Commonwealth Scientific and Industrial Research Organisation (CSIRO), Agriculture and Food, Werribee, VIC 3030, Australia.
Department of Food Technology and Nutrition, Faculty of Natural Resources and Agro-Industry, Kasetsart University, Chalermphrakiat Sakon Nakhon Province Campus, Sakhon Nakon 47000, Thailand.
Int J Mol Sci. 2023 Aug 31;24(17):13538. doi: 10.3390/ijms241713538.
Saponins are a diverse group of naturally occurring plant secondary metabolites present in a wide range of foods ranging from grains, pulses, and green leaves to sea creatures. They consist of a hydrophilic sugar moiety linked to a lipophilic aglycone, resulting in an amphiphilic nature and unique functional properties. Their amphiphilic structures enable saponins to exhibit surface-active properties, resulting in stable foams and complexes with various molecules. In the context of food applications, saponins are utilized as natural emulsifiers, foaming agents, and stabilizers. They contribute to texture and stability in food products and have potential health benefits, including cholesterol-lowering and anticancer effects. Saponins possess additional bioactivities that make them valuable in the pharmaceutical industry as anti-inflammatory, antimicrobial, antiviral, and antiparasitic agents to name a few. Saponins can demonstrate cytotoxic activity against cancer cell lines and can also act as adjuvants, enhancing the immune response to vaccines. Their ability to form stable complexes with drugs further expands their potential in drug delivery systems. However, challenges such as bitterness, cytotoxicity, and instability under certain conditions need to be addressed for effective utilization of saponins in foods and related applications. In this paper, we have reviewed the chemistry, functionality, and application aspects of saponins from various plant sources, and have summarized the regulatory aspects of the food-based application of quillaja saponins. Further research to explore the full potential of saponins in improving food quality and human health has been suggested. It is expected that this article will be a useful resource for researchers in food, feed, pharmaceuticals, and material science.
皂苷是一类广泛存在于谷物、豆类、绿叶蔬菜和海洋生物等多种食物中的天然植物次生代谢产物。它们由亲水的糖部分与亲脂的糖苷配基相连，形成两亲性结构，具有独特的功能特性。这种两亲性结构使皂苷具有表面活性，能够形成稳定的泡沫，并与各种分子形成复合物。在食品应用中，皂苷可用作天然乳化剂、起泡剂和稳定剂。它们有助于改善食品的质地和稳定性，并具有潜在的健康益处，如降低胆固醇和抗癌作用。皂苷还具有其他生物活性，使其在制药行业中作为抗炎、抗菌、抗病毒和抗寄生虫药物具有价值。皂苷对癌细胞系具有细胞毒性活性，还可以作为佐剂，增强疫苗的免疫反应。它们能够与药物形成稳定的复合物，进一步扩展了其在药物传递系统中的应用潜力。然而，皂苷在食品和相关应用中有效利用还需要解决其苦味、细胞毒性和某些条件下的不稳定性等问题。本文综述了来自不同植物来源的皂苷的化学、功能和应用方面，并总结了基于 quillaja 皂苷的食品应用的监管方面。研究建议进一步探索皂苷在提高食品质量和人类健康方面的潜力。希望本文能为食品、饲料、制药和材料科学领域的研究人员提供有用的资源。
