ArticleFood chemistry: X2026
Pile-fermentation and golden-flower fermentation reshape tea polysaccharides in Tibetan dark tea: structural characteristics and lipid-modulating effects in
Article in Food chemistry: X, 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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Abstract
Pile-fermentation and golden-flower fermentation are key processing steps in Tibetan dark tea, yet their combined effects on tea polysaccharides remain poorly understood. To distinguish the individual and combined contributions of pile-fermentation and golden-flower fermentation, four polysaccharide-enriched fractions were prepared in a 2 × 2 design: LTPS (neither process), LFTPS (golden-flower fermentation only), HTPS (pile-fermentation only), and HFTPS (both processes applied sequentially). All fractions were identified as uronic acid-rich acidic heteropolysaccharides with similar monosaccharide species but distinct molar ratios. Processing markedly altered the molecular-weight distribution, and HFTPS showed the lowest apparent molecular weight and the highest absolute zeta potential. UV-Vis, FT-IR, XRD, and SEM analyses indicated that the main polysaccharide backbone remained largely preserved, whereas microstructural and physicochemical properties were substantially reshaped by processing. Among the four fractions, HFTPS exhibited the strongest antioxidant capacity and the highest inhibitory activities against α-glucosidase, cholesterol esterase, and lipoxygenase. In a high-glucose-induced
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