Review of structure and bioactivity of the Plantago (Plantaginaceae) polysaccharides

被引：30
作者：
Zhang, Shanshan [1 ]
Hu, Jielun [1 ]
Sun, Yonggan [1 ]
Tan, Huizi [1 ]
Yin, Junyi [1 ]
Geng, Fang [2 ]
Nie, Shaoping [1 ]
机构：
[1] Nanchang Univ, State Key Lab Food Sci & Technol, China Canada Joint Lab Food Sci & Technol Nanchan, Nanchang 330047, Jiangxi, Peoples R China
[2] Chengdu Univ, Sch Food & Biol Engn, Key Lab Coarse Cereal Proc, Minist Agr & Rural Affairs, Chengdu 610106, Peoples R China
来源：
FOOD CHEMISTRY-X | 2021年 / 12卷
基金：
中国国家自然科学基金;
关键词：
Plantago; Polysaccharide; Arabinoxylan; Pectin; Gut microbiota; Structure; Bioactivity; IN-VITRO FERMENTATION; ASIATICA L; DENDRITIC CELLS; ANTIOXIDANT ACTIVITY; INTESTINAL BARRIER; COLON MICROBIOTA; DIETARY FIBER; VS; PSYLLIUM; RISK-FACTORS; SEEDS;
D O I：
10.1016/j.fochx.2021.100158
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Plantago (Plantaginaceae) is an herbal plant, which is used in folk medicine, functional food, and dietary supplement products. Recent pharmacological and phytochemical studies have shown that polysaccharides isolated from Plantago have multiple medicinal and nutritional benefits, including improve intestinal health, hypoglycemic effect, immunomodulatory effect, etc. These health and pharmacological benefits are of great interest to the public, academia, and biotechnology industries. This paper provides an overview of recent advances in the physicochemical, structural features, and biological effects of Plantago polysaccharides and highlights the similarities and differences of the polysaccharides from different species and in different parts, including leaves, seeds, and husks. The scientific support for its use as a prebiotic is also addressed. The purpose of this review is to provide background as well as useful and up-to-date information for future research and applications of these polysaccharides.
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页数：9
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