海藻寡糖的生理活性与酶法转化研究进展

我国海藻资源极其丰富，但目前其利用主要集中于食品、饲料和保健品生产等少数方面，海藻资源的高值化利用途径有待进一步开发。海藻多糖是海藻细胞壁重要组分，具有多种生物活性功能，但因其聚合度高、黏度大、溶解性差，很难被机体吸收利用。海藻多糖经物理、化学、生物等方法可降解为海藻寡糖，其溶解性和生理学活性显著提升，更适合应用于食品、保健品、饲料、农业等诸多领域。基于酶法开发海藻寡糖绿色制备技术，具有传统方法不可比拟的优势，效率高、成本低、污染少。作者综述了褐藻寡糖、琼胶寡糖、卡拉胶寡糖、岩藻寡糖等海洋寡糖的生理活性及酶法转化的研究进展，为海藻资源的高值化利用提供新思路。

Progress on Physiological Activities and Enzymatic Conversion of Algal Oligosaccharides

The seaweed resources are extremely abundant in China, but currently it is mainly used in a few areas, such as food, feed and health goods manufacture. Hence, the high-value utilization of seaweed resources needs to be further developed. Algal polysaccharides are important components of seaweed cell wall and possess various biological activities. However, it is difficult to be absorbed and utilized by the body due to its high polymerization, high viscosity and poor solubility. Algal polysaccharides can be degraded into oligosaccharides through physical, chemical and biological methods, resulting in significantly increased solubility and physiological activity, which makes them suitable for use in a variety of fields including food, health goods, feed and agriculture. The development of green preparation technology of algal oligosaccharides based on enzymatic process has superior advantages over traditional methods in terms of efficiency, cost and pollution. This paper reviews the research progress on the physiological activities and enzymatic conversion of marine oligosaccharides, such as alginate oligosaccharides, agar oligosaccharides, carrageenan oligosaccharides and fucoidan oligosaccharides, which could provide the basis for the high-value utilization of seaweed resources.