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Review Article | Open Access

Review on mechanisms and structure-activity relationship of hypoglycemic effects of polysaccharides from natural resources

Xiaolong Jia,b,c, Jianhang Guoa, Tengzheng Caoa, Tingting Zhanga, Yanqi Liua,b,c( ), Yizhe Yana,b,c,d( )
College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China
Collaborative Innovation Center of Food Production and Safety, Henan Province, Zhengzhou 450001,China
Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Zhengzhou 450001, China
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Abstract

Diabetes mellitus (DM) is a common multifactorial disease, causing various complications, such as chronic metabolism. The current therapies for diabetes mellitus are commercial diabetic drugs that have different definite side effect. However, polysaccharides mainly extracted from natural resources, have advantages of safety, accessibility, and anti-diabetic potential. We have summarized recent research of natural polysaccharides with hypoglycemic activities, focusing on different pharmacological mechanisms in various cell and animal models. The relationships of structure-hypoglycemic effect are also discussed in detail. This review could provide a comprehensive perspective for better understanding on development and mechanism of natural polysaccharides against diabetes mellitus, which have been required by clinical studies yet.

Keywords

Structure-activity relationshipMechanismsHypoglycemic effectPolysaccharides

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Food Science and Human Wellness
Volume 12 Issue 6,
November 2023
Pages 1969-1980
DOI: 10.1016/j.fshw.2023.03.017
Cite this article:
Ji X, Guo J, Cao T, et al. Review on mechanisms and structure-activity relationship of hypoglycemic effects of polysaccharides from natural resources. Food Science and Human Wellness, 2023, 12(6): 1969-1980. https://doi.org/10.1016/j.fshw.2023.03.017

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Received: 01 August 2021
Revised: 22 August 2021
Accepted: 07 October 2021
Published: 04 April 2023
© 2023 Beijing Academy of Food Sciences.

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