title: Extraction, characterization and antioxidant activities of Se-enriched tea polysaccharides.
abstract: Se-polysaccharides from Se-enriched tea leaves were purified by DEAE-sepharose fast flow gel column (2.5×60cm) and three polysaccharide fractions (Se-TPS1, Se-TPS2, and Se-TPS3) were isolated and purified with yields of 6.5, 37.14, and 8.57%, respectively. The average sizes of Se-TPS1 and Se-TPS2 were determined by HPGPC system, with molecular weights of 1.1×10(5) and 2.4×10(5)Da, respectively. Se-TPS3 was a polysaccharide polymer with two peaks with molecular weights of 9.2×10(5) and 2.5×10(5)Da. Monosaccharide components analysis by ion chromatography revealed Se-polysaccharides were acidic polysaccharoses and different from each other in monosaccharide kinds and molar ratio. Elements of Se, C, H, N, S, and 14 kinds of mineral elements were analyzed by AFS, EA, and ICP-AES, respectively. Spectral analysis (IR and UV) indicated Se-polysaccharides were typical glycoproteins. Morphological analyses of the samples were determined by SEM and AFM. In addition, the DPPH and superoxide radicals scavenging activities were also discussed to assess antioxidant activities of the samples, and Se-polysaccharides showed higher antioxidant activities compared to the ordinary polysaccharides.
authors.affiliation: State Key Laboratory of Dairy Biotechnology, Bright Dairy Co., Ltd, 1518 West Jiangchang Rd, Shanghai 200436, PR China; Institute of Food Engineering, College of Life & Environment Science, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, PR China.
authors.forename: Yuanfeng
authors.initials: Y
authors.lastname: Wang
authors.affiliation: Institute of Food Engineering, College of Life & Environment Science, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, PR China.
authors.forename: Yongfu
authors.initials: Y
authors.lastname: Li
authors.affiliation: Institute of Food Engineering, College of Life & Environment Science, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, PR China.
authors.forename: Yangyang
authors.initials: Y
authors.lastname: Liu
authors.affiliation: Institute of Food Engineering, College of Life & Environment Science, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, PR China.
authors.forename: Xueqing
authors.initials: X
authors.lastname: Chen
authors.affiliation: Institute of Food Engineering, College of Life & Environment Science, Shanghai Normal University, 100 Guilin Road, Shanghai 200234, PR China. Electronic address: foodlab2010@163.com.
authors.forename: Xinlin
authors.initials: X
authors.lastname: Wei
mesh_terms: D001713:Biphenyl Compounds / Q000737:chemistry; D016166:Free Radical Scavengers / Q000737:chemistry* / Q000302:isolation & purification*; D008970:Molecular Weight; D009005:Monosaccharides / Q000032:analysis; D010851:Picrates / Q000737:chemistry; D011134:Polysaccharides / Q000737:chemistry* / Q000302:isolation & purification*; D012643:Selenium / Q000737:chemistry*; D013662:Tea / Q000737:chemistry*
chemical_list: D001713:Biphenyl Compounds; D016166:Free Radical Scavengers; D009005:Monosaccharides; D010851:Picrates; D011134:Polysaccharides; D013662:Tea; C004931:1,1-diphenyl-2-picrylhydrazyl; D012643:Selenium
keywords: Antioxidant activities; Characterization; Se-polysaccharides