食品与发酵工业 >

2023 , Vol. 49 >Issue 18: 322 - 331

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033361

综述与专题评论

大蒜多糖结构及生物活性研究进展

  • 苗昆 ,
  • 刘艳 ,
  • 王杰 ,
  • 隗鑫曈 ,
  • 颜培正 ,
  • 张秀云 ,
  • 赵东升
展开
  • (山东中医药大学 药学院,山东 济南,250355)
第一作者:硕士研究生(张秀云副教授和赵东升副教授为共同通信作者,E-mail:zhangxiuyunsh@163.com;dongshengpw2008@163.com)

收稿日期: 2022-08-17

  修回日期: 2022-09-26

  网络出版日期: 2023-10-25

基金资助

国家自然科学基金项目(82004233);山东省中医药科技发展计划项目(2019-0030);山东省大学生创新创业训练计划项目(S202110441015)

收起

Research progress on structure and bioactivity of garlic polysaccharide

  • MIAO Kun ,
  • LIU Yan ,
  • WANG Jie ,
  • WEI Xintong ,
  • YAN Peizheng ,
  • ZHANG Xiuyun ,
  • ZHAO Dongsheng
Expand
  • (College of Pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250355, China)

Received date: 2022-08-17

  Revised date: 2022-09-26

  Online published: 2023-10-25

Fold

摘要

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。

关键词： 大蒜多糖; 结构特征; 生物活性; 构效关系

本文引用格式

苗昆 , 刘艳 , 王杰 , 隗鑫曈 , 颜培正 , 张秀云 , 赵东升 . 大蒜多糖结构及生物活性研究进展[J]. 食品与发酵工业, 2023 , 49(18) : 322 -331 . DOI: 10.13995/j.cnki.11-1802/ts.033361

Abstract

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.

Key words： garlic polysaccharides; structural features; bioactivity; structure-activity relationship

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