Effects of Processing on Structural Properties and Biological Activities of Polysaccharides from <i>Polygonatum</i> spp.: A Review

WU Weijing; CHEN Jiafeng; ZHAO Haijun; HUANG Junpeng; HUANG Ningwei; WU Lanlan; ZHAO Haiyi

doi:10.13386/j.issn1002-0306.2021090112

Volume 43 Issue 17

Aug. 2022

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Science and Technology of Food Industry > 2022 > 43(17): 482-493. > DOI: 10.13386/j.issn1002-0306.2021090112

WU Weijing, CHEN Jiafeng, ZHAO Haijun, et al. Effects of Processing on Structural Properties and Biological Activities of Polysaccharides from Polygonatum spp.: A Review[J]. Science and Technology of Food Industry, 2022, 43(17): 482−493. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021090112.

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Effects of Processing on Structural Properties and Biological Activities of Polysaccharides from Polygonatum spp.: A Review

1.
Xiamen Medical College, Xiamen 361023, China
2.
Engineering Research Center of Natural Cosmeceuticals College of Fujian Province, Xiamen Medical College, Xiamen 361023, China
3.
Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361018, China

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Received Date: September 08, 2021
Available Online: June 25, 2022

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Abstract

Abstract

Rhizomes from Polygonatum spp. have multi-functions of both medicine and foods. Three major species are Polygonatum sibiricum Red., Polygonatum kingianum Coll. et Hemsl and Polygonatum cyrtonema Hua. As the key component, the polysaccharides from Polygonatum spp. have various biological activities. The astringency of fresh rhizomes of Polygonatum spp. can cause throat irritation. Thus, the rhizomes of Polygonatum spp. must be processed before consumption as foods or medicine to reduce toxicity and enhance efficacy. However, both of traditional and modern processing methods lead to significant reduction in polysaccharide content, which also change its structure and biological value. Thus, based on literature research, this article summarizes common processing methods of Polygonatum spp., including steaming, stewing, with wine, and shining. In addition, effects of processing methods on polysaccharide content, its structural properties (including monosaccharide composition, molecular weight, etc.), and its physiological activities (including antioxidant activity, regulation of glucose and lipid metabolism, immune-enhancing activity, anti-fatigue activity, antibacterial activity, etc.) are reviewed. It is meaningful to provide references for efficiently industrial use and accurate control during processing of Polygonatum spp..
- processing,
- Polygonatum spp.,
- polysaccharide,
- structure,
- biological activities

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References (98)

References

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