Welcome to Journal of Tea Science,Today is

Journal of Tea Science ›› 2023, Vol. 43 ›› Issue (4): 447-459.doi: 10.13305/j.cnki.jts.2023.04.001

• Review •     Next Articles

Present Status and Development Trends of Research on Tea Polysaccharides

LI Yan1, LIN Yongfeng1, LIU Wenmei2,3,4, ZOU Zehua2,3,4, LIU Guangming1, LIU Qingmei1,*   

  1. 1. College of Ocean Food and Biological Engineering, Jimei University, Marine Functional Food Engineering Technology Research Center of Fujian Province, Xiamen 361021, China;
    2. Xiamen Sci-plus Biotech Co., Ltd., Xiamen 361026, China;
    3. San Ming MING BAWEI Industry Research Institute, Sanming 353000, China;
    4. Changting County Green Economy Ecological Health Industry Research Institute, Longyan 366300, China
  • Received:2023-05-09 Revised:2023-06-24 Online:2023-08-15 Published:2023-08-24

Abstract: Tea polysaccharides are important active ingredients in tea. Studying the properties of tea polysaccharides and promoting the development of tea polysaccharides products will benefit both the tea industry and the health industry. In the present paper, literatures related to tea polysaccharides from the Web of Science database over the past decade were visually analyzed. The results show that the overall number of papers related to tea polysaccharides showed an increasing trend from 2013 to 2022. The co-occurrence, emergence and frequency analysis of keywords show that the antioxidant activities of tea polysaccharides are a continuous research hotspot, which may also be one of the main trends in future research. At present, global research on tea polysaccharides mainly focuses on the physicochemical properties including monosaccharide composition, solubility, emulsification and biological activities such as antioxidation, anticancer and antidiabetic. Although tea polysaccharides exhibit a variety of biological activities, the underlying mechanisms are still not well understood. Recent studies have shown that tea polysaccharides can exert probiotic potential by affecting gut microbiota. In addition, the transformation and development of tea polysaccharide-related products are particularly insufficient. In the future, researchers can focus on developing biofilm products, drug delivery vehicles and functional foods using tea polysaccharides. Overall, the present paper summarized the main contents and hot spots in the field of tea polysaccharides, aiming to serve as a reference for researchers in this field as well as for the development of the tea polysaccharide industry.

Key words: tea polysaccharides, visual analysis, antioxidation, gut microbiota

CLC Number: