Preparation, Structural Characterisation, and Bioactivities of Fructans: A Review

Abstract

Polysaccharides are important components of higher plants and have attracted increasing attention due to their many nutraceutical benefits in humans. Fructans, heterogeneous fructose polymers that serve as storage carbohydrates in various plants, represent one of the most important types of natural polysaccharides. Fructans have various physiological and therapeutic effects, which are beneficial to health, and have the ability to prevent or treat various diseases, allowing their wide use in the food, nutraceutical, and pharmaceutical industries. This article reviews the occurrence, metabolism, preparation, characterisation, analysis, and bioactivity of fructans. Further, their molecular weight, monosaccharide composition, linkages, and structural determination are described. Taken together, this review provides a theoretical foundation for further research into the structure–function relationships of fructans, as well as valuable new information and directions for further research and application of fructans in functional foods.

Partially Acid-Hydrolyzed Porphyran Improved Dextran Sulfate Sodium-Induced Acute Colitis by Modulation of Gut Microbiota and Enhancing the Mucosal Barrier

“…The extraction of PHP was performed as described in our previous work . In brief, the dried P. haitanesis powder was soaked in mixed aqueous (a mixture of methanol/dichloromethane/water, 4:2:1, v / v / v ) on a shaking incubator for 24 h at 25 °C.…”

“…The extraction of PHP was performed as described in our previous work. 17 In brief, the dried P. haitanesis powder was soaked in mixed aqueous (a mixture of methanol/dichloromethane/ water, 4:2:1, v/v/v) on a shaking incubator for 24 h at 25 °C. After the 24 h incubation, the mixture was centrifuged at a condition of 4000g for 15 min to obtain the residues.…”

Polysaccharides from brown seaweed: Physicochemical properties, absorption in the intestine, and beneficial effects on intestinal barrier

“…BSP could be considered as a new functional ingredient applied in food, nutraceutical, and pharmaceutical areas (Rengasamy et al., 2020). The health‐promoting activities of BSP are closely related to their physicochemical and structural properties such as constituents, molecular weight, monosaccharide composition, functional groups, glycosidic bonds, and degree of branching (Wang & Cheong, 2023).…”

Current Status of Marine Animal Derived Polysaccharides in Sustainable Food Packaging

“…Marine animals are a rich source of polysaccharides, namely chitosan, hyaluronan, chondroitin sulfate, and gelatin. , The efficacy of chitosan-based packaging in maintaining the quality and prolonging the shelf life of diverse food items, such as fruits, vegetables, meat, and seafood, has been reported. , Modern research efforts have been directed toward the alteration of chitosan films with the aim of enhancing their mechanical and barrier characteristics. , The combination of chitosan with other natural polymers, such as alginate or pectin, has been reported to augment its properties. , The utilization of hyaluronan-based packaging has attracted significant interest as a prospective substitute for synthetic packaging materials. , The film-forming properties of hyaluronan films, coupled with their high water-absorbing capacity, make them an appropriate choice for implementation in food packaging applications. , Chondroitin sulfate has also been explored as a potential natural polymer for food packaging. Chondroitin sulfate films have been shown to have good barrier properties against moisture and oxygen, as well as good mechanical properties. , The utilization of gelatin as a potential natural polymer for food packaging has been subject to extensive research. , The film-forming properties of gelatin films are admirable, and they exhibit satisfactory barrier properties against oxygen and moisture. , …”

“…34,35 Marine animals are a rich source of polysaccharides, namely chitosan, hyaluronan, chondroitin sulfate, and gelatin. 36,37 The efficacy of chitosan-based packaging in maintaining the quality and prolonging the shelf life of diverse food items, such as fruits, vegetables, meat, and seafood, has been reported. 38,39 Modern research efforts have been directed toward the alteration of chitosan films with the aim of enhancing their mechanical and barrier characteristics.…”