Wang Meng, Yu Aiqi, Hu Wenjing, Zhang Zhaojiong, Wang Zhibin, Meng Yonghai, Yang Bingyou, Kuang Haixue
Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education, Heilongjiang University of Chinese Medicine, Harbin, 150000, China.
Key Laboratory of Basic and Application Research of Beiyao (Heilongjiang University of Chinese Medicine), Ministry of Education, Heilongjiang University of Chinese Medicine, Harbin, 150000, China.
Int J Biol Macromol. 2024 Jun;271(Pt 2):132581. doi: 10.1016/j.ijbiomac.2024.132581. Epub 2024 May 24.
Bamboo shoot is a kind of widely distributed natural green vegetable, which has a long history of consumption and cultivation, and has edible, nutritional and economic value. Bamboo shoot is nutrient-rich food with carbohydrates, fats, proteins, polysaccharides, flavonoids, alkaloids and other chemical components, can meet the body's needs. Notably, bamboo shoot polysaccharides are the most attractive saccharides, most of which are water-soluble polysaccharides, and their various biological activities have been paid more attention by researchers. With the deepening of research on bamboo shoot polysaccharides, they have been found to have anti-diabetic, anti-oxidant, anti-inflammatory, anti-complement activities, immunomodulatory, etc. Further research on bamboo shoot polysaccharides, their sources, molecular weights, chemical structures, monosaccharide compositions and structural characteristics are constantly explored. In order to better research and development of bamboo shoot polysaccharides, it is necessary to carry on a comprehensive arrangement. Here, the extraction and purification methods, structural characteristics, health benefits, structure-activity relationships and product applications of bamboo shoot polysaccharides were systematically reviewed. This article will deepen the understanding of bamboo shoot polysaccharides, provide knowledge base for further research on bamboo shoot polysaccharides, and expand the vision for developing related products.
竹笋是一种分布广泛的天然绿色蔬菜，其食用和栽培历史悠久，具有食用、营养和经济价值。竹笋是富含碳水化合物、脂肪、蛋白质、多糖、黄酮类化合物、生物碱等化学成分的营养丰富的食物，能够满足人体需求。值得注意的是，竹笋多糖是最具吸引力的糖类，其中大部分是水溶性多糖，其各种生物活性已受到研究人员更多关注。随着对竹笋多糖研究的深入，已发现它们具有抗糖尿病、抗氧化、抗炎、抗补体活性、免疫调节等作用。对竹笋多糖的进一步研究，其来源、分子量、化学结构、单糖组成和结构特征也在不断探索中。为了更好地研发竹笋多糖，有必要进行全面梳理。在此，对竹笋多糖的提取和纯化方法、结构特征、健康益处、构效关系及产品应用进行了系统综述。本文将加深对竹笋多糖的认识，为进一步研究竹笋多糖提供知识基础，并为开发相关产品拓展视野。
