Structural characteristics and immunomodulatory effects of polysaccharides extracted from plant seeds: A review

IF 15.1 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2024-10-10 DOI:10.1016/j.tifs.2024.104747

Xiaodan Dong, Peng Deng, Xinkun Wang, Chune Peng, Lizeng Peng

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引用次数: 0

Abstract

Background

In the past few decades, plant polysaccharides obtained from the roots, stems, leaves, flowers, fruits or seeds of herbaceous, woody, shrub and liana plants have become important sources for developing valuable functional foods and immune adjuvant. Compared with other plant parts, the research on plant seed polysaccharides (PSPs) is more less, and many seed resources remain unexplored.

Scope and approach

The study of the active substances in seeds, especially polysaccharides, is an indispensable part of research. PSPs have attracted immense attention because of their relatively low-toxicity and various biological activities. The article reviews experimental studies regarding structural characteristics and immunomodulatory effects of polysaccharides which extracted from plant seeds, covering a period of over 20 years.

Key findings and conclusions

Increasing evidence has suggested that PSPs can exert their active functions through immunomodulatory effects. This review aims to summarize the relationships among plant sources, structural characteristics and the immunomodulatory effects of PSPs, and thus provide theoretical support for the application of plant seeds, especially for the further application of PSPs as valuable food or as functional factors related to the immune response.

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从植物种子中提取的多糖的结构特征和免疫调节作用：综述

背景在过去几十年中，从草本、木本、灌木和藤本植物的根、茎、叶、花、果实或种子中获得的植物多糖已成为开发有价值的功能食品和免疫佐剂的重要来源。与其他植物部位相比，对植物种子多糖（PSPs）的研究较少，许多种子资源仍未得到开发。多糖因其相对低毒和多种生物活性而备受关注。本文回顾了 20 多年来有关从植物种子中提取的多糖的结构特征和免疫调节作用的实验研究。本综述旨在总结植物来源、结构特征与植物多糖免疫调节作用之间的关系，从而为植物种子的应用，特别是植物多糖作为有价值的食品或与免疫反应相关的功能因子的进一步应用提供理论支持。

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

Trends in Food Science & Technology 工程技术-食品科技

CiteScore

32.50

自引率

2.60%

发文量

322

审稿时长

37 days

期刊介绍： Trends in Food Science & Technology is a prestigious international journal that specializes in peer-reviewed articles covering the latest advancements in technology, food science, and human nutrition. It serves as a bridge between specialized primary journals and general trade magazines, providing readable and scientifically rigorous reviews and commentaries on current research developments and their potential applications in the food industry. Unlike traditional journals, Trends in Food Science & Technology does not publish original research papers. Instead, it focuses on critical and comprehensive reviews to offer valuable insights for professionals in the field. By bringing together cutting-edge research and industry applications, this journal plays a vital role in disseminating knowledge and facilitating advancements in the food science and technology sector.