Effect of extraction and purification on the structure and activity of Flammulina velutipes polysaccharides: a review

IF 2.6 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2024-11-04 DOI:10.1111/ijfs.17393

Wanying Song, Mohan Li, Xiqing Yue, Yan Zheng

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Abstract

Flammulina velutipes (F. velutipes) is one of the most widely consumed edible mushrooms worldwide. The growth of F. velutipes involves two primary stages: the mycelium and fruiting body. Unique polysaccharides are produced in each stage; mycelial polysaccharides (FVMPs) are produced during the mycelial fermentation stage, while fruiting body polysaccharides (FVFBPs) are produced during the fruiting stage. These polysaccharides, the major bioactive components of F. velutipes, have garnered significant attention due to their various functions and activities. Notably, they exert functional activities by mediating gut flora, including antioxidant, anti-inflammatory, and immunomodulatory properties, reduce blood sugar and lipid levels, and enhance cognitive performance. This study examined the variations in FVMPs and FVFBPs resulting from different extraction and purification methods, with a specific focus on delineating their distinct structural characteristics. This study further explored the impact of the structural composition of FVMPs and FVFBPs on their health-promoting properties, focusing on the relationship between their structures and their functional and biological effects. Finally, this study outlines future research avenues designed to contribute to the ongoing research in the field of bioactive FVMPs and FVFBPs.

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提取和纯化对 Flammulina velutipes 多糖结构和活性的影响：综述

Flammulina velutipes（F. velutipes）是世界上食用最广泛的食用菌之一。F. velutipes 的生长包括两个主要阶段：菌丝体和子实体。每个阶段都会产生独特的多糖；菌丝体多糖（FVMPs）是在菌丝体发酵阶段产生的，而子实体多糖（FVFBPs）则是在子实体阶段产生的。这些多糖是 F. velutipes 的主要生物活性成分，因其各种功能和活性而备受关注。值得注意的是，它们通过调解肠道菌群发挥功能活性，包括抗氧化、抗炎和免疫调节特性，降低血糖和血脂水平，以及提高认知能力。本研究探讨了不同提取和纯化方法导致的 FVMPs 和 FVFBPs 的变化，重点是明确其不同的结构特征。本研究进一步探讨了 FVMPs 和 FVFBPs 的结构组成对其健康促进特性的影响，重点研究了它们的结构与其功能和生物效应之间的关系。最后，本研究概述了未来的研究方向，旨在为生物活性 FVMPs 和 FVFBPs 领域的持续研究做出贡献。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.