Research progress of polysaccharides derived from shellfish
LIU Zhifang1, ZHAO Qiancheng2, LIU Zhidong3*, DUAN Rui1, LIN Na3, ZHANG Junjie1
1(College of Food Science and Engineering,Jiangsu Ocean University,Lianyungang 222005,China) 2(College of Food Science and Engineering,Dalian Ocean University,Dalian 116023,China) 3(Key Laboratory of Oceanic and Polar Fisheries,Ministry of Agriculture and Rural Affairs,East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China)
Abstract: There are many kinds of shellfishes, which are widely distributed and have a large number of diversity. China has become the world's largest marine shellfish farming country. Due to the particularity of the living environment and the uniqueness of the species, it has the potential to produce special biologically active substances. Polysaccharides are a class of biological macromolecules with complex structures and significant effects produced by organisms, which are widely present in plants, animals, microorganisms and other organisms. Shellfish polysaccharide is one of the important biologically active substances produced by shellfish organisms. Studies have shown that polysaccharides from shellfish have a complex structure, strong biological activity (anti-oxidation, immunomodulation, anti-tumor, anti-viral, hypoglycemic, hypotensive, etc.) and good functional properties. They have high nutritional value, health care efficacy and pharmacological effects. This article reviewed the preparation, separation and purification methods of polysaccharides from shellfish and analyzed its characteristic structure. Its biological activity and functional characteristics were also been summarized and its influencing factors and structure-activity relationship been discussed. It is expected to provide the latest information and reference basis for the in-depth utilization of shellfish polysaccharides.
刘志芳,赵前程,刘志东,等. 贝类多糖研究进展[J]. 食品与发酵工业, 2021, 47(9): 299-306.
LIU Zhifang,ZHAO Qiancheng,LIU Zhidong,et al. Research progress of polysaccharides derived from shellfish[J]. Food and Fermentation Industries, 2021, 47(9): 299-306.
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2021, Vol. 47 
