Novel Antioxidant and Hypoglycemic Water-Soluble Polysaccharides from Jasmine Tea

Pitaya stem polysaccharide promotes wound healing by modulating macrophage polarization via single-cell RNA sequencing evidence

Hyperactivation of M1 macrophages or delayed macrophage M2/M1 polarization during wound healing is a major obstacle to wound healing. Polysaccharide, as a biomaterial, has shown great potential and advantages in the field of wound dressings, but little is known about the role of polysaccharide (PSP) in wound healing. The aim of this study was to investigate the promotional effect of PSP on wound healing through its effect on macrophage M2/M1 polarization. The results showed that PSP treatment polarized the macrophage population toward an M2 phenotype, significantly accelerating wound closure in vivo, as evidenced by increased levels of collagen deposition, decreased levels of pro-inflammatory cytokines (INOS, IL-6, and IL-1β), and increased expression of CD31 (an angiogenic marker) and Ki67 (a cell proliferation marker). Functional changes in skin macrophages during wound healing were analyzed using single-cell RNA sequencing (scRNA-seq). The results highlighted a unique transcriptional signature associated with PSP-induced polarization of M2 macrophages. Moreover, PSP was found to upregulate the PI3K/Akt signaling pathway, which is crucial for cell survival, migration, and tissue repair. These results reveal that PSP can promote skin wound healing, emphasizing its potential as a natural product for treating skin wounds.

Steam explosion improved the physicochemical properties, hypoglycemic effects of polysaccharides from Clerodendranthus spicatus leaf via regulating IRS1/PI3K/AKT/GSK-3β signaling pathway in IR-HepG2 cells

Clerodendranthus spicatus (C. spicatus) leaf is a kind of functional tea and traditional Chinese folk medicine and it is famous for hypoglycemic value. The effects of steam explosion (SE) pretreatment on structural characteristics, α-glucosidase inhibition activity and hypoglycemic effects of C. spicatus leaf polysaccharides (CSP) were investigated. Two polysaccharides fractions from the untreated C. spicatus leaf (NTCSP-A) and SE treated C. spicatus leaf (SECSP-C) were obtained after the purification by DEAE Sepharose Fast Flow column chromatography. Results showed that SE pretreatment obviously increased the yields of CSP from 10.17 % to 13.43 % and decreased the molecular weight distribution. Monosaccharide composition analysis indicated that the main compositional modification by SE pretreatment was the increase in the proportion of mannose, glucuronic acid and arabinose. And SE pretreatment changed the inhibition type against α-glucosidase from competitive inhibition (NTCSP-A) to uncompetitive inhibition (SECSP-C). In addition, SE pretreatment increased the anti-diabetic activity on IR-HepG2 cells by increasing the glucose consumption and glycogen synthesis and regulating IRS1/PI3K/AKT/GSK-3β signaling pathway. This study indicated that SE technology modified the physiochemical properties and increased the hypoglycemic activity of CSP. It also provided helpful information on the application of SE in the efficient preparation and utilization of bioactive polysaccharides.

Influences on the phytochemical characteristics and multiple bioactivities of Mesona chiensis Benth polysaccharides in response to different drying methods

In order to identify a suitable drying method for the extraction of antioxidant and antidiabetic polysaccharides, fresh Mesona chiensis Benth was subjected to various drying methods. These methods included conventional air drying (CD), hot-air drying (HD), freeze drying (FD), microwave drying (WD), and micro-fermentation drying (MD). Following the drying process, five polysaccharides derived from M. chiensis (MBPs) were extracted using hot water extraction. These polysaccharides exhibited variations in chemical composition, molecular weight, monosaccharide composition, and surface morphology. However, they displayed similar core glycosidic residues, crystallinity, and thermal stability. This indicates that the five drying methods exerted different effects on the degradation of polysaccharides, while simultaneously maintaining their fundamental structural characteristics. Additionally, a comprehensive evaluation system employing positive criteria and non-dimensionalization revealed that among five different MBPs, the MBP derived from the MD method exhibited the most potent antioxidant and antidiabetic activities in vitro. The micro-fermentation dried sample demonstrated a substantial DPPH radical scavenging capacity of 83.51% and an impressive inhibition of islet cell apoptosis activity, measured at 99.75%. The findings of this study provide that micro-fermentation drying has been identified as the most effective method for the extraction of significant antioxidant and antidiabetic polysaccharides from M. chiensis.

