A review of extraction, purification, structural properties and biological activities of legumes polysaccharides

Yingying Zhu; Xuewei Feng; Jianhang Guo; Li Wang; Xudan Guo; Xiangzhen Zhu

doi:10.3389/fnut.2022.1021448

Frontiers in Nutrition (Oct 2022)

A review of extraction, purification, structural properties and biological activities of legumes polysaccharides

Yingying Zhu,
Xuewei Feng,
Jianhang Guo,
Li Wang,
Xudan Guo,
Xiangzhen Zhu

Affiliations

Yingying Zhu: Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, China
Xuewei Feng: Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, China
Jianhang Guo: Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Zhengzhou, China
Li Wang: State Key Laboratory of Cotton Biology, Institute of Cotton Research, Chinese Academy of Agricultural Sciences, Anyang, China
Xudan Guo: Basic Medical College, Hebei Higher Education Institute Applied Technology Research Center on TCM Formula Preparation, Hebei TCM Formula Preparation Technology Innovation Center, Hebei University of Chinese Medicine, Shijiazhuang, China
Xiangzhen Zhu: State Key Laboratory of Cotton Biology, Institute of Cotton Research, Chinese Academy of Agricultural Sciences, Anyang, China

DOI: https://doi.org/10.3389/fnut.2022.1021448
Journal volume & issue: Vol. 9

Abstract

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In recent years, polysaccharides derived from legumes polysaccharides have aroused worldwide interests. Phytochemical and pharmacological studies have studied the physicochemical properties (emulsification, stability and foaming) and demonstrated the biological activities (immune regulation, anti-oxidation, anti-tumor, hypoglycemic, hypolipidemic and intestinal flora regulation) of legumes polysaccharides. Besides, it is reported that the extraction methods will affect the structural features of polysaccharides, thus further changing their physicochemical properties and biological activities. This review appraised the available literatures described the extraction, purification, structural characterization, biological activity and functional properties of legumes polysaccharides in recent years. It can provide useful research underpinnings and updated information for the development and application of related polysaccharides in functional food and medicinal field.

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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