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Journal of Tea Science ›› 2019, Vol. 39 ›› Issue (6): 652-660.doi: 10.13305/j.cnki.jts.2019.06.004

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Comparative Study on the Structure and Hypoglycemic Activity of Several Tea Polysaccharides

LIU Danqi1, REN Fazheng1,2, LI Jingming2, HOU Caiyun1,2,*   

  1. 1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
    2. Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • Received:2019-03-11 Revised:2019-06-12 Online:2019-12-15 Published:2019-12-24

Abstract: To study and compare the composition, blood sugar lowering effect and composition of WTP, GTP and BTP. Shoumei, Longjing and Bailingongfu were selected as representatives of white tea, green tea and black tea, and the composition, molecular weight of tea polysaccharides were determined. The mice diabetes model was induced by streptozotocin, metformin was used as a positive control to study the hypoglycemic effect of tea polysaccharides, and qPCR was used to determine the expression level of related genes in mice liver. The results showed that the molecular weights of WTP, GTP and BTP are 18 180 Da, 19 470 Da and 8 745 Da, respectively. The selected tea polysaccharides have hypoglycemic effect, the fasting blood glucose decline rates of WTP, GTP and BTP were 53.2%, 52.8% and 61.6%, respectively. Tea polysaccharides can all improve glucose tolerance, down-regulate the expression of Foxo1, G6Pc, PEPCK and TXNIP genes in mice and there are some differences.

Key words: tea polysaccharides, hypoglycemic, sugar metabolism

CLC Number: