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Optimization of Extraction Process and Analysis of In Vitro Antioxidant Capacity of Selenoproteins from Cynanchum thesioides

agricultural-science
biochemistry
biotechnology
food-science-and-technology
plant-science

Abstract

Selenium (Se) is an essential trace element for humans, and its biological effects are primarily mediated through selenoproteins, wherein selenocysteine acts as a catalytic center, playing a pivotal role in antioxidant defense. Cynanchum thesioides (Freyn) K. Schum and its variant, Cynanchum thesioides (Freyn) K. Schum. var. australe (Maxim.) Tsiang et P.T.Li, exhibit remarkable selenium enrichment capacity, thus representing a high-quality plant resource for developing selenium-biofortified products. In this study, the fruits of C. thesioides and its variant were utilized to systematically explore the differences in nutritional components and selenium content among various fruit types. The extraction conditions for selenoproteins using five distinct strategies were optimized via Response Surface Methodology (RSM), focusing on the extraction mechanism of alkaline extraction and the in vitro antioxidant activities of the derived selenoproteins. The findings revealed that the larger fruits of the variant contained the highest selenium content (1.06 mg/kg). Under the optimal alkaline extraction conditions (solid-to-liquid ratio of 1:22.7, temperature of 44.62°C, and NaOH concentration of 0.243 mol/L), the extraction yield of selenoproteins was 5.925 mg/g, substantially surpassing other methods. Foliar application of selenium (2 mg/L) significantly enhanced the selenium accumulation in the fruits to 1.92 mg/kg and improved the antioxidant efficacy of the alkali-extracted proteins. At a concentration of 5 mg/mL, the extract exhibited the most potent scavenging capacity against the superoxide anion radical (O₂·⁻), hydroxyl radical (·OH), and 2,2-diphenyl-1-picrylhydrazyl radical (DPPH·), as well as the highest ferric reducing antioxidant power (FRAP). These results indicate a pronounced free radical scavenging mechanism and electron transfer capability, positioning these extracts as potent natural antioxidants. This study offers a theoretical foundation and application prospects for the development of C. thesioides selenoproteins as antioxidant dietary components or functional food ingredients, encapsulating both extraction mechanisms and functional activities.
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