海藻多糖来源广泛,含量丰富,具有多种生物活性,如抗炎,抗肿瘤,抗凝剂,和降低血压。它们可以应用于食品等领域,农业,和医学。然而,大分子海藻多糖溶解性差限制了其进一步应用。有报道表明,海藻寡糖的某些生物活性更广泛,优于海藻多糖。因此,降低多糖的聚合度将是海藻多糖资源高值化利用的关键。海藻多糖降解成藻寡糖的方法主要有三种,物理,化学和酶降解。其中,酶法降解一直是近年来的研究热点。各种类型的藻多糖水解酶和相关的糖苷酶是制备藻寡糖的有力工具,包括α-琼脂糖酶,β-琼脂糖,与琼脂相关的α-新琼脂糖水解酶和β-半乳糖苷酶,κ-角叉菜酶,与角叉菜胶相关的1-角叉菜胶酶和λ-角叉菜胶酶,与卟啉有关的β-卟啉酶,与真菌相关的真菌水解酶,与藻酸盐相关的藻酸盐裂解酶和与ulvan相关的ulvan裂解酶。本文介绍了琼脂寡糖的生物活性,角叉菜胶寡糖,卟啉寡糖,真菌寡糖,并对酶法制备这六种寡糖的研究进展进行了较为详细的综述。同时,提出了今后藻类寡糖的制备和应用所面临的问题和挑战。
Seaweed polysaccharides have a wide range of sources and rich content, with various biological activities such as anti-inflammatory, anti-tumor, anticoagulant, and blood pressure lowering. They can be applied in fields such as food, agriculture, and medicine. However, the poor solubility of macromolecular seaweed polysaccharides limits their further application. Reports have shown that some biological activities of seaweed oligosaccharides are more extensive and superior to that of seaweed polysaccharides. Therefore, reducing the degree of polymerization of polysaccharides will be the key to the high value utilization of seaweed polysaccharide resources. There are three main methods for degrading algal polysaccharides into algal oligosaccharides, physical, chemical and enzymatic degradation. Among them, enzymatic degradation has been a hot research topic in recent years. Various types of algal polysaccharide hydrolases and related glycosidases are powerful tools for the preparation of algal oligosaccharides, including α-agarases, β-agaroses, α-neoagarose hydrolases and β-galactosidases that are related to agar, κ-carrageenases, ι-carrageenases and λ-carrageenases that are related to carrageenan, β-porphyranases that are related to porphyran, funoran hydrolases that are related to funoran, alginate lyases that are related to alginate and ulvan lyases related to ulvan. This paper describes the bioactivities of agar oligosaccharide, carrageenan oligosaccharide, porphyran oligosaccharide, funoran oligosaccharide, alginate oligosaccharide and ulvan oligosaccharide and provides a detailed review of the progress of research on the enzymatic preparation of these six oligosaccharides. At the same time, the problems and challenges faced are presented to guide and improve the preparation and application of algal oligosaccharides in the future.