Polysaccharides from Glycyrrhiza: a review on extraction, structural features, bioactivities, structure-activity relationships and emerging applications in food industries.

Abstract

Glycyrrhiza is one of the most prevalent and eldest herbal therapies in the world. The significant component present in glycyrrhiza species is bioactive polysaccharides that possess antitumor, immune regulation, prebiotic, hepatoprotective, anti-inflammatory, and antioxidant functions. However, the current research data on extraction methods, structures, biological activities and their applications have not been thoroughly summarized. This article systematically summarized the numerous conventional and modern extraction approaches including hot water, alkali, acid, microwave-assisted, subcritical water, ultrasonic-assisted, supercritical fluid and enzyme-assisted for the isolation of polysaccharides from glycyrrhiza. It also discusses how the structural attributes of glycyrrhiza polysaccharides, such as monosaccharide composition, molecular weight, degree of branching, mode of linkage, backbone structure, and chemical modifications are extremely linked to their biological activities. They have demonstrated broad application in food science. These findings offer a comprehensive vision advancing future research, development, and the innovation application of Glycyrrhiza polysaccharides across the functional food industries.