Pressurized hot water extraction, structural properties, biological effects, and in vitro microbial fermentation characteristics of sweet tea polysaccharide
文献类型: 外文期刊
第一作者: Lei, Jing
作者: Lei, Jing;Li, Wei;Fu, Meng-Xi;Wu, Ding-Tao;Hu, Yi-Chen;Zou, Liang;Li, Wei;Wang, An-Qi;Liu, Ying;Fu, Meng-Xi;Guo, Huan;Gan, Ren-You
作者机构: Chengdu Univ, Sichuan Engn & Technol Res Ctr Coarse Cereal Indus, Key Lab Coarse Cereal Proc, Minist Agr & Rural Affairs, Chengdu 610106, Sichuan, Peoples R China;Chengdu Univ, Sch Basic Med Sci, Chengdu 610106, Sichuan, Peoples R China;Sichuan Agr Univ, Inst Food Proc & Safety, Coll Food Sci, Yaan 625014, Sichuan, Peoples R China;Chinese Acad Agr Sci, Inst Urban Agr, Res Ctr Plants & Human Hlth, Chengdu 610213, Sichuan, Peoples R China
关键词: Sweet tea polysaccharide; Pressurized hot water extraction; Chemical structure; Microbial fermentation characteristic; Intestinal microbiota
期刊名称:INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES ( 2021影响因子:8.025; 五年影响因子:7.626 )
ISSN: 0141-8130
年卷期: 2022 年 222 卷
收录情况: SCI
摘要: Although sweet tea is rich in bioactive polysaccharides, the knowledge regarding their structures, bioactivities, and gut microbial metabolism is still limited. Therefore, in order to promote the application of sweet tea polysaccharide (STP) in the food industry, the pressurized hot water extraction (PHWE) of STP was optimized, and its structural properties and biological effects as well as microbial fermentation characteristics were investigated. The maximum extraction yield (4.64 % +/- 0.03 %) of STP extracted by PHWE was obtained under the optimal conditions. Both homogalacturonan and arabinogalactan might exist as major polysaccharide fragments in STP. Additionally, STP exerted obviously in vitro antioxidant, anti-diabetic, and immunostimulatory effects, which might be related to its chemical properties, such as uronic acids, conjugated polyphenolics, and esterification degree. Furthermore, STP could be consumed by intestinal microbiota, and its fermentability was about 54 % at the end stage of fecal fermentation. Indeed, STP could modulate the microbial composition via improving the growth of several beneficial microbes, causing the release of beneficial short-chain fatty acids. Collectively, the findings indicate that the PHWE is an efficient method for extracting bioactive polysaccharides from sweet tea, and results can also provide a scientific basis for developing STP into functional foods or functional ingredients.
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