Green algal polysaccharides and derivatives as potential therapeutics for metabolic diseases

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2024-10-18 DOI:10.1016/j.fbio.2024.105310

Yusong Qiu , Zhengxin Chen , Yiqi Zhu , Jiahui Wen , Yuxi Wen , Yuning Liu , Weichao Chen , Chao Zhao

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Abstract

Green algae is a nutrient-rich food that has the potential to be a natural source of raw materials for the development of new drugs. It is rich in polysaccharides and has antiviral, antibacterial, cytotoxic, immunostimulating and hypolipidemic properties. As a result, a large body of scientific literature has emerged highlighting the exciting therapeutic potential of these extraordinary molecules in a variety of situations. It is worth noting that green algae contain some polysaccharides with special structures, and some of these powerful physiological activities are closely related to their structure. This paper aims to provide a comprehensive overview of the chemical and pharmaceutical potential of green algae. Emphasis is also placed on the structure of polysaccharides and the monosaccharides that make up their structure. We are eager to elucidate the subtle interplay between the structural complexity of polysaccharides and their effects on pharmacological activity to further understand the medicinal potential of these unique organisms.

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绿藻多糖及其衍生物作为代谢性疾病的潜在疗法

绿藻是一种营养丰富的食物，有可能成为开发新药物的天然原料来源。它富含多糖，具有抗病毒、抗菌、细胞毒性、免疫刺激和降血脂等特性。因此，大量科学文献都强调了这些非凡分子在各种情况下令人兴奋的治疗潜力。值得注意的是，绿藻中含有一些具有特殊结构的多糖，其中一些强大的生理活性与它们的结构密切相关。本文旨在全面概述绿藻的化学和制药潜力。重点还放在多糖的结构和构成其结构的单糖上。我们渴望阐明多糖结构的复杂性与它们对药理活性的影响之间的微妙相互作用，从而进一步了解这些独特生物的药用潜力。

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.