Structural analysis of an acidic polysaccharide isolated from white tea

Jin, Feng; Jia, Ling-Yan; Tu, Youying

doi:10.1007/s10068-015-0210-0

Cited by 15 publications

(2 citation statements)

References 28 publications

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“…The composition and structure of acid polysaccharide extracted from white tea has been analyzed by AFM, showing that this polysaccharide presents an island structure. The size of spherical lumps is retained at higher concentrations, but an irregular structure appears (Jin, Jia, & Tu, 2015). Biological activity of polysaccharides from other food sources, such as mulberry fruit, may be closely related to their structural properties.…”

Section: Polysaccharidesmentioning

confidence: 99%

Investigation of food microstructure and texture using atomic force microscopy: A review

Wen

Liu

et al. 2020

Comp Rev Food Sci Food Safe

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We review recent applications of atomic force microscopy (AFM) to characterize microstructural and textural properties of food materials. Based on interaction between probe and sample, AFM can image in three dimensions with nanoscale resolution especially in the vertical orientation. When the scanning probe is used as an indenter, mechanical features such as stiffness and elasticity can be analyzed. The linkage between structure and texture can thus be elucidated, providing the basis for many further future applications of AFM. Microstructure of simple systems such as polysaccharides, proteins, or lipids separately, as characterized by AFM, is discussed. Interaction of component mixtures gives rise to novel properties in complex food systems due to development of structure. AFM has been used to explore the morphological characteristics of such complexes and to investigate the effect of such characteristics on properties. Based on insights from such investigations, development of food products and manufacturing can be facilitated. Mechanical analysis is often carried out to evaluate the suitability of natural or artificial materials in food formulations. The textural properties of cellular tissues, food colloids, and biodegradable films can all be explored at nanometer scale, leading to the potential to connect texture to this fine structural level. More profound understanding of natural food materials will enable new classes of fabricated food products to be developed.

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Section: Polysaccharidesmentioning

confidence: 99%

Investigation of food microstructure and texture using atomic force microscopy: A review

Wen

Liu

et al. 2020

Comp Rev Food Sci Food Safe

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“…In East Asian countries, such as China and Japan, coarse tea has traditionally been used to treat diabetes as a popular folk prescription, which can be associated with tea polysaccharides (TPS) [6]. TPS, one of the representative functional components of tea, has been reported for enhancing immunity and resisting radiation and tumors, especially reducing the risk of diabetes [7][8][9][10]; its proportion in coarse tea is higher than that in other ordinary teas [11]. At present, TPS has received much less attention than tea catechins and polyphenols, because most studies have focused on the physicochemical properties and bioactivities of components with low molecular weight (Mw) in tea, such as catechin and caffeine [10].…”

Section: Introductionmentioning

confidence: 99%

Valorization of Polysaccharides Obtained from Dark Tea: Preparation, Physicochemical, Antioxidant, and Hypoglycemic Properties

Zhu

Zhou

Zhang

et al. 2021

Foods

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The structure and hypoglycemic activity of tea polysaccharides has been extensively studied, while there are few reports on the characterization and hypoglycemic activity of dark tea polysaccharides. The crude dark tea polysaccharide (CDTPS) was optimally extracted from Fuzhuan dark tea. Six polysaccharide fractions (namely DTPS-1, DTPS-2, DTPS-3, DTPS-4, DTPS-5, and DTPS-6) were isolated from CDTPS, and their physicochemical, structural, and biological properties were compared and analyzed. The results revealed that the compositions, structural characteristics, and biological properties of the six DTPSs were different. Therein, DTPS-4 and DTPS-6 had looser morphology, faster solubility, and a more stable structure. Additionally, DTPS-4 had the optimum in vitro antioxidant capabilities, and DTPS-6 had the strongest in vitro hypoglycemic capabilities. In addition, a correlation analysis revealed that the molecular weight and uronic acid content were significantly related to their antioxidant and hypoglycemic activities. Our results indicated that DTPS-4 and DTPS-6 could be further developed into functional foods or additives, respectively.

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Designing a Tibetan Tea Polysaccharide-Reinforced Bacterial Cellulose Nanofiber Dressing for Wound Treatment

Zong,

Ao,

Zhou

et al. 2024

Fibers Polym

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Structural analysis of an acidic polysaccharide isolated from white tea

Cited by 15 publications

References 28 publications

Investigation of food microstructure and texture using atomic force microscopy: A review

Investigation of food microstructure and texture using atomic force microscopy: A review

Valorization of Polysaccharides Obtained from Dark Tea: Preparation, Physicochemical, Antioxidant, and Hypoglycemic Properties

Designing a Tibetan Tea Polysaccharide-Reinforced Bacterial Cellulose Nanofiber Dressing for Wound Treatment

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