Selenization Improves Physicochemical Properties, Antioxidant and Anti-glycation Activities of Bamboo Shoot Polysaccharides

Juqing Huang; Shizhong Zhang; Lingyue Zhong; Jie Li; Yunzong Liu; Qi Wang

doi:10.63313/hmt.9002

Authors

Juqing Huang Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China Author
Shizhong Zhang Institute of Animal Husbandry and Veterinary Medicine, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China Author
Lingyue Zhong Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China Author
Jie Li Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China Author
Yunzong Liu Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China Author
Qi Wang Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China Author

DOI:

https://doi.org/10.63313/hmt.9002

Keywords:

Selenized Bamboo Shoot Polysaccharides, Physicochemical Properties, Antioxi-Dant Capacity, Protein Non-Enzymatic Glycosylation

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 albu-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 molecular weight of approximately 24,600 g/mol and is composed of galactose, xylose, 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 inhibi-tory effects on protein non-enzymatic glycosylation. These findings highlight the potential of Se-BSP as a functional food ingredient with health-beneficial properties.

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