 与 开 发,2023,35(12):2 117-2 126.CHEN B W,CHEN J P,HUANG H W,et al.Preparation of selenium nanoparticles decorated by fucoidan and its inhibition effect on tumor cells growth [J].Natural Product Research and Development,2023,35(12):2 117-2 126.
[11] LI X L,LI Y,WANG X Y,et al.Preparation,characterization,and bioactivities of polysaccharide-nano-selenium and selenized polysaccharides from Acanthopanax senticosus [J].Molecules,2024,29(7):1-20.
[12] WANG S S,WU H,ZHANG X S,et al.Preparation of nano-selenium from chestnut polysaccharide and characterization of its antioxidant activity [J].Frontiers in Nutrition,2023,18(9):1-17.
[13] 金永燕,郑春田,陈伟,等.亚硒酸钠和酵母硒对蛋鸭产蛋性能、蛋 品 质、蛋 硒 含 量 和 蛋 硒 转 化 率 的 影 响 [J].动 物 营 养 学报,2023,35(3):1 622-1 637.JIN Y Y,ZHENG C T,CHEN W,et al.Effects of sodium selenite and selenium yeast on laying performance,egg quality,egg selenium content and egg selenium conversion rate of laying ducks [J].Chinese Journal of Animal Nutrition,2023,35(3):1 622-1 637.
[14] 周宁,曹婷婷,康琳,等.紫花苜蓿多糖对大肠杆菌的抑菌性及 其 对 草 莓 保 鲜 效 果 的 研 究 [J].中 国 食 品 添 加 剂,2023,34(11):19-25.ZHOU N,CAO T T,KANG L,et al.Antibacterial activity of polysaccharide from Medicago sativa L.on Escherichia coli and its usage on strawberry preservation [J].China Food Additives,2023,34(11):19-25.
[15] 王婷婷,贾娟,王煜,等.杜仲枸杞复合保健饮料的研制及体外抗氧化性研究 [J].美食研究,2023,40(4):79-87.WANG T T,JIA J,WANG Y,et al.Development and in vitro antioxidant activity of Eucommia ulmoides and lycium compound health drink [J].Journal of Researches on Dietetic Science and Culture,2023,40(4):79-87.
[16] SHA A L,CHEN H R,HAO H Y.Study on the antioxidant effects of Suaeda rigida polysaccharides in vitro and in vivo[J].Biology Bulletin,2023,50(3):250-258.
[17] 钟泽梁,洪碧红,肖美添,等.多糖纳米硒的制备、功能和在食 品 领 域 应 用 的 研 究 进 展 [J].食 品 科 学,2023,44(19):308-319.ZHONG Z L,HONG B H,XIAO M T,et al.Preparation,functions and food application of polysaccharide-selenium nanoparticles:a review [J].Food Science,2023,44(19):308-319.
[18] MAN Z D,LONG Y Z,YANG C T,et al.Construction of blackberry polysaccharide nano-selenium particles:structure features and regulation effects of glucose/lipid metabolism in HepG 2 cells [J].Food Research International,2024,187:1-15.
[19] 姚琳琳,任蕊蕊,李菁岚,等.连翘多糖纳米硒的制备及体外抗 氧 化 和 降 血 糖 能 力 [J].精 细 化 工,2024,41(10):2 216-2 222,2 309.YAO L L,REN R R,LI Q L,et al.Preparation,characterization,antioxidant and hypoglycemic ability of polysaccharide nano-selenium from Forsythia suspensa in vitro[J].Fine Chemicals,2024,41(10):2 216-2 222,2 309.
[20] XIA B L,XU S,LIU Y G,et al.Preparation and process optimization of tea polysaccharide-nano-selenium [J].IOP Conference Series:Earth and Environmental Science,2021,781(5):1-5.
[21] 马明华,易杨华,汤海峰.厚壳贻贝多糖 MA 的分离纯化、理化性质及活性研究 (Ⅰ) [J].中国海洋药物,2004,23(4):14-18.MA M H,YI F H,TANG H F.Isolation,purification,physicochemical properties and biological activities of polysaccharide MA from Mytilus coruscus (Ⅰ) [J].Chinese Journal of Marine Drugs,2004,23(4):14-18.
[22] TANG S,WANG T,JIANG M,et al.Construction of arabinogalactans/selenium nanoparticles composites for enhancement of the antitumor activity [J].International Journal of Biological Macromolecules,2019,128:444-451.
[23] 郑晓凤,侯丽然,廉亚楠,等.桔梗多糖软模板法制备纳米硒及表征 [J].广东化工,2016,43(16):25-26.ZHENG X F,REN L R,LIAN Y N,et al.Preparation and characterization of nano-selenium using platycodon grandiflorum polysaccharides as soft template [J].Guangdong Chemical Industry,2016,43(16):25-26.
[24] CAO B L,ZHANG Q,GUO J,et al.Synthesis and evaluation of Grateloupia livida polysaccharides-functionalized selenium nanoparticles [J].International Journal of Biological Macromolecules,2021,191:832-841.