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Stabilization of Antioxidant and Anti-Inflammatory Activities of Nano-Selenium Using Anoectochilus burmannicus Extract as a Potential Novel Functional Ingredient
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Document Title
Stabilization of Antioxidant and Anti-Inflammatory Activities of Nano-Selenium Using Anoectochilus burmannicus Extract as a Potential Novel Functional Ingredient
Author
Buacheen P., Chaipuang A., Karinchai J., Nuchuchua O., Imsumran A., Wongnoppavich A., Pimpha N., Pitchakarn P.
Affiliations
PhD Program in Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai, 50200, Thailand; Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai, 50200, Thailand; National Nanotechnology Center, National Science and Technology Development Agency, Thailand Science Park, Pathum Thani, 12120, Thailand
Type
Article
Source Title
Nutrients
ISSN
20726643
Year
2023
Volume
15
Issue
4
Page
-
Open Access
All Open Access, Gold, Green
Publisher
MDPI
DOI
10.3390/nu15041018
Format
Abstract
Anoectochilus burmannicus is an orchid that contains phenolic compounds and exhibits antioxidant and anti-inflammation properties. This study aimed to investigate whether its ethanolic extract (ABE) can be used as a reducing agent and/or a stabilizer of nano-selenium (SeNP) synthesis. SeNPs exhibited higher antioxidant activity than ABE-SeNPs. In contrast, ABE-SeNP (4 µM Se) had greater anti-inflammatory activity in LPS-induced macrophages than SeNPs. Interestingly, ABE acted as a stabilizer for SeNPs by preventing particle aggregation and preserving its antioxidant activity after long-term storage (90 days). Moreover, after the freeze-drying process, ABE-SeNPs could be completely reconstituted to suspension with significantly stable antioxidant and anti-inflammatory activities compared to freshly prepared particles, suggesting the cryoprotectant and/or lyoprotectant role of ABE. The present study shows the potential of ABE as an effective stabilizer for nanoparticles and provides evidence for the development of ABE-SeNPs as a food supplement or novel functional ingredient for health benefits. © 2023 by the authors.
Funding Sponsor
Chiang Mai University; National Science and Technology Development Agency; Thailand Research Fund
Publication Source
WOS