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Alteration of Structural and Functional Properties of Tea Polysaccharides After Selenylation Modification

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Abstract

Selenylation modification is an effective way to improve the nutritional and health effects of tea polysaccharide, but the effects of different selenylation methods on the structure and efficacy of polysaccharides remain unclear. In this study, a series of chemically selenized tea polysaccharides (CSe-TPS, selenium content of 129.98 ~ 1454.99 µg/g) were prepared by Na2SeO3-HNO3 method, which were promoted by heating (HCSe-TPS), ultrasound (UCSe-TPS), and pulse electric field (PCSe-TPS) treatments, respectively. These different CSe-TPSs were systematically compared with ordinary tea polysaccharides (Ord-TPS) and natural selenium-enriched tea polysaccharides (NSe-TPS) in aspect of molecular structure and biological functions. The results of molecular structure and apparent morphology showed that the particle size (p < 0.05) and the thermal stability of Ord-TPS were reduced after selenylation modification, while the absolute potential of polysaccharide was increased (p < 0.05), coupled with altered monosaccharide composition and changed apparent morphology. However, the main functional groups and the secondary structure of Ord-TPS did not change. The antioxidant activities of tea polysaccharides after selenylation were improved as well as their inhibitory effects on carbohydrate digestive enzymes (p < 0.05). The total antioxidant capacity of PCSe-TPS (selenium content of 240.66 ± 1.43µmol/g) was enhanced by 85.41% compared with Ord-TPS (selenium content of 129.80 ± 3.42 µmol/g), while its IC50 values on inhibition of α-amylase (2.91 ± 0.18 mg/mL) and α-glucosidase (0.18 ± 0.01 mg/mL) were significantly lower than other tea polysaccharides (p < 0.05), which suggested best antioxidant and hypoglycemic activity. Moreover, tea polysaccharides with higher selenium content and smaller particle size showed better antioxidant and hypoglycemic activities. This research will provide new strategies for the application of tea polysaccharides.

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Funding

This work was supported by the outstanding young and middle-aged science and technology innovation team in Hubei Province (T2020012), Key Research and Development Program of Hubei Province (2020BBA043), Hubei Province International Cooperation Project (2022EHB028), and the Scientific and Technology Project of Enshi Tujia and Miao Autonomous Prefecture (D20220088).

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  1. National R&D Center for Se-Rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, No.68 Xuefu South Road, Changqing Garden, Wuhan, 430023, China

    Weilan Gao, Zhan Zheng, Rongyu Chen, Na Zhang, Xuehua Wang, Zhenzhou Zhu & Shuyi Li

  2. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China

    Weilan Gao

  3. Enshi Se-Run Material Engineering Technology Co., Ltd., Enshi, 445000, China

    Xin Cong

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  1. Weilan Gao
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Zhenzhou Zhu and Shuyi Li provided the conceptualization. Weilan Gao, Zhan Zheng, and Rongyu Chen provided the methodology and data curation. Weilan Gao provided the original manuscript, and Shuyi Li., Na Zhang, Xuehua Wang, and Xin Cong revised it. All authors have read and agreed to the published version of the manuscript.

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Supplementary file1 Figure S1 Relationship between Selenium content and antioxidant activity of tea polysaccharides; Figure S2 α-amylase inhibition rate(A) andα-glucosidase inhibition rate(B); Table S1 Essential ingredient of selenium-enriched tea and ordinary tea; Table S2 Modification conditions, selenium contents, T-AOC and DPPH+ scavenging rates of tea polysaccharides; Table S3 Weight loss of different tea polysaccharides at different temperature sections (%) (DOCX 228 KB)

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Gao, W., Zheng, Z., Chen, R. et al. Alteration of Structural and Functional Properties of Tea Polysaccharides After Selenylation Modification. Food Bioprocess Technol (2024). https://doi.org/10.1007/s11947-024-03396-y

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