Extraction, purification, structural characteristics and biological properties of the polysaccharides from Rubus L: A review

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-03-05 DOI:10.1016/j.foodchem.2025.143711

Yihan Guo , Wenpin Qin , Yuxuan Hou , Weiwei Zhu , Haoyan Zhao , Xiaokang Zhang , Kai Jiao

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引用次数: 0

Abstract

Rubus L. is widely distributed throughout the world as a medicinal and food plant with rich values. There is increasing evidence that Rubus L. polysaccharides are important and representative active macromolecules with abundant in vitro and in vivo bioactivities, such as: antioxidant, immunomodulatory, hypoglycemic, anti-inflammatory, anti-tumor, anti-fatigue and so on. Despite significant advancements in research, a comprehensive and systematic review of Rubus L. polysaccharides has been absent. In this paper, we innovatively provide an in-depth overview of the extraction and purification methods, structural characterization, biological activities, possible molecular mechanisms, toxicity and applications of Rubus L. polysaccharides for the first time. In addition, the existing literature was quantitatively analyzed by bibliometrics. The paper also focuses on the challenges and future perspectives of the existing studies with a view to providing new insights and directions for the future development of Rubus L. polysaccharides.

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山黧豆多糖的提取纯化、结构特征及生物学特性综述

作为一种具有丰富价值的药用和食用植物，红草广泛分布在世界各地。越来越多的证据表明，蔓越莓多糖是一种重要的、具有代表性的活性大分子，具有丰富的体内外生物活性，如：抗氧化、免疫调节、降血糖、抗炎、抗肿瘤、抗疲劳等。尽管研究取得了重大进展，但尚未对其进行全面系统的综述。本文首次对蔓越莓多糖的提取纯化方法、结构表征、生物活性、可能的分子机制、毒性及应用等方面进行了综述。此外，采用文献计量学方法对现有文献进行定量分析。本文还对现有研究面临的挑战和未来的发展前景进行了展望，以期为今后的开发提供新的见解和方向。

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

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.