Enzymatic Directed Preparation of Alginate Oligosaccharides and Its Structure-Function Relationship

Abstract

Abstract: Alginate oligosaccharides (AOS) are low molecular weight linear polymers containing 2-10 monosaccharides obtained by degradation of alginate. They have various bioactivities including anti-inflammatory, anti-bacterial, anti-oxidant, anti-tumor, immunomodulation and other activities. Thus, AOS have a wide range of applications in the fields of medicine, food, feed and agriculture. The bioactivities of AOS are closely related to its structure, including mode of degradation, DPs, the ratio of mannuronic acid and guluronic acid, non-reducing end structure, and modification. Enzymatic degradation can be directed to prepare functional AOS with specific monomer composition and DPs. Furthermore, the origin, properties and reaction conditions of enzymes affect product distribution. In this paper, the methods and influencing factors of enzymatic preparation of functional AOS are systematically reviewed, and the structure-function relationship of functional AOS are discussed. It is expected to provide a theoretical reference for the directed preparation and application of AOS.

Key words: alginate, alginate oligosaccharides, enzymatic directed preparation, bioactivity, structure

CLC Number:

TS201.2

Yong-Yan CUI Min Yang Yong SUN De-qing ZHOU. Enzymatic Directed Preparation of Alginate Oligosaccharides and Its Structure-Function Relationship[J]. FOOD SCIENCE.

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