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Huang R, Yu H. Extraction methods, chemical compositions, molecular structure, health functions, and potential applications of tea polysaccharides as a promising biomaterial: a review. Int J Biol Macromol 2024; 277:134150. [PMID: 39059531 DOI: 10.1016/j.ijbiomac.2024.134150] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2024] [Revised: 07/04/2024] [Accepted: 07/23/2024] [Indexed: 07/28/2024]
Abstract
Tea polysaccharides (TPS) have attracted much attention due to their multiple biological activities, excellent biocompatibility and good biodegradability, creating a wide range of potential applications in the food and pharmaceutical industries. However, the high molecular weight and complexity of TPS components have restricted its purification and bioactivity, limiting its potential applications. In this review, the effects of various extraction methods, tea processing, and degree of fermentation on the composition and structure of TPS were thoroughly investigated to overcome this dilemma. Through a comprehensive analysis of in vivo and in vitro studies, the health benefits of TPS are discussed in detail, including antioxidant, anti-obesity, modulation of gut microbial communities, and anticancer bioactivities. Typical structural characterization techniques of TPS are also summarized, and interactions with common food components are discussed in depth, providing a deeper perspective on the overall knowledge of TPS. Finally, this review offers an extensive overview of the wide range of applications of TPS, including its strong emulsifying properties and bio-accessibility, in various fields such as food nutrition, drug delivery, encapsulation films, and emulsifiers. This review aims to provide a theoretical basis for the profound development of TPS for productive utilization.
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Affiliation(s)
- Rong Huang
- School of Agriculture and Biology, Shanghai Jiao Tong University, Minghang, Shanghai 200030, China.
| | - Hongfei Yu
- North Ring Road no.1, Xinyang Agriculture and Forestry University, Pingqiao, Xinyang, He'nan, China
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Li Q, Huang J, Zhao T, Wang Y, Cai F, McClements DJ, Fu Y, Shen P, Xu J. Impact of thermal treatment on proanthocyanidin-pectin binary complexes: Insights from structural, rheological, antioxidant, and astringent properties. Food Chem 2024; 442:138490. [PMID: 38245989 DOI: 10.1016/j.foodchem.2024.138490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2023] [Revised: 12/31/2023] [Accepted: 01/15/2024] [Indexed: 01/23/2024]
Abstract
In this study, the effects of thermal treatments on the structural, rheological, water mobility, antioxidant, and astringency properties of proanthocyanidin (PA)-pectin binary complexes were investigated. Thermal treatments (25, 63, or 85 °C) significantly decreased the particle size but increased the molecular weight of PA-pectin complexes, which indicated that heating altered the intermolecular and intramolecular interactions between PA and pectin. The thermal treatments reduced the apparent viscosity of both pectin and PA-pectin complexes, but the presence of proanthocyanidins (PAs) increased the apparent viscosity and water mobility of the PA-pectin complexes. Antioxidant activity analysis showed that the presence of pectin slightly reduced the antioxidant activity of the PAs, but there were no significant changes in the total phenolic content and antioxidant activity after thermal treatment. Finally, we found that pectin reduced the astringency of the PAs by forming PA-pectin complexes. Moreover, the thermal treatments also significantly reduced the astringency of the PA-pectin complexes.
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Affiliation(s)
- Qian Li
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Jialu Huang
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Tiantian Zhao
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Yuli Wang
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan, Hubei 430068, China
| | - Fengjiao Cai
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan, Hubei 430068, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | | | - Yinxin Fu
- Wuhan Fourth Hospital, Wuhan, Hubei 430000, China
| | - Peiyi Shen
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| | - Jian Xu
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan, Hubei 430068, China.
