Abstract：
Ulvan, a sulfated polysaccharide extracted from Ulva spp., has garnered significant attention in the food and pharmaceutical industries due to its potential health benefits. These include immunomodulation, antiviral, anti-inflammatory, anti-hyperlipidemic, and anti-cancer effects. Nonetheless, practical applications in these fields remain limited due to an incomplete understanding of its gelation mechanisms. Additionally, the underlying mechanisms of its gelation have not been completely understood and thoroughly reviewed. The primary objective is to provide current insights into ulvan\'s gelling mechanisms and potential health impacts. This review also delves into the existing applications of ulvan polysaccharides. By unraveling these aspects, the information provided in this work is expected to deepen our understanding of ulvan\'s gelation mechanisms and its prospective role in enhancing health, holding promise for advancements in the fields of food science and disease prevention. This work\'s theoretical insights contribute significantly to a deeper understanding of these aspects, which holds paramount importance in unleashing the full potential of ulvan and elevating its scientific significance.
摘要：
Ulvan,从Ulvaspp中提取的硫酸化多糖。,由于其潜在的健康益处，在食品和制药行业引起了极大的关注。这些包括免疫调节，抗病毒，抗炎,抗高脂血症,和抗癌作用。尽管如此，在这些领域的实际应用仍然有限，由于不完全了解其胶凝机理。此外,其凝胶化的潜在机制尚未得到完全理解和彻底审查。主要目标是提供对ulvan胶凝机制和潜在健康影响的最新见解。本文还探讨了ulvan多糖的现有应用。通过解开这些方面，这项工作中提供的信息有望加深我们对ulvan\的凝胶化机制及其在增进健康方面的预期作用的理解，对食品科学和疾病预防领域的进步充满希望。这项工作的理论见解有助于更深入地理解这些方面，这对释放ulvan的全部潜力和提升其科学意义至关重要。
