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Structural characterization and mast cell stabilizing activity of Red-edge tea polysaccharide
Yan Li1, Jinhao Pang1, Yongfeng Lin1
1College 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.
Food Chemistry: X
|August 5, 2024
Summary
Red-edge tea crude polysaccharide (RETPS) exhibits anti-allergic properties. Purified fractions RETPS-3 and RETPS-4 showed enhanced activity in allergy models, suggesting potential as a functional food ingredient.
Area of Science:
- Food Science and Technology
- Immunology
- Natural Product Chemistry
Background:
- Tea components like theanine and catechin are known for anti-allergic effects.
- Limited research exists on the anti-allergic potential of tea polysaccharides.
- Red-edge tea crude polysaccharide (RETPS) is a novel area for investigation.
Purpose of the Study:
- To extract and evaluate the anti-allergic activity of red-edge tea crude polysaccharide (RETPS).
- To purify RETPS and analyze its composition and structural characteristics.
- To compare the anti-allergic efficacy of different RETPS fractions.
Main Methods:
- Extraction of red-edge tea crude polysaccharide (RETPS).
- Purification of RETPS using DEAE-52 cellulose column chromatography.
- Assessment of anti-allergic activity using mast cell, passive cutaneous anaphylaxis, and passive systemic anaphylaxis models in mice.
- Analysis of molecular weight and galacturonic acid content of polysaccharide fractions.
Main Results:
- Purified fractions RETPS-3 and RETPS-4 had lower molecular weights (106.61 kDa and 53.95 kDa) and higher galacturonic acid content compared to crude RETPS (310.54 kDa).
- RETPS-3 and RETPS-4 demonstrated significantly stronger anti-allergic activity than crude RETPS.
- These fractions effectively inhibited allergic reactions in passive cutaneous and systemic anaphylaxis models.
Conclusions:
- Tea polysaccharides, specifically from red-edge tea, possess significant anti-allergic potential.
- Purified fractions RETPS-3 and RETPS-4 are promising candidates for anti-allergic applications.
- Findings support the development of tea polysaccharides as functional anti-allergic food products.
