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Effect of selenium on increasing free radical scavenging activities of polysaccharide extracts from a Se-enriched mushroom species of the genus Ganoderma

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Abstract

Chemiluminescent analysis indicates that the polysaccharide extracts from Se-enriched G. lucidum (Se-GLPs) could protect DNA from hydroxyl radical oxidative damage in dose dependent manner. Moreover, Se-GLPs exhibited higher activities of scavenging superoxide and hydroxyl radicals than its analog from common G. lucidum extract as suggested by EPR measurement, indicating that Se plays an important role in increasing the antioxidant activities of the polysaccharide extracts. This was confirmed by spin-trapping experiments showing that at the same polysaccharide concentration, the activities of all the Se-GLPs samples in scavenging hydroxyl radical increased with the increase of Se content. Additionally, all Se-GLPs samples showed stronger activities of attenuating the production of superoxide radical than that of hydroxyl radical.

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Acknowledgments

This work was supported by Program for New Century Excellent Talents in University (NCET) in 2004 in China and China postdoctoral funding (2005037399).

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Authors and Affiliations

  1. China National Institute of Standardization, Beijing, 100088, China

    Lei Zhao

  2. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China

    Guanghua Zhao & Xiaosong Hu

  3. College of Food Science and Engineering, Harbin Institute of Technology, Harbin, 150090, China

    Ming Du

  4. Northwest Sci-Tech University of Agriculture and Forestry, Yangling, 712100, China

    Zhengdong Zhao

  5. College of Food Science, Yangzhou University, Yangzhou, 225200, China

    Lixia Xiao

Authors
  1. Lei Zhao
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  2. Guanghua Zhao
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  3. Ming Du
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  4. Zhengdong Zhao
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  5. Lixia Xiao
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  6. Xiaosong Hu
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Correspondence to Xiaosong Hu.

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Zhao, L., Zhao, G., Du, M. et al. Effect of selenium on increasing free radical scavenging activities of polysaccharide extracts from a Se-enriched mushroom species of the genus Ganoderma . Eur Food Res Technol 226, 499–505 (2008). https://doi.org/10.1007/s00217-007-0562-7

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