Oligosaccharides Derived from Red Seaweed: Production, Properties, and Potential Health and Cosmetic Applications.
Oligosaccharides Derived from Red Seaweed: Production, Properties, and Potential Health and Cosmetic Applications.
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源自红色海藻的寡糖：生产，特性以及潜在的健康和化妆品应用。
DOI：
10.3390/molecules23102451
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发表时间：
2018-09-25
期刊：
影响因子：
--
通讯作者：
Khan BM
中科院分区：
文献类型：
--
作者：
Cheong KL;Qiu HM;Du H;Liu Y;Khan BM
由于它们作为人类营养中的功能性成分的潜在用途，来自天然来源的低聚糖正受到首要考虑。红藻，一种被证明富含琼脂和角叉菜胶的来源，是这种低聚糖最丰富的来源之一。琼脂低聚糖（AOS）和卡拉胶低聚糖（COS）分别由琼脂和卡拉胶通过化学和酶水解制备。琼脂和角叉菜胶的酶促水解成寡糖在工业生产中是优选的，因为与化学水解相关的某些问题，包括释放大量单糖和不希望的有毒产物，如糠醛。AOS和COS具有多种生物活性，包括益生元、免疫调节、抗氧化和抗肿瘤活性。这些活性与它们的化学结构、分子量、聚合度和糖苷键的柔性有关。因此，AOS和COS的结构与功能的关系和发生在特定的生物应用的机制进行了讨论。此外，AOS和COS的色谱分离、纯化和表征也是本文的一部分。本文旨在为AOS和COS在功能性食品和医药行业的潜在应用创造一个新的视角。
Because of their potential use as functional ingredients in human nutrition, oligosaccharides derived from natural sources are receiving paramount consideration. Red seaweed, a proven rich source of agar and carrageenan, is one of the most abundantly present sources of such oligosaccharides. Agaro-oligosaccharides (AOS) and carrageenan-oligosaccharides (COS) are produced from agar and carrageenan, respectively, through chemical and enzymatic hydrolyses. Enzymatic hydrolysis of agar and carrageenan into oligosaccharides is preferred in industrial production because of certain problems associated with chemical hydrolysis, including the release of high amounts of monosaccharides and undesirable toxic products, such as furfural. AOS and COS possess many biological activities, including prebiotic, immuno-modulatory, anti-oxidant, and anti-tumor activities. These activities are related to their chemical structure, molecular weight, degree of polymerization, and the flexibility of the glycosidic linkages. Therefore, the structure–function relationship and the mechanisms occurring during the specific biological applications of AOS and COS are discussed herein. Moreover, the chromatographic separation, purification, and characterization of AOS and COS are also part of this review. This piece of writing strives to create a new perspective on the potential applications of AOS and COS in the functional food and pharmaceutical industry.
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