Bioactive polysaccharides from red seaweed as potent food supplements: a systematic review of their extraction, purification, and biological activities. (1st January 2022)

• Record Type: Journal Article
• Authors: Qiu, Si-Min; Aweya, Jude Juventus; Liu, Xiaojuan; Liu, Yang; Tang, Shijie; Zhang, Wancong; Cheong, Kit-Leong
• Is Part Of: Carbohydrate polymers. Volume 275(2022)
• Publication Date: 2022-01-01
• Subjects: Red seaweed polysaccharides -- Extraction -- Biological activities -- Functional foods; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2021.118696
• Languages: English
• ISSNs: 0144-8617

Abstract

Abstract: Most marine macroalgae such as red seaweeds are potential alternative sources of useful bioactive compounds. Beside serving as food source, recent studies have shown that red seaweeds are rich sources of bioactive polysaccharides. Red seaweed polysaccharides (RSPs) have various physiological and biological activities, which allow them to be used as immunomodulators, anti-obesity agents, and prebiotic ingredients. Lack of summary information and human clinical trials on the various polysaccharides from red seaweeds, however limits industrial-scale utilization of RSPs in functional foods. This review summarizes recent information on the approaches used for RSPs extraction and purification, mechanistic investigations of their biological activities, and related molecular principles behind their purported ability to prevent diseases. The information here also provides a theoretical foundation for further research into the structure and mechanism of action of RSPs and their potential applications in functional foods. Highlights: Advancements in red seaweed polysaccharides extraction, purification, are summarized. Red seaweed polysaccharides have various impressive biological activities. Red seaweed polysaccharides are carbohydrates with potential of functional foods. The structure and mechanism of action of red seaweed polysaccharides are discussed.