Characterization of selenium-containing polysaccharides isolated from selenium-enriched tea and its bioactivities

Area of Science:

• Food Science
• Biochemistry
• Nutraceuticals

Background:

• Tea is a rich source of bioactive compounds.
• Selenium polysaccharides are known for their health benefits.
• Se-enriched tea offers enhanced nutritional value.

Purpose of the Study:

• To isolate and characterize novel selenium polysaccharide fractions from Se-enriched tea.
• To evaluate the antioxidant and DNA protective capacities of these fractions.
• To explore their potential as functional food ingredients.

Main Methods:

• Isolation and purification of two selenium polysaccharide fractions (SeTPS-1 and SeTPS-2).
• Characterization of molecular weight, selenium content, and monosaccharide composition.
• Assessment of in vitro antioxidant activity and DNA damage protection against H2O2.

Main Results:

• SeTPS-1 and SeTPS-2 were successfully isolated with distinct molecular weights and selenium content.
• SeTPS-1 exhibited higher antioxidant capacity than SeTPS-2.
• Both fractions demonstrated efficacy in reducing hydrogen peroxide-induced DNA damage.

Conclusions:

• Novel selenium polysaccharides from Se-enriched tea possess significant antioxidant and DNA protective properties.
• SeTPS-1 shows particular promise as a functional ingredient due to its enhanced antioxidant activity.
• These findings support the inclusion of Se-enriched tea in functional foods for natural protection against DNA damage.