茶多糖组成结构及其降血糖作用研究进展

杨军国; 陈泉宾; 王秀萍; 陈林

doi:10.19303/j.issn.1008-0384.2014.12.020

茶多糖组成结构及其降血糖作用研究进展

doi: 10.19303/j.issn.1008-0384.2014.12.020

福建省农业科学院茶叶研究所,福建福安,355015

基金项目:

福建省农业科学院科技创新团队项目 (CXTD-1-1302)

福建省农业科学院茶叶研究所重点项目 (2014-cys-03)

福建省农业科学院“青年科技英才百人计划”项目 (YC2015-8)

详细信息

作者简介:
杨军国 (1980-) , 男, 博士, 主要从事茶叶生物化学与综合利用 (E-mail:jgyang2004@163.com);陈林 (1975-) , 男, 博士, 副研究员, 主要从事茶叶加工、茶叶生物化学与综合利用 (E-mail:82785676@qq.com)

中图分类号: R285
计量
- 文章访问数: 174
- HTML全文浏览量: 31
- PDF下载量: 0
- 被引次数: 0
出版历程
- 收稿日期: 2014-02-19
- 刊出日期: 2014-12-18

Component Profile of Tea Polysaccharides and Effect on Decreasing Blood Sugar

Tea Research Institute,Fujian Academy of Agricultural Sciences

摘要

摘要: 茶多糖降血糖功效尤为突出, 其防治糖尿病作用效果备受关注。茶多糖系茶叶中具有生物活性的复合多糖的简称, 由糖类、蛋白质、果胶和灰分等物质组成。茶多糖的结构研究是近年来研究的热点, 主要涉及茶多糖单糖组成、分子量、糖苷键类型、连接方式及其在溶液中的构象变化。相应的生物学活性以降血糖功效最为突出, 究其作用机制与抗氧化作用和糖代谢酶调控相关。本文综述和分析了茶多糖的组成结构及其降血糖研究, 以期为进一步研究提供参考依据。
- 茶多糖 /
- 组成 /
- 结构 /
- 降血糖
Abstract: Tea polysaccharides have been reported in their excellent effects for decreasing blood sugar, especially in prevention for diabetes.The tea polysaccharide is defined for conjugated polysaccharides comprised of various monosaccharide, proteins, pectin and ashes.In recent years, studying for component profile of tea polysaccharides has become a favorite topic including monosaccharide composition, molecular weight, glucosidic bond, conjugated method and conformation changes.Among the bioactivities, the most prominent effect of tea polysaccharides is decreasing blood sugar that is correlation to its function in antioxidant and regulating metabolic enzymes for sugar.This paper reviewed literatures for tea polysaccharides in composition, structure and effect on decreasing blood sugar for further studies.
- tea polysaccharides /
- composition /
- structure /
- decreasing blood sugar

HTML全文

参考文献(41)

