羊肚菌多糖作为潜在食品功能因子的发展前景：从获取途径到结构特征、衍生物、生物活性及其他方面

The development prospects of morel polysaccharides as potential food functional factors: From acquisition routes to structural characteristics, derivatives, biological activity and beyond.

作者信息

Guo Weihong, Zhang Yajie, Zhao Xueqi, Yao Liang, Yun Jianmin

机构信息

College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, 730070, Gansu, China.

Gannong Moli (Qingyang) Agricultural Development Co., Ltd, Qingyang, 745000, Gansu, China.

出版信息

Curr Res Food Sci. 2025 Jul 11;11:101143. doi: 10.1016/j.crfs.2025.101143. eCollection 2025.

DOI:10.1016/j.crfs.2025.101143

PMID:40697754

原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC12280347/

Abstract

There is a need for new functional food sources to meet people's pursuit of high-quality life and maintain a healthier physique. Morel polysaccharides is considered to be a potential functional food factor considering their abundant material sources, high nutritional quality and reliable safety, which has attracted increasing attention. Therefore, this review describes the latest developments in the bioactivity and nutritional value of the polysaccharides, with a particular focus on the extraction techniques and chemical modifications of morel polysaccharides. Moreover, the similarities and differences in the structure, physicochemical properties, derivatives, and bioactivity of morel polysaccharides sourced from various origins were summarized. Finally, the challenges faced by the wide application of morel polysaccharides in the future were discussed. This review offers valuable perspectives for future research and practical utilization of morel polysaccharides.

摘要

需要新的功能性食物来源来满足人们对高品质生活的追求并维持更健康的体魄。考虑到羊肚菌多糖丰富的原料来源、高营养品质和可靠的安全性，它被认为是一种潜在的功能性食物因子，这已引起越来越多的关注。因此，本综述描述了多糖生物活性和营养价值的最新进展，特别关注羊肚菌多糖的提取技术和化学修饰。此外，总结了不同来源的羊肚菌多糖在结构、理化性质、衍生物和生物活性方面的异同。最后，讨论了羊肚菌多糖未来广泛应用所面临的挑战。本综述为羊肚菌多糖的未来研究和实际应用提供了有价值的观点。