薏苡仁多糖的提取纯化、结构表征及生物活性研究进展

IF 9.8 1区 农林科学 Q1 CHEMISTRY, APPLIED
Wenqian Wang , Yanmin Zhao , Zhilin Bai , Jingze Zhang , Dailin Liu
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引用次数: 0

摘要

薏苡仁,薏苡仁干燥成熟。其主要生物活性成分是多糖。这些多糖因其多种药理作用,如抗炎、抗氧化、降血糖、降脂、调节肠道菌群、免疫调节和抗肿瘤活性而受到越来越多的关注。本文综述了薏苡仁多糖的提取、分离纯化、结构特征、生物活性、质量标准和毒性等方面的研究进展。尽管取得了重大进展,但目前的研究仍主要局限于体内和体外实验,在提取效率、结构表征和转化应用方面仍存在挑战。今后的研究重点应放在提取纯化技术的创新和产业化、构效关系的系统研究和临床验证等方面,为薏苡仁多糖在医药和食品行业的应用奠定坚实的基础。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

Extraction, purification, structural characterization and bioactivities of polysaccharides from coix seed: A review

Extraction, purification, structural characterization and bioactivities of polysaccharides from coix seed: A review

Extraction, purification, structural characterization and bioactivities of polysaccharides from coix seed: A review
Coix seed, the dried mature kernel of Coix lacryma-jobi L. var. ma-yuen (Roman.) Stapf,contains polysaccharides as its main bioactive components. These polysaccharides have garnered growing attention due to their diverse pharmacological effects, such as anti-inflammatory, anti-oxidant, hypoglycemic, lipid-lowering, intestinal flora modulatory, immunomodulatory, and anti-tumor activities. This review comprehensively summarizes recent advancements in the extraction, isolation and purification, structural characteristics, biological activity, quality standards, and toxicity of coix seed polysaccharides. Despite significant progress, current studies have remained largely limited to in vivo and in vitro experiments, and challenges persist in extraction efficiency, structural characterization, and translational application. Future research should prioritize the innovation and industrialization of extraction and purification techniques, the systematic investigation of structure-activity relationships, and clinical validation, laying a solid foundation for the application of coix seed polysaccharides in the pharmaceutical and food industries.
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来源期刊
Food Chemistry
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.
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