{"title":"硒化修饰后茶多糖结构和功能特性的变化","authors":"Weilan Gao, Zhan Zheng, Rongyu Chen, Na Zhang, Xuehua Wang, Zhenzhou Zhu, Shuyi Li, Xin Cong","doi":"10.1007/s11947-024-03396-y","DOIUrl":null,"url":null,"abstract":"<p>Selenylation modification is an effective way to improve the nutritional and health effects of tea polysaccharide, but the effects of different selenylation methods on the structure and efficacy of polysaccharides remain unclear. In this study, a series of chemically selenized tea polysaccharides (CSe-TPS, selenium content of 129.98 ~ 1454.99 µg/g) were prepared by Na<sub>2</sub>SeO<sub>3</sub>-HNO<sub>3</sub> method, which were promoted by heating (HCSe-TPS), ultrasound (UCSe-TPS), and pulse electric field (PCSe-TPS) treatments, respectively. These different CSe-TPSs were systematically compared with ordinary tea polysaccharides (Ord-TPS) and natural selenium-enriched tea polysaccharides (NSe-TPS) in aspect of molecular structure and biological functions. The results of molecular structure and apparent morphology showed that the particle size (<i>p</i> < 0.05) and the thermal stability of Ord-TPS were reduced after selenylation modification, while the absolute potential of polysaccharide was increased (<i>p</i> < 0.05), coupled with altered monosaccharide composition and changed apparent morphology. However, the main functional groups and the secondary structure of Ord-TPS did not change. The antioxidant activities of tea polysaccharides after selenylation were improved as well as their inhibitory effects on carbohydrate digestive enzymes (<i>p</i> < 0.05). The total antioxidant capacity of PCSe-TPS (selenium content of 240.66 ± 1.43µmol/g) was enhanced by 85.41% compared with Ord-TPS (selenium content of 129.80 ± 3.42 µmol/g), while its IC<sub>50</sub> values on inhibition of α-amylase (2.91 ± 0.18 mg/mL) and α-glucosidase (0.18 ± 0.01 mg/mL) were significantly lower than other tea polysaccharides (<i>p</i> < 0.05), which suggested best antioxidant and hypoglycemic activity. Moreover, tea polysaccharides with higher selenium content and smaller particle size showed better antioxidant and hypoglycemic activities. This research will provide new strategies for the application of tea polysaccharides.</p>","PeriodicalId":562,"journal":{"name":"Food and Bioprocess Technology","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-04-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Alteration of Structural and Functional Properties of Tea Polysaccharides After Selenylation Modification\",\"authors\":\"Weilan Gao, Zhan Zheng, Rongyu Chen, Na Zhang, Xuehua Wang, Zhenzhou Zhu, Shuyi Li, Xin Cong\",\"doi\":\"10.1007/s11947-024-03396-y\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Selenylation modification is an effective way to improve the nutritional and health effects of tea polysaccharide, but the effects of different selenylation methods on the structure and efficacy of polysaccharides remain unclear. In this study, a series of chemically selenized tea polysaccharides (CSe-TPS, selenium content of 129.98 ~ 1454.99 µg/g) were prepared by Na<sub>2</sub>SeO<sub>3</sub>-HNO<sub>3</sub> method, which were promoted by heating (HCSe-TPS), ultrasound (UCSe-TPS), and pulse electric field (PCSe-TPS) treatments, respectively. These different CSe-TPSs were systematically compared with ordinary tea polysaccharides (Ord-TPS) and natural selenium-enriched tea polysaccharides (NSe-TPS) in aspect of molecular structure and biological functions. The results of molecular structure and apparent morphology showed that the particle size (<i>p</i> < 0.05) and the thermal stability of Ord-TPS were reduced after selenylation modification, while the absolute potential of polysaccharide was increased (<i>p</i> < 0.05), coupled with altered monosaccharide composition and changed apparent morphology. However, the main functional groups and the secondary structure of Ord-TPS did not change. The antioxidant activities of tea polysaccharides after selenylation were improved as well as their inhibitory effects on carbohydrate digestive enzymes (<i>p</i> < 0.05). The total antioxidant capacity of PCSe-TPS (selenium content of 240.66 ± 1.43µmol/g) was enhanced by 85.41% compared with Ord-TPS (selenium content of 129.80 ± 3.42 µmol/g), while its IC<sub>50</sub> values on inhibition of α-amylase (2.91 ± 0.18 mg/mL) and α-glucosidase (0.18 ± 0.01 mg/mL) were significantly lower than other tea polysaccharides (<i>p</i> < 0.05), which suggested best antioxidant and hypoglycemic activity. Moreover, tea polysaccharides with higher selenium content and smaller particle size showed better antioxidant and hypoglycemic activities. This research will provide new strategies for the application of tea polysaccharides.</p>\",\"PeriodicalId\":562,\"journal\":{\"name\":\"Food and Bioprocess Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-04-29\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioprocess Technology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1007/s11947-024-03396-y\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1007/s11947-024-03396-y","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Alteration of Structural and Functional Properties of Tea Polysaccharides After Selenylation Modification
Selenylation modification is an effective way to improve the nutritional and health effects of tea polysaccharide, but the effects of different selenylation methods on the structure and efficacy of polysaccharides remain unclear. In this study, a series of chemically selenized tea polysaccharides (CSe-TPS, selenium content of 129.98 ~ 1454.99 µg/g) were prepared by Na2SeO3-HNO3 method, which were promoted by heating (HCSe-TPS), ultrasound (UCSe-TPS), and pulse electric field (PCSe-TPS) treatments, respectively. These different CSe-TPSs were systematically compared with ordinary tea polysaccharides (Ord-TPS) and natural selenium-enriched tea polysaccharides (NSe-TPS) in aspect of molecular structure and biological functions. The results of molecular structure and apparent morphology showed that the particle size (p < 0.05) and the thermal stability of Ord-TPS were reduced after selenylation modification, while the absolute potential of polysaccharide was increased (p < 0.05), coupled with altered monosaccharide composition and changed apparent morphology. However, the main functional groups and the secondary structure of Ord-TPS did not change. The antioxidant activities of tea polysaccharides after selenylation were improved as well as their inhibitory effects on carbohydrate digestive enzymes (p < 0.05). The total antioxidant capacity of PCSe-TPS (selenium content of 240.66 ± 1.43µmol/g) was enhanced by 85.41% compared with Ord-TPS (selenium content of 129.80 ± 3.42 µmol/g), while its IC50 values on inhibition of α-amylase (2.91 ± 0.18 mg/mL) and α-glucosidase (0.18 ± 0.01 mg/mL) were significantly lower than other tea polysaccharides (p < 0.05), which suggested best antioxidant and hypoglycemic activity. Moreover, tea polysaccharides with higher selenium content and smaller particle size showed better antioxidant and hypoglycemic activities. This research will provide new strategies for the application of tea polysaccharides.
期刊介绍：
Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community.
The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.
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