Effects of Soluble Tea Polysaccharides on Hyperglycemia in Alloxan-Diabetic Mice

详细信息    查看全文

• 作者：Xiaoling Zhou ; Dongfeng Wang ; Pingnan Sun ; Peter Bucheli ; Lei Li ; Yangfeng Hou ; Jingfeng Wang
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2007
• 出版时间：July 11, 2007
• 年：2007
• 卷：55
• 期：14
• 页码：5523 - 5528
• 全文大小：163K
• 年卷期：v.55,no.14(July 11, 2007)
• ISSN：1520-5118

文摘

The effects of tea water extracts (TWE), crude tea polysaccharides (CTP), and a tea polysaccharidefraction (TPF) were tested on hyperglycemic diabetic mice. Results indicated that TWE, CTP, andTPF could significantly decrease fasting blood glucose (FBG) and glucosylated serum protein (GSP)in alloxan-induced diabetic mice compared to the control group. In vitro antioxidant activities of TWE,CTP, and TPF for scavenging hydroxyl radicals and superoxide radicals decreased with the degreeof purification and were lowest for TPF. High-performance gel permeation chromatography (HPGPC)and component analysis revealed the molecular mass distribution and constituents of TWE, CTP,and TPF, indicating that a 100-120 kDa fraction contained the hypoglycemic activity. This fractionwas essentially composed of polysaccharides (~90%) with substantial amounts of arabinogalactanproteins. The second-derivative IR spectra of TWE, CTP, and TPF with peak intensity around 1075and 1045 cm^-1, which characterize galactopyranose in the backbone and arabinofuranose units inside branches, respectively, further substantiated the importance of the arabinogalactan proteins.Taken together, the results indicate that a soluble tea polysaccharide is the major hypoglycemicfactor in tea and that this polysaccharide may be developed to a potential natural hypoglycemicfunctional ingredient.