Yam polysaccharide extraction, purification, structural features, and biological properties: A review

Area of Science:

• Food Science
• Biochemistry
• Pharmacology

Background:

• Yam (Dioscorea opposita Thunb.) rhizomes are utilized in culinary and medicinal applications.
• Yam polysaccharides are key bioactive compounds with advantageous physicochemical properties and biological activities.
• Chinese yam polysaccharide (CYP) is a research focus in biomedicine and functional foods.

Purpose of the Study:

• To systematically review and analyze research on Chinese yam polysaccharide (CYP) over the past 40 years.
• To provide a comprehensive overview of CYP extraction, structural analysis, modification, bioactivities, and applications.
• To identify challenges and future research directions for CYP development.

Main Methods:

• Systematic literature review of 124 publications on CYP.
• Analysis of extraction, separation, purification, and characterization techniques.
• Evaluation of structural modification methods and reported bioactivities.

Main Results:

• CYP exhibits diverse biological activities attributed to its unique structural features.
• CYP shows significant potential for applications in functional foods and pharmaceuticals.
• Structural complexity (glycosidic bonds, molecular weight, branching) presents research challenges.

Conclusions:

• CYP possesses broad application potential in functional foods and pharmaceuticals.
• Further research is needed to elucidate structure-activity relationships and mechanisms of action.
• This review offers scientific guidance for future CYP research and industrial development.