摘要
作为大蒜的主要活性成分之一,大蒜多糖具有增强免疫力、抗菌、抗病毒、抗氧化、保肝、降血脂、降血糖等多种生物活性,应用前景广阔.大蒜多糖的提取方法以热水法、酶法和超声辅助法最为常见,大蒜多糖是由果糖、葡萄糖、半乳糖、甘露糖、半乳糖醛酸等组成的杂多糖,乙酰化、硒化和磷酸化等化学修饰可以增加大蒜多糖抗氧化等生物活性.本文从大蒜多糖的提取、结构测定、化学修饰及生物活性的角度出发,系统总结了大蒜多糖的研究现状,未来应关注多糖结构与生物活性的构效关系,深入探讨大蒜多糖的功效机理,以期为大蒜多糖作为功能性产品的开发利用提供理论参考.
Abstract
As one of the main active ingredients of garlic,garlic polysaccharide has many biological activities,such as enhancing immunity,antibacterial,antiviral,antioxidant,hepatoprotective,hypolipidemic,hypoglycemic,etc.,and has a broad application prospect.The extraction methods of garlic polysaccharides are most common by hot water method,enzyme method and ultrasound-assisted method.It is found by structural determination that garlic polysaccharide is a heteropolysaccharide composed of fructose,glucose,galactose,mannose,galacturonic acid,etc.Chemical modifications such as acetylation,selenization and phosphorylation can increase the antioxidant and other biological activities of garlic polysaccharide.This paper systematically summarizes the current research status of garlic polysaccharides from the perspectives of extraction,structure determination,chemical modification and bioactivity of garlic polysaccharides,and in the future,attention should be paid to the conformational relationship between polysaccharide structure and bioactivity,and the efficacy mechanism of garlic polysaccharides should be explored in depth,with a view to providing theoretical references for the development and utilization of garlic polysaccharides as functional products.
国家科技期刊平台
NSTL
维普
万方数据