Characterization of selenium tea polysaccharides from black tea

Area of Science:

• Food Science
• Biochemistry
• Materials Science

Background:

• Selenium (Se) is an essential trace element with vital biological functions.
• Se-containing polysaccharides (Se-PS) are gaining attention for their unique structures and bioactivities.
• Tea polysaccharides (TPSs) are known for their health benefits.

Purpose of the Study:

• To isolate and characterize Se-enriched tea polysaccharides (SeTPSs) from Se-rich black tea.
• To investigate the structural features, Se content, and bioactivities of SeTPSs.
• To compare the properties of SeTPSs with regular TPSs.

Main Methods:

• Isolation and purification of SeTPSs from Se-rich black tea.
• Determination of Se content using ICP-QQQ-MS.
• Characterization of SeTPSs including molecular weight, monosaccharide composition, structural features, conformation, thermal stability, and antioxidant activity.

Main Results:

• SeTPSs were successfully isolated with Se content ranging from 146 to 572 ppb.
• SeTPSs are heteropolysaccharides with Se integrated into the polysaccharide structure.
• SeTPSs exhibited enhanced antioxidant activity and thermal stability compared to regular TPSs.
• Se content, molecular structure, and antioxidant activity varied among SeTPSs fractions.

Conclusions:

• Se-rich black tea is a viable source for producing SeTPSs.
• SeTPSs possess improved antioxidant and thermal stability properties.
• These findings contribute to understanding organoselenium macromolecules and their potential health benefits.