[1]	宛晓春.茶叶生物化学[M].北京:中国农业出版社, 2003:52-57.
[2]	NIE S P, XIE M Y.A review on the isolation and structure of tea polysaccharides and their bioactivities[J].Food Hydrocolloids, 2011, 25 (2) :144-149.
[3]	CAO H.Polysaccharides from Chinese tea:recent advance on bioactivity and function[J].International Journal of Biological Macromolecules, 2013, 62:76-79.
[4]	汪东风, 谢晓凤, 王世林, 等.茶多糖的组分及理化性质[J].茶叶科学, 1996, 16 (1) :1-8.
[5]	WANG D F, WANG C H, ZHAO G W, et al.Composition, characteristic and activity of rare earth element-bound polysaccharide from tea[J].Bioscience Biotechnology and Biochemistry, 2001, 65 (9) :1987-1992.
[6]	周鹏, 沈金灿, 谢明勇, 等.GC-MS法分析茶叶提取物TGP的单糖组成及机理探讨[J].厦门大学学报:自然科学版, 2003, 4 (3) :213-217.
[7]	NIE S P, XIE M Y, FU Z H, et al.Study on the purification and chemical composition of tea glycoprotein[J].Carbohydrate Polymers, 2008, 71 (4) :626-633.
[8]	CHEN H X, QU Z S, FU LL, et al.Physicochemical properties and antioxidant capacity of 3polysaccharides from green tea, oolong tea, and black tea[J].Journal of Food Science, 2009, 74 (6) :469-474.
[9]	CHEN H X, WANG Z S, QU Z S, et al.Physicochemical characterization and antioxidant activity of a polysaccharide isolated from oolong tea[J].Eur Food Res Technol, 2009, 229:629-635.
[10]	WANG Y F, YANG Z W, WEI X L.Sugar compositions, α-glucosidase inhibitory and amylase inhibitory activities of polysaccharides from leaves and flowers of Camellia sinensis obtained by different extraction methods[J].International Journal of Biological Macromolecules, 2010, 47 (4) :534-539.
[11]	龚加顺, 胡小静, 彭春秀, 等.普洱茶及其原料多糖分子组成及光谱学特性研究[J].光谱学与光谱分析, 2010, 30 (7) :1960-1964.
[12]	WANG Y F, MAO F F, WEI X L.Characterization and antioxidant activities of polysaccharides from leaves, flowers and seeds of green tea[J].Carbohydrate Polymers, 2012, 88 (1) :146-153.
[13]	WANG Y F, SHAO S H, XU P, et al.Fermentation process enhanced production and bioactivities oolong tea polysaccharides[J].Food Research International, 2012, 46 (1) :158-166.
[14]	WANG Y C, CHEN J, ZHANG DZ, et al.Tumoricidal effects of a selenium (Se) -polysaccharide from Ziyang green tea on human osteosarcoma U-2 OS cells[J].Carbohydrate Polymers, 2013, 98 (1) :1186-1190.
[15]	周鹏, 谢明勇, 聂少平.茶多糖TGC的结构表征[J].中国科学C辑:生命科学, 2004, 34 (2) :178-185.
[16]	周裔彬, 汪东风, 宛晓春, 等.茶多糖的纯化及结构分析[J].化学通报, 2008, (9) :691-695.
[17]	WANG Y F, WEI X L, JIN Z Y.Structure analysis of a neutral polysaccharide isolated from green tea[J].Food Research International, 2009, 42 (5-6) :739-745.
[18]	WANG Y F, WEI X L, JIN Z Y.Structure analysis of an acidic polysaccharide isolated from green tea[J].Natural Product Research, 2009, 23 (7) :678-687.
[19]	倪德江, 陈玉琼, 谢笔钧, 等.乌龙茶多糖OTPS 2-1的光谱特性、形貌特征及热特性研究[J].高等学校化学学报, 2004, 25 (12) :2263-2268.
[20]	CHEN H X, ZHANG M, XIE B J.Spectroscopy investigation on conformational transition of tea glycoconjugate from green tea[J].Chinese Journal of Chemistry, 2004, 22 (11) :1387-1390.
[21]	GUO L, DU X F, LAN J, et al.Study on molecular structural characteristics of tea polysaccharide[J].International Journal of Biological Macromolecules, 2010, 47 (2) :244-249.
[22]	陈海霞, 谢笔钧.茶多糖对小鼠实验性糖尿病的防治作用[J].营养学报, 2002, 24 (1) :85-86.
[23]	倪德江, 谢笔钧, 宋春和.不同茶类多糖对实验型糖尿病小鼠治疗作用的比较研究[J].茶叶科学, 2002, 22 (2) :160-163.
[24]	陈建国, 王茵, 梅松, 等.茶多糖降血糖、改善糖尿病症状作用的研究[J].营养学报, 2003, 25 (3) :253-255.
[25]	江河源, 郑高利.茶多糖降小鼠血糖功能的实验研究[J].食品科学, 2004, 25 (6) :166-169.
[26]	ZHOU X L, WANG D F, SUN P N, et al.Effects of soluble tea polysaccharides on hyperglycemia in Alloxan-diabetic mice[J].Journal of Agricultural and Food Chemistry, 2007, 55 (14) :5523-5528.
[27]	于淑池, 苏涛, 杨建民, 等.安吉白茶多糖对实验性糖尿病小鼠的降血糖作用研究[J].茶叶科学, 2010, 30 (3) :223-228.
[28]	CHEN X Q, LIN Z, YE Y, et al.Suppression of diabetes in non-obese diabetic (NOD) mice by oral administration of water-soluble and alkali-soluble polysaccharide conjugates prepared from green tea[J].Carbohydrate Polymers, 2010, 82 (1) :28-33.
[29]	XU P, CHEN H, WANG Y Q, et al.Oral administration of Puerh tea polysaccharides lowers blood glucose levels and enhances antioxidant status in alloxan-induced diabetic mice[J].Journal of Food Science, 2012, 77 (11) :246-252.
[30]	钟灵, 王振富, 李玉山.恩施绿茶茶多糖对糖尿病模型大鼠血糖的影响[J].中国应用生理学杂志, 2013, 29 (1) :77-80.
[31]	张黎, 杨艳.茶多糖对链脲菌素诱导高血糖小鼠血糖血脂的影响[J].中国现代药物应用, 2013, 7 (11) :5-6.
[32]	WANG Y L, ZHAO Y, MAROBELA K A, et al.Tea polysaccharides as food antioxidants:an old women′s tale?[J].Food Chemistry, 2013, 138 (2-3) :1923-1927.
[33]	王黎明, 夏文水.茶多糖降血糖机制的体外研究[J].食品与生物技术学报, 2010, (3) :354-358.
[34]	李布青, 张慧玲, 舒庆玲, 等.中低档绿茶中茶多糖的提取及降血糖作用[J].茶叶科学, 1996, (1) :67-72.
[35]	芮莉莉, 萧建中, 程义勇.茶多糖对2型糖尿病小鼠降糖作用研究[J].中日友好医院学报, 2005, 19 (2) :93-96.
[36]	吴建芬, 冯磊, 张春飞, 等.茶多糖降血糖机制研究[J].浙江预防医学, 2003, 15 (9) :10-11 , 13.
[37]	WANG L M, XIA W S.Isolation and analysis of a novel acidic polysaccharide with glucokinase-stimulating activity from coarse green tea[J].Journal of Food Chemistry, 2006, 30 (2) :187-202.
[38]	丁仁凤, 何普明, 揭国良.茶多糖和茶多酚的降血糖作用研究[J].茶叶科学, 2005, 25 (3) :219-224.
[39]	何学斌, 薛存宽, 魏守蓉, 等.茶多糖对α-淀粉酶活性抑制作用及对糖尿病模型大鼠血糖影响研究[J].医药导报, 2007, 26 (11) :1284-1286.
[40]	WEI X L, CAI X, XIONG S L, et al.Hypoglycemic effect of oral crude tea flower polysaccharides on alloxan modeling Sprague-Dawley rats and the possible mechanism[J].CyTAJournal of Food, 2012, 10 (4) :325-332.
[41]	WEI X L, MAO F F, CAI X, et al.Composition and bioactivity of polysaccharides from tea seeds obtained by water extraction[J].Journal of Biological Macromolecules, 2011, 49 (4) :587-590.