Abstract
ABSTRACT Water-soluble polysaccharide from tea plant flower (TFP) was screened for its biological and biophysical effects. TFP-1, one of the major constituents, yielded after removing the proteins and purification by Sephadex G-100 (Sigma-Aldrich Pty Ltd., Castle Hill, Australia). It was subjected to chemical identification and the result indicated its average molecular weight (132 kDa) and its formation which consisted of xylose, glucose, arabinose and galactose with the molar ratio of 1.0: 2.9: 4.6: 21.8. Presence of TFP-1 displayed reactive oxygen radicals scavenging activity and it showed dose-dependent antioxidant activity by comparing with three commonly used antioxidants. The research showed that administration of TFP-1 for 28d continuously was found not only to be protective on liver lipid peroxidation induced by bromobenzene in mice through increasing the activity of superoxidase dismutase, total antioxidant capacity, but also markedly to attenuate the enhancement of malondialdehyde content in dose-dependent manner. Altogether, these results suggest that TFP-1 could be considered as a potential antioxidant. PRACTICAL APPLICATIONS The resources of tea (Camellia sinesis) flower is abundant in China with low utilization, as tea farmers buried their trim and had little utilization of them. Tea flower is rich in proteins, tea polysaccharides, amino acids, vitamins and other active substances, and its toxicological safety and pesticide residues in volume come up to European standards. At present, commonly low-grade tea is preferred to tea flowers to extract the tea polysaccharide. To make full use of the abandoned tea flower resource to extract polysaccharides can greatly reduce the cost of tea products. Moreover, the research on antioxidant activity of tea flower polysaccharide provides a scientific basis for tea flower as a cheap and effective antioxidant product, additives in food and cosmetic. Secondly, the use of tea flower can also reduce the consumption of tea nutrient and make it turn to vegetative growth, which can improve yield and quality of tea.
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