Comparative study of physicochemical properties, antioxidant activity, antitumor activity and in vitro fermentation prebiotic properties of Polyporus umbellatus (Pers.) Fries polysaccharides at different solvent extractions

Polyporus umbellatus (Pers.) Fries (PU), a medicinal fungus, contains polysaccharides (PUPs) as its primary bioactive components. In this paper, physicochemical properties, biological activities and in vitro fermentation prebiotic properties of PUPs, extracted by 90 °C hot water (PUP-W), 0.9 % NaCl (PUP-N), citric acid (PUP-S) and 0.1 M NaOH (PUP-A) were compared. The PUPs were composed of multiple monosaccharides, with significant differences in chemical composition and structure. The extracted PUPs demonstrated notable antioxidant, antitumor and prebiotic activities. With the highest yield (2.96 ± 0.12), PUP-A exhibited better biological activities due to its small molecular weight. The antioxidant ability (clearing DPPH (IC50 = 0.64) and ABTS free radicals (IC50 = 1.23)) of PUP-A was strong, so was the ability of ROS clearing. PUP-A significantly decreased the cell survival rate of HepG2 (IC50 = 1090). In terms of prebiotic properties, both PUP-N and PUP-A showed substantial promoting effects on some beneficial bacteria, like Bacteroidetes at the phylum level and Lactobacillus at the genus level. In summary, our study suggests that alkali is the better solvent and provides new insights into the relationship between the structure, biological activities, and gut microbiota of PUPs, laying the foundation for better development of the role of PU.

A review of in vitro antioxidant and antidiabetic polysaccharides: Extraction methods, physicochemical and structure-activity relationships

Nowadays, various plant polysaccharides have been successfully extracted which exhibited strong biological activities and might be useful for diabetes management. However, the effect of extraction methods, physicochemical and the structural-activity relationships of polysaccharides to exhibit antioxidants and antidiabetics were inadequate to explain their mechanism in action. The uses of advance extraction methods might be preferred to obtain higher antioxidants and antidiabetic activities of polysaccharides compared to conventional methods, but the determination of optimal extraction conditions might be crucial to preserve their structure and biological functions. Other than that, the physicochemical and structural properties of polysaccharides were closely related to their biological activities such as antioxidant and antidiabetic activities. Therefore, this review addressed the research gap of the influence of extraction methods, physicochemical and structural relationships of polysaccharides to biological activities, pointing out the challenges and limitations as well as future prospects to the current findings.

Fermented By-Products of Banana Wine Production Improve Slaughter Performance, Meat Quality, and Flavor Fingerprint of Domestic Chicken

This study aimed to compare the effects of incorporating fermented feed into daily diets on the slaughter performance, meat quality, and flavor compounds of 120 domestic chickens over a 140-day period. A total of five groups (n = 24), including the control group (CK) of the Guangxi Partridge chickens received a standard base diet. The other four groups were provided with pellets that had been added with 10% fermented banana peel (Pe-10), 20% fermented banana peel (Pe-20), 10% fermented banana pulp residue (Pu-10), and 20% fermented banana pulp residue (Pu-20). The flavor compounds in the meat samples of the chickens in these groups were determined using the gas chromatographic method. The results demonstrated that the chickens in the Pe-10, Pe-20, Pu-10, and Pu-20 groups exhibited pectoral muscle percentages, thigh muscle percentages, and total fatty acid content of chest meat that were higher than those observed in the CK group. The moisture content, meat color, carcass weight, total net weight, and abdominal fat percentage of the meat samples in these experimental groups exhibited no notable differences. The flavor compounds in the meat samples of the chickens fed with the two concentrations of fermented banana peel and banana residue were found to be significantly different from those in the control group, with p-values less than 0.05. As the quantity of fermented banana peel incorporated into the daily ration was increased from 10% to 20%, a notable alteration in the flavor compounds present in the chicken samples was observed. The chickens that were provided with fermented banana peels and pulps in their diets exhibited superior slaughter performance and meat quality, particularly in the case of the Pu-10 group, in comparison to the control chickens.

