Extraction of tea cell wall polysaccharides via hydroxyl radical-mediated oxidation and their antioxidant function in Caenorhabditis elegans

Zhang, Y. and Chen, S. and Gu, Y. and Sun, W. and Zheng, D. and Yang, Y. and Gao, Z. and Luo, X. and Zhao, H. and Wu, Y. and Zhang, Y. (2026) Extraction of tea cell wall polysaccharides via hydroxyl radical-mediated oxidation and their antioxidant function in Caenorhabditis elegans. ACTA ALIMENTARIA: AN INTERNATIONAL JOURNAL OF FOOD SCIENCE, 55 (2). pp. 231-246. ISSN 0139-3006

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Abstract

This study employed a hydroxyl radical-mediated oxidation method to optimise the extraction parameters of tea cell wall polysaccharides (TWPs), thereby enhancing the utilisation value of tea's carbohydrate-rich composition, and achieving 13.81% ± 0.11% yield and 55.42% ± 1.78% purity. Under high-glucose stress, TWPs decreased triglyceride, glucose, and pyruvate levels in Caenorhabditis elegans by 95.79, 94.74, and 34.41%, respectively ( P < 0.05). Under methyl viologen stress, TWPs extended C. elegans lifespan by 2.05-fold ( P < 0.05), increased SOD activity by 50.03%, and reduced MDA content by 75.48% ( P < 0.05), by up-regulating IIS, sirtuin, and Nrf2/KEAP1 pathways. These findings support TWPs as a multi-target nutritional intervention for stress regulation.

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