Food and Fermentation Industries >

2020 , Vol. 46 >Issue 6: 292 - 300

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.022778

Research progress on extraction methods, structures and bioactivities of Goji (Lycium barbarum) polysaccharides

  • YE Xingqian ,
  • ZHOU Shengyi ,
  • YAO Shuting ,
  • WU Wenyan ,
  • CHEN Shiguo
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  • (College of Biosystems Engineering and Food Science, Zhejiang University, Fuli Institute of Food Science, Zhejiang Key Laboratory for Agro-Food Processing, Hangzhou 310058,China)

Received date: 2019-11-11

  Online published: 2020-04-24

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Abstract

Goji (Lycium barbarum) berries have been used as a traditional medicinal herb and food supplement in China for more than 2 000 years. Goji (Lycium barbarum) polysaccharides (LBP) are one of the most important active components in Goji berries. In the past few years, LBP have attracted great attention due to their great bioactivities. However, the bioactivities of polysaccharides are closely related to their chemical structures, while the chemical structures are affected by the extraction methods. Hence, the present paper summarized the correspondence relationship among extraction methods, chemical structures and major bioactivities of LBP, and compared the differences between the polysaccharides obtained by different extraction methods. This study aims to propose the structure-function relationship and to focus on the targeted extractions of LBP with specific structures and bioactivities. Most of the LBP prepared by hot water extraction are heteropolysaccharides containing acidic glycoconjugate and the neutral sugar components are mostly arabinose, glucose and galactose. Moreover, LBP possess good antioxidant, immunomodulatory, antitumor and neuroprotective activities via different mechanisms.

Key words： Goji polysaccharide; extraction methods; chemical structures; bioactivities; structure-function relationship

Cite this article

YE Xingqian , ZHOU Shengyi , YAO Shuting , WU Wenyan , CHEN Shiguo . Research progress on extraction methods, structures and bioactivities of Goji (Lycium barbarum) polysaccharides[J]. Food and Fermentation Industries, 2020 , 46(6) : 292 -300 . DOI: 10.13995/j.cnki.11-1802/ts.022778

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