Characteristics of Polysaccharides from Industrial Hemp (Cannabis sativa L.) Kernels

Polysaccharides from hemp seeds exhibit antioxidant activities in vitro and in vivo. However, crude polysaccharide quality is often low owing to the presence of fibres and pigment impurities, which are difficult to eliminate in the hemp seed shell. In this study, crude polysaccharides from hemp kernels (HKP) were obtained by hot water extraction and separated by membrane ultrafiltration into eight fractions with different molecular weights. Total antioxidant capacity and free radical scavenging (DPPH) assays were performed to evaluate the antioxidant activities of HKP and the fractions in vitro. The structural characteristics of HKP were determined using various analytical techniques. The Fe3+-reducing power of HKP was 7.65 ± 0.22 μmol/g, and HKP possessed the highest DPPH radical-scavenging rates (94.30 ± 2.27%), similar to 5 mg/mL Vitamin C (Vc), which had a rate of 95%. The HKP was an acidic polysaccharide with a low molecular weight (4.21 ± 0.12 kDa). The monosaccharide composition indicated that HKP primarily comprised mannose, ribose, glucuronic acid, galacturonic acid, glucose, galactose, arabinose, and fucose in a molar ratio of 0.96:1.95:8.27:0.98:9.46:1.69:6.10:2.82. The molar mass of HKP was distributed widely in a triple helical conformation. This study provides a scientific basis for further research on the use of hemp polysaccharides.

Effect of Isolated Scenting Process on the Aroma Quality of Osmanthus Longjing Tea

Scenting is an important process for the formation of aroma quality in floral Longjing tea. There are differences in the aroma quality of osmanthus Longjing teas processed by different scenting processes. The efficient isolated scenting method was employed to process a new product of osmanthus Longjing tea in this study, and this was compared with the traditional scenting method. The volatile compounds of osmanthus Longjing tea were analyzed by a GC-MS instrument. In addition, the effects of scenting time and osmanthus consumption on the aroma quality of Longjing tea were studied. The results indicated that there were 67 kinds of volatile compounds in the osmanthus Longjing tea produced by the isolated scenting process (O-ISP), osmanthus Longjing tea produced by the traditional scenting process (O-TSP), and raw Longjing tea embryo (R), including alcohols, ketones, esters, aldehydes, olefins, acids, furans, and other aroma compounds. The proportions of alcohol compounds, ester compounds, aldehyde compounds, and ketone compounds in O-ISP were higher than in O-TSP and R. When the osmanthus consumption was increased, the relative contents of volatile aroma compounds gradually increased, which included the contents of trans-3,7-linalool oxide II, dehydrolinalool, linalool oxide III (furan type), linalool oxide IV (furan type), 2,6-Dimethyl cyclohexanol, isophytol, geraniol, 1-octene-3-alcohol, cis-2-pentenol, trans-3-hexenol, β-violet alcohol, 1-pentanol, benzyl alcohol, trans-p-2-menthene-1-alcohol, nerol, hexanol, terpineol, 6-epoxy-β-ionone, 4,2-butanone, 2,3-octanedione, methyl stearate, cis-3-hexenyl wasobutyrate, and dihydroanemone lactone. When the scenting time was increased, the relative contents of aroma compounds gradually increased, which included the contents of 2-phenylethanol, trans-3,7-linalool oxide I, trans-3,7-linalool oxide II, dehydrolinalool, isophytol, geraniol, trans-3-hexenol, β-ionol, benzyl alcohol, trans-p-2-menthene-1-ol, nerol, hexanol, terpineol, dihydroβ-ionone, α-ionone, and β-ionone,6,10. The isolated scenting process could achieve better aroma quality in terms of the floral fragrance, refreshing fragrance, and tender fragrance than the traditional scenting process. The isolated scenting process was suitable for processing osmanthus Longjing tea with high aroma quality. This study was hoped to provide a theoretical base for the formation mechanism and control of quality of osmanthus Longjing tea.

