Extraction, purification, structural characterization and bioactivity of maize oligosaccharides: a review†

Abstract

Maize (Zea mays L.), as a globally significant food and economic crop, has attracted considerable attention from both the academic and industrial sectors due to its rich nutrient components and wide-ranging application value. In recent years, maize oligosaccharides have exhibited remarkable bioactivities in regulating gut microbiota, lowering blood glucose levels, and improving lipid metabolism, thus emerging as a research hotspot. Numerous scholars have conducted relatively in-depth studies on maize oligosaccharides. However, the relevant research findings are fragmented, lacking a systematic summary, which is detrimental to their high-value-added development and utilization. In view of this, this study intends to systematically review the research progress of maize oligosaccharides in aspects such as extraction, separation and purification, structural characterization, bioactivity, and application, analyze the existing problems and deficiencies, and put forward suggestions for future research directions. The aim is to provide theoretical support for the in-depth development and application of maize oligosaccharides and promote their high-value-added development in fields such as food, pharmaceuticals, and health products.