Structural Characteristics of Crude Polysaccharides from 12 Selected Chinese Teas, and Their Antioxidant and Anti-Diabetic Activities
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Chemicals
2.2. Extraction of Crude Polysaccharides from 12 Chinese Teas
2.3. Test of Structural Properties of TPs
2.3.1. Test of Molecular Weights (Mw), Polydispersities (Mw/Mn), and Compositional Monosaccharides
2.3.2. Fourier Transform Infrared (FT-IR) Spectroscopy and Nuclear Magnetic Resonance (NMR) Analysis
2.4. In Vitro Antioxidant Assays
2.5. Evaluation of the Anti-Diabetic Activity of TPs
2.5.1. In Vitro α-Glucosidase Inhibitory Assay
2.5.2. In Vitro Antiglycation Assay
2.6. Statistical Analysis
3. Results
3.1. The Extraction Yields and Chemical Compositions of TPs
3.2. Structural Properties of TPs
3.2.1. Molecular Weights of TPs
3.2.2. FT-IR Spectra of TPs
3.2.3. Compositional Monosaccharides of TPs
3.2.4. NMR Analysis
3.3. In Vitro Antioxidant Activities
3.4. In Vitro Anti-Diabetic Activities of TPs
3.4.1. In Vitro α-Glucosidase Inhibitory Activity
3.4.2. In Vitro Antiglycation Activity
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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No. | Tea Name | Production Place | Fermentation Degree | Category |
---|---|---|---|---|
TP-1 | Dianhong Congou Black Tea | Kunming, Yunnan | Deep-fermented | Black tea |
TP-2 | Yichang Congou Black Tea | Yichang, Hubei | Deep-fermented | Black tea |
TP-3 | Fuzhuan Brick Tea | Anhua, Hubei | Post-fermented | Dark tea |
TP-4 | Pu-erh Tea | Pu’er, Yunnan | Post-fermented | Dark tea |
TP-5 | Fenghuang Shuixian Tea | Chao’an, Guangdong | Semi-fermented | Oolong tea |
TP-6 | Wuyi Rock Tea | Wuyishan, Fujian | Semi-fermented | Oolong tea |
TP-7 | Dianqing Tea | Kunming, Yunnan | Non-fermented | Green tea |
TP-8 | Lushan Yunwu Tea | Jiujiang, Jiangxi | Non-fermented | Green tea |
TP-9 | Gongmei White Tea | Nanping, Fujian | Mild-fermented | White tea |
TP-10 | White Peony Tea | Nanping, Fujian | Mild-fermented | White tea |
TP-11 | Weishan Maojian Tea | Ningxiang, Hunan | Light-fermented | Yellow tea |
TP-12 | Yuan’an Luyuan Tea | Yichang, Hubei | Light-fermented | Yellow tea |
No. | Extraction Yields (%) | Total Polysaccharides (%) | Protein Contents (%) | Degree of Esterification (%) | Total Uronic Acids (%) | TPC (mg GAE/g) |
---|---|---|---|---|---|---|
TP-1 | 1.81 ± 0.12 f | 78.97 ± 1.01 de | 5.23 ± 0.34 de | 12.43 ± 0.45 g | 16.04 ± 0.70 i | 92.88 ± 7.34 b |
TP-2 | 2.37 ± 0.19 e | 83.26 ± 0.93 b | 3.42 ± 0.31 g | 15.94 ± 0.69 f | 18.33 ± 0.65 h | 53.41 ± 5.92 d |
TP-3 | 5.65 ± 0.23 b | 82.39 ± 0.88 bc | 5.05 ± 0.42 de | 25.16 ± 0.72 e | 42.71 ± 0.99 c | 65.50 ± 5.59 c |
TP-4 | 6.38 ± 0.28 a | 63.51 ± 0.76 g | 11.73 ± 0.76 a | - | 20.57 ± 0.42 g | 162.43 ± 9.43 a |
TP-5 | 5.49 ± 0.35 b | 75.31 ± 1.09 f | 5.30 ± 0.45 de | 35.37 ± 0.51 c | 47.39 ± 1.12 a | 51.31 ± 7.86 d |
TP-6 | 5.31 ± 0.29 b | 77.13 ± 1.22 ef | 4.71 ± 0.43 de | 36.68 ± 0.46 b | 44.27 ± 1.07 b | 55.41 ± 4.55 d |
