食品科学2025，Vol.46Issue(22)：423-433,11.DOI:10.7506/spkx1002-6630-20250503-005
功能性褐藻胶寡糖的可控制备及其果蔬保鲜作用的分子机制
Controllable Preparation of Functional Alginate Oligosaccharides and Molecular Mechanisms Underlying Their Preservation Effects on the Postharvest Quality of Fruits and Vegetables
摘要
Abstract
Alginate oligosaccharides(AOS),linear polymers which contain 2-10 sugar units,are made from the degradation of alginate.Studies have shown that AOS have diverse functional activities and thus have high potential for application in functional foods,biomedicine and green agriculture.The bioactivity of AOS is closely related to their molecular mass,ratio of mannuronic acid to guluronic acid residues and polydispersity.The emergence of physical,chemical,combined physical-chemical and biological techniques for the degradation of alginate provides a variety of alternative pathways for the controllable preparation of AOS,thus opening up a new perspective for the research and development of AOS.AOS can preserve the quality of fruit and vegetable by synergistically regulating the postharvest metabolism through multiple pathways.They significantly inhibit the postharvest deterioration of strawberries,kiwifruits,apples,peaches and pears,thereby extending the shelf life.Recent research shows that the preservation effects of AOS involves the regulation of the abscisic acid pathway,the activation of the jasmonic acid pathway,the inhibition of ethylene signals,the balancing of energy metabolism,the scavenging of free radicals and cellular structure protection.Therefore,this review summarizes recent advances in the structural regulation of AOS and the mechanism of their preservation effects on the postharvest quality of fruits and vegetables,and it analyzes the intrinsic relationship between the structural specificity of AOS and their preservation effect.This review hopes to provide a theoretical reference for the design and development of green biopreservatives based on AOS.关键词
褐藻胶降解/寡糖结构/保鲜功效/分子机制/天然保鲜剂Key words
alginate degradation/oligosaccharide structure/preservation effect/molecuar mechanism/natural preservatives分类
轻工业引用本文复制引用
刘月,周慧,武龙,于晓慧,胡梓博,尚俊微,周雨露,李想,蔡一镝,张雨晴,任丹丹..功能性褐藻胶寡糖的可控制备及其果蔬保鲜作用的分子机制[J].食品科学,2025,46(22):423-433,11.基金项目
大连金石湾实验室关键技术类项目(Dljswgj202404) （Dljswgj202404）
辽宁省科技计划联合计划(技术攻关计划项目)(2024JH2/102600080) （技术攻关计划项目）
国家重点研发计划项目(2023YFD2100600) （2023YFD2100600）
现代农业产业技术体系藻类产业技术体系项目(CARS-50) （CARS-50）
辽宁省科技厅联合基金项目(2023-MSLH-009) （2023-MSLH-009）
辽宁省教育厅基本科研项目(JYTQN2023136) （JYTQN2023136）
