果胶生物活性构效关系的研究进展

Research on Structure-Effect Relationship of Pectin Bioactivities

果胶作为一种天然多糖类物质,已广泛应用于饮料、酸奶、肉制品等食品中。近年来,随着果胶提取表征技术的发展和功能活性的不断开发,果胶发挥生物活性的机制途径及其构效关系成为研究热点之一。该文概述果胶的结构特征,分析不同来源、不同提取条件对果胶结构的影响,探讨果胶结构与其免疫调节、抗炎、抗癌、抗氧化、降血糖等生物活性之间的关系,以期为果胶的营养化、高值化开发利用提供科学参考。

As a natural polysaccharide,pectin has been widely utilized in beverages,yogurt,meat products,and other food items.In recent years,advancements in pectin extraction and characterization technologies,coupled with the growing interest in its functional activities,have made the mechanisms of pectin bioactivity and its structure⁃effect relationships achieve significant research areas.The structural characteristics of pectin were introduced,and the effects of different sources and extraction conditions on its structure were analyzed.The relationship between pectin structure and its bioactivities,including immunomodulatory,anti⁃inflammatory,anticancer,antioxidant,and hypoglycemic properties was explored,so as to provide scientific insights for the nutritive and high⁃value development and utilization of pectin.