Synthesis, characterization, in vitro antioxidant and hypoglycemic activities of selenium nanoparticles decorated with polysaccharides of Gracilaria lemaneiformis

Under a simple redox system of selenite and ascorbic acid, we used Gracilaria lemaneiformis polysaccharides (GLPs) as a stabilizer and dispersing agent to generate well-dispersed and stable selenium nanoparticles (SeNPs). The size, stability, morphology and physicochemical properties of GLPs-SeNPs were characterized by dynamic light scattering (DLS), scanning electron microscopy (SEM), transmission electron microscopy (TEM), Ultraviolet-visible spectroscopy (UV-vis), Fourier transform infrared (FT-IR) spectra, energy dispersive X-ray (EDX), X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), Thermogravimetric (TG). The results showed that orange-red, amorphous, zero-valent and spherical GLPs-SeNPs with mean diameter of approximately 92.5 nm were successfully prepared, which exhibited good storage stability at 4 degrees C and remaining highly stable at different ion strengths and pH. The 2,2-diphenyl-1-pycrylhydrazyl (DPPH), 2,2'-Azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) and superoxide anion radical (O-2(center dot-)) radical scavenging ability of GLPs-SeNPs were higher than those of bare SeNPs, GLPs and sodium selenite (Na2SeO3), and could reach 103.41%, 94.23%, 86% at a concentration of 1.5 mg/mL, respectively. Besides, GLPs-SeNPs also showed higher inhibitory effects on alpha-amylase and alpha-glucosidase. In vitro cytotoxicity assay and hemolysis activity examinations indicated that GLPs-SeNPs have excellent biocompatibility. Therefore, the GLPs-SeNPs might be used as a potential antioxidant agent and antidiabetic agent for food and medical applications.

Automated summary

In this study, stable selenium nanoparticles were successfully prepared using Gracilaria lemaneiformis polysaccharides as stabilizer and dispersing agent. The nanoparticles showed good storage stability and high antioxidant capacity under different conditions, indicating their potential application as antioxidant and antidiabetic agents in food and medical fields.