Ultrasound-Assisted Extraction Modifies the Structural Characteristics and Enhances the Prebiotic Potential of Large Yellow Tea Polysaccharides

doi:10.1016/j.jia.2026.03.047

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Bayarsaikhan Tsevelsuren^{1, 3}, Zhiliang Jiang^{1, 2}, Xiaobo Wu^{1, 3}, Yuexin Liu^{1, 2}, Fuqing Bai^{1, 2}, Yiang Chen^{1, 3}, Qianfen Liu^{1, 3}, Minhao Xie⁴, Daxiang Li^{1, 3}, Guijie Chen^{1, 3}^#, Huimei Cai^{1, 2#}

¹ State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China

² Anhui Provincial Key Laboratory of Food Safety Monitoring and Quality Control, Joint Research Center for Food Nutrition and Health of IHM, College of Food and Nutrition, Anhui Agricultural University, Hefei 230036, China

³ School of Tea Science, Anhui Agricultural University, Hefei 230036, China

⁴ Collaborative Innovation Center for Modern Grain Circulation and Safety, and College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China

Highlights

l Ultrasound-assisted extraction altered LYPS structure, enhancing its prebiotic potential.

l LYPS-U had a lower molecular weight and more uniform morphology than LYPS-W.

l Both LYPS samples resisted gastrointestinal digestion but were efficiently utilized by gut microbiota.

l LYPS-U promoted higher production of short-chain fatty acids (SCFAs) during in vitro fermentation.

l LYPS stimulated SCFA-producing bacteria including Bacteroides and Phascolarctobacterium and inhibited pathogens such as Pseudomonas.

Abstract
References

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摘要

黄大茶多糖（LYPS）已被证实具有抗氧化、调节脂质代谢及降血糖等多种生物活性。然而，其在胃肠道的消化特性及潜在益生功能尚不明确。因此，本研究系统比较了传统热水提取（LYPS-W）与超声波辅助提取（LYPS-U）对LYPS结构特征及体外发酵特性的影响，并评价其潜在的益生活性。研究结果显示，超声波提取显著改变了LYPS的结构特征，LYPS-U具有更低的分子量、更高的半乳糖醛酸含量以及更为均一的形态。LYPS-W和LYPS-U均能抵抗上消化道消化，并被肠道菌群有效发酵利用。与LYPS-W相比，LYPS-U表现出更优的发酵性能，显著提升了短链脂肪酸（SCFAs）的生成水平，尤其是乙酸和丙酸。16S rRNA测序结果表明，两种多糖均可促进拟杆菌属（Bacteroides）、普雷沃氏菌科_UCG-001（Prevotellaceae_UCG-001）及考拉杆菌属（Phascolarctobacterium）等产酸有益菌的富集，同时抑制假单胞菌属（Pseudomonas）等潜在有害菌的增殖。因此，超声波辅助提取能够优化LYPS的结构特性，并增强其微生物发酵能力与益生潜力。这些研究为超声加工技术在开发基于茶多糖的靶向肠道功能食品中的应用提供了理论依据。

Abstract

Large yellow tea polysaccharides (LYPS) have demonstrated various bioactivities, including antioxidant, lipid metabolism regulation, and hypoglycemic effects. However, their gastrointestinal digestibility and potential prebiotic functions remain largely unknown. This study aimed to compare the structural characteristics and in vitro fermentation behaviors of LYPS using traditional hot water extraction (LYPS-W) and ultrasound-assisted extraction (LYPS-U), with a focus on their potential prebiotic effects. Ultrasonic extraction significantly modified the structural features of LYPS, yielding a lower molecular weight and higher contents of galacturonic acid, along with more uniform particle morphology. Both LYPS-W and LYPS-U resisted upper gastrointestinal digestion but were readily fermented by gut microbiota. LYPS-U exhibited superior fermentability, producing significantly higher levels of short-chain fatty acids (SCFAs), particularly acetic and propionic acids, compared with LYPS-W. Microbial analysis revealed that both polysaccharides promoted the growth of beneficial SCFAs-producing bacteria, such as Bacteroides, Prevotellaceae_UCG-001, and Phascolarctobacterium, and suppressed potential pathogens such as Pseudomonas. Thus, ultrasound-assisted extraction enhances the structural accessibility and biological functionality of LYPS, improving their microbial fermentability and prebiotic potential. These findings provide a theoretical foundation for the application of ultrasonic processing in the development of gut-targeted functional foods based on tea-derived polysaccharides.

Keywords: Large Yellow Tea polysaccharides ultrasonic extraction gut microbiota short-chain fatty acids prebiotics in vitro fermentation

Online: 19 March 2026

Fund:

This research was funded by the Research Funds of Joint Research Center for Food Nutrition and Health of IHM (2023SJY02), the earmarked fund for CARS (CARS-19), Natural Science Foundation of Jiangsu Province (BK20221347), Independent Research Project of State Key Laboratory for Tea Plant Germplasm Innovation and Resource Utilization (SKLTEA-ZZ202523), and Stabilization Project of Talent Project of Anhui Agricultural University (rc352220).

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Bayarsaikhan Tsevelsuren, Zhiliang Jiang, Xiaobo Wu, Yuexin Liu, Fuqing Bai, Yiang Chen, Qianfen Liu, Minhao Xie, Daxiang Li, Guijie Chen, Huimei Cai. 2026. Ultrasound-Assisted Extraction Modifies the Structural Characteristics and Enhances the Prebiotic Potential of Large Yellow Tea Polysaccharides. Journal of Integrative Agriculture, Doi:10.1016/j.jia.2026.03.047

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