共查询到20条相似文献,搜索用时 31 毫秒
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Shijie Li Qingping Xiong Xiaoping Lai Xia Li Mianjie Wan Jingnian Zhang Yajuan Yan Man Cao Lun Lu Jiemin Guan Danyan Zhang Ying Lin 《Comprehensive Reviews in Food Science and Food Safety》2016,15(2):237-250
Polysaccharides are ideal natural resources for supplements and pharmaceuticals that have received more and more attention over the years. Natural polysaccharides have been shown to have fewer side effects, but because of their inherently physicochemical properties, their bioactivities were difficult to compare with those of synthetic drugs. Thus, researchers have modified the structures and properties of natural polysaccharides based on structure–activity relationships and have obtained better functionally improved polysaccharides. This review focuses on the major modification methods of polysaccharides, and discusses the effect of molecular modification on their physicochemical properties and bioactivities. Molecular modification methods mainly include chemical, physical, and biological changes. Chemical modification is the most widely used method; it can significantly increase the water solubility and bioactivities of polysaccharides by grafting onto other groups. Physical and biological modifications only change the molecular weight of a polysaccharide, and thereby change its physicochemical properties and bioactivities. Most of the molecular modifications bring about an increase in the antioxidant activity of polysaccharides, and among these, sulfated and acetylated modifications are very common. Furthermore, phosphorylation modification is the most common application to increase antitumor activity, and modified polysaccharides have been shown to have anti‐HIV activity as the result of sulfated modification. 相似文献
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Zhenjun Zhu Yanhui Han Yu Ding Beiwei Zhu Shuang Song Hang Xiao 《Comprehensive Reviews in Food Science and Food Safety》2021,20(3):2882-2913
Various dietary sulfated polysaccharides (SPs) have been isolated from seafoods, including edible seaweeds and marine animals, and their health effects such as antiobesity and anti-inflammatory activities have attracted remarkable interest. Sulfate groups have been shown to play important roles in the bioactivities of these polysaccharides. Recent in vitro and in vivo studies have suggested that the biological effects of dietary SPs are associated with the modulation of the gut microbiota. Dietary SPs could regulate the gut microbiota structure and, accordingly, affect the production of bioactive microbial metabolites. Because of their differential chemical structures, dietary SPs may specifically affect the growth of certain gut microbiota and associated metabolite production, which may contribute to variable health effects. This review summarizes the latest findings on the types and structural characteristics of SPs, the effects of different processing techniques on the structural characteristics and health effects of SPs, and the current understanding of the role of gut microbiota in the health effects of SPs. These findings might help in better understanding the mechanism of the health effects of SPs and provide a scientific basis for their application as functional food. 相似文献
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Josephine A Amudha G Veena CK Preetha SP Rajeswari A Varalakshmi P 《Molecular nutrition & food research》2007,51(11):1413-1422
Sulfated polysaccharides from marine seaweeds are receiving continuous attention owing to their wide therapeutic applications and are known to inhibit free radical generation. It has been well known that mitochondria are the major sources as well as the target of free radicals. The renal tubules have high density of mitochondria and therefore show structural and functional defects in acute renal failure. Hence, the present study is designed to appraise the mitochondrial status during Cyclosporine A (CsA)-induced nephrotoxicity and the effect of sulfated polysaccharides over it. Sulfated polysaccharides (5 mg/kg body weight, subcutaneously) treatment significantly prevented the CsA-induced (25 mg/kg body weight, orally) mitochondrial