TP-7 | 3.05 ± 0.21 cd | 88.44 ± 1.36 a | 3.84 ± 0.30 fg | 34.59 ± 0.55 c | 33.36 ± 0.74 d | 13.54 ± 3.05 fg |
TP-8 | 3.26 ± 0.22 c | 86.87 ± 1.73 a | 4.46 ± 0.36 ef | 8.99 ± 0.45 h | 33.15 ± 0.98 d | 14.84 ± 2.67 fg |
TP-9 | 3.09 ± 0.22 cd | 82.22 ± 1.28 bc | 7.96 ± 0.52 c | 30.73 ± 0.44 d | 29.96 ± 0.86 e | 20.83 ± 2.62 ef |
TP-10 | 2.58 ± 0.27 e | 81.83 ± 1.65 bc | 3.60 ± 0.39 g | 31.80 ± 0.69 d | 27.68 ± 0.63 f | 25.63 ± 2.83 e |
TP-11 | 2.69 ± 0.18 de | 80.49 ± 1.66 cd | 5.45 ± 0.42 d | 46.46 ± 0.80 a | 42.27 ± 0.82 c | 11.64 ± 1.31 g |
TP-12 | 3.23 ± 0.25 c | 82.35 ± 1.48 bc | 9.34 ± 0.67 b | 15.31 ± 0.37 f | 20.37 ± 0.59 g | 12.34 ± 1.88 g |
Mw × 104 (Da) | Mw/Mn | Monosaccharides and Molar Ratios | ||||||||
---|---|---|---|---|---|---|---|---|---|---|
Man | Rha | GlcA | GalA | Glc | Gal | Xyl | Ara | |||
TP-1 | 21.20 (± 0.66%) gh | 2.48 (± 1.07%) | 0.17 | 0.26 | 0.21 | 0.82 | 0.30 | 1.05 | 0.04 | 1.00 |
TP-2 | 23.88 (± 1.35%) e | 1.47 (± 1.90%) | 0.19 | 0.28 | 0.24 | 1.01 | 0.28 | 1.23 | 0.05 | 1.00 |
TP-3 | 27.69 (± 0.44%) d | 2.19 (± 0.67%) | 0.19 | 0.39 | 0.15 | 3.71 | 0.90 | 1.26 | - | 1.00 |
TP-4 | 20.24 (± 0.60%) h | 1.93 (± 0.98%) | 0.39 | 0.51 | 0.12 | 2.41 | 0.34 | 1.49 | - | 1.00 |
TP-5 | 9.16 (± 0.62%) k | 2.19 (± 1.00%) | 0.18 | 0.41 | 0.11 | 7.41 | 0.56 | 1.24 | 0.06 | 1.00 |
TP-6 | 12.48 (± 0.57%) j | 2.16 (± 0.87%) | 0.18 | 0.37 | 0.12 | 5.49 | 0.38 | 1.17 | - | 1.00 |
TP-7 | 23.29 (± 0.60%) ef | 3.53 (± 1.71%) | 0.21 | 0.25 | 0.19 | 2.33 | 0.24 | 1.07 | 0.05 | 1.00 |
TP-8 | 16.73 (± 0.61%) i | 2.88 (± 1.96%) | 0.17 | 0.23 | 0.20 | 2.42 | 0.22 | 1.17 | 0.05 | 1.00 |
TP-9 | 73.34 (± 0.71%) a | 2.13 (± 1.17%) | 0.21 | 0.29 | 0.22 | 2.33 | 0.29 | 1.60 | 0.05 | 1.00 |
TP-10 | 49.13 (± 0.92%) b | 2.53 (± 1.61%) | 0.20 | 0.28 | 0.22 | 2.20 | 0.31 | 1.38 | 0.07 | 1.00 |
TP-11 | 43.06 (± 0.54%) c | 2.06 (± 0.95%) | 0.35 | 0.46 | 0.30 | 5.04 | 0.46 | 1.32 | - | 1.00 |
TP-12 | 22.47 (± 0.96%) fg | 3.08 (± 1.71%) | 0.08 | 0.18 | 0.14 | 0.97 | 0.09 | 0.86 | 0.02 | 1.00 |
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Guo, H.; Fu, M.-X.; Wu, D.-T.; Zhao, Y.-X.; Li, H.; Li, H.-B.; Gan, R.-Y. Structural Characteristics of Crude Polysaccharides from 12 Selected Chinese Teas, and Their Antioxidant and Anti-Diabetic Activities. Antioxidants 2021, 10, 1562. https://doi.org/10.3390/antiox10101562
Guo H, Fu M-X, Wu D-T, Zhao Y-X, Li H, Li H-B, Gan R-Y. Structural Characteristics of Crude Polysaccharides from 12 Selected Chinese Teas, and Their Antioxidant and Anti-Diabetic Activities. Antioxidants. 2021; 10(10):1562. https://doi.org/10.3390/antiox10101562
Chicago/Turabian StyleGuo, Huan, Meng-Xi Fu, Ding-Tao Wu, Yun-Xuan Zhao, Hang Li, Hua-Bin Li, and Ren-You Gan. 2021. "Structural Characteristics of Crude Polysaccharides from 12 Selected Chinese Teas, and Their Antioxidant and Anti-Diabetic Activities" Antioxidants 10, no. 10: 1562. https://doi.org/10.3390/antiox10101562