Bioactive polysaccharides from Momordica charantia as functional ingredients: a review of their extraction, bioactivities, structural-activity relationships, and application prospects.

IF 7.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Critical reviews in food science and nutrition Pub Date : 2024-11-01 Epub Date: 2023-08-21 DOI:10.1080/10408398.2023.2248246

Jiamei Zheng, Mingyue Shang, Guona Dai, Jingjing Dong, Yaping Wang, Baozhong Duan

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引用次数: 0

Abstract

Momordica charantia L. is a well-known medicine and food homology plant with high pharmaceutical and nutritional values. Polysaccharides are carbohydrate polymers connected by glycosidic bonds, one of the key functional ingredients of M. charantia. Recently, M. charantia polysaccharides (MCPs) have attracted much attention from industries and researchers due to their anti-oxidant, anti-tumor, anti-diabetes, anti-bacteria, immunomodulatory, neuroprotection, and organ protection activities. However, the development and utilization of MCPs-based functional foods and medicines were hindered by the lack of a deeper understanding of the structure-activity relationship (SAR), structural modification, applications, and safety of MCPs. Herein, we provide an overview of the extraction, purification, structural characterization, bioactivities, and mechanisms of MCPs. Besides, SAR, toxicities, application, and influences of the modification associated with bioactivities are spotlighted, and the potential development and future study direction are scrutinized. This review provides knowledge and research underpinnings for the further research and application of MCPs as therapeutic agents and functional food additives.

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作为功能性成分的 Momordica charantia 生物活性多糖：对其提取、生物活性、结构-活性关系和应用前景的综述。

Momordica charantia L. 是一种著名的药食同源植物，具有很高的药用和营养价值。多糖是以糖苷键连接的碳水化合物聚合物，是木香的主要功能成分之一。近年来，木香多糖（MCPs）因其抗氧化、抗肿瘤、抗糖尿病、抗菌、免疫调节、神经保护和器官保护等活性而备受产业界和研究人员的关注。然而，由于对 MCPs 的结构-活性关系（SAR）、结构修饰、应用和安全性缺乏深入了解，基于 MCPs 的功能食品和药物的开发和利用受到了阻碍。在此，我们概述了 MCPs 的提取、纯化、结构表征、生物活性和机制。此外，还重点介绍了与生物活性相关的 SAR、毒性、应用和修饰的影响，并探讨了潜在的发展和未来的研究方向。本综述为进一步研究和应用 MCPs 作为治疗剂和功能性食品添加剂提供了知识和研究基础。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Critical reviews in food science and nutrition 工程技术-食品科技

CiteScore

22.60

自引率

4.90%

发文量

600

审稿时长

7.5 months

期刊介绍： Critical Reviews in Food Science and Nutrition serves as an authoritative outlet for critical perspectives on contemporary technology, food science, and human nutrition. With a specific focus on issues of national significance, particularly for food scientists, nutritionists, and health professionals, the journal delves into nutrition, functional foods, food safety, and food science and technology. Research areas span diverse topics such as diet and disease, antioxidants, allergenicity, microbiological concerns, flavor chemistry, nutrient roles and bioavailability, pesticides, toxic chemicals and regulation, risk assessment, food safety, and emerging food products, ingredients, and technologies.