Structural characterization and potential anti-tumor activity of a polysaccharide from the halophyte Salicornia bigelovii Torr

Plant polysaccharides are highly potent bioactive molecules. Clarifying the structural composition and bioactivities of plant polysaccharides will provide insights into their structure-activity relationships. Therefore, herein, we identified a polysaccharide produced by Salicornia bigelovii Torr. and analyzed the structure and anti-tumor activity of its component, SabPS-1. SabPS-1 was 3.24 × 104 Da, primarily composed of arabinose (24.96 %), galactose (30.39 %), and galacturonic acid (23.20 %), rhamnose (6.21 %), xylose (4.99 %), glucuronic acid (3.12 %), mannuronic acid (1.75 %), mannose (1.69 %), glucose (1.54 %), fucose (1.12 %), and guluronic acid (1.03 %). The backbone of SabPS-1 was a → 4)-β-D-GalpA-(1→, →5)-α-L-Araf-(1→, and→4)-β-D-Galp-(1 → molecule with a branched chain of α-L-Araf-(1 → connected to sugar residues of →3,6)-β-D-Galp-(1 → in the O-3 position. SabPS-1 induced apoptosis and inhibited the growth of HepG-2 cells, with viability of 47.90 ± 4.14 (400 μg/mL), indicating anti-tumor activity. Apoptosis induced by SabPS-1 may be associated with the differential regulation of caspase 3, caspase 8, Bax, and Bcl-2. To the best of our knowledge, this is the first study to investigate the principal structures and anti-tumor biological activities of SabPS-1. Our findings demonstrated the excellent anti-tumor properties of SabPS-1, which will aid in the development of anti-tumor drugs utilizing Salicornia bigelovii Torr.

A comparison study on polysaccharides extracted from banana flower using different methods: Physicochemical characterization, and antioxidant and antihyperglycemic activities

This work investigated and compared the physicochemical characteristics, and antioxidant and antihyperglycemic properties in vitro of polysaccharides from a single banana flower variety (BFPs) extracted by different methods. BFPs extracted using hot water (HWE), acidic (CAE), alkaline (AAE), enzymatic (EAE), ultrasonic (UAE) and hot water-alkaline (HAE) methods showed different chemical composition, monosaccharide composition, molecular weight, chain conformation and surface morphology, but similar infrared spectra characteristic, main glycosidic residues, crystalline internal and thermal stability, suggesting that six methods have diverse impacts on the degradation of BFPs without changing the main structure. Then, among six BFPs, the stronger antioxidant activity in vitro was found in BFP extracted by HAE, which was attributed to its maximum uronic acid content (21.67 %) and phenolic content (0.73 %), and moderate molecular weight (158.48 kDa). The highest arabinose and guluronic acid contents (18.59 % and 1.31 % in molar ratios, respectively) and the lowest uronic acid content (14.30 %) in BFP extracted by HWE contributed to its better α-glucosidase inhibitory activity in vitro (66.55 %). The data offered theoretical evidence for choosing suitable extraction methods to acquire BFPs with targeted biological activities for applications, in which HAE and HWE could serve as beneficial methods for preparing antioxidant BFP and antihyperglycemic BFP, respectively.

Structural and functional investigation on stem and peel polysaccharides from different varieties of pitaya

Varieties of plant species may affect the composition and structures of the polysaccharides, thus have an impact on their chemical properties and biological activities. Herein, the present study comparatively evaluated the differences in the chemical composition, morphological structures, antioxidant activity, and anti-inflammatory activity of the stem and peel polysaccharides from different varieties of pitaya. The FT-IR and NMR spectra indicated that the six polysaccharides had similar structural features, whereas the physicochemical characterization showed that they differed significantly in terms of the monosaccharide composition, molecular weight, and surface morphology. In addition, different varieties of pitaya polysaccharides exhibited different antioxidant activities and similar anti-inflammatory activities. These data suggested that varietal differences resulted in pitaya stem and peel polysaccharides with different monosaccharide compositions and molecular weights, thus led to different antioxidant activities and protection against oxidative damage, while similar structural features were closely related to their similar anti-inflammatory activities. Therefore, the study of the stem and peel polysaccharides from different varieties of pitaya can help us to better understand the relationship between their composition and structure and their biological activities. In addition, pitaya stem and peel polysaccharides have the potential to act as antioxidants or to treat inflammatory damage.

