Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
Dongguan Key Laboratory of Typical Food Precision Design, China National Light Industry Key Laboratory of Healthy Food Development and Nutrition Regulation, School of Life and Health Technology, Dongguan University of Technology, Dongguan 523808, China.
Int J Biol Macromol. 2024 Oct;277(Pt 1):134130. doi: 10.1016/j.ijbiomac.2024.134130. Epub 2024 Jul 23.
Allium plants, including garlic, onions, shallots, and leeks, belong to the Alliaceae family and are utilized as vegetable, medicinal, and ornamental plants. These plants are consumed both raw and cooked and are noted in traditional medicine for their antibacterial, antitumor, and diuretic properties. Allium plants are a rich source of polyphenols, organosulfur compounds, flavonoids, alkaloids, and polysaccharides, which contribute to their health benefits. As consumer interest in the association between diet and health grows, there is an increasing market demand for foods that promote health, particularly those rich in dietary fiber or non-starch polysaccharides. Allium polysaccharides (APS) have molecular weights of 1 × 10-1 × 10 Da containing small amounts of pectin, glucofructan, or glycoproteins and large amounts of fructans. APS, despite its complex structure, is one of the principal active components of Allium plants but is often overlooked, which restricts its practical application. This paper provides a comprehensive overview of the extraction and purification, structural and functional characteristics, bioactivities, structure-function relationships, and chemical modifications of APS, as well as the effects of APS processing and storage. Additionally, this paper outlines future research directions for APS, which will inform its development and application in the food, pharmaceutical, and cosmetic industries.
葱属植物，包括大蒜、洋葱、青葱和韭菜，属于葱科，被用作蔬菜、药用和观赏植物。这些植物既可以生吃也可以熟食，在传统医学中因其具有抗菌、抗肿瘤和利尿特性而受到关注。葱属植物是多酚、有机硫化合物、类黄酮、生物碱和多糖的丰富来源，这些物质对其健康益处有贡献。随着消费者对饮食与健康之间关系的兴趣日益增长，对促进健康的食品的市场需求不断增加，特别是那些富含膳食纤维或非淀粉多糖的食品。葱属植物多糖（APS）的分子量为 1×10-1×10 Da，含有少量的果胶、果聚糖或糖蛋白和大量的菊粉。APS 尽管结构复杂，但它是葱属植物的主要活性成分之一，但往往被忽视，这限制了它的实际应用。本文全面概述了 APS 的提取和纯化、结构和功能特性、生物活性、结构-功能关系以及化学修饰，以及 APS 加工和储存的影响。此外，本文还概述了 APS 的未来研究方向，这将为其在食品、制药和化妆品行业的开发和应用提供信息。
