Selenization Improves Physicochemical Properties, Antioxidant and Anti-glycation Activities of Bamboo Shoot Polysaccharides
Year: 2025
Type: article
Abstract: This study aimed to investigate the physicochemical properties, antioxidant and anti-glycation activities of selenized bamboo shoot polysaccharides (Se-BSP). The molecular weight of Se-BSP was determined by using gel permeation chro-matography, while its monosaccharide composition was identified via ion chromatography. Antioxidant activity was evaluated using an in vitro assay kit, and anti-glycation activity was assessed via the in vitro bovine serum al-bu-min-glucose non-enzymatic glycosylation reaction system. The results showed that Se-BSP, with a selenium content of 1.134 ± 0.136 mg/g, has a mo-lecular weight of approximately 24,600 g/mol and is composed of galactose, xy-lose, arabinose, glucose, glucuronic acid, and galacturonic acid in a molar ratio of 0.382:0.255:0.274:0.037:0.013:0.018. In comparison to the non-selenized bam-boo shoot polysaccharides, Se-BSP demonstrated significant improvements in physicochemical properties, including water-holding, oil-holding, wa-ter-binding, and swelling capacities, as well as antioxidant activity and inhi-bi-tory effects on protein non-enzymatic glycosylation. These findings highlight the potential of Se-BSP as a functional food ingredient with health-beneficial properties.
Source: Health Medicine and Therapeutics
Authors: Juqing Huang, Shizhong Zhang, Lingyue Zhong, Jie Li, Yunzong Liu, Qi Wang
Institution: Fujian Academy of Agricultural Sciences
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
OpenAlex ID: W4411222825