A Review on the Extraction, Structural Analysis, and Antitumor Mechanisms of Sanghuangporus Polysaccharides.

IF 5.1 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Foods Pub Date : 2025-02-19 DOI:10.3390/foods14040707
Huaiyin Liang, Yanrui Ma, Yan Zhao, Nageena Qayyum, Fatao He, Jiewei Tian, Xiyun Sun, Bin Li, Yuehua Wang, Maoyu Wu, Guangpeng Liu
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Abstract

In recent years, the bioactive compounds extracted from Sanghuangporus, especially polysaccharides, phenols, and triterpenoids, have attracted great interest from people due to their extensive biological activity. Among them, polysaccharides are mainly extracted from the seed bodies, mycelium, and fermentation broth of Sanghuangyuan, exhibiting notable effects including immunomodulation, antitumor properties, and hypoglycemic effects. This article provides a comprehensive review of the extraction process, structural characteristics, and antitumor mechanism of Sanghuangyuan polysaccharides. First, the different extraction methods, such as hot water extraction, enzyme-assisted extraction, and ultrasonic-assisted extraction, are summarized. Then, the structure of the Sanghuangporus polysaccharide is studied in detail. Moreover, the antitumor mechanisms demonstrate significant inhibitory impacts on various malignant tumors, spanning gastric, hepatic, colorectal, breast, and prostate cancers. This groundbreaking revelation is of great significance for both the food and pharmaceutical sectors, presenting innovative pathways for Sanghuangyuan utilization and potentially inducing advancements in product development, treatment modalities, and therapeutic interventions.

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桑黄茯苓多糖的提取、结构分析及抗肿瘤机制研究进展。
近年来,从桑黄茯苓中提取的生物活性物质,特别是多糖、酚类物质和三萜类物质,因其广泛的生物活性而引起了人们的极大兴趣。其中,多糖主要从三黄源的种体、菌丝体和发酵液中提取,具有显著的免疫调节、抗肿瘤和降血糖作用。本文就桑黄源多糖的提取工艺、结构特点及抗肿瘤作用机制等方面进行了综述。首先,综述了不同的提取方法,如热水提取、酶辅助提取和超声辅助提取。然后对桑黄茯苓多糖的结构进行了详细的研究。此外,抗肿瘤机制显示出对多种恶性肿瘤的显著抑制作用,包括胃癌、肝癌、结直肠癌、乳腺癌和前列腺癌。这一突破性的发现对食品和制药行业都具有重要意义,为三黄源的利用提供了创新途径,并有可能促进产品开发、治疗方式和治疗干预措施的进步。
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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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