damage. CsA-induced mitochondrial oxidative stress in rat kidney was evident from increased reactive oxygen species level, decreased antioxidant defense system, coupled with enhanced lipid peroxidation. Further, the activities of tricarboxylic acid cycle and electron transport chain enzymes were decreased in CsA-induced rats, along with a significant increase in the activities of urinary enzymes, thus indicating renal tubular injury. Ultrastructural changes were also in accord with the above aberrations. The above abnormalities were favorably modulated by sulfated polysaccharides supplementation, thus highlighting the significance of sulfated polysaccharides in preventing the renal mitochondrial dysfunction allied with CsA-provoked nephrotoxicity. 相似文献
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多糖是一种重要的生物大分子物质,具有多种生物活性.多糖的生物活性与本身的结构有着直接联系.因此,对多糖结构进行修饰,选择合适的修饰方法成为研究多糖的一个重要方向.本文主要综述了多糖的化学修饰方法及化学修饰对多糖抗肿瘤活性的影响,包括多糖的硫酸化修饰、羧甲基化修饰、酸化修饰、乙酰修饰等,并对多糖结构修饰的应用前景进行展望... 相似文献
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海藻硫酸多糖的制备及其抗凝血活性的研究进展 总被引:2,自引:0,他引:2
海藻硫酸多糖是从海藻中提取的一类生物活性多糖,迄今已提取出多种具有抗凝血活性的海藻硫酸多糖,它作为一种有望替代肝素的新型抗凝血活性物质日益受到关注。现就目前国内外对海藻硫酸多糖的制备及其抗凝活性的研究进展作一综述。 相似文献
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研究发现并非所有的多糖都具有活性或只具有较弱的活性,其受多糖分子中化学结构的影响。因此,采取有效方法对多糖进行结构修饰是增强其生物活性和促进生物活性呈现的有效途径,其对多糖构效关系的研究及多糖产品的开发和利用具有重要的实践指导意义。目前,已掌握的结构修饰方法主要有化学修饰法、物理修饰法及生物修饰法。本文主要以这三大修饰方法为主线,从各自具体的修饰方法、原理及对多糖生物活性的影响等方面对近年来国内外多糖结构修饰的研究进行综述,其中重点介绍化学修饰的具体方法及对多糖生物活性的影响,为多糖结构修饰的深入研究与探索及糖类产品的开发与利用提供合理有价值的参考。 相似文献
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Xiaolan Li Zhi-Hong Zhang Xianghui Qi Lin Li Jie Zhu Charles S. Brennan Jing-Kun Yan 《Comprehensive Reviews in Food Science and Food Safety》2021,20(5):4367-4389
Polysaccharides are natural polymer compounds widely distributed in plants, animals, and microorganisms, most of which have a broad spectrum of biological activities to promote human health. They could also be used as texture modifiers in food industry due to their excellent rheological and mechanical properties. Many researchers have shown that nonthermal processing technologies have numerous advantages, such as high extraction efficiency, short extraction time, and environmental friendliness, in the extraction of polysaccharides compared with the traditional extraction methods. Moreover, nonthermal technologies could effectively change the physicochemical properties and structural characteristics of polysaccharides to improve their biological activities or processing properties. Therefore, a comprehensive summary about the extraction and modification of polysaccharides by nonthermal technologies, including ultrasound, high hydrostatic pressure, pulsed electric fields, and cold plasma, was provided in this review. In particular, the underlying mechanisms, processing operations, and current application status of these technologies were discussed. In addition, the applications of combining nonthermal techniques with other technological methods in polysaccharide extraction and modification were briefly introduced. 相似文献
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Leilei Xu Yue Chen Zhongqin Chen Xudong Gao Chunli Wang Pharkphoom Panichayupakaranant Haixia Chen 《Journal of food science》2020,85(11):4025-4032
Both fermentation degree and preparation method of polysaccharides could influence the bioactivity of tea polysaccharides. The aim of this study was to compare the physicochemical characterization and biological activities of the polysaccharides isolated by ultrafiltration method from three kinds of tea (green tea, oolong tea, and black tea). The bioactivities of tea polysaccharide fractions were compared from four aspects, including antioxidant activities, antiglycation activities, α-glucosidase inhibitory capability, and hypoglycemic effects on L6 myotubes. Results showed that six polysaccharides (GTPS1, GTPS2, OTPS1, OTPS2, BTPS1, and BTPS2) had different contents of neutral sugar and uronic acid, and they showed different morphologies. Six polysaccharides were composed of the seven monosaccharides with different molar ratios. BTPS1 exhibited the highest DPPH scavenging activity and hydroxyl radical scavenging activity (P < 0.05), and BTPS1 also showed the strongest antiglycation inhibitory effects (P < 0.05). BTPS1 and BTPS2 showed strong inhibitory capacity on α-glucosidase and hypoglycemic effects in L6 skeletal muscle cells. The result suggested that the degree of fermentation of tea could improve their bioactivities (BTPS > OTPS >GTPS), and TPS1 with smaller molecular weight distribution showed higher bioactivities than TPS2. This study can provide a scientific foundation for the application of tea polysaccharides and related functional products. 相似文献
