锌多糖复合物研究进展的新进展：锌多糖复合物的制备、结构特征、生物活性和应用

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

Food Bioscience Pub Date : 2024-09-30 DOI:10.1016/j.fbio.2024.105146

Jinrui Zhang , Yanan Jia , Xudong Yi , Yiman Yao , Charles Savona-Ventura , Joseph Buhagiar , Min Zhang , Haixia Chen

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引用次数: 0

摘要

锌多糖复合物具有多种保健作用。它可分为两类：天然锌多糖和合成锌多糖。它们既可作为锌膳食补充剂，也可作为潜在的临床药物，因为它们具有多种生物活性，如抗氧化、保肝、抗肿瘤、抗糖尿病、抗炎等活性。天然锌多糖主要分布在真菌的菌丝体或子实体中。合成锌多糖的活性远高于锌或原生多糖本身。本综述系统地介绍了锌多糖的来源、制备、结构表征、生物活性、相关机理及应用等方面的最新进展，为今后研究锌多糖提供了全面的认识和展望。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

New insight in the progress of zinc polysaccharide complex: Preparation, structural features, bioactivities and application

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New insight in the progress of zinc polysaccharide complex: Preparation, structural features, bioactivities and application

Zinc polysaccharide complexes have multiple health effects. It can be divided into two categories: natural zinc polysaccharides and synthetic zinc polysaccharides. They can be used as zinc dietary supplements, but also as potential clinical drugs due to their various biological activities, such as antioxidant, liver protection, anti-tumor, anti-diabetes, anti-inflammatory, and other activities. Natural zinc polysaccharides are mainly distributed in the mycelium or fruit body of fungi. The activities of synthetic zinc polysaccharides are much higher than those of zinc or the native polysaccharides themselves. This review systematically introduces the latest advances in the source, preparation, structural characterization, biological activities, related mechanisms and applications of zinc polysaccharides, providing a comprehensive understanding and prospects of zinc polysaccharides for future research.

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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.