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Biofunctionalization of selenium nanoparticle with a polysaccharide from Rosa roxburghii fruit and its protective effect against H2O2-induced apoptosis in INS-1 cells

Abstract

Defective glucose-stimulated insulin secretion (GSIS) induced by chronic exposure to reactive oxygen species (ROS) is a hallmark of type 2 diabetes mellitus (T2DM). Therefore, it is of great interest to search for bio-functional agents with antioxidant activity to protect pancreatic islet cells from oxidative damage. In the present study, selenium nanoparticles (SeNPs) functionalized with a novel polysaccharide (RTFP-3) extracted from Rosa roxburghii fruit were first prepared via a facile, single-step and green in-situ synthesis method. The in vitro protective effects of RP3-SeNPs on INS-1 cells against H2O2-induced cell apoptosis were investigated. Structural characterization indicated that RTFP-3 functionalized SeNPs (RP3-SeNPs) with an average diameter of 104.5 nm was of highly uniform and extremely stable compared to bare SeNPs. Bioassay results revealed that RP3-SeNPs possessed much better protective and suppressed activities against H2O2-induced INS-1 cell apoptosis as compared to its single components. Mechanistic studies exhibited that RP3-SeNPs effectively blocked the overproduction of intracellular ROS, mitochondria damage, activation of caspase-3, -8, and -9 in INS-1 cells, indicating that RP3-SeNPs functioned through attenuating oxidative stress and down-regulation expression of uncoupling protein-2 (UCP-2). Our findings suggest that RP3-SeNPs can function as a promising candidate to prevent or attenuate dysfunction of β-cells.

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Publication details

The article was received on 08 Oct 2018, accepted on 06 Jan 2019 and first published on 07 Jan 2019


Article type: Paper
DOI: 10.1039/C8FO01958D
Citation: Food Funct., 2019, Accepted Manuscript
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    Biofunctionalization of selenium nanoparticle with a polysaccharide from Rosa roxburghii fruit and its protective effect against H2O2-induced apoptosis in INS-1 cells

    L. Wang, C. Li, Q. Huang and X. Fu, Food Funct., 2019, Accepted Manuscript , DOI: 10.1039/C8FO01958D

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