Corrigendum to “Effect of different drying methods on chemical composition and bioactivity of tea polysaccharides” International Journal of Biological Macromolecules 62 (2013) 714–719

Wang, Yuanfeng; Liu, Yangyang; Huo, Jianglei; Zhao, Tingtong; Ren, Jian; Wei, Xing

doi:10.1016/j.ijbiomac.2013.11.025

International Journal of Biological Macromolecules

2014

DOI: 10.1016/j.ijbiomac.2013.11.025

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Corrigendum to “Effect of different drying methods on chemical composition and bioactivity of tea polysaccharides” International Journal of Biological Macromolecules 62 (2013) 714–719

Yuanfeng Wang¹,

Yangyang Liu²,

Jianglei Huo³

et al.

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Tea Polysaccharides as Potential Therapeutic Options for Metabolic Diseases

Chen

et al. 2018

J. Agric. Food Chem.

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Tea polysaccharides (TPS) are regarded as some of the main bioactive constituents of tea made from the leaves and buds of the tea plant (Camellia sinensis L.). An increasing number of studies have demonstrated that TPS can reduce the risk of type 2 diabetes, obesity, and other metabolic diseases. However, the potential mechanisms responsible for antidiabetic and antiobesogenic activities of TPS remain unclear. Therefore, the cellular and physiological mechanisms that underlie the antidiabetic and antiobesogenic effects, including antioxidant and anti-inflammation effects, inhibition of digestive enzymes, prevention of macronutrient absorption, and expression of gene and protein, were summarized in this review. Furthermore, the gastrointestinal functions of TPS and the role of gut microbiota in the prevention and treatment of metabolic diseases were discussed. It is expected that the present review will be helpful for enhancing our knowledge about the health-promoting effects of TPS on metabolic diseases and stimulating further works on TPS.

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Tea Polysaccharides as Potential Therapeutic Options for Metabolic Diseases

Chen

et al. 2018

J. Agric. Food Chem.

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Rapid Determination of the Monosaccharide Composition and Contents in Tea Polysaccharides from Yingshuang Green Tea by Pre-Column Derivatization HPLC

Ai¹,

Yu²,

Chen³

et al. 2016

Journal of Chemistry

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A pre-column derivatization high-performance liquid chromatography (HPLC) method was developed and optimized to characterize and quantify the monosaccharides present in tea polysaccharides (TPS) isolated from Yingshuang green tea. TPS sample was hydrolyzed with trifluoroacetic acid, subjected to pre-column derivatization using 1-phenyl-3-methyl-5-pyrazolone (PMP), and separated on an Agilent TC-C18column (4.6 mm × 250 mm, 5 μm) with UV detection at 250 nm. A mixture of ten PMP derivatives of standard monosaccharides (mannose, ribose, rhamnose, glucuronic acid, galacturonic acid, glucose, xylose, galactose, arabinose, and fucose) could be baseline separated within 20 min. Moreover, quantitative analysis of the component monosaccharides in Yingshuang green tea TPS was achieved, indicating the TPS consisted of mannose, ribose, rhamnose, glucuronic acid, galacturonic acid, glucose, xylose, galactose, and arabinose in the molar contents of 0.72, 0.78, 0.89, 0.13, 0.15, 0.36, 0.39, 0.36, 0.36, and 0.38 μM, respectively. Recovery efficiency for component monosaccharides from TPS ranged from 93.6 to 102.4% with RSD values lower than 2.5%. In conclusion, pre-column derivatization HPLC provides a rapid, reproducible, accurate, and quantitative method for analysis of the monosaccharide composition and contents in TPS, which may help to further explore the relationship between TPS monosaccharides isolated from different tea varieties and their biological activity.

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Corrigendum to “Effect of different drying methods on chemical composition and bioactivity of tea polysaccharides” International Journal of Biological Macromolecules 62 (2013) 714–719

Cited by 2 publications

References 0 publications

Tea Polysaccharides as Potential Therapeutic Options for Metabolic Diseases

Tea Polysaccharides as Potential Therapeutic Options for Metabolic Diseases

Rapid Determination of the Monosaccharide Composition and Contents in Tea Polysaccharides from Yingshuang Green Tea by Pre-Column Derivatization HPLC

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