College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China.
College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China.
Carbohydr Polym. 2021 Aug 1;265:118076. doi: 10.1016/j.carbpol.2021.118076. Epub 2021 Apr 14.
Agar, a gelatinous polysaccharide which is in the cell wall of many red algae, is widely used as food and gelling agent. Agar oligosaccharides (AOs), the hydrolysate of agar, show much more kinds of bio-activities because of its lower molecular weight, better water solubility and higher absorption efficiency. It is indicated that AOs with different structure and degree of polymerization, i.e. series of agaro-oligosaccharides and neoagaro-oligosaccharides, can be obtained under different preparation conditions. In addition, the biological activities of AOs are diversely and closely correlated to the composition and structure. This review aims to comprehensively summarize the preparation, structural characteristics and bio-activities of AOs, so as to provide a reference for applications of AOs as marine natural products in pharmacological, cosmetics and nutraceutical fields.
琼脂，一种存在于许多红藻细胞壁中的凝胶多糖，被广泛用作食品和胶凝剂。琼脂低聚糖（AOs）是琼脂的水解产物，由于其分子量较低、水溶性更好和吸收效率更高，因此表现出更多种类的生物活性。研究表明，在不同的制备条件下，可以得到具有不同结构和聚合度的 AOs，即一系列的琼脂低聚糖和新琼脂低聚糖。此外，AOs 的生物活性与其组成和结构密切相关。本文旨在全面总结 AOs 的制备、结构特征和生物活性，为 AOs 作为海洋天然产物在药理学、化妆品和营养保健品领域的应用提供参考。
