茶粕多糖纯化及其理化特性、抗氧化和抑菌活性

以热水浸提法提取的茶粕多糖(TSCP)为原料,采用DEAE-Sepharose离子柱纯化,研究茶粕多糖和纯化组分的理化特性、抗氧化性以及抑菌活性。结果表明,纯化后的茶粕多糖主要组分(TSCP-1、TSCP-2)均为硫酸根多糖,主要由葡萄糖组成。TSCP-1和TSCP-2对大肠杆菌和金黄色葡萄球菌具有较好的抑制效果,TSCP-1和TSCP-2对大肠杆菌的抑菌直径为12.4、13.1 mm,对金黄色葡萄球菌的抑菌直径为12.5、11.2 mm。原茶粕多糖粗品对DPPH、ABTS和·OH自由基清除率均优于纯化组分,且清除率随多糖浓度升高而增大,并于10 mg/mL达到最大清除率,分别为59.15%、45.23%和50%。因此,茶粕多糖具有潜在的抗氧化效果和抑菌效果。

Purification,Physicochemical Properties,Antioxidant and Antibacterial Activity of Polysaccharide from Tea Seed Cake

The tea seed cake polysaccharide (TSCP) extracted by hot water extraction was used as a raw material and purified by DEAE-Sepharose ion column. Various properties of the tea polysaccharide and the two polysaccharide components after purification were studied, including physical and chemical properties, antioxidant activity and antibacterial activity. The results showed that the main components of the purified tea cake polysaccharides (TSCP-1, TSCP-2) were all sulfated polysaccharides, mainly composed of glucose. TSCP-1 and TSCP-2 had a good inhibitory effect on Escherichia coli and Staphylococcus aureus. The inhibitory effects of TSCP-1 and TSCP-2 on E. coli were 12.4 mm and 13.1 mm, and the inhibitory diameter against Staphylococcus aureus were 12.5, 11.2 mm. The DPPH, ABTS and·OH radical scavenging rates of the crude tea polysaccharides were superior to the purified components. The clearance rate increased with increase of polysaccharide concentration and reached a maximum clearance rate at 10 mg/mL, which was 59.15%, 45.23% and 50%, respectively. Therefore, the cake polysaccharide had potential antioxidant and bacteriostatic effects.