Preparation, characterization, antioxidant and antiglycation activities of selenized polysaccharides from blackcurrant
Changzong Wu, Meimei Zhao, Xueying Bu, Ziya Qing, Libo Wang, Yaqin Xu, Yu Yang, Jingwen Bai
Abstract
-KI reaction results indicated that selenized modification did not cause an obvious change in crystal form and branch structure of blackcurrant polysaccharides. In addition, PSBPs were superior to PBP in antioxidant and antiglycation capacities, and the bioactivities of PSBPs were significantly improved in positive correlation with selenium content. This study suggested that PSBPs may be a potential selenium source and serve as functional food and medicine.
Topics & Concepts
PolysaccharideDPPHChemistrySeleniumAntioxidantChromatographyNuclear chemistryBiochemistryOrganic chemistryPolysaccharides and Plant Cell WallsFood composition and propertiesPolysaccharides Composition and Applications