{"title":"Comparison of polysaccharides isolated from Ganpu tea of different storage ages: Chemical, structural, and hypoglycemic properties","authors":"En-Zhong Chi, Li Wang, Jia-jian Pan, Qiang Zhang, Jiangxiong Zhu, Xin-huai Zhao","doi":"10.1111/1750-3841.70046","DOIUrl":null,"url":null,"abstract":"<p>This study investigated the structural characteristics and hypoglycemic activity of polysaccharides isolated from Ganpu tea (GPT) in different storage periods. Three polysaccharide fractions (GPTPS1-E2, GPTPS3-E2, and GPTPS5-E2, representing 1, 3, and 5 years of storage, respectively, where GPTPS is Ganpu tea polysaccharides) were extracted and purified from GPT. Chemical composition analysis revealed that all fractions were predominantly acidic polysaccharides with total sugar content exceeding 90%. Monosaccharide composition analysis showed galacturonic acid as the primary component, along with significant amounts of galactose and arabinose. Molecular weight distribution showed that different fractions had distinct distributions, with GPTPS1-E2 and GPTPS3-E2 showing the highest and lowest molecular weights, respectively. Fourier-transform infrared and nuclear magnetic resonance spectroscopy provided insights into the structural characteristics of the polysaccharides. Scanning electron microscopy and X-ray diffraction analyses revealed distinct surface morphologies and crystalline structures. The hypoglycemic activity was evaluated using a Caco-2 cell model, demonstrating potential antidiabetic properties via the IRS1-GLUT2-SGLT1 axis. Comparative analysis revealed that storage time could influence the structural characteristics and hypoglycemic activity of GPTPSs, with a certain storage time generally associated with the transformation of structural characteristics related to hypoglycemic activity and the enhanced hypoglycemic effect. This research contributes to the understanding of GPTPS and their potential applications in functional foods and nutraceuticals.</p>","PeriodicalId":193,"journal":{"name":"Journal of Food Science","volume":"90 2","pages":""},"PeriodicalIF":3.2000,"publicationDate":"2025-02-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.70046","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
This study investigated the structural characteristics and hypoglycemic activity of polysaccharides isolated from Ganpu tea (GPT) in different storage periods. Three polysaccharide fractions (GPTPS1-E2, GPTPS3-E2, and GPTPS5-E2, representing 1, 3, and 5 years of storage, respectively, where GPTPS is Ganpu tea polysaccharides) were extracted and purified from GPT. Chemical composition analysis revealed that all fractions were predominantly acidic polysaccharides with total sugar content exceeding 90%. Monosaccharide composition analysis showed galacturonic acid as the primary component, along with significant amounts of galactose and arabinose. Molecular weight distribution showed that different fractions had distinct distributions, with GPTPS1-E2 and GPTPS3-E2 showing the highest and lowest molecular weights, respectively. Fourier-transform infrared and nuclear magnetic resonance spectroscopy provided insights into the structural characteristics of the polysaccharides. Scanning electron microscopy and X-ray diffraction analyses revealed distinct surface morphologies and crystalline structures. The hypoglycemic activity was evaluated using a Caco-2 cell model, demonstrating potential antidiabetic properties via the IRS1-GLUT2-SGLT1 axis. Comparative analysis revealed that storage time could influence the structural characteristics and hypoglycemic activity of GPTPSs, with a certain storage time generally associated with the transformation of structural characteristics related to hypoglycemic activity and the enhanced hypoglycemic effect. This research contributes to the understanding of GPTPS and their potential applications in functional foods and nutraceuticals.
期刊介绍：
The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science.
The range of topics covered in the journal include:
-Concise Reviews and Hypotheses in Food Science
-New Horizons in Food Research
-Integrated Food Science
-Food Chemistry
-Food Engineering, Materials Science, and Nanotechnology
-Food Microbiology and Safety
-Sensory and Consumer Sciences
-Health, Nutrition, and Food
-Toxicology and Chemical Food Safety
The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.
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