Polysaccharides from Actinidia Lindl.: Extraction, bioactivities, and emerging applications in food and pharmaceutical industries

IF 15.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Trends in Food Science & Technology Pub Date : 2025-09-23 DOI:10.1016/j.tifs.2025.105334

Lihao Wang, Chenqing Dong, Qian Wang, Chi Teng, Wuyou Gao, Yujia He, Jun Liang, Yonggang Xia, Haixue Kuang, Yanping Sun

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引用次数: 0

Abstract

Background

Actinidia Lindl. (Actinidia) polysaccharides (ALPs) are pivotal bioactive constituents found in various tissues of Actinidia plants, including fruits, roots, stems, and leaves. In fact, ALPs have been shown to possess significant health benefits, establishing them as one of the natural bioactive substances with considerable development potential in the fields of functional foods and pharmaceuticals. However, there is a notable lack of necessary analyses regarding the structure, biological activity, structure-activity relationship, and other related aspects of ALPs.

Scope and approach

This paper systematically summarizes relevant research on ALPs regarding their extraction, structure, and activity through an extensive review of related literature published over the past 25 years, with a focus on discussing the limitations of current research as well as the prospects and challenges for future industrial applications.

Key findings and conclusions

ALPs can be classified into three main types: pectic polysaccharides, hemicellulosic polysaccharides, and cellulose. Within the Mw range of 5.5 kDa–2060 kDa, ALPs are primarily composed of several monosaccharides, including Rha, Man, Ara, GlcA, and Glc, among others. As key biologically active macromolecules derived from Actinidia, ALPs exhibit significant biological activities, including intestinal protection, antioxidant, immunomodulatory, anticancer, and anti-glycation effects. Furthermore, the extraction technologies for ALPs have evolved from traditional inefficient methods to more efficient and environmentally friendly approaches, and structural analyses have become increasingly detailed. Notably, while ALPs present broad prospects for industrial applications, further research into their structural modification, structure-activity relationships, and related molecular mechanisms is essential for their high-value utilization.

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猕猴桃多糖。萃取、生物活性及其在食品和制药工业中的新应用

BackgroundActinidia采用。猕猴桃多糖（Actinidia polysaccharides, ALPs）是猕猴桃属植物果实、根、茎、叶等多种组织中重要的活性成分。事实上，ALPs已被证明具有显著的健康益处，使其成为天然生物活性物质之一，在功能食品和药物领域具有相当大的发展潜力。然而，对其结构、生物活性、构效关系等相关方面的分析不足。本文通过对近25年来发表的相关文献的广泛回顾，系统地总结了ALPs在提取、结构和活性方面的相关研究，重点讨论了目前研究的局限性以及未来工业应用的前景和挑战。主要发现和结论salp可分为三种主要类型：果胶多糖、半纤维素多糖和纤维素。在5.5 kDa - 2060 kDa的分子量范围内，ALPs主要由几种单糖组成，包括Rha、Man、Ara、GlcA和Glc等。作为来源于猕猴桃属的关键生物活性大分子，ALPs具有显著的生物活性，包括肠道保护、抗氧化、免疫调节、抗癌和抗糖基化作用。此外，阿尔卑斯山的提取技术也从传统的低效率方法发展到更高效、更环保的方法，结构分析也越来越详细。值得注意的是，尽管ALPs具有广阔的工业应用前景，但进一步研究其结构修饰、构效关系及其相关分子机制对于其高价值利用至关重要。

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.