Isolation, structures and bioactivities of the polysaccharides from jujube fruit (Ziziphus jujuba Mill.): A review

Food Chem. 2017 Jul 15;227:349-357. doi: 10.1016/j.foodchem.2017.01.074. Epub 2017 Jan 17.

Abstract

Jujube (Ziziphus Jujuba Mill.) has been eaