Novel Antioxidant and Hypoglycemic Water-Soluble Polysaccharides from Jasmine Tea

Abstract

There have been few studies dealing with chemical elucidation and pharmacological potentials of water-soluble polysaccharides from jasmine tea, limiting their use in functional foods. In this study, water-soluble polysaccharides (named as JSP) were extracted from Jasminum sambac (L.) Aiton tea and fractionated to afford two sub-fractions (JSP-1 and JSP-2). The main structural characteristics of novel JSP sub-fractions were determined by high performance gel permeation chromatography, ultra-performance liquid chromatography-tandem mass spectrometry, Fourier transform infrared, and nuclear magnetic resonance analysis. Physiologically, the abilities of JSP-1 and JSP-2 to reduce ferric ions, scavenge DPPH and hydroxyl radicals, as well as protect islet cells were confirmed in vitro. JSP-1 exhibited better antioxidant and hypoglycemic activities than JSP-2. The molecular weights of JSP-1 and JSP-2 were 18.4 kDa and 14.1 kDa, respectively. JSP-1 was made up of glucose, galactose, rhamnose, xylose, arabinose, and galacturonic acid with molar ratios 1.14:4.69:1.00:9.92:13.79:4.09, whereas JSP-2 with a triple helical structure was composed of galactose, rhamnose, xylose, arabinose, and galacturonic acid as 3.80:1.00:8.27:11.85:5.05 of molar ratios. JSP-1 contains →1)-α-Galƒ-(3→, →1)-α-Galƒ-(2→, →1)-α-Araƒ-(5→, →1)-α-Araƒ-(3→, →1)-α-Araƒ-(3,5→, →1)-β-Xylp-(2→ and →1)-β-Xylp-(3→ residues in the backbone. These results open up new pharmacological prospects for the water-soluble polysaccharides extracted from jasmine tea.

A Review on the Extraction, Bioactivity, and Application of Tea Polysaccharides

“…These results indicate the antioxidant and hypoglycemic activities of JSP-1 and JSP. However, JSP-1 had stronger antioxidant and hypoglycemic activities than JSP-2 [ 74 ].…”

Characterization of key volatile compounds in jasmine tea infusion with different amount of flowers

“…Jasmine green tea (jasmine tea in short) is a typical scented tea that is reprocessed from processed green tea by absorbing the fragrance of jasmine ( J. sambac ), mainly produced in Fujian Province, Guangxi Province, Sichuan Province in China ( Wu & Yang, 2021 ). The finished jasmine tea has been favoured since antiquity because of its characteristic “lovely fresh” flavour ( Chen et al, 2016 ) and various beneficial health effects, such as antioxidant ( Tang et al, 2021 ), amelioration of depression-like symptoms ( Zhang et al, 2022 ), sedative effects on autonomic nerve and mood states ( Inoue et al, 2003 , Kuroda et al, 2005 ). Jasmine tea that was exported 6,130 tons in 2020 is one of the main agricultural commodities in international trade, widely sold to Japan, Russia, the United States, and other countries ( Ito et al, 2002 , Liu, 2021 ).…”

Dietary supplementation with jasmine flower residue improves meat quality and flavor of goat

“…The existing studies have shown that jasmine is rich in flavonoids and has anti-inflammatory, analgesic, and antipyretic effects ( 16 ). Moreover, Cheng et al found that jasmine tea contained water-soluble polysaccharides with antioxidant activity and hypoglycemic effects ( 17 ). In addition, jasmine tea also has tranquilizing and anti-anxiety effects ( 18 , 19 ).…”