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Preparation, Physicochemical and Hypoglycemic Properties of Natural Selenium-Enriched Coarse Tea Glycoproteins

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Abstract

Various functional components in tea have been well developed, but less research has been explored on glycoproteins in tea. In this paper, three types of glycoprotein fractions, namely tea selenium-binding glycoprotein1–1 (TSBGP1–1), TSBGP2–1, and TSBGP3–1, respectively, were extracted and purified from selenium-enriched coarse green tea. Chemical analysis revealed that three fractions were glycoproteins, but their selenium content, molecular weight, and monosaccharide composition were significantly different. Fourier transforms infrared (FT-IR) analysis indicated that three fractions contained characteristic absorption peaks of glycoproteins but differed in secondary structural composition. Thermogravimetric (TG) analysis showed that the thermal stability of the three fractions was dramatically distinct. The in vitro hypoglycemic activity showed that TSBGPs significantly activated the insulin receptor substrate 2 (IRS2)/protein kinase B (Akt) pathway in LO2 cells, then enhanced glucose metabolism and inhibited gluconeogenesis, and finally ameliorated insulin resistance (IR) and glucose metabolism disorders. Furthermore, Pearson correlation analysis reveals that the hypoglycemic activity was significantly correlated with Se, protein, monosaccharide composition (especially glucose), molecular weight, and secondary structure. Our results show that Se-enriched tea glycoprotein is a desirable candidate for developing anti-diabetic food, and TSBGP-2 and TSBGP-3 had a better regulation effect. Our results can provide a research reference for the extraction, physicochemical property, and function of selenium-enriched plant glycoproteins.

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Acknowledgements

The authors are thankful for the raw material supply by Xueyun Wang from Enshi Selenium Impression Agricultural Development Co., Ltd. (Enshi, China).

Funding

This work was funded by the Program of Shanghai Academic/Technology Research Leader (20XD1433500), Shanghai Engineering Research Center of Plant Germplasm Resources (No. 17DZ2252700), and Program of Research and Promotion of Key Technologies for Green Production of High-quality Tea (2020310004000002) of Jiangsu Shuanglin Marine Biological Pharmaceutical Co., Ltd.

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Author notes

  1. Jiangxiong Zhu, Xueqing Chen and Fanglan Li contributed equally to this work.

Authors and Affiliations

  1. Institute of Engineering Food, College of Life Sciences, Shanghai Normal University, 100 Guilin Road, Xuhui District, Shanghai, 200234, China

    Jiangxiong Zhu, Xueqing Chen, Fanglan Li, Xinlin Wei & Yuanfeng Wang

  2. Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai, 200240, China

    Kang Wei & Xinlin Wei

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

    Jiwang Chen

Authors
  1. Jiangxiong Zhu
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  2. Xueqing Chen
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  3. Fanglan Li
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  4. Kang Wei
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  5. Jiwang Chen
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  6. Xinlin Wei
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  7. Yuanfeng Wang
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Contributions

J.Z., X.C., and F.L. wrote the main manuscript text, K.W. and J.C. prepared figures and acquired data, and X.W. and Y.W. supervised, reviewed, and edited the manuscript.

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Correspondence to Xinlin Wei or Yuanfeng Wang.

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Zhu, J., Chen, X., Li, F. et al. Preparation, Physicochemical and Hypoglycemic Properties of Natural Selenium-Enriched Coarse Tea Glycoproteins. Plant Foods Hum Nutr 77, 258–264 (2022). https://doi.org/10.1007/s11130-022-00975-2

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  • DOI: https://doi.org/10.1007/s11130-022-00975-2

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