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Zhichang Qiu Yiteng Qiao Bin Zhang Dongxiao Sun-Waterhouse Zhenjia Zheng 《Comprehensive Reviews in Food Science and Food Safety》2022,21(4):3033-3095
Garlic is a common food, and many of its biological functions are attributed to its components including functional carbohydrates. Garlic polysaccharides and oligosaccharides as main components are understudied but have future value due to the growing demand for bioactive polysaccharides/oligosaccharides from natural sources. Garlic polysaccharides have molecular weights of 1 × 103 to 2 × 106 Da, containing small amounts of pectins and fructooligosaccharides and large amounts of inulin-type fructans ((2→1)-linked β-d -Fruf backbones alone or with attached (2→6)-linked β-d -Fruf branched chains). This article provides a detailed review of research progress and identifies knowledge gaps in extraction, production, composition, molecular characteristics, structural features, physicochemical properties, bioactivities, and structure–function relationships of garlic polysaccharides/oligosaccharides. Whether the extraction processes, synthesis approaches, and modification methods established for other non-garlic polysaccharides are also effective for garlic polysaccharides/oligosaccharides (to preserve their desired molecular structures and bioactivities) requires verification. The metabolic processes of ingested garlic polysaccharides/oligosaccharides (as food ingredients/dietary supplements), their modes of action in healthy humans or populations with chronic conditions, and molecular/chain organization–bioactivity relationships remain unclear. Future research directions related to garlic polysaccharides/oligosaccharides are discussed. 相似文献
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Polysaccharides extracted from Pleurotus eryngii were chemically modified by sulfation and the effects on the structural and biological properties of the polysaccharides were investigated as a function of the degree of sulfation. 13C NMR spectroscopy demonstrated that polysaccharides from P. eryngii were mainly composed of β-(1 → 3)-glucans with β-(1 → 6) branches. The structure of the sulfated polysaccharides was confirmed by FT-IR and their degree of substitution (DS) was determined to be 0.12–0.92. When P. eryngii polysaccharides were sulfated they were shown to be effective in inhibiting cancer cell growth in a dose-dependent way. Furthermore, their DPPH radical quenching effects were improved with increasing degree of sulfation. Thus, it seemed that the chemical modification of P. eryngii polysaccharides by sulfation effectively enhanced their potential biological properties. 相似文献
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海藻多糖的提取、分离纯化与应用研究进展 总被引:1,自引:0,他引:1
海藻多糖是海藻中的重要活性物质,含量较高。大量研究表明,海藻多糖具有良好的凝胶性、稳定性、成膜性,同时具有抗病毒、抗凝血、抗肿瘤、免疫调节、抗氧化等多种生物活性,被广泛应用于食品、保健医药及化妆品等方面。本文综述了海藻多糖的提取、分离纯化以及应用的研究新进展,比较分析了不同的提取及分离纯化方法的优缺点,列举了海藻多糖在食品、保健医疗及化妆品等方面的应用,指出了海藻多糖发展中存在的一些问题,并对海藻多糖未来的发展及应用进行了展望,以期能更好的开发利用海藻多糖,促进海藻多糖行业的持续健康发展。 相似文献
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为探索壶瓶碎米荠多糖结构修饰以及修饰后多糖的生物活性变化规律,利用三氧化硫-吡啶法对壶瓶碎米荠多糖进行了硫酸化结构修饰,得到了五种不同取代度的硫酸化壶瓶碎米荠多糖,取代度分别为0.46、0.55、0.69、0.72、0.80。通过傅立叶变红外光谱初步对其改性效果进行了分析,在此基础上研究了改性壶瓶碎米荠多糖的抗氧化活性。结果显示:硫酸化改性壶瓶碎米荠多糖可以改善壶瓶碎米荠多糖的抗氧化活性,其中取代度为0.80的硫酸化壶瓶碎米荠多糖在ABTS自由基、羟自由基、DPPH自由基上具有较好的清除能力。该研究结果为壶瓶碎米荠多糖的结构以及活性研究提供了一定的试验基础。 相似文献
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天然多糖因其结构稳定、分子量高、具有多种生物活性、安全性高等优点而表现出良好的乳化和增稠作用,被作为乳化剂广泛应用于食品工业。然而,多糖的高亲水性、难溶解性等特点导致其在高温、高盐等条件下乳化性能较差,限制了其广泛应用。通过对多糖进行修饰可以改变其分子量、结构、疏水性等功能特性,提升其乳化性能。本文综述了物理、化学和生物等修饰方法对多糖分子结构、乳化性能等的影响及修饰多糖在乳状液中应用的研究现状和进展,分析了目前修饰方法中存在的问题,并对未来发展趋势进行了展望,旨在为改善多糖乳化性能的进一步研究和拓宽其应用领域提供理论依据。 相似文献