Structural characterisation, biological activities and pharmacological potential of glycosaminoglycans and oligosaccharides: a review. (10th October 2021)

• Record Type: Journal Article
• Authors: Sharma, Rajan; Kataria, Ankita; Sharma, Savita; Singh, Baljit
• Is Part Of: International journal of food science & technology. Volume 57:Number 1(2022)
• Page Start: 4
• Page End: 15
• Publication Date: 2021-10-10
• Subjects: Antioxidants -- immunomodulatory -- prebiotics -- structure‐functionality relationship -- wound healing; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.15379
• Languages: English
• ISSNs: 0950-5423

Abstract

Abstract: Carbohydrates are the potential food components holding prime significance in biological functionality and technological performance of food products. They are predominant sources of energy requirement for human body and more recently, they have been explored for their nutraceutical properties and pharmacological effects. The objective of the present article was to critically examine and document up‐to‐date literature for biological activities and health benefits of two functional carbohydrates groups, that is, glycosaminoglycans and oligosaccharides. Glycosaminoglycans are polymeric forms of sulphated/non‐sulphated glycans while oligosaccharides studied in the present article were galacto‐oligosaccharides, fructo‐oligosaccharides and xylo‐oligosaccharides. These two carbohydrate classes have been classified on a structural basis which dictates their unique biological properties. Attributing to their compositional and structural features, they have been found to exhibit several pharmacological properties including prebiotic potential, wound healing, antioxidant potential, immunomodulatory effects and prevention against several other degenerative diseases. Significant emphasis has been given to the structural characterisation and bio‐functionality of these polysaccharides in addition to their sources and extraction mechanisms. Abstract : Categorization and potential benefits of bio‐functional carbohydrates