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Glycoproteins and Arabinogalactan Proteins: Emerging Functional Ingredients in Nutrition and Human Health
Adrian Zając1, Agata Leszczuk2, Nataliia Kutyrieva-Nowak2
1Department of Functional Anatomy and Cytobiology, Institute of Biological Sciences, Maria Curie-Skłodowska University, Lublin, Poland; Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland.
Abstract:
Plant-derived glycoproteins and arabinogalactan proteins (AGPs) are increasingly recognized for their multifunctional bioactivity and relevance to food, health, and biotechnology. Present across botanically diverse species and environmental contexts, AGPs exhibit a wide range of physiological effects, including immunomodulatory, anti-inflammatory, antioxidant, antihyperglycemic, antiproliferative, and antiallergenic activities. This review offers a comprehensive overview of the therapeutic and nutritional potential of AGPs, emphasizing their structural diversity and emerging role as bioactive components in functional foods. Special focus is placed on their mechanisms of action and potential applications in nutraceuticals and biotechnological innovations. By summarizing current findings, the review highlights future research directions for exploiting AGPs as valuable yet underexplored, plant-derived ingredients in health-oriented food development.
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