Huang Q, Lin W, Yang XQ, Su DX, He S, Nag A, Zeng QZ, Yuan Y. Development, characterization and in vitro bile salts binding capacity of selenium nanoparticles stabilized by soybean polypeptides.
Food Chem 2022;
391:133286. [PMID:
35640344 DOI:
10.1016/j.foodchem.2022.133286]
[Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2021] [Revised: 05/11/2022] [Accepted: 05/19/2022] [Indexed: 11/21/2022]
Abstract
The paper presents the positive effect of soybean polypeptides (SP) on the stability and the potential hypolipidemic effect of selenium nanoparticles (SeNPs). After preparing SeNPs, SP with different molecular weight were introduced to stabilize SeNPs. We found that the SP with molecular weight >10 kDa (SP5) had the best stabilizing effect on SeNPs. We inferred that the steric resistance resulting from the long chains of SP5 protected SeNPs from collision-mediated aggregation, and the electrostatic repulsions between SP5 and SeNPs also played a positive role in stabilizing SeNPs. The as-prepared SP5-SeNPs were spherical, amorphous and zero valent. It was proved that SeNPs were bound with SP5 through O- and N- groups in SP5, and the main forces were hydrogen bonds and van der Waals forces. The bile salts binding assay showed that the SP5-SeNPs exhibited a high binding capacity to bile salts, which indicated their potential in hypolipidemic application.
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