Insights on preparation, structure and activities of Gracilaria lemaneiformis polysaccharide

Xiaoshan Long; Xiao Hu; Shucheng Liu; Chuang Pan; Shengjun Chen; Laihao Li; Bo Qi; Xianqing Yang

Food Chemistry: X (Dec 2021)

Insights on preparation, structure and activities of Gracilaria lemaneiformis polysaccharide

Xiaoshan Long,
Xiao Hu,
Shucheng Liu,
Chuang Pan,
Shengjun Chen,
Laihao Li,
Bo Qi,
Xianqing Yang

Affiliations

Xiaoshan Long: Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China
Xiao Hu: Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Corresponding authors at: No. 231, Xingang west Rd, Haizhu District, Guangzhou 510300, China.
Shucheng Liu: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang 524088, China
Chuang Pan: Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
Shengjun Chen: Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
Laihao Li: Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
Bo Qi: Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
Xianqing Yang: Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; Corresponding authors at: No. 231, Xingang west Rd, Haizhu District, Guangzhou 510300, China.

Journal volume & issue: Vol. 12
p. 100153

Abstract

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Gracilaria lemaneiformis is a kind of edible economic red algae, which is rich in polysaccharide, phycobiliprotein, pigments, minerals and other nutrients and functional components. Polysaccharide is one of the main active components of Gracilaria lemaneiformis, which has been reported to present various physiological bioactivities, including regulation of glycolipid metabolism, immune, anti-tumor, anti-inflammatory and other biological activities. This paper aims to provide a brief summary of extraction, purification, structural characteristics, and physiological activities of Gracilaria lemaneiformis polysaccharide (GLP). This article is able to provide theoretical basis for the future research and exploitation of GLP, and improve its potential development to promote the healthy and sustainable processing and high value utilization industry of Gracilaria lemaneiformis

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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