National R&D Center for Se-rich Agricultural Products Processing, Hubei Engineering Research Center for Deep Processing of Green Se-rich Agricultural Products, School of Modern Industry for Selenium Science and Engineering, Wuhan Polytechnic University, Wuhan, China.
Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan, China.
Compr Rev Food Sci Food Saf. 2022 Jul;21(4):3096-3128. doi: 10.1111/1541-4337.12970. Epub 2022 May 9.
Over the years, anthocyanins have emerged as one of the most enthralling groups of natural phenolic compounds and more than 700 distinct structures have already been identified, illustrating the exceptional variety spread in nature. The interest raised around anthocyanins goes way beyond their visually appealing colors and their acknowledged structural and biological properties have fueled intensive research toward their application in different contexts. However, the high susceptibility of monoglycosylated anthocyanins to degradation under certain external conditions might compromise their application. In that regard, polyglycosylated anthocyanins (PGA) might offer an alternative to overcome this issue, owing to their peculiar structure and consequent less predisposition to degradation. The most recent scientific and technological findings concerning PGA and their food sources are thoroughly described and discussed in this comprehensive review. Different issues, including their physical-chemical characteristics, consumption, bioavailability, and biological relevance in the context of different pathologies, are covered in detail, along with the most relevant prospective technological applications. Due to their complex structure and acyl groups, most of the PGA exhibit an overall higher stability than the monoglycosylated ones. Their versatility allows them to act in a wide range of pathologies, either by acting directly in molecular pathways or by modulating the disease environment attributing an added value to their food sources. Their recent usage for technological applications has also been particularly successful in different industry fields including food and smart packaging or in solar energy production systems. Altogether, this review aims to put into perspective the current state and future research on PGA and their food sources.
多年来，花色苷已成为最引人入胜的天然酚类化合物之一，已经鉴定出超过 700 种不同的结构，说明了自然界中花色苷的多样性。人们对花色苷的兴趣不仅在于其吸引人的颜色，其公认的结构和生物学特性也激发了对其在不同领域应用的深入研究。然而，单糖苷花色苷在某些外部条件下容易降解，这可能会影响其应用。在这方面，由于具有特殊的结构，因此较少倾向于降解，多糖苷花色苷（PGA）可能是一种克服这个问题的替代方法。本综述全面描述和讨论了 PGA 及其食物来源的最新科学和技术发现。详细介绍了不同的问题，包括其物理化学特性、消费、生物利用度以及在不同病理情况下的生物学相关性，以及最相关的前瞻性技术应用。由于其复杂的结构和酰基，大多数 PGA 比单糖苷具有更高的整体稳定性。它们的多功能性使它们能够在广泛的病理情况下发挥作用，无论是通过直接作用于分子途径，还是通过调节疾病环境，从而为其食物来源赋予附加值。它们最近在不同行业领域的技术应用也取得了特别成功，包括食品和智能包装或太阳能生产系统。总的来说，本综述旨在审视 PGA 及其食物来源的当前研究状况和未来研究方向。
