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Purification, identification, and in vitro antioxidant activities of selenium-containing proteins from selenium-enriched brown rice

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Abstract

Selenium-enriched brown rice (Se-BR) has been reported to accumulate Se mainly in its proteins. Purification of selenium-containing proteins (Se-Ps) from Se-BR and their in vitro antioxidant activities were investigated in this study. Sephadex G-100 gel filtration and diethylaminoethyl cellulose Sepharose Fast Flow anion-exchange chromatography were used to purify the major Se-Ps from the crude protein extract from Se-BR. Se content was measured after each step to determine the major Se-containing fraction for further separation. Three major Se-Ps with molecular weights of ~15 kDa, determined using sodium dodecyl sulfate polyacrylamide gel electrophoresis, were isolated and identified by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Their antioxidant activities were evaluated using three different free radical-scavenging assays, namely, the hydroxyl radical-, superoxide anion-, and 1,1-diphenyl-2-picrylhydrazyl-scavenging assays. Results indicate that Se-Ps purified from Se-BR exhibit antioxidant activities and may be used as potential antioxidants.

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Acknowledgments

This work was supported by the Doctor Research Fund of Henan University of Technology (No. 2010BS051).

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Authors and Affiliations

  1. College of Food Science and Technology, Henan University of Technology, Zhengzhou, 450052, China

    Kunlun Liu, Yan Zhao, Fusheng Chen & Guanhao Bu

  2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China

    Kunlun Liu & Zhenxin Gu

Authors
  1. Kunlun Liu
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  2. Yan Zhao
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  3. Fusheng Chen
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  4. Zhenxin Gu
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  5. Guanhao Bu
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Correspondence to Zhenxin Gu.

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Liu, K., Zhao, Y., Chen, F. et al. Purification, identification, and in vitro antioxidant activities of selenium-containing proteins from selenium-enriched brown rice. Eur Food Res Technol 234, 61–68 (2012). https://doi.org/10.1007/s00217-011-1609-3

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  • DOI: https://doi.org/10.1007/s00217-011-1609-3

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