title: Synthesis, characterization, and controlled release of selenium nanoparticles stabilized by chitosan of different molecular weights.
abstract: Chitosan-stabilized selenium nanoparticles (SeNPs) have been reported, but there is no information on the effect of the chitosan molecular weight on the structure, stability, and selenium release properties of the SeNPs. Herein, we compared the uniform Se(0) spherical nanoparticles prepared through the reduction of seleninic acid with ascorbic acid in the presence of chitosan with different molecular weights (Mws). We found that both low and high molecular weight chitosan-stabilized selenium nanoparticles exhibited core-shell microstructures with a size of about 103 nm after 30 days growing through the "bottom-up approach" and "top-down approach," respectively. Moreover, both chitosan SeNPs processed excellent stability towards pH and enzyme treatment. In contrast, selenium was easily released to different extents from these two chitosan SeNPs upon treatment with different free radicals. This makes these materials potentially useful as oral antioxidant supplements.
authors.affiliation: CAU&ACC Joint-Laboratory of Space Food, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, Beijing Dairy industry Innovation Team, China Agricultural University, No.17 Qinghua East Road, Haidian, Beijing 100083, PR China.
authors.forename: Chunyue
authors.initials: C
authors.lastname: Zhang
authors.affiliation: CAU&ACC Joint-Laboratory of Space Food, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, Beijing Dairy industry Innovation Team, China Agricultural University, No.17 Qinghua East Road, Haidian, Beijing 100083, PR China.
authors.forename: Xiaona
authors.initials: X
authors.lastname: Zhai
authors.affiliation: CAU&ACC Joint-Laboratory of Space Food, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, Beijing Dairy industry Innovation Team, China Agricultural University, No.17 Qinghua East Road, Haidian, Beijing 100083, PR China.
authors.forename: Guanghua
authors.initials: G
authors.lastname: Zhao
authors.affiliation: CAU&ACC Joint-Laboratory of Space Food, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, Beijing Dairy industry Innovation Team, China Agricultural University, No.17 Qinghua East Road, Haidian, Beijing 100083, PR China.
authors.forename: Fazheng
authors.initials: F
authors.lastname: Ren
authors.affiliation: CAU&ACC Joint-Laboratory of Space Food, Beijing Laboratory for Food Quality and Safety, College of Food Science & Nutritional Engineering, Beijing Dairy industry Innovation Team, China Agricultural University, No.17 Qinghua East Road, Haidian, Beijing 100083, PR China. Electronic address: lengxiaojingcau@163.com.
authors.forename: Xiaojing
authors.initials: X
authors.lastname: Leng
mesh_terms: D000975:Antioxidants / Q000008:administration & dosage* / Q000737:chemistry; D048271:Chitosan / Q000737:chemistry*; D003692:Delayed-Action Preparations / Q000737:chemistry*; D016166:Free Radical Scavengers / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D008970:Molecular Weight; D053758:Nanoparticles / Q000737:chemistry* / Q000648:ultrastructure; D012643:Selenium / Q000008:administration & dosage* / Q000737:chemistry
chemical_list: D000975:Antioxidants; D003692:Delayed-Action Preparations; D016166:Free Radical Scavengers; D048271:Chitosan; D012643:Selenium
keywords: Chitosan; Controlled release; Free radicals; Molecular weight; Selenium