Valorization of Polysaccharides Obtained from Dark Tea: Preparation, Physicochemical, Antioxidant, and Hypoglycemic Properties

The structure and hypoglycemic activity of tea polysaccharides has been extensively studied, while there are few reports on the characterization and hypoglycemic activity of dark tea polysaccharides. The crude dark tea polysaccharide (CDTPS) was optimally extracted from Fuzhuan dark tea. Six polysac...

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Published inFoods Vol. 10; no. 10; p. 2276
Main Authors Zhu, Jiangxiong, Zhou, Hui, Zhang, Junyao, Li, Fanglan, Wei, Kang, Wei, Xinlin, Wang, Yuanfeng
Format Journal Article
LanguageEnglish
Published Basel MDPI AG 26.09.2021
MDPI
Subjects
Additives
Agricultural production
antioxidant activities
Antioxidants
Biological properties
Correlation analysis
dark tea polysaccharides
Diabetes
Experiments
Food additives
Food science
Fractions
Functional foods & nutraceuticals
Glucose
hypoglycemic activities
Metabolism
Molecular weight
Morphology
Optimization
physicochemical composition
Polyphenols
Polysaccharides
Saccharides
structural characteristics
Tea
Uronic acid
Beijing China
St Louis Missouri
United States > US
China
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Summary:The structure and hypoglycemic activity of tea polysaccharides has been extensively studied, while there are few reports on the characterization and hypoglycemic activity of dark tea polysaccharides. The crude dark tea polysaccharide (CDTPS) was optimally extracted from Fuzhuan dark tea. Six polysaccharide fractions (namely DTPS-1, DTPS-2, DTPS-3, DTPS-4, DTPS-5, and DTPS-6) were isolated from CDTPS, and their physicochemical, structural, and biological properties were compared and analyzed. The results revealed that the compositions, structural characteristics, and biological properties of the six DTPSs were different. Therein, DTPS-4 and DTPS-6 had looser morphology, faster solubility, and a more stable structure. Additionally, DTPS-4 had the optimum in vitro antioxidant capabilities, and DTPS-6 had the strongest in vitro hypoglycemic capabilities. In addition, a correlation analysis revealed that the molecular weight and uronic acid content were significantly related to their antioxidant and hypoglycemic activities. Our results indicated that DTPS-4 and DTPS-6 could be further developed into functional foods or additives, respectively.
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These authors contributed equally to this work.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10102276