A review on shellfish polysaccharides: Extraction, characterization and amelioration of metabolic syndrome

Xingwei Xiang; Xingwei Xiang; Xingwei Xiang; Qihong Jiang; Qihong Jiang; Qihong Jiang; Qihong Jiang; Hongshun Yang; Xuxia Zhou; Xuxia Zhou; Xuxia Zhou; Yufeng Chen; Yufeng Chen; Yufeng Chen; Hui Chen; Hui Chen; Hui Chen; Shulai Liu; Shulai Liu; Shulai Liu; Lin Chen

doi:10.3389/fnut.2022.974860

Frontiers in Nutrition (Sep 2022)

A review on shellfish polysaccharides: Extraction, characterization and amelioration of metabolic syndrome

Xingwei Xiang,
Xingwei Xiang,
Xingwei Xiang,
Qihong Jiang,
Qihong Jiang,
Qihong Jiang,
Qihong Jiang,
Hongshun Yang,
Xuxia Zhou,
Xuxia Zhou,
Xuxia Zhou,
Yufeng Chen,
Yufeng Chen,
Yufeng Chen,
Hui Chen,
Hui Chen,
Hui Chen,
Shulai Liu,
Shulai Liu,
Shulai Liu,
Lin Chen

Affiliations

Xingwei Xiang: College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
Xingwei Xiang: Key Laboratory of Marine Fishery Resources Exploitment and Utilization of Zhejiang Province, Hangzhou, China
Xingwei Xiang: National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
Qihong Jiang: College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
Qihong Jiang: Key Laboratory of Marine Fishery Resources Exploitment and Utilization of Zhejiang Province, Hangzhou, China
Qihong Jiang: National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
Qihong Jiang: Institute of Sericultural and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou, China
Hongshun Yang: Department of Food Science and Technology, National University of Singapore, Singapore, Singapore
Xuxia Zhou: College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
Xuxia Zhou: Key Laboratory of Marine Fishery Resources Exploitment and Utilization of Zhejiang Province, Hangzhou, China
Xuxia Zhou: National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
Yufeng Chen: College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
Yufeng Chen: Key Laboratory of Marine Fishery Resources Exploitment and Utilization of Zhejiang Province, Hangzhou, China
Yufeng Chen: National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
Hui Chen: College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
Hui Chen: Key Laboratory of Marine Fishery Resources Exploitment and Utilization of Zhejiang Province, Hangzhou, China
Hui Chen: National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
Shulai Liu: College of Food Science and Technology, Zhejiang University of Technology, Hangzhou, China
Shulai Liu: Key Laboratory of Marine Fishery Resources Exploitment and Utilization of Zhejiang Province, Hangzhou, China
Shulai Liu: National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou, China
Lin Chen: Institute of Sericultural and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou, China

DOI: https://doi.org/10.3389/fnut.2022.974860
Journal volume & issue: Vol. 9

Abstract

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Shellfish are diverse, widely distributed organisms that are a rich source of biological resources. Polysaccharides are an important components in shellfish, hence a great deal of attention has been directed at isolation and characterization of shellfish polysaccharides because of their numerous health benefits. Differences in shellfish species, habits, and environment result in the diversity of the structure and composition of polysaccharides. Thus, shellfish polysaccharides possess special biological activities. Studies have shown that shellfish polysaccharides exert biological activities, including antioxidant, antitumor, immune-regulation, hypolipidemic, antihypertensive, and antihyperglycemic effects, and are widely used in cosmetics, health products, and medicine. This review spotlights the extraction and purification methods of shellfish polysaccharides and analyses their structures, biological activities and conformational relationships; discusses the regulatory mechanism of shellfish polysaccharides on hyperlipidemia, hypertension, and hyperglycemia caused by lipid metabolism disorders; and summarizes its alleviation of lipid metabolism-related diseases. This review provides a reference for the in-depth development and utilization of shellfish polysaccharides as a functional food to regulate lipid metabolism-related diseases. To achieve high value utilization of marine shellfish resources while actively promoting the development of marine biological industry and health industry.

Published in Frontiers in Nutrition

ISSN: 2296-861X (Online)
Publisher: Frontiers Media S.A.
Country of publisher: Switzerland
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.frontiersin.org/journals/nutrition/

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