浆果多糖的结构-降糖活性关系和机制研究进展

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

Food Bioscience Pub Date : 2024-11-14 DOI:10.1016/j.fbio.2024.105472

Su Jiang-Peng , Fang Jia-Qin , Liu Chuang , Liu Shou-Ping , Chen Chun , Tan Chin-Ping , Wang Ping-Ping , Peng Yun-Ping , Fu Xiong

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引用次数: 0

摘要

糖尿病是一种严重的代谢性疾病，近几十年来发病率激增。传统的糖尿病治疗方法可能会产生副作用和耐受性问题，而天然浆果多糖则显示出良好的降血糖特性，且副作用极小，为糖尿病的预防和管理提供了巨大的潜力。然而，这些多糖的来源、结构和降糖活性之间的联系尚未得到深入讨论。本综述系统地探讨了最近关于浆果多糖的提取、结构分析和降血糖作用的研究，重点关注其结构-活性关系和潜在机制。总体而言，这些研究结果旨在为今后的研究以及浆果多糖在功能食品行业中的应用提供有价值的参考。

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Advances in structure-hypoglycemic activity relationship and mechanisms of berry polysaccharides

The incidence of diabetes, a serious metabolic disorder, has surged in recent decades. While conventional treatments for diabetes can have side effects and tolerability issues, natural berry polysaccharides have shown promising hypoglycemic properties with minimal side effects, offering significant potential for diabetes prevention and management. However, the connections between the sources, structures, and hypoglycemic activities of these polysaccharides have not been thoroughly discussed. This review systematically examines recent studies on the extraction, structural analysis, and hypoglycemic effects of berry polysaccharides, with a focus on their structure-activity relationships and underlying mechanisms. Generally, these findings are intended to serve as a valuable reference for future research and the application of berry polysaccharides in the functional food industry.

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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.