Polysaccharides from macroalgae: Recent advances, innovative technologies and challenges in extraction and purification
Polysaccharides from macroalgae: Recent advances, innovative technologies and challenges in extraction and purification
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DOI：
10.1016/j.foodres.2016.11.016
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发表时间：
2017-09-01
影响因子：
8.1
通讯作者：
Sweeney, T.
中科院分区：
文献类型：
--
作者：
Garcia-Vaquero, M.;Rajauria, G.;Sweeney, T.
从大型海藻中提取的多糖具有广阔的应用前景，将为海洋生物经济的发展做出巨大贡献。具体来说，来自褐藻的海带多糖和岩藻聚糖因其广泛的生物活性而具有广泛的潜在工业应用，包括功能食品和营养保健品。这些有益的生物活性与大型海藻多糖的化学组成和结构有关。这些多糖的分子量、单糖组成和硫酸盐含量可能受到大型藻类生物学（即，由于大型藻类物种及其生物循环而导致的多糖组成的变化）和用于获得富含多糖的产物的不同提取/纯化技术（即，硫酸化多糖的脱硫酸化或片段化）的影响。本文对近年来海藻多糖海带多糖和褐藻糖胶的提取纯化方法进行了综述。创新的提取技术（如超声波，微波和酶辅助提取）的应用，以及新的纯化技术（即膜分离），也讨论了与分子结构-功能关系和大型藻类变异性的挑战。(c)2016爱思唯尔有限公司版权所有
Polysaccharides obtained from macroalgae have promising prospects and could contribute greatly to the future of a marine based bio-economy. Specifically, laminarin and fucoidan from brown macroalgae have a wide variety of potential industrial applications including functional foods and nutraceuticals, due to their broad range of biological activities. These beneficial biological activities are related to the chemical composition and structure of the macroalgal polysaccharides. The molecular weight, monosaccharide composition and sulphate content of these polysaccharides could be influenced by both macroalgal biology (i.e. variations in polysaccharide composition due to macroalgae species and their biological cycle) and different extraction/purification techniques employed to obtain polysaccharide enriched products (i.e. de-sulphation or fragmentation of sulphated polysaccharides). This review focuses on the extraction and purification methods for the macroalgal polysaccharides laminarin and fucoidan used in the recent literature. The application of innovative extraction technologies (such as ultrasound, microwave and enzyme-assisted extractions), as well as new purification techniques (i.e. membrane separation), are also discussed together with the challenges concerning molecule structure-function relationship and macroalgal variability. (c) 2016 Elsevier Ltd. All rights reserved.