六堡砖茶多糖的优化制备、理化性质及葡萄糖转运调控

IF 0.8 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Acta Alimentaria Pub Date : 2023-08-07 DOI:10.1556/066.2023.00115

H.Q. Wang, Y.Z. Sun, B.B. Li, W. Zhang

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引用次数: 1

摘要

本研究从六宝茶中成功制备并分离出一种水溶性新型多糖TPS。在最佳提取条件下，粗TPS的收率为10.70%。纯化后的TPS具有独特的理化性质和结构特征。它被鉴定为一种酸性多糖，具有微量结合蛋白→4） -α-D-Galp-（1→) 残留纯化的TPS具有致密和不均匀的外观、潜在的结晶特性和结构稳定性。重要的是，它证明了通过下调钠/葡萄糖协同转运蛋白1（SGLT1）和葡萄糖转运蛋白2（GLUT2）的表达来抑制Caco-2细胞中葡萄糖转运的能力，从而产生降血糖作用。这些发现突出了六宝茶TPS作为具有低血糖特性的功能性食品或添加剂的潜力。

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Optimisation preparation, physicochemical properties, and glucose transport regulation by polysaccharides from Liubao brick tea

In this study, a water-soluble novel polysaccharide called TPS was successfully prepared and isolated from Liubao tea. The optimal extraction conditions resulted in a yield of 10.70% for the crude TPS. The purified TPS exhibited unique physicochemical properties and structural characteristics. It was identified as an acidic polysaccharide with trace binding proteins, with a →4)-α-D-Galp-(1→) residue. The purified TPS had a dense and uneven appearance, potential crystallisation characteristics, and structural stability. Importantly, it demonstrated the ability to inhibit glucose transport in Caco-2 cells by down-regulating the expression of sodium/glucose cotransporter 1 (SGLT1) and glucose transporter 2 (GLUT2), leading to a hypoglycemic effect. These findings highlight the potential of TPS from Liubao tea as a functional food or additive with hypoglycaemic properties.

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来源期刊

Acta Alimentaria 农林科学-食品科技

CiteScore

1.80

自引率

0.00%

发文量

审稿时长

18-36 weeks

期刊介绍： Acta Alimentaria publishes original papers and reviews on food science (physics, physical chemistry, chemistry, analysis, biology, microbiology, enzymology, engineering, instrumentation, automation and economics of foods, food production and food technology, food quality, post-harvest treatments, food safety and nutrition).