Open Access

REVIEW

Research Progress on Structure and Bioactivity of Longan Polysaccharide

Xiaolong Ji^1,#, Shuli Zhang^1,#, Xueyuan Jin², Xin Yuan¹, Siqi Zhang¹, Xudan Guo^3,*, Fengcheng Shi^4,*, Yanqi Liu¹

1 College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Henan Collaborative Innovation Center for Food Production and Safety, Zhengzhou, 450001, China
2 School of Clinical Medicine, Hainan Vocational University of Science and Technology, Haikou, 571126, China
3 Basic Medical College, Hebei University of Chinese Medicine, Hebei Higher Education Institute Applied Technology Research Center on TCM Formula Preparation, Hebei TCM Formula Preparation Technology Innovation Center, Shijiazhuang, 050200, China
4 Key Laboratory for Harmful Components and Tar Reduction in Cigarette of Sichuan Province, Chengdu, 610000, China

* Corresponding Authors: Xudan Guo. Email: ; Fengcheng Shi. Email:
# These authors contributed equally to this work

(This article belongs to this Special Issue: Advances in Application of Biomass-Based Materials in Food Industry)

Journal of Renewable Materials 2023, 11(4), 1631-1642. https://doi.org/10.32604/jrm.2023.025844

Received 01 August 2022; Accepted 05 October 2022; Issue published 01 December 2022

Abstract

Longan originates from southern China and has high nutritional and health value. Recent phytochemistry and pharmacology studies have shown that polysaccharides are a main bioactive component of longan. Longan polysaccharides possess antioxidant, anti-aging, anti-tumor, immunomodulatory, and other bioactivities. Hot-water extraction, ethanol precipitation, and ultrasonic extraction are generally used to extract water-soluble longan polysaccharides. However, the relationship between the structure and bioactivity of longan polysaccharides remains unclear, requiring further investigation. The aim of this review is to evaluate the current literature focusing on the extraction, purification, structural characterization, and biological activity of longan polysaccharides. We believe that this review would provide a useful bibliography for further innovation and a basis for using longan polysaccharides in functional food.

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Keywords

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