Study on the antioxidant effect of tea polysaccharides under the conditions of simulating gastrointestinal digestion in vitro

  • WEI Zheng ,
  • HE Yan ,
  • HAO Qilin ,
  • HUANG Xianzhi ,
  • DING Xiaowen ,
  • CHEN Mei ,
  • CHENG Hong
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  • 1(School of Food Science, Southwest University, Chongqing 400716, China)
    2(Science and Technology Department, Southwest University, Chongqing 400716, China)
    3(Chongqing Banan District Agricultural Product Quality and Safety Center, Chongqing 401320, China)

Received date: 2020-01-05

  Online published: 2020-03-10

Abstract

This study aims to investigate the antioxidant effects of tea polysaccharides after simulated gastrointestinal digestion and to provide a basis for the development of functional foods and animal experiments in the later period. Changes of DPPH · clearance, FRAP value, ORAC value, β-carotene fading inhibition rate, protein carbonyl content and DNA protection potential were detected after tea polysaccharides were digested for a certain period. Results showed that 0.1 mg/mL and 5 mg/mL tea polysaccharides were digested in simulated gastric fluid for 2 h. In respectively, the DPPH· clearance was (34.21±2.72)%, (92.80±0.35)%; the FRAP values were (135.89±3.15) μg/mL, (1 035.89±34.36) μg/mL; ORAC values reached (6.20±0.087) μmol/L, (8.58±0.15) μmol/L; β-carotene fading inhibition rates reached (71.73±0.48)%, (90.88±1.41)%; the protein carbonyl content was (0.126±0.003) μmol/mL, (0.054±0.002) μmol/mL; the brightness of DNA bands gradually increased. 1 mg/mL tea polysaccharide digested by intestine for 5 h after digested by stomach , its DPPH · clearance was only (6.06±0.21)%; FRAP value was (199.33±4.93) μg/mL; ORAC value was (7.45±0.15) μmol/L; β-carotene fading inhibition rate was (96.11±0.16)%; protein carbonyl content was (0.067±0.002) μmol/mL; the brightness of DNA band remained constant, but the time of digestion had no significant effect on the above results. Therefore, tea polysaccharide had an obvious antioxidative effect after simulated gastrointestinal digestion. The higher the concentration, the stronger the antioxidant capacity.

Cite this article

WEI Zheng , HE Yan , HAO Qilin , HUANG Xianzhi , DING Xiaowen , CHEN Mei , CHENG Hong . Study on the antioxidant effect of tea polysaccharides under the conditions of simulating gastrointestinal digestion in vitro[J]. Food and Fermentation Industries, 2020 , 46(10) : 109 -117 . DOI: 10.13995/j.cnki.11-1802/ts.023255

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