Phosphorylation of polysaccharides: A review on the synthesis and bioactivities

Xia, Shunli; Zhai, Yongcong; Wang, Xue; Fan, Qi-Rui; Dong, Xiaoyi; Chen, Mei; Han, Tao

doi:10.1016/j.ijbiomac.2021.06.149

Cited by 68 publications

(32 citation statements)

References 86 publications

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“…This result was consistent with the result that the phosphorylated polysaccharide from pumpkin and ginseng showed higher antioxidant activities than native polysaccharides (Chen and Huang, 2019a;Xiong et al, 2019). The increase in hydroxyl radical scavenging ability may be due to changes in the molecular structure of phosphorylated polysaccharides (Xia et al, 2021).…”

Section: Antioxidant Activities Of Fvsp and Ph-fvspsupporting

confidence: 91%

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Phosphorylation, Characterization, and Antioxidant Activity of Polysaccharides from Flammulina Velutipes Scraps

Peng¹,

Bai²,

Xu³

et al. 2022

American Journal of Biochemistry and Biotechnology

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In this study, polysaccharides from Flammulina velutipes Scraps (FVSP) were extracted. The preparation conditions of the Phosphorylated derivative of FVSP (Ph-FVSP) were optimized based on single experiments and response surface analysis. Characterization and antioxidant properties of FVSP and Ph-FVSP were investigated. The optimum phosphorylation modification process of FVSP obtained was as follows: The mass ratio of STPP/STMP was 1:2, the reaction temperature was 70℃, the reaction time was 5.4 h and the pH was 9.2. Infrared spectroscopy suggested that the phosphorylation of FVSP was successful. Compared with FVSP, Ph-FVSP was more capable of scavenging hydroxyl radicals and superoxide anions. Our results revealed that Ph-FVSP had potential as a novel food additive and antioxidant in the food industry.

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Section: Antioxidant Activities Of Fvsp and Ph-fvspsupporting

confidence: 91%

“…Phosphorylation is a kind of method used for the chemical modification of polysaccharides. Like other modified polysaccharides, phosphorylation can also significantly change the biological activities of polysaccharides (Xia et al, 2021). Many phosphorylation reagents were applied in polysaccharide modification.…”

Section: Introductionmentioning

confidence: 99%

Phosphorylation, Characterization, and Antioxidant Activity of Polysaccharides from Flammulina Velutipes Scraps

Peng¹,

Bai²,

Xu³

et al. 2022

American Journal of Biochemistry and Biotechnology

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“…Accordingly, native/natural polysaccharides have been modified using different physical, chemical, and biological approaches (currently, chemical modification is the most commonly used method) to obtain modified polysaccharide products with specific molecular structures as well as enhanced targeted technofunctional properties (e.g., water solubility) and bioactivities (e.g., immunomodulatory effect) (Chen & Huang, 2018; Xu et al., 2019). The commonly used chemical methods for modifying polysaccharides include sulfation, phosphorylation, acetylation, selenization, and carboxymethylation (Bo et al., 2021; Ignot‐Gutiérrez et al., 2020; Wang, Xie, et al., 2018; Xia et al., 2021; Xie et al., 2021; Xu et al., 2019).…”

Section: Production Of Garlic Polysaccharides and Oligosaccharidesmentioning

confidence: 99%

Bioactive polysaccharides and oligosaccharides from garlic (Allium sativum L.): Production, physicochemical and biological properties, and structure–function relationships

Qiu

Qiao

Zhang

et al. 2022

Comp Rev Food Sci Food Safe

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Garlic is a common food, and many of its biological functions are attributed to its components including functional carbohydrates. Garlic polysaccharides and oligosaccharides as main components are understudied but have future value due to the growing demand for bioactive polysaccharides/oligosaccharides from natural sources. Garlic polysaccharides have molecular weights of 1 × 103 to 2 × 106 Da, containing small amounts of pectins and fructooligosaccharides and large amounts of inulin‐type fructans ((2→1)‐linked β‐d‐Fruf backbones alone or with attached (2→6)‐linked β‐d‐Fruf branched chains). This article provides a detailed review of research progress and identifies knowledge gaps in extraction, production, composition, molecular characteristics, structural features, physicochemical properties, bioactivities, and structure–function relationships of garlic polysaccharides/oligosaccharides. Whether the extraction processes, synthesis approaches, and modification methods established for other non‐garlic polysaccharides are also effective for garlic polysaccharides/oligosaccharides (to preserve their desired molecular structures and bioactivities) requires verification. The metabolic processes of ingested garlic polysaccharides/oligosaccharides (as food ingredients/dietary supplements), their modes of action in healthy humans or populations with chronic conditions, and molecular/chain organization–bioactivity relationships remain unclear. Future research directions related to garlic polysaccharides/oligosaccharides are discussed.

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“…The DS of phosphorylated polysaccharides is determined using the molybdenum blue colorimetric method, and the DS was calculated [ 105 ] according to the following Equation (1): DS = (162 × P)/(3100 − 84 × P) where P is phosphate radical content.…”

Section: Characterization Of Polysaccharidesmentioning

confidence: 99%

Chemical Modification, Characterization, and Activity Changes of Land Plant Polysaccharides: A Review

Wang

et al. 2022

Polymers

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Plant polysaccharides are widely found in nature and have a variety of biological activities, including immunomodulatory, antioxidative, and antitumoral. Due to their low toxicity and easy absorption, they are widely used in the health food and pharmaceutical industries. However, low activity hinders the wide application. Chemical modification is an important method to improve plant polysaccharides’ physical and chemical properties. Through chemical modification, the antioxidant and immunomodulatory abilities of polysaccharides were significantly improved. Some polysaccharides with poor water solubility also significantly improved their water solubility after modification. Chemical modification of plant polysaccharides has become an important research direction. Research on the modification of plant polysaccharides is currently increasing, but a review of the various modification studies is absent. This paper reviews the research progress of chemical modification (sulfation, phosphorylation, acetylation, selenization, and carboxymethylation modification) of land plant polysaccharides (excluding marine plant polysaccharides and fungi plant polysaccharides) during the period of January 2012–June 2022, including the preparation, characterization, and biological activity of modified polysaccharides. This study will provide a basis for the deep application of land plant polysaccharides in food, nutraceuticals, and pharmaceuticals.

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Phosphorylation of polysaccharides: A review on the synthesis and bioactivities

Cited by 68 publications

References 86 publications

Phosphorylation, Characterization, and Antioxidant Activity of Polysaccharides from Flammulina Velutipes Scraps

Phosphorylation, Characterization, and Antioxidant Activity of Polysaccharides from Flammulina Velutipes Scraps

Bioactive polysaccharides and oligosaccharides from garlic (Allium sativum L.): Production, physicochemical and biological properties, and structure–function relationships

Chemical Modification, Characterization, and Activity Changes of Land Plant Polysaccharides: A Review

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