ArticleMarine drugs2022
Preparation and Characterization of Nano-Selenium Decorated by Chondroitin Sulfate Derived from Shark Cartilage and Investigation on Its Antioxidant Activity.
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Article in Marine drugs, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Synthesis and application of exopolysaccharide-selenium nanocomposite produced by Pseudoduganella armeniaca ZMN-3.BMC biotechnology · 2026Article
- Terpene-Enriched Nitazoxanide-Loaded Chondrosomes: Aerodynamic Characterization and In Silico Evaluation of Antiviral Activity.Pharmaceuticals (Basel, Switzerland) · 2026Article
- Advances in controlled release drug delivery systems based on nanomaterials in lung cancer therapy: A review.Medicine · 2025Review
- Selenium-Chondroitin Sulfate Nanoparticles Inhibit Angiogenesis by Regulating the VEGFR2-Mediated PI3K/Akt Pathway.Marine drugs · 2025Article
- Pharmacological Potentials and Delivery Strategies of Isoliquiritigenin: Challenges and Advances in Enhancing Bioavailability.Drug design, development and therapy · 2025Review
- Preparation and characterization of Acanthopanax polysaccharides nanoselenium with enhanced stability and antioxidant activity.Frontiers in nutrition · 2025Article
- Effect of Different Selenium Species on Indole-3-Acetic Acid Activity of Selenium Nanoparticles Producing StrainMolecules (Basel, Switzerland) · 2024Article
- Advances in the Synthesis and Bioactivity of Polysaccharide Selenium Nanoparticles: A Review.Mini reviews in medicinal chemistry · 2024Review
- Isolation and Biochemical Properties of Type II Collagen from Blue Shark (Marine drugs · 2023Article
- Structural Characterization and Effects on Insulin Resistance of a Novel Chondroitin Sulfate fromMarine drugs · 2023Article
- News and Updates from 2022 on Antioxidant and Anti-Inflammatory Properties of Marine Products.Marine drugs · 2022Article
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Authors and funding
10 authors.
Jianping ChenGuangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Xuehua ChenGuangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Jiarui LiGuangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Baozhen LuoGuangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Tugui FanGuangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Rui LiGuangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.ORCID 0000-0001-5953-2341
Xiaofei LiuGuangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Bingbing SongGuangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Xuejing JiaGuangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Saiyi ZhongGuangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Science and Technology Innovation Center for Subtropical Fruit and Vegetable Processing, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China.
Funding
Guangdong Basic and Applied Basic Research Foundation 2020A1515010860 and 2021A1515012455Guangdong Ocean University Innovation Program 230419100Guangdong Province ordinary universities characteristic innovation project 2020KTSCX051Guangdong Provincial Department of Educationand the Innovative Team Program of High Education of Guangdong Province 2021KCXTD021Nanhai Youth Scholar Project of Guangdong Ocean University QNXZ201909the Project of Science and Technology of Zhanjiang City 2020A01034the Scientific Research Foundation of Guangdong Ocean University R17034
Abstract
In the present study, a selenium-chondroitin sulfate (SeCS) was synthesized by the sodium selenite (Na
Indexed as
SharksAnimalsAntioxidantsBenzothiazolesBiphenyl CompoundsCartilageChondroitin SulfatesDrug StabilityHydrogen-Ion ConcentrationNanoparticlesParticle SizePicratesSeleniumSulfonic AcidsTemperature1,1-diphenyl-2-picrylhydrazyl2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acidAntioxidantsBenzothiazolesBiphenyl CompoundsChondroitin SulfatesPicratesSeleniumSulfonic Acidsantioxidant activitychondroitin sulfate derived from shark cartilagenanoseleniumstructure characterization
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