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Review Article | Open Access

Preparation methods, biological activities, and potential applications of marine algae oligosaccharides: a review

Lixin Zhenga, Yang Liua, Shijie Tangb, Wancong Zhangb( ), Kit-Leong Cheonga( )
Guangdong Provincial Key Laboratory of Marine Biotechnology, Department of Biology, College of Science, Shantou University, Shantou 515063, China
Department of Plastic Surgery and Burn Center, The Second Affiliated Hospital, Shantou University Medical College, Shantou 515063, China
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Abstract

Marine algae are valuable sources of health-promoting molecules that have been consumed by Asians for decades. Among aquatic flora, marine algae stand out in terms of high content of marine algae polysaccharides (MAP) such as carrageenan, alginate, fucoidan, laminaran, agarose, rhamnan, and ulvan. When hydrolyzed, MAP generate marine algae oligosaccharides (MAO), which have attracted interest in recent years due to their superior solubility compared with MAP. Besides, MAO have been demonstrated numerous biological activities including antioxidant, antidiabetic, anti-inflammatory, antimicrobial, and prebiotic activities. Thus, this review summarizes the main chemical classes of MAO, their sources, and the main processes used for their production (i.e., physical, chemical, and biological methods), coupled with a discussion of the advantages and disadvantages of these methods. Highlights of the biological activities of MAO and their potential applications in food, nutraceutical, and pharmaceuticals would also be discussed and summarized.

Keywords

Potential applicationsBiological activitiesMarine algaeMAOPreparation methods

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Food Science and Human Wellness
Volume 12 Issue 2,
March 2023
Pages 359-370
DOI: 10.1016/j.fshw.2022.07.038
Cite this article:
Zheng L, Liu Y, Tang S, et al. Preparation methods, biological activities, and potential applications of marine algae oligosaccharides: a review. Food Science and Human Wellness, 2023, 12(2): 359-370. https://doi.org/10.1016/j.fshw.2022.07.038

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Received: 31 May 2021
Revised: 04 July 2021
Accepted: 20 July 2022
Published: 07 September 2022
© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CCBY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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