Preventive Effect of Arctium lappa Polysaccharides on Acute Lung Injury through Anti-Inflammatory and Antioxidant Activities

The objective of this study was to investigate the preventive effects of polysaccharides extracted from the roots of Arctium lappa (ALP) against acute lung injury (ALI) models induced by lipopolysaccharide (LPS). The polysaccharides were extracted and characterized, and their anti-inflammatory and antioxidant capacities were assessed. The findings demonstrated that ALP could mitigate the infiltration of inflammatory cells and reduce alveolar collapse in LPS-induced ALI in mice. The expression levels of the pro-inflammatory factor TNF-α decreased, while the anti-inflammatory factor IL-10 increased. Furthermore, the administration of ALP improved the activities of lung antioxidant enzymes, including SOD, GSH, and CAT, and lowered MDA levels. These results suggest that ALP exhibits a preventive effect on ALI and has potential as an alternative treatment for lung injury.

Characterization of key volatile compounds in jasmine tea infusion with different amount of flowers

The quality of jasmine tea is related to the volatiles of its infusion. In this study, the volatiles of jasmine tea infusion were extracted under the optimal conditions with a 50/30 μm DVB/CAR/PDMS fiber, tea/water ratio of 1:25 and extraction time of 5 min. A total of 204 volatiles were analyzed by comprehensive two-dimensional gas chromatography-quadrupole time-of-flight mass spectrometry (GC × GC-Q-TOF-MS). Twenty-five compounds were identified as the key volatile compounds by fold change (FC), orthogonal partial least squares discriminant analysis (OPLS-DA), and two-way orthogonal partial least squares analysis (O2PLS). Then optimal amount of flowers (80%-120%) was obtained by the equation describing key volatiles and quality of jasmine tea infusion. And 80% amount of flowers was more appropriate considering the production cost and more pleasant taste. This study laid a foundation for the extraction and research of volatiles of tea infusion and guided the reasonable amount of flowers to produce jasmine tea.

Analysis of Non-Volatile Compounds in Jasmine Tea and Jasmine Based on Metabolomics and Sensory Evaluation

Scenting tea with Jasminum sambac is beneficial to forming a unique taste of jasmine tea, which is regulated by numerous compounds. To investigate the relationship between metabolites in jasmine and jasmine tea, as well as the impact of metabolites on the characteristic taste of jasmine tea, the liquid chromatography-mass spectrometry, sensory evaluation, and multivariate analysis were applied in this study. A total of 585 and 589 compounds were identified in jasmine tea and jasmine, respectively. After scented, jasmine tea added 70 compounds, which were believed to come from jasmine flowers. Furthermore, seventy-four compounds were identified as key characteristic compounds of jasmine tea, and twenty-two key differential metabolite compounds were believed to be used to distinguish jasmine tea scented differently and contribute to the taste of jasmine tea. Additionally, the relationship between taste compounds and aroma quality was also explored, and it was found that five compounds were positively correlated with the aroma properties of jasmine tea and seven compounds were negatively correlated with the aroma properties of jasmine tea. Overall, these findings provided insights into the future study of the mechanism of taste formation in jasmine tea and provided the theoretical basis for the production of jasmine tea.

