The degree of esterification influences the bioactivity of pectic polysaccharides isolated from Lithocarpus litseifolius
Pectic polysaccharides are the mainly bioactive components in Lithocarpus litseifolius (sweet tea) leaves. Nevertheless, owing to their diverse and complex chemical structures, the detailed structure-function relationships (SFR) of pectic polysaccharides from sweet tea (STP) are still unclear. Herei...
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Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003098 |
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| author | Yu-Jing Huang Jing Feng Yong Deng Jie Li Hong-Yan Liu Qing Liang Yi-Chen Hu Jian-Yong Zhang Liang Zou Ding-Tao Wu |
| author_facet | Yu-Jing Huang Jing Feng Yong Deng Jie Li Hong-Yan Liu Qing Liang Yi-Chen Hu Jian-Yong Zhang Liang Zou Ding-Tao Wu |
| author_sort | Yu-Jing Huang |
| collection | DOAJ |
| description | Pectic polysaccharides are the mainly bioactive components in Lithocarpus litseifolius (sweet tea) leaves. Nevertheless, owing to their diverse and complex chemical structures, the detailed structure-function relationships (SFR) of pectic polysaccharides from sweet tea (STP) are still unclear. Herein, the influence of STP's esterified degree on its diverse biological functions was uncovered. The results showed that the de-esterified STPs with a middle-esterified degree (33.53 %) and a low-esterified degree (7.66 %) were successfully prepared when compared with the original high-esterified STP (47.01 %), and their primary structural features were almost stable after the controllable de-esterification treatment. Furthermore, the findings inferred that STP's antioxidant, anti-diabetic, and immunostimulatory functions showed inverse correlations with the esterified degree. Moreover, the de-esterified STP with a lower-esterified degree could be more easily utilized by intestinal microorganisms to positively regulate the gut microbial composition. Overall, these findings can provide valuable insights for elucidating STP's precise SFR. |
| format | Article |
| id | doaj-art-76c69f779cb245bda0d2d2bb07d58136 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-76c69f779cb245bda0d2d2bb07d581362025-08-20T03:49:44ZengElsevierFood Chemistry: X2590-15752025-04-012710246210.1016/j.fochx.2025.102462The degree of esterification influences the bioactivity of pectic polysaccharides isolated from Lithocarpus litseifoliusYu-Jing Huang0Jing Feng1Yong Deng2Jie Li3Hong-Yan Liu4Qing Liang5Yi-Chen Hu6Jian-Yong Zhang7Liang Zou8Ding-Tao Wu9Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, ChinaKey Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, ChinaSchool of Pharmacy, Zunyi Medical University, Zunyi 563000, Guizhou, China; Corresponding authors.Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China; Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, Sichuan, ChinaResearch Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, National Agricultural Science and Technology Center, Chengdu 610213, Sichuan, ChinaDepartment of Pharmacy, Zunyi Medical and Pharmaceutical College, Zunyi 563006, Guizhou, ChinaKey Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, ChinaSchool of Pharmacy, Zunyi Medical University, Zunyi 563000, Guizhou, ChinaKey Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China; Chengdu Agricultural College, Chengdu 611130, Sichuan, ChinaKey Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China; Corresponding authors.Pectic polysaccharides are the mainly bioactive components in Lithocarpus litseifolius (sweet tea) leaves. Nevertheless, owing to their diverse and complex chemical structures, the detailed structure-function relationships (SFR) of pectic polysaccharides from sweet tea (STP) are still unclear. Herein, the influence of STP's esterified degree on its diverse biological functions was uncovered. The results showed that the de-esterified STPs with a middle-esterified degree (33.53 %) and a low-esterified degree (7.66 %) were successfully prepared when compared with the original high-esterified STP (47.01 %), and their primary structural features were almost stable after the controllable de-esterification treatment. Furthermore, the findings inferred that STP's antioxidant, anti-diabetic, and immunostimulatory functions showed inverse correlations with the esterified degree. Moreover, the de-esterified STP with a lower-esterified degree could be more easily utilized by intestinal microorganisms to positively regulate the gut microbial composition. Overall, these findings can provide valuable insights for elucidating STP's precise SFR.http://www.sciencedirect.com/science/article/pii/S2590157525003098Sweet teaPectic polysaccharideEsterified degreeBiological functionMicrobial fermentation characteristic |
| spellingShingle | Yu-Jing Huang Jing Feng Yong Deng Jie Li Hong-Yan Liu Qing Liang Yi-Chen Hu Jian-Yong Zhang Liang Zou Ding-Tao Wu The degree of esterification influences the bioactivity of pectic polysaccharides isolated from Lithocarpus litseifolius Food Chemistry: X Sweet tea Pectic polysaccharide Esterified degree Biological function Microbial fermentation characteristic |
| title | The degree of esterification influences the bioactivity of pectic polysaccharides isolated from Lithocarpus litseifolius |
| title_full | The degree of esterification influences the bioactivity of pectic polysaccharides isolated from Lithocarpus litseifolius |
| title_fullStr | The degree of esterification influences the bioactivity of pectic polysaccharides isolated from Lithocarpus litseifolius |
| title_full_unstemmed | The degree of esterification influences the bioactivity of pectic polysaccharides isolated from Lithocarpus litseifolius |
| title_short | The degree of esterification influences the bioactivity of pectic polysaccharides isolated from Lithocarpus litseifolius |
| title_sort | degree of esterification influences the bioactivity of pectic polysaccharides isolated from lithocarpus litseifolius |
| topic | Sweet tea Pectic polysaccharide Esterified degree Biological function Microbial fermentation characteristic |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525003098 |
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