Food and Fermentation Industries >

2023 , Vol. 49 >Issue 1: 53 - 59

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029228

Changes of stability and antioxidant activity of different surface-modified selenium nanoparticles in simulated gastrointestinal digestion

  • WANG Yabin ,
  • LI Zhiwei ,
  • LI Changjiang ,
  • DAI Yaqi ,
  • HE Fenfang ,
  • ZHENG Guodong ,
  • YANG Licong
Expand
  • 1(Key Laboratory of Natural Product Structure and Separation, School of Food Science and Engineering, Jiangxi Agricultural University, Nanchang 330045, China)
    2(School of Bioscience and Engineering, Fuzhou University, Fuzhou 350108, China)

Received date: 2021-09-07

  Revised date: 2021-11-10

  Online published: 2023-02-14

Fold

Abstract

Common polyphenols and vitamin C in food are particularly unstable. They are easily oxidized in vivo and in vitro, which will affect their biological activity. In previous studies, selenium nanoparticles (SeNPs) were used to load and improve the biological activity of polyphenols. However, the in vivo stability of these SeNPs is still unknown. Selenium nanoparticles were loaded with chlorogenic acid nano selenium (CGA@SeNPs), gallic acid-modified selenium nanoparticles (GA@SeNPs), and vitamin C-modified nano selenium (VC@SeNPs)were taken as the research subjects. To evaluate the stability of nano selenium with different surface modifications in the gastrointestinal environment, the particle size changes of three surface-modified SeNPs at different pH, the scavenging rates of DPPH free radicals and ABTS cationic radicals before and after gastrointestinal digestion, and the retention of surface modifiers were measured by simulated gastric digestion. Results showed that three surfaces modified SeNPs were stable under acidic and neutral conditions but unstable under alkaline conditions. After gastrointestinal digestion, the structure and content of CGA@SeNPs were the most stable. Before digestion, CGA@SeNPs had the best antioxidant activity of DPPH free radicals and ABTS cationic radicals. After gastric digestion, CGA@SeNPs had the best antioxidant activity against DPPH free radicals, and the optimum antioxidant activity of ABTS cationic radical was VC@SeNPs. After intestinal digestion, GA@SeNPs had the optimum antioxidant activity against DPPH free radicals. The antioxidant activity of ABTS cationic free radical of CGA@SeNPs was at the top. To sum up, CGA@SeNPs have the best stability and antioxidant activity in gastrointestinal digestion.

Key words： nano selenium with different surface modification; gastrointestinal digestion; stability; antioxidant activity

Cite this article

WANG Yabin , LI Zhiwei , LI Changjiang , DAI Yaqi , HE Fenfang , ZHENG Guodong , YANG Licong . Changes of stability and antioxidant activity of different surface-modified selenium nanoparticles in simulated gastrointestinal digestion[J]. Food and Fermentation Industries, 2023 , 49(1) : 53 -59 . DOI: 10.13995/j.cnki.11-1802/ts.029228

References

[1] 沈佳琳. 黑果枸杞多糖的提取纯化、抗氧化活性及体外模拟消化和发酵研究[D].南京:南京农业大学, 2017.
SHEN J L.Isolation, purification, antioxidant bioactivity, stimulated digestion and fermentation of polysaccharides from Lycium ruthenicum Murr[D].Nanjing:Nanjing Agricultural University, 2017.
[2] PINACHO R, CAVERO R Y, ASTIASARÁN I, et al.Phenolic compounds of blackthorn (Prunus spinosa L.) and influence of in vitro digestion on their antioxidant capacity[J].Journal of Functional Foods, 2015, 19:49-62.
[3] CORREA-BETANZO J, ALLEN-VERCOE E, MCDONALD J, et al.Stability and biological activity of wild blueberry (Vaccinium angustifolium) polyphenols during simulated in vitro gastrointestinal digestion[J].Food Chemistry, 2014, 165:522-531.
[4] LINSTER C L,VAN SCHAFTINGEN E.Vitamin C:Biosynthesis, recycling and degradation in mammals[J].FEBS Journal, 2007, 274(1):1-22.
[5] 丁玉峰, 马艳莉, 李素萍, 等.接种发酵对葡萄酵素多酚生物利用度及抗氧化活性的影响[J].食品科学, 2022, 43(2):108-116.
DING Y F, MA Y L, LI S P, et al.Effect of inoculated fermentation on the bioaccessibility and antioxidant activity of polyphenols from grape jiaosu[J].Food Science, 2022, 43(2):108-116.
[6] 饶雪甜, 曾新安, 林松毅, 等.黑果腺肋花楸在体外模拟消化过程中酚类物质及抗氧化性的变化规律[J].现代食品科技, 2020, 36(12):77-83.
RAO X T, ZENG X A, LIN S Y, et al.Changing trends in the phenolic substances and antioxidant activities of chokeberry(Aronia melanocarpa) subjected to in vitro simulated digestion[J].Modern Food Science and Technology, 2020, 36(12):77-83.
[7] 张泽杭, 刘婷, 李海伟, 等.纳米硒的功能设计及其在肿瘤精准治疗中的应用进展[J].科技导报, 2021, 39(7):48-62.
ZHANG Z H, LIU T, LI H W, et al.Functional design of selenium nanomedicine and its application progress in tumor precision treatment[J].Science & Technology Review, 2021, 39(7):48-62.
[8] 翟晓娜. 壳聚糖纳米硒体系的制备及其物化特性和生物活性的研究[D].北京:中国农业大学, 2017.
ZHAI X N.Synthesis, physicochemical characteristics and bioactivity of selenium nanosystem stabilized by chitosan[D].Beijing:China Agricultural University, 2017.
[9] 王娜, 褚路路, 徐梦, 等.没食子酸修饰纳米硒的制备表征及其抑菌活性研究[J].食品科技, 2019, 44(1):302-307.
WANG N, CHU L L, XU M, et al.Synthesis and antibacterial activity evaluation of Gallic acid modified selenium nanoparticle[J].Food Science and Technology, 2019, 44(1):302-307.
[10] 李长江, 朱珊珊, 王娜, 等.VC@SeNPs抗氧化活性评价及其对鲜切苹果品质的影响[J].食品与发酵工业, 2020, 46(13):174-181.
LI C J, ZHU S S, WANG N, et al.Evaluation of antioxidant activity of VC@SeNPs and its effect on the quality of fresh-cut apples[J].Food and Fermentation Industries, 2020, 46(13):174-181.
[11] YANG L C, WANG N, ZHENG G D.Enhanced effect of combining chlorogenic acid on selenium nanoparticles in inhibiting amyloid β aggregation and reactive oxygen species formation in vitro[J].Nanoscale Research Letters, 2018, 13(1):303.
[12] JIA X W, LIU Q Y, ZOU S W, et al.Construction of selenium nanoparticles/β-glucan composites for enhancement of the antitumor activity[J].Carbohydrate Polymers, 2015, 117:434-442.
[13] BAEK J, RAMASAMY M, WILLIS N C, et al.Encapsulation and controlled release of vitamin C in modified cellulose nanocrystal/chitosan nanocapsules[J].Current Research in Food Science, 2021, 4:215-223.
[14] 高义霞, 周向军, 袁毅君, 等.刺槐豆多糖纳米硒的制备及表征[J].食品与生物技术学报, 2014, 33(9):997-1 002.
GAO Y X, ZHOU X J, YUAN Y J, et al.Preparation and characterization of nano-selenium with locust bean polysaccharides as soft template[J].Journal of Food Science and Biotechnology, 2014, 33(9):997-1 002.
[15] 杨阳. 菊花茶、海带、牛黄解毒片中砷生物可给性的评价研究[D].保定:河北农业大学, 2015.
YANG Y.Study on assessment of arsenic bioaccessibility in Chrysanthemum tea, seaweed and Niu Huang Jie du Pian pills[D].Baoding:Hebei Agricultural University, 2015.
[16] 邹青飞, 杨士花, 李永强, 等.体外结肠发酵对青稞膳食纤维中酚类化合物的含量及抗氧化活性的影响[J].食品科学, 2020, 41(2):94-100.
ZOU Q F, YANG S H, LI Y Q, et al.Effects of in vitro colonic fermentation on phenolic content and antioxidant activity in dietary fiber from highland barley[J].Food Science, 2020, 41(2):94-100.
[17] 赵胜男. 不同尺寸纳米硒的制备及其生物活性研究[D].佳木斯:佳木斯大学, 2019.
ZHAO S N.Preparation and bioactivity of different sizes nano-selenium[D].Jiamusi:Jiamusi University, 2019.
[18] 郭蒙, 黄绍敏, 石慧丽, 等.超声辅助提取簕菜茶绿原酸的工艺优化[J].茶叶通讯, 2020, 47(3):472-477.
GUO M, HUANG S M, SHI H L, et al.Optimization of ultrasound-assisted extraction of chlorogenic acid from Acanthopanax trifoliatus tea[J].Journal of Tea Communication, 2020, 47(3):472-477.
[19] 王军锋, 杨笛, 李姝颖, 等.介质对VC紫外吸收光谱特性影响及应用[J].化学工程师, 2020, 34(1):69-71;21.
WANG J F, YANG D, LI S Y, et al.Researches and application of the ultraviolet absorption spectrum characteristics of Vitamin C in the different media[J].Chemical Engineer, 2020, 34(1):69-71;21.
[20] 陈钢, 侯世祥, 胡平, 等.金银花提取物中绿原酸的稳定性研究[J].中国中药杂志, 2003, 28(3):223-226.
CHEN G, HOU S X, HU P, et al.Studies on stability of chlorogenic acid in extract of Flos lonicerae[J].China Journal of Chinese Materia Medica, 2003, 28(3):223-226.
[21] 吴雪钗, 于波涛, 侯艾林, 等.没食子酸稳定性研究[J].西南国防医药, 2006, 16(5):484-485.
WU X C, YU B T, HOU A L, et al.Study on stability of Gallic acid[J].Medical Journal of National Defending Forces in Southwest China, 2006, 16(5):484-485.
[22] 王乐, 李欢, 李嘉豪, 等.EGCG纳米硒的稳定性及其对硒吸收利用的影响[J].茶叶科学, 2017, 37(4):373-382.
WANG L, LI H, LI J H, et al.The evaluation of the stability of EGCG-selenium nanoparticles and its effect on selenium absorption and utilization[J].Journal of Tea Science, 2017, 37(4):373-382.
[23] 李贻, 贺君, 张鹏敏.体外模拟胃肠道消化下刺梨抗氧化成分的释放[J].现代食品科技, 2020, 36(2):102-107.
LI Y, HE J, ZHANG P M.Antioxidant components release of Rosa roxburghii tratt by in vitro simulated gastrointestinal digestion[J].Modern Food Science and Technology, 2020, 36(2):102-107.
[24] 孟天梦, 李伟, 曹庸, 等.桉叶多酚纳米微胶囊的制备及稳定性评价[J].食品科技, 2020, 45(5):275-281.
MENG T M, LI W, CAO Y, et al.Preparation of Eucalyptus leaves polyphenol nanoparticles and stability evaluation[J].Food Science and Technology, 2020, 45(5):275-281.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.