Structural characterization and immunomodulatory activity of an arabinogalactan from Jasminum sambac (L.) Aiton tea processing waste

An arabinogalactan named JSP-1a was isolated from Jasmine tea processing waste by DEAE Sepharose FF and Sephacryl S-200 HR chromatography. Polysaccharide JSP-1a, with an average molecular weight of 87.5 kDa, was composed of galactose (59.60 %), arabinose (33.89 %), mannose (4.81 %), and rhamnose (1.70 %). JSP-1a was found to be a type II arabinogalactan comprising the main backbone of 1, 6-linked Galp residues, and the side chain containing α-T-Araf, α-1,5-Araf, β-T-Galp, β-1,3-Galp, and β-1,4-Manp residues was attached to the O-3 position of β-1,3,6-Galp residues. Evidence from bioactivity assays indicated that JSP-1a possessed potent immunomodulatory effects on RAW264.7 macrophages: treatment with JSP-1a increased phagocytosis, activated NF-κB p65 translocation, and promoted the production of NO, reactive oxygen species (ROS), the tumor necrosis factor (TNF)-α, and interleukin (IL)-6. Furthermore, inhibition of Toll-like receptor 4 caused the suppression of NO release and cytokines secretion, which indicated that TLR-4/NF-κB pathway might play a significant role in JSP-1a-induced macrophages' immune response. The results of this study could provide a theoretical basis of JSP-1a as a safe immunostimulatory functional foods or a treatment for immunological diseases.

Dietary supplementation with jasmine flower residue improves meat quality and flavor of goat

Jasmine flower residue (JFR) is a by-product retained in the production process of jasmine tea and can be used as an unconventional feed due to its rich nutrient value. This study aimed to evaluate the effects of the addition of JFR to the diet of goats on their meat quality and flavor. Twenty-four castrated Nubian male goats were randomly divided into two groups and fed a mixed diet containing 10% JFR (JFR, n = 12) or a conventional diet (CON, n = 12) for 45 days. Meat quality and flavor were measured at the end of the treatment. The addition of JFR to the diet could reduce the shear force of the longissimus dorsi muscle, as well as, the cross-sectional area and diameter of muscle fibers, indicating that the addition of JFR improved meat quality. JFR also increased the content of glutamic acid and ω-3 polyunsaturated fatty acid (C18:3n3 and C20:5N3) and reduced the content of C24:1 and saturated fatty acid (C20:0 and C22:0). In addition, the use of JFR increased the content of acetaldehyde and hexanal in the meat. Furthermore, JFR introduced new volatile components in the meat. The umami, saltiness, and richness of the meat also improved. In conclusion, the addition of jasmine flower residue to the diet can improve the meat quality and flavor of goat.

Cold-Brewed Jasmine Tea Attenuates High-Fat Diet-Induced Obesity and Gut Microbial Dysbiosis

Cold-brewed jasmine tea (CB-JT) is regarded to possess characteristic flavors and health benefits as a novel resource of functional tea beverages. To investigate the molecular mechanisms underlying CB-JT-mediated protective effects on obesity, we evaluated the serum biochemistry, histological condition, glucose tolerance, gene expression profile and intestinal microbial diversity in high-fat diet (HFD)-fed mice. Our results demonstrate that cold-brewed jasmine tea can significantly attenuate HFD-induced body weight gain, abnormal serum lipid levels, fat deposition, hepatic injury, inflammatory processes as well as metabolic endotoxemia. CB-JT also modified the microbial community composition in HFD-fed mice and altered the balance to one closely resembled that of the control group. The differential abundance of core microbes in obese mice was reversed by CB-JT treatment, including an increment in the abundance of Blautia, Mucispirillum, and Bilophila as well as a decrease in the abundance of Alloprevotella. CB-JT was proved to regulate the mRNA expression levels of lipid metabolism-related genes such as Leptin, Pgc1a Il6, and Il1b in the adipose tissue coupled with Cyp7a1, Lxra, Srebp1c, and Atgl in the liver. These findings indicate that cold-brewed jasmine tea might be served as a potential functional tea beverage to prevent obesity and gut microbiota dysbiosis.

A Review on the Extraction, Bioactivity, and Application of Tea Polysaccharides

Tea is a non-alcoholic drink containing various active ingredients, including tea polysaccharides (TPSs). TPSs have various biological activities, such as antioxidant, anti-tumor, hypoglycemic, and anti-cancer activities. However, TPSs have a complex composition, which significantly limits the extraction and isolation methods, thus limiting their application. This paper provides insight into the composition, methodological techniques for isolation and extraction of the components, biological activities, and functions of TPSs, as well as their application prospects.