Structural characterization and mast cell stabilizing activity of Red-edge tea polysaccharide

Yan Li; Jinhao Pang; Yongfeng Lin; Wenmei Liu; Zehua Zou; Guangming Liu; Qingmei Liu

Food Chemistry: X (Oct 2024)

Structural characterization and mast cell stabilizing activity of Red-edge tea polysaccharide

Yan Li,
Jinhao Pang,
Yongfeng Lin,
Wenmei Liu,
Zehua Zou,
Guangming Liu,
Qingmei Liu

Affiliations

Yan Li: College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen 361021, Fujian, China
Jinhao Pang: College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen 361021, Fujian, China
Yongfeng Lin: College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen 361021, Fujian, China
Wenmei Liu: San Ming MING BAWEI Industry Research Institute, Sanming 353000, China; Changting County Green Economy Ecological Health Industry Research Institute, Longyan 366300, China
Zehua Zou: San Ming MING BAWEI Industry Research Institute, Sanming 353000, China; Changting County Green Economy Ecological Health Industry Research Institute, Longyan 366300, China
Guangming Liu: College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen 361021, Fujian, China; Corresponding authors.
Qingmei Liu: College of Ocean Food and Biological Engineering, Xiamen Key Laboratory of Marine Functional Food, Fujian Provincial Engineering Technology Research Center of Marine Functional Food, Jimei University, Xiamen 361021, Fujian, China; Corresponding authors.

Journal volume & issue: Vol. 23
p. 101613

Abstract

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The potential anti-allergic properties of tea have been demonstrated in studies supporting theanine and catechin. However, research on tea polysaccharides' anti-allergic properties has been limited. In this study, we extracted red-edge tea crude polysaccharide (RETPS) and evaluated its anti-allergic activity using the mast cell, passive cutaneous anaphylaxis, and passive systemic anaphylaxis models. We purified RETPS using the DEAE-52 cellulose column, analyzed its composition and structural characteristics, and compared the anti-allergic properties of different polysaccharide fractions. The purified components RETPS-3 and RETPS-4 displayed higher galacturonic acid content and lower molecular weight (106.61 kDa and 53.95 kDa, respectively) compared to RETPS (310.54 kDa). In addition, RETPS-3 and RETPS-4 demonstrated superior anti-allergic activity than RETPS in mice's passive cutaneous and systemic allergic reactions. Our findings provide evidence of the anti-allergic potential of tea polysaccharides and offer a theoretical foundation for developing tea polysaccharides as a functional anti-allergic food product.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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