A systematic review of advances in preparation, structures, bioactivities, structural-property relationships, and applications of Polyporus umbellatus polysaccharides
Polyporus umbellatus (Pers.) Fries is an edible fungus species belonging to the Polygonaceae family. Polysaccharides, the predominant bioactive compounds in P. umbellatus, have been widely used due to its abundant nutritional and medicinal benefits. Since the first unrefined P. umbellatus polysaccha...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525000070 |
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| author | Wei Gao Yongbin Xu Weihao Chen Jianjun Wu Yu He |
| author_facet | Wei Gao Yongbin Xu Weihao Chen Jianjun Wu Yu He |
| author_sort | Wei Gao |
| collection | DOAJ |
| description | Polyporus umbellatus (Pers.) Fries is an edible fungus species belonging to the Polygonaceae family. Polysaccharides, the predominant bioactive compounds in P. umbellatus, have been widely used due to its abundant nutritional and medicinal benefits. Since the first unrefined P. umbellatus polysaccharides (PUPs) was obtained in 1973, they have been studied for half a century, and are currently gaining increasing attention. These research findings are however quite fragmented. In this review, current relevant research data regarding techniques for the preparation (extraction, fractionation, and purification) and structural characterization (molecular weight, monosaccharide composition, glycosidic bond types, and structural features) of PUPs covering a period of over 50 years are reviewed. Furthermore, this review comprehensively examines the functional properties, structure-activity relationships, and current applications of PUPs. Future research should prioritize standardized preparation process, reliable quality control and specific mechanisms to further advance the utilization and development of PUPs and their related products. |
| format | Article |
| id | doaj-art-b5b49bcdacb24e47ba75213bcff5f31a |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-b5b49bcdacb24e47ba75213bcff5f31a2025-02-12T05:32:17ZengElsevierFood Chemistry: X2590-15752025-01-0125102161A systematic review of advances in preparation, structures, bioactivities, structural-property relationships, and applications of Polyporus umbellatus polysaccharidesWei Gao0Yongbin Xu1Weihao Chen2Jianjun Wu3Yu He4School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 311402, ChinaSchool of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 311402, ChinaSchool of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 311402, ChinaCorresponding authors.; School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 311402, ChinaCorresponding authors.; School of Pharmaceutical Sciences, Zhejiang Chinese Medical University, Hangzhou 311402, ChinaPolyporus umbellatus (Pers.) Fries is an edible fungus species belonging to the Polygonaceae family. Polysaccharides, the predominant bioactive compounds in P. umbellatus, have been widely used due to its abundant nutritional and medicinal benefits. Since the first unrefined P. umbellatus polysaccharides (PUPs) was obtained in 1973, they have been studied for half a century, and are currently gaining increasing attention. These research findings are however quite fragmented. In this review, current relevant research data regarding techniques for the preparation (extraction, fractionation, and purification) and structural characterization (molecular weight, monosaccharide composition, glycosidic bond types, and structural features) of PUPs covering a period of over 50 years are reviewed. Furthermore, this review comprehensively examines the functional properties, structure-activity relationships, and current applications of PUPs. Future research should prioritize standardized preparation process, reliable quality control and specific mechanisms to further advance the utilization and development of PUPs and their related products.http://www.sciencedirect.com/science/article/pii/S2590157525000070Polyporus umbellatusPolysaccharidesPreparationStructural characterizationStructure-activity relationships |
| spellingShingle | Wei Gao Yongbin Xu Weihao Chen Jianjun Wu Yu He A systematic review of advances in preparation, structures, bioactivities, structural-property relationships, and applications of Polyporus umbellatus polysaccharides Food Chemistry: X Polyporus umbellatus Polysaccharides Preparation Structural characterization Structure-activity relationships |
| title | A systematic review of advances in preparation, structures, bioactivities, structural-property relationships, and applications of Polyporus umbellatus polysaccharides |
| title_full | A systematic review of advances in preparation, structures, bioactivities, structural-property relationships, and applications of Polyporus umbellatus polysaccharides |
| title_fullStr | A systematic review of advances in preparation, structures, bioactivities, structural-property relationships, and applications of Polyporus umbellatus polysaccharides |
| title_full_unstemmed | A systematic review of advances in preparation, structures, bioactivities, structural-property relationships, and applications of Polyporus umbellatus polysaccharides |
| title_short | A systematic review of advances in preparation, structures, bioactivities, structural-property relationships, and applications of Polyporus umbellatus polysaccharides |
| title_sort | systematic review of advances in preparation structures bioactivities structural property relationships and applications of polyporus umbellatus polysaccharides |
| topic | Polyporus umbellatus Polysaccharides Preparation Structural characterization Structure-activity relationships |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525000070 |
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