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Liu S, Hu J, Zhong Y, Hu X, Yin J, Xiong T, Nie S, Xie M. A review: Effects of microbial fermentation on the structure and bioactivity of polysaccharides in plant-based foods. Food Chem 2024; 440:137453. [PMID: 38154284 DOI: 10.1016/j.foodchem.2023.137453] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2023] [Revised: 07/22/2023] [Accepted: 09/08/2023] [Indexed: 12/30/2023]
Abstract
Fermented plant-based foods that catering to consumers' diverse dietary preferences play an important role in promoting human health. Recent exploration of their nutritional value has sparked increasing interest in the structural and bioactive changes of polysaccharides during fermentation, the essential components of plant-based foods which have been extensively studied for their structures and functional properties. Based on the latest key findings, this review summarized the dominant fermented plant-based foods in the market, the involved microbes and plant polysaccharides, and the corresponding modification in polysaccharides structure. Further microbial utilization of these polysaccharides, influencing factors, and the potential contributions of altered structure to the functions of polysaccharides were collectively illustrated. Moreover, future research trend was proposed, focusing on the directional modification of polysaccharides and exploration of the mechanisms underlying structural changes and enhanced biological activity during fermentation.
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Affiliation(s)
- Shuai Liu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Jielun Hu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Yadong Zhong
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Xiaoyi Hu
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Junyi Yin
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Tao Xiong
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Shaoping Nie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China
| | - Mingyong Xie
- State Key Laboratory of Food Science and Resources, China-Canada Joint Lab of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, 235 Nanjing East Road, Nanchang 330047, China.
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Feng X, Deng H, Huang L, Teng J, Wei B, Xia N, Pang B. Degradation of Cell Wall Polysaccharides during Traditional and Tank Fermentation of Chinese Liupao Tea. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:4195-4206. [PMID: 38354398 DOI: 10.1021/acs.jafc.3c07447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/16/2024]
Abstract
The increase of polysaccharides in the dark tea pile process is thought to be connected to the cell wall polysaccharides' breakdown. However, the relationship between tea polysaccharides (TPSs) and tea cell wall polysaccharides has not been further explored. In this study, the structural changes in the cell wall polysaccharides [e.g., cellulose, hemicellulose (HC), and pectin] in Liupao tea were characterized before and after traditional fermentation and tank fermentation. Additionally, the degradation mechanism of tea cell wall polysaccharides during fermentation was assessed. The results showed that cellulose crystallinity decreased by 11.9-49.6% after fermentation. The molar ratio of monosaccharides, such as arabinose, rhamnose, and glucose in HC, was significantly reduced, and the molecular weight decreased. The esterification degree and linearity of water-soluble pectin (WSP) were reduced. TPS content increases during pile fermentation, which may be due to HC degradation and the increase in WSP caused by cell wall structure damage. Microorganisms were shown to be closely associated with the degradation of cell wall polysaccharides during fermentation according to correlation analyses. Traditional fermentation had a greater effect on the cellulose structure, while tank fermentation had a more noticeable impact on HC and WSP.
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Affiliation(s)
- Xiang Feng
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Haichao Deng
- Baihui Pharmaceutical Group Co, Ltd, Nanning, Guangxi 530003, China
| | - Li Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Jianwen Teng
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Baoyao Wei
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Ning Xia
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
| | - Bowen Pang
- College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China
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Yu Y, Zhu Z, Xu Y, Wu J, Yu Y. Effects of Lactobacillus plantarum FM 17 fermentation on jackfruit polysaccharides: Physicochemical, structural, and bioactive properties. Int J Biol Macromol 2024; 258:128988. [PMID: 38158071 DOI: 10.1016/j.ijbiomac.2023.128988] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2023] [Revised: 12/18/2023] [Accepted: 12/21/2023] [Indexed: 01/03/2024]
Abstract
Fermentation is a novel technology for modifying polysaccharides in fruits and improving their bioactivities. In this work, we introduced Lactobacillus plantarum FM 17 to ferment jackfruit pulp and subsequently purified polysaccharides from unfermented (JP) and fermented jackfruit pulp (JP-F). Furthermore, the physicochemical, structural, and bioactive properties of JP and JP-F were investigated. Results showed fermentation dropped the glucuronic acid, molecular weight, and particle size of JP-F by 15.62 %, 23.92 %, and 39.43 %, respectively, compared with those of JP. JP-F showed higher solubility than JP but lower apparent viscosity and thermal stability. Additionally, FT-IR spectra and X-ray diffraction analysis showed that fermentation did not alter the different types of glycosidic bonds and the fundamental polysaccharide structure. Moreover, JP-F exhibited stronger DPPH and ABTS free radical scavenging properties than JP and stronger stimulation on macrophage secretion of NO and IL-6 in RAW 264.7 cells. Therefore, using L. plantarum FM 17 for fermentation can alter physical and chemical properties of jackfruit pulp polysaccharides, enhancing their bioactivities.
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Affiliation(s)
- Yangyang Yu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; College of Tobacco Science, Henan Agricultural University, Zhengzhou 450002, China
| | - Zongshuai Zhu
- School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China
| | - Yujuan Xu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Jijun Wu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Yuanshan Yu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
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Wang G, Xie L, Huang Z, Xie J. Recent advances in polysaccharide biomodification by microbial fermentation: production, properties, bioactivities, and mechanisms. Crit Rev Food Sci Nutr 2023:1-25. [PMID: 37740706 DOI: 10.1080/10408398.2023.2259461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/25/2023]
Abstract
Polysaccharides are natural chemical compounds that are extensively employed in the food and pharmaceutical industries. They exhibit a wide range of physical and biological properties. These properties are commonly improved by using chemical and physical methods. However, with the advancement of biotechnology and increased demand for green, clean, and safe products, polysaccharide modification via microbial fermentation has gained importance in improving their physicochemical and biological activities. The physicochemical and structural characteristics, biological activity, and modification mechanisms of microbially fermented polysaccharides were reviewed and summarized in this study. Polysaccharide modifications were categorized and discussed in terms of strains and fermentation techniques. The effects of microbial fermentation on the physicochemical characteristics of polysaccharides were highlighted. The impact of modification of polysaccharides on their antioxidant, immune, hypoglycemic, and other activities, as well as probiotic digestive enhancement, were also discussed. Finally, we investigated a potential enzyme-based process for polysaccharide modification via microbial fermentation. Modification of polysaccharides via microbial fermentation has significant value and application potential.
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Affiliation(s)
- Gang Wang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Liuming Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
| | - Zhibing Huang
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
- Sino-German Joint Research Institute, Nanchang University, Nanchang, China
| | - Jianhua Xie
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang, China
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Wei L, Huang L, Du L, Sun Q, Chen C, Tang J, Teng J, Wei B. Structural Characterization and In Vitro Antioxidant, Hypoglycemic and Hypolipemic Activities of a Natural Polysaccharide from Liupao Tea. Foods 2023; 12:foods12112226. [PMID: 37297468 DOI: 10.3390/foods12112226] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 05/27/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023] Open
Abstract
This study extracted and purified a natural polysaccharide (TPS-5) that has a molecular weight of 48.289 kDa from Liupao tea, a typical dark tea with many benefits to human health. TPS-5 was characterized as a pectin-type acidic polysaccharide. It has a backbone composed of → 2,4)- α- L-Rhap-(1) → 4)- α- D-GalAp-(1) →, with a branch composed of → 5)- α- L-Ara-(1 → 5,3)- α- L-Ara-(1 → 3)- β- D-Gal-(1 → 3,6)- β- D-Galp-(1) →. The in vitro biological activity evaluation illustrated that TPS-5 has free radical scavenging, ferric-ion-reducing, digestive enzyme inhibitory, and bile-salt-binding abilities. These results suggest that TPS-5 from Liupao tea has potential applications in functional foods or medicinal products.
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Affiliation(s)
- Lu Wei
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
- Institute of Food and Pharmaceutical Science, Guangxi Vocational University of Agriculture, Nanning 530007, China
| | - Li Huang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Lijuan Du
- Institute of Food and Pharmaceutical Science, Guangxi Vocational University of Agriculture, Nanning 530007, China
| | - Qinju Sun
- Institute of Food and Pharmaceutical Science, Guangxi Vocational University of Agriculture, Nanning 530007, China
| | - Can Chen
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Jie Tang
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Jianwen Teng
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Baoyao Wei
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
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