Physicochemical characterization and antioxidant activity of a polysaccharide isolated from oolong tea

Fermentation process enhanced production and bioactivities of oolong tea polysaccharides

“…Meanwhile, TTPS which exhibited the poorest antioxidant activity, presented the weakest inhibitory effect on alpha-glucosidase. Accordingly, these observations are accorded with a previous study, in which a positive correlation was found between antioxidant ability of the TPS and their inhibitory effect on alpha-glucosidase (Chen, Wang, et al, 2009). In addition, lots of evidence have suggested that diabetic patients are under oxidative stress, with an imbalance between the free-radical-generating and radicalscavenging capacities (Yao, Sang, Zhou, & Ren, 2009).…”

“…In addition to the fermentation process inducing changes of monosaccharide composition, molecular weight, intermolecular interaction and the conformation of TPS, the extraction procedures (temperature, solvents and enzyme assisted aqueous extraction) also markedly changed the quantitative and qualitative properties of TPS. In fact, we have compared our OTPS with that OTPS reported by Chen, Wang et al (2009). It was found that the contents of uronic acids and proteins of our OTPS are higher and lower respectively than those of Chen's OTPS.…”

“…have demonstrated that polyphenols of OT possessed antioxidant, anti-inflammatory, hypolipidemic and anticancer properties (Lin et al, 1998). In a recent study, tea polysaccharides of oolong tea (OTPS) have been shown to possess antioxidant properties and alpha-glucosidase inhibitory effect Chen, Wang, Qu, Fu, & Dong, 2009). Since the productions of TPS are markedly affected by the degree of fermentation process during manufacturing, it is important for us to know how the degree of fermentation of oolong teas affects physicochemical properties and the bioactivities of the OTPS.…”

Effect of superfine grinding on quality and antioxidant property of fine green tea powders

“…Chen, Zhang, and Xie (2005) reported green tea polysaccharide could remarkably increase the activity of serum SOD in alloxan induced diabetic mice and suggested there appear to be a direct connection between antioxidant ability and hypoglycemic activity. Moreover, the investigation by Chen et al (2009) indicated that the OH scavenging effects of TPS could be related to hypoglycemic The data are mean AE standard deviation of triplicate samples; different letters following mean AE standard deviation in the same column were statistically different (P < 0.05). The data are mean AE standard deviation of triplicate samples; different letters following mean AE standard deviation in the same column were statistically different (P < 0.05).…”

Physicochemical characterization of puerh tea polysaccharides and their antioxidant and α-glycosidase inhibition

“…Extraction and isolation of tea polysaccharides (TPS) from puerh teas Tea polysaccharides (TPS) from puerh tea with three different aging times of 1, 3 and 5 years, respectively, were isolated by the modified methods reported by Chen et al (2009). Briefly, dry meshed tea powders (100 g) were mixed with 1 L of ethanol (80%, v/v) and were shaken at 30°C for 24 h to exclude most of the polyphenols and monosaccharides.…”