Purification, Physicochemical Properties, Antioxidant and Antibacterial Activity of Polysaccharide from Tea Seed Cake

The tea seed cake polysaccharide (TSCP) extracted by hot water extraction was used as a raw material and purified by DEAE-Sepharose ion column. Various properties of the tea polysaccharide and the two polysaccharide components after purification were studied, including physical and chemical properties, antioxidant activity and antibacterial activity. The results showed that the main components of the purified tea cake polysaccharides (TSCP-1, TSCP-2) were all sulfated polysaccharides, mainly composed of glucose. TSCP-1 and TSCP-2 had a good inhibitory effect on Escherichia coli and Staphylococcus aureus. The inhibitory effects of TSCP-1 and TSCP-2 on E. coli were 12.4 mm and 13.1 mm, and the inhibitory diameter against Staphylococcus aureus were 12.5, 11.2 mm. The DPPH, ABTS and·OH radical scavenging rates of the crude tea polysaccharides were superior to the purified components. The clearance rate increased with increase of polysaccharide concentration and reached a maximum clearance rate at 10 mg/mL, which was 59.15%, 45.23% and 50%, respectively. Therefore, the cake polysaccharide had potential antioxidant and bacteriostatic effects.