大蒜多糖结构及生物活性研究进展

Research progress on structure and bioactivity of garlic polysaccharide

大蒜为百合科葱属植物的鳞茎,是一种药食两用的天然产物资源。多糖是大蒜主要成分之一,也是大蒜药效的物质基础之一。文章系统总结了近年来大蒜多糖的结构特征及生物活性的研究进展,发现其主要结构为果聚糖,具有抗氧化、免疫调节、护肝、抗炎、抗癌、益生等多种功效,在食品及保健产品等方面有着良好的应用价值。未来有必要进一步加强大蒜多糖高级结构和构效关系的解析,明确其生物活性的作用机制,以促进大蒜多糖在功能性食品和治疗药物中的开发利用。

Garlic,derived from the bulb of Allium in Liliaceae,is a natural product resource used both as medicine and food.Polysaccharide is one of the main components of garlic,and also one of the pharmacodynamic substance bases of garlic.This paper systematically summarized the research progress on the structure and bioactivity of garlic polysaccharides in recent years,and it showed that the main structure of garlic polysaccharides was fructose,which exhibited various efficacies,such as antioxidant,immunomodulatory,hepatoprotection,anti-inflammatory,anti-cancer and probiotic effect,etc.Thus,garlic polysaccharide has excellent application value in the field of food and healthcare products.More attention should be focused on the elucidation of advanced structure,structure-activity relationship,and mechanism action of garlic polysaccharides to promote the development and utilization of the polysaccharide in functional foods and medicine.