食源性多糖结构和生理功能研究概述

Research Progress on Structure and Functional Activities of Food-Derived Polysaccharides

天然产物来源的多糖来源广泛,性质温和,同时具有较好的免疫调节、抗肿瘤、降血糖、抗氧化和肠道菌群调节等生理功能。近年来,人们逐渐关注来自于可食用性资源多糖的研究,然而对其研究现状尚无较全面的归纳与总结。本文重点围绕对此类多糖的定义、来源与分类进行阐述,同时对其结构、生理功能及加工特性现状进行概述,指出食源性多糖今后研究工作的重点,即:在结构方法论、生理作用机制、构效关系和基于结构基础变化的食品加工技术对食源性多糖生理功能的影响机制等方面亟需开展大量富有建设性的研究工作。

The natural polysaccharides have wide sources and mild nature, and possess good physiological functions such as immune regulation, anti-tumor, hypoglycemic, anti-oxidation and gut microbiota regulation. In recent years,people have gradually paid attention to the research of polysaccharides from edible resources, but there is no specific summary on the researches progress. Therefore, this paper focuses on the definition, sources and classification of such polysaccharides, and reviews the progress of their structure, physiological functions and processing characteristics. Finally,it mentions that the future work of food-derived polysaccharides should focus on the structural methodology, physiological activities mechanism, structure-activity relationship, and the influence on polysaccharides structure changes and physiological mechanism caused by food processing technology. Therefore, lots of constructive research work is urgently needed to carry out in future.