A Polysaccharide from Dried Tangerine Peel: Structural Characterization and Alleviation of Gastric Injury by Modulating Oxidative Stress and Inflammatory Responses.

Huihui Li, Hao Wu, Yixia Chen, Yinyin Feng, Xiaoyang He, Huiqing Sun, Meng Meng

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Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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7 authors.

Huihui LiState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, China.ORCID 0009-0007-9528-5131

Hao WuState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, China.

Yixia ChenState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, China.

Yinyin FengState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, China.

Xiaoyang HeState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, China.

Huiqing SunState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, China.ORCID 0009-0000-9292-6115

Meng MengState Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, No. 29, 13th Avenue, Tianjin Economy Technological Development Area, Tianjin 300457, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Polysaccharides are important bioactive components of dried tangerine peel, exhibiting antioxidant, anti-inflammatory, and hypoglycemic activities. However, the ability of dried tangerine peel polysaccharides to alleviate gastric injury remains insufficiently understood. Therefore, the structure and alleviation of gastric injury induced by dried tangerine peel polysaccharides were explored in this study. Firstly, DTPP-4 was purified from dried tangerine peel. As shown in the HPLC chromatogram, DTPP-4 is a homogeneous polysaccharide with a mean molecular weight of 1.35 × 10

Indexed as

alleviation of gastric injurydried tangerine peelpolysaccharidestructure

Identifiers

PMID42279624

DOI10.3390/foods15111837

PMCPMC13257297

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.