Preparation, structural characterization, biological activity, and nutritional applications of oligosaccharides
Oligosaccharides are low-molecular-weight carbohydrates between monosaccharides and polysaccharides. They can be extracted directly from natural products by physicochemical methods or obtained by chemical synthesis or enzymatic reaction. Oligosaccharides have important physicochemical and physiologi...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524001767 |
| _version_ | 1827224462835056640 |
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| author | Ya-jing Chen Xin Sui Yue Wang Zhi-hui Zhao Tao-hong Han Yi-jun Liu Jia-ning Zhang Ping Zhou Ke Yang Zhi-hong Ye |
| author_facet | Ya-jing Chen Xin Sui Yue Wang Zhi-hui Zhao Tao-hong Han Yi-jun Liu Jia-ning Zhang Ping Zhou Ke Yang Zhi-hong Ye |
| author_sort | Ya-jing Chen |
| collection | DOAJ |
| description | Oligosaccharides are low-molecular-weight carbohydrates between monosaccharides and polysaccharides. They can be extracted directly from natural products by physicochemical methods or obtained by chemical synthesis or enzymatic reaction. Oligosaccharides have important physicochemical and physiological properties. Their research and production involve many disciplines such as medicine, chemical industry, and biology. Functional oligosaccharides, as an excellent functional food base, can be used as dietary fibrer and prebiotics to enrich the diet; improve the microecology of the gut; exert antitumour, anti-inflammatory, antioxidant, and lipid-lowering properties. Therefore, the industrial applications of oligosaccharides have increased rapidly in the past few years. It has great prospects in the field of food and medicinal chemistry. This review summarized the preparation, structural features and biological activities of oligosaccharides, with particular emphasis on the application of functional oligosaccharides in the food industry and human nutritional health. It aims to inform further research and development of oligosaccharides and food chemistry. |
| first_indexed | 2024-04-24T21:41:08Z |
| format | Article |
| id | doaj.art-018c2d02942949f6ba8d5a0791a35f25 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2025-03-21T17:10:40Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-018c2d02942949f6ba8d5a0791a35f252024-06-14T05:44:28ZengElsevierFood Chemistry: X2590-15752024-06-0122101289Preparation, structural characterization, biological activity, and nutritional applications of oligosaccharidesYa-jing Chen0Xin Sui1Yue Wang2Zhi-hui Zhao3Tao-hong Han4Yi-jun Liu5Jia-ning Zhang6Ping Zhou7Ke Yang8Zhi-hong Ye9Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, ChinaHeilongjiang University of Chinese Medicine, Harbin 150040, ChinaZhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, ChinaZhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, ChinaZhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, ChinaZhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, ChinaZhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, ChinaCenter for Reproductive Medicine, Department of Obstetrics and Gynecology, Peking University Third Hospital, No. 49, Huayuan North Road, Haidian District, Beijing 100191, ChinaZhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, China; State Key Laboratory for Quality Ensurance and Sustainable Use of Dao-di Herbs, Beijing 100700, China; Corresponding authors at: Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, China (K.Y.).Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, China; Corresponding authors at: Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine, College of Life Science, China Jiliang University, Hangzhou 310018, China (K.Y.).Oligosaccharides are low-molecular-weight carbohydrates between monosaccharides and polysaccharides. They can be extracted directly from natural products by physicochemical methods or obtained by chemical synthesis or enzymatic reaction. Oligosaccharides have important physicochemical and physiological properties. Their research and production involve many disciplines such as medicine, chemical industry, and biology. Functional oligosaccharides, as an excellent functional food base, can be used as dietary fibrer and prebiotics to enrich the diet; improve the microecology of the gut; exert antitumour, anti-inflammatory, antioxidant, and lipid-lowering properties. Therefore, the industrial applications of oligosaccharides have increased rapidly in the past few years. It has great prospects in the field of food and medicinal chemistry. This review summarized the preparation, structural features and biological activities of oligosaccharides, with particular emphasis on the application of functional oligosaccharides in the food industry and human nutritional health. It aims to inform further research and development of oligosaccharides and food chemistry.http://www.sciencedirect.com/science/article/pii/S2590157524001767Functional oligosaccharidesBioactivityFood nutritionMedicinal health |
| spellingShingle | Ya-jing Chen Xin Sui Yue Wang Zhi-hui Zhao Tao-hong Han Yi-jun Liu Jia-ning Zhang Ping Zhou Ke Yang Zhi-hong Ye Preparation, structural characterization, biological activity, and nutritional applications of oligosaccharides Food Chemistry: X Functional oligosaccharides Bioactivity Food nutrition Medicinal health |
| title | Preparation, structural characterization, biological activity, and nutritional applications of oligosaccharides |
| title_full | Preparation, structural characterization, biological activity, and nutritional applications of oligosaccharides |
| title_fullStr | Preparation, structural characterization, biological activity, and nutritional applications of oligosaccharides |
| title_full_unstemmed | Preparation, structural characterization, biological activity, and nutritional applications of oligosaccharides |
| title_short | Preparation, structural characterization, biological activity, and nutritional applications of oligosaccharides |
| title_sort | preparation structural characterization biological activity and nutritional applications of oligosaccharides |
| topic | Functional oligosaccharides Bioactivity Food nutrition Medicinal health |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524001767 |
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