Preparation and characterization of selenium nanoparticles decorated by Spirulina platensis polysaccharide.
Spirulina platensis polysaccharide
nano-selenium
optimized preparation
stability
structure identification
Journal
Journal of food biochemistry
ISSN: 1745-4514
Titre abrégé: J Food Biochem
Pays: United States
ID NLM: 7706045
Informations de publication
Date de publication:
09 2020
09 2020
Historique:
received:
07
02
2020
revised:
19
05
2020
accepted:
10
06
2020
pubmed:
11
7
2020
medline:
22
6
2021
entrez:
11
7
2020
Statut:
ppublish
Résumé
Selenium nanoparticles (SeNPs) have attracted lots of attention recently owing to their excellent bioavailability and low toxicity. However, the stability of SeNPs needs to be improved. To enhance the stability of SeNPs, we used Spirulina platensis polysaccharides (SPs) as stabilizers to prepare SPs-SeNPs. The SPs-SeNPs were spherical, with a mean particle size of 73.42 ± 0.69 nm. The optimal preparation conditions for the SPs-SeNPs were a SPs concentration of 100 mg/L, ascorbic acid/sodium selenite concentration ratio of 3:1 and reaction time of 6 hr. The prepared SPs-SeNPs were stable for 75 d at 4°C. Furthermore, MTT assay showed that the median toxic concentration (TC
Substances chimiques
Polysaccharides
0
Selenium
H6241UJ22B
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
e13363Informations de copyright
© 2020 Wiley Periodicals LLC.
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