Abstract: Yeast polysaccharides are sustainable and environmentally friendly functional polysaccharides, mainly including β-glucan and mannan. Studies have shown that yeast polysaccharides possess excellent functional properties and biological activities and have broad application prospects in the fields of food and biomedicine. This paper reviews the structural composition, preparation methods and modification techniques of yeast polysaccharides, with a focus on their applications in the food industry, including baked foods, dairy products, meat products, mayonnaise, food preservation, and others foods. In addition, the applications of yeast polysaccharides in the biomedical field are also discussed, mainly including immune regulation, antioxidant activity, promotion of intestinal health, drug delivery system formulations, blood sugar and lipid reduction, promotion of wound healing and tumor regulation. This article summarizes the current research on yeast polysaccharides, aiming to lay a foundation for their research and application in the fields of food and biomedicine.

Key words: yeast polysaccharides; β-glucan; mannan; structural composition; molecular modifications; current research status; application