Gao Wei, Xu Yongbin, Chen Weihao, Wu Jianjun, He Yu
School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 311402, China.
Food Chem X. 2025 Jan 6;25:102161. doi: 10.1016/j.fochx.2025.102161. eCollection 2025 Jan.
(Pers.) Fries is an edible fungus species belonging to the Polygonaceae family. Polysaccharides, the predominant bioactive compounds in , have been widely used due to its abundant nutritional and medicinal benefits. Since the first unrefined polysaccharides (PUPs) was obtained in 1973, they have been studied for half a century, and are currently gaining increasing attention. These research findings are however quite fragmented. In this review, current relevant research data regarding techniques for the preparation (extraction, fractionation, and purification) and structural characterization (molecular weight, monosaccharide composition, glycosidic bond types, and structural features) of PUPs covering a period of over 50 years are reviewed. Furthermore, this review comprehensively examines the functional properties, structure-activity relationships, and current applications of PUPs. Future research should prioritize standardized preparation process, reliable quality control and specific mechanisms to further advance the utilization and development of PUPs and their related products.
（Pers.）羊肚菌是一种属于羊肚菌科的可食用真菌物种。多糖是羊肚菌中的主要生物活性化合物，因其丰富的营养和药用价值而被广泛应用。自1973年首次获得未精制的羊肚菌多糖（PUPs）以来，它们已经被研究了半个世纪，目前正受到越来越多的关注。然而，这些研究结果相当零散。在这篇综述中，回顾了涵盖50多年来关于羊肚菌多糖制备（提取、分级分离和纯化）和结构表征（分子量、单糖组成、糖苷键类型和结构特征）技术的当前相关研究数据。此外，本综述全面研究了羊肚菌多糖的功能特性、构效关系和当前应用。未来的研究应优先考虑标准化的制备工艺、可靠的质量控制和具体机制，以进一步推进羊肚菌多糖及其相关产品的利用和开发。
