Li Yan, Pang Jinhao, Lin Yongfeng, Liu Wenmei, Zou Zehua, Liu Guangming, Liu Qingmei
College 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.
San Ming MING BAWEI Industry Research Institute, Sanming 353000, China.
Food Chem X. 2024 Jul 6;23:101613. doi: 10.1016/j.fochx.2024.101613. eCollection 2024 Oct 30.
The potential anti-allergic properties of tea have been demonstrated in studies supporting theanine and catechin. However, research on tea polysaccharides' anti-allergic properties has been limited. In this study, we extracted red-edge tea crude polysaccharide (RETPS) and evaluated its anti-allergic activity using the mast cell, passive cutaneous anaphylaxis, and passive systemic anaphylaxis models. We purified RETPS using the DEAE-52 cellulose column, analyzed its composition and structural characteristics, and compared the anti-allergic properties of different polysaccharide fractions. The purified components RETPS-3 and RETPS-4 displayed higher galacturonic acid content and lower molecular weight (106.61 kDa and 53.95 kDa, respectively) compared to RETPS (310.54 kDa). In addition, RETPS-3 and RETPS-4 demonstrated superior anti-allergic activity than RETPS in mice's passive cutaneous and systemic allergic reactions. Our findings provide evidence of the anti-allergic potential of tea polysaccharides and offer a theoretical foundation for developing tea polysaccharides as a functional anti-allergic food product.
茶的潜在抗过敏特性已在支持茶氨酸和儿茶素的研究中得到证实。然而，关于茶多糖抗过敏特性的研究一直有限。在本研究中，我们提取了红边茶粗多糖（RETPS），并使用肥大细胞、被动皮肤过敏反应和被动全身过敏反应模型评估了其抗过敏活性。我们使用DEAE - 52纤维素柱对RETPS进行了纯化，分析了其组成和结构特征，并比较了不同多糖组分的抗过敏特性。与RETPS（310.54 kDa）相比，纯化后的组分RETPS - 3和RETPS - 4显示出更高的半乳糖醛酸含量和更低的分子量（分别为106.61 kDa和53.95 kDa）。此外，在小鼠的被动皮肤和全身过敏反应中，RETPS - 3和RETPS - 4表现出比RETPS更优异的抗过敏活性。我们的研究结果为茶多糖的抗过敏潜力提供了证据，并为将茶多糖开发成功能性抗过敏食品提供了理论基础。
