Physicochemical stability and functional properties of selenium nanoparticles stabilized by chitosan, carrageenan, and gum Arabic

Xiaoxiao Song; Yuying Chen; Hongbo Sun; Xinnan Liu; Xiaojing Leng

doi:10.1016/j.carbpol.2020.117379

Physicochemical stability and functional properties of selenium nanoparticles stabilized by chitosan, carrageenan, and gum Arabic

Carbohydr Polym. 2021 Mar 1:255:117379. doi: 10.1016/j.carbpol.2020.117379. Epub 2020 Nov 10.

Authors

Xiaoxiao Song¹, Yuying Chen², Hongbo Sun³, Xinnan Liu⁴, Xiaojing Leng⁵

Affiliations

¹ Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China. Electronic address: songxiaoxiaocau@163.com.
² Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China. Electronic address: chenyuxiaoying@163.com.
³ Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China. Electronic address: 18645026081@163.com.
⁴ Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China. Electronic address: xnliu0112@126.com.
⁵ Key Laboratory of Precision Nutrition and Food Quality, Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China; Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, 225700 Jiangsu, China. Electronic address: lengxiaojingcau@163.com.

PMID: 33436210
DOI: 10.1016/j.carbpol.2020.117379

Abstract

To meet the increasing demand for polysaccharide-stabilized selenium nanoparticles (PS-Se°NPs) for industrial applications, in this study, we employed three commonly-used polysaccharides (i.e. chitosan (CS), carrageenan (Cg) and Gum Arabic (GA)) to fabricate Se°NPs, and compared their functional properties and their physicochemical stabilities, under varying conditions (ionic strength, pH, and temperature). The results showed that CS-Se°NPs had higher storage stability but easily aggregated in 500 mM NaCl or at pH > 8 because of their surface cationic groups. This, however, improved their DPPH free radical scavenging and antitumor activities. Compared to CS-Se°NPs, the anionic groups in Cg-Se°NPs increased their resistant to pH variations and reduced cellular toxicity, and the multi-branched structure of GA-Se°NPs increased their thermal stability. Overall, this study shows that the behaviors of PS-Se°NPs depends mainly on ionizable functional groups and the structure of polysaccharides, contributing to the development of PS-Se°NPs with applicability in the food and pharmaceutical industries.

Keywords: Application; Bioactivities; Carrageenan; Chitosan; Gum Arabic; Physicochemical stability; Selenium nanoparticle.