Recent progress in the research of yam mucilage polysaccharides: Isolation, structure and bioactivities

Published on Jul 15, 2020in International Journal of Biological Macromolecules5.162
· DOI :10.1016/J.IJBIOMAC.2019.11.095
Rong Huang2
Estimated H-index: 2
(NCU: Nanchang University),
Jianhua Xie35
Estimated H-index: 35
(NCU: Nanchang University)
+ 1 AuthorsMingyue Shen29
Estimated H-index: 29
(NCU: Nanchang University)
Sources
Abstract
Abstract Yam (Dioscorea spp.), known as an edible and medicinal tuber crop in China, has been used historically for the treatment of diabetes, diarrhea, asthma, and other ailments in traditional Chinese medicine. Moreover, it has been consumed as starchy food for thousands of years in China. Modern phytochemistry and pharmacological experiments have been proved that non-starch polysaccharide is one of the main bioactive substances of yam. Many studies have been focused on the isolation and identification of polysaccharides and their bioactivities of Chinese yam. However, due to the difference in the variety of raw materials and the method of polysaccharides extracting, the structure and biological activity of the obtained polysaccharides also differ. It has been demonstrated that Chinese yam polysaccharide has various important biological activities, such as hypoglycemia, immunomodulatory, antioxidant, and antitumor activities. This paper is aimed at summarizing previous and current references of the isolation processes, structural features and bioactivities of yam polysaccharides. The review will serve as a useful reference material for further investigation and application of yam polysaccharides in functional foods and medicine fields.
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