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Publishing Language: Chinese | Open Access

Preparation, Structural Characterization and Anti-proliferation Activity of Selenized Hericium erinaceus Polysaccharide

Peixian GU1 , Huishuang YIN2, Kun HU1, Xiaoyong WU1, Nanjing ZHONG1, Juan GUO1, Chao HUANG1, Yong HU1, Yun CHEN1, Ying WANG1, Fangfang WU1 ( )
School of Food Science, Guangdong Pharmaceutical University, Zhongshan 528458, China
School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
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Abstract

In this study, Hericium erinaceus polysaccharide (HEPS, with a purity of more than 92%) was modified using a redox system consisting of Na2SeO3 and ascorbic acid (VC) to obtain selenized HEPS (HEPS-Se). The structural and physiochemical properties of HEPS-Se were investigated by atomic absorption spectrometry (AAS), Fourier transform infrared (FTIR) spectroscopy, X-ray diffractometry (XRD), scanning electron microscopy (SEM), energy-dispersive X-ray (EDX) spectroscopy, X-ray photoelectron spectroscopy (XPS), and nano-zetasizer analysis. The anti-proliferation activity of HEPS-Se on A549 human lung cancer cells and DU145 human prostate cancer cells was evaluated. Results showed that HEPS-Se had a regular spherical shape and four elements C, O, Se and Pt at a ratio of 32.92:24.74:30.46:11.87 were determined in HEPS-Se. Its selenium content was 481.79 μg/g. FTIR analysis showed that HEPS could bind to selenium nanoparticles mainly through –OH and –C=O groups. Compared with HEPS, the particle size of HEPS-Se decreased significantly and the absolute potential increased by 69.12%. Meanwhile, HEPS-Se exhibited significantly anti-proliferative effects on DU145 cells and A549 cells in a dose-dependent manner. This study provides a theoretical basis for the development of organic selenium supplements.

CLC number: TS201.4 Document code: A Article ID: 1002-6630(2022)22-0068-06

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Food Science
Pages 68-73

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Cite this article:
GU P, YIN H, HU K, et al. Preparation, Structural Characterization and Anti-proliferation Activity of Selenized Hericium erinaceus Polysaccharide. Food Science, 2022, 43(22): 68-73. https://doi.org/10.7506/spkx1002-6630-20220104-023

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Received: 04 January 2022
Published: 25 November 2022
© Beijing Academy of Food Sciences 2022.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).