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Selenylation modification: enhancement of the antioxidant activity of a Glycyrrhiza uralensis polysaccharide

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Abstract

Selenium (Se) is an essential trace element for human beings and many other forms of life. Organic selenium from natural foods has greater bioavailability and is safer than inorganic selenium species. In this article, the structural properties and antioxidant activities of a Glycyrrhiza uralensis polysaccharide (GUP) after selenylation modification were investigated. The GUP was extracted by water decoction and ethanol precipitation and purified via protein elimination using the trichloroacetic acid method and column chromatography. The purified product was subsequently modified by the nitric acid-sodium selenite (HNO3-Na2SeO3) method. The selenized GUP (SeGUP) product was characterized by Fourier transform-infrared (FT-IR) spectroscopy, and its thermal stability, particle size, and antioxidant activities were investigated. FT-IR analysis indicated that the selenium in SeGUP existed mainly as O-Se-O. The thermal stability and particle size of SeGUP differed significantly from those of GUP. Moreover, compared to GUP, SeGUP exhibited greater antioxidant activities in vitro and in vivo. These results indicate that selenylation modification significantly enhances the antioxidant activity of SeGUP, increasing its potential for application as an antioxidant.

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Acknowledgements

We would like to thank all the staff at the Institute of Chinese Veterinary Medicine of Xinjiang Shihezi University for their assistances with these experiments. We would also like to thank Editage (www.editage.com) for English language editing and Publication Support.

The study was supported by the Talents of High Level Scientific Research Foundation [Grant no. RCZX201404].

Funding

The study was supported by the Talents of High Level Scientific Research Foundation [Grant no. RCZX201404].

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Authors and Affiliations

  1. College of Animal Science and Technology, Shihezi University, Xinjiang, China

    Ke-Xun Lian, Xiao-Qing Zhu, Jie Chen, Gang Liu & Xin-Li Gu

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  1. Ke-Xun Lian
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  2. Xiao-Qing Zhu
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Correspondence to Xin-Li Gu.

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Ethical approval

All experiments related with animals were approved by the Animal Ethics Committee of Shihezi University (Approval No. AECSU2013–17).

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Lian, KX., Zhu, XQ., Chen, J. et al. Selenylation modification: enhancement of the antioxidant activity of a Glycyrrhiza uralensis polysaccharide. Glycoconj J 35, 243–253 (2018). https://doi.org/10.1007/s10719-018-9817-8

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  • DOI: https://doi.org/10.1007/s10719-018-9817-8

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