Purification, Structure and Biological Activity of Pumpkin Polysaccharides: A Review

被引：157

作者：

Ji, Xiaolong ^{[1
]}

Peng, Baixiang ^{[1
]}

Ding, Hehui ^{[1
]}

Cui, Bingbing ^{[1
]}

Nie, Hui ^{[2
]}

Yan, Yizhe ^{[1
]}

机构：

[1] Zhengzhou Univ Light Ind, Coll Food & Bioengn, Zhengzhou 450001, Peoples R China

[2] Hezhou Univ, Guangxi Talent Highland Preservat & Deep Proc Res, Hezhou, Peoples R China

来源：

FOOD REVIEWS INTERNATIONAL | 2023年 / 39卷 / 01期

关键词：

Pumpkin; polysaccharide; structural characterization; biological activity;

D O I：

10.1080/87559129.2021.1904973

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The pumpkin has been used frequently as functional foods. Phytochemical and pharmacological investigations have shown that polysaccharides derived from pumpkins, have antioxidant, anti-tumor, immunoregulatory, hypoglycemic and hepatoprotective activities. This article reviewed the structural analysis, extraction/purification, pharmacological activities, and structure-activity relationships of pumpkin polysaccharides. Those pumpkin polysaccharides rich in uronic acid, with lower molecular weights tended to have increased biological effects, whereas (1 -> 3) and (1 -> 4)-Glcp glycosidic linkages in main chains were indispensable for hypoglycemic effects. This paper reviewed the production, investigation, and application of pumpkin polysaccharides in functional foods and therapeutic agents.

引用

页码：307 / 319

页数：13

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