American Journal of Biochemistry and Biotechnology

Optimization, Characterization and Antioxidant Activities of Selenized Polysaccharides from Hypsizygus marmoreus

Ting Liu, Xue Jiang, Wei Wang and Bing Xu

DOI : 10.3844/ajbbsp.2019.138.149

American Journal of Biochemistry and Biotechnology

Volume 15, Issue 3

Pages 138-149

Abstract

In this study, hypsizygus marmoreus was used as raw material to extract polysaccharides by hot water extraction method. Preparation technology of Selenized Polysaccharides from Hypsizygus marmoreus (SPHM) and its antioxidant activities were investigated. Chelation rate was selected as the index, effects of initial concentration of sodium selenite (mg/mL), the mass ratio of polysaccharide to sodium selenite, chelation time and pH on the chelation rate was investigated by single factor test. Response surface method was used to optimize the preparation technology of SPHM. The preliminary structure characterization of Polysaccharides from Hypsizygus marmoreus (PHM) and SPHM was performed by infrared spectroscopy and scanning electron microscopy. The antioxidant activities of SPHM were studied by the scavenging effect of 1,1-Diphenyl-2-picrylhydrazyl radical 2,2-Diphenyl-1- (2,4,6-trinitrophenyl) Hydrazyl (DPPH) and hydroxyl radical. The results showed that the optimum preparation technology of SPHM was as follows: the initial concentration of sodium selenite was 7.95 (mg/mL), the mass ratio of polysaccharide to sodium selenite was 6.11:1 (mg/mg), chelation time was 6.89h and pH was 5.11. Under the optimum conditions, chelate rate was 10.36%. Infrared spectroscopy and scanning electron microscopy analysis showed that selenium ions successfully combined with PHM and the surface structure of PHM and SPHM was different. Compared with HPM, the antioxidant activities of SPHM enhanced.

Copyright

© 2019 Ting Liu, Xue Jiang, Wei Wang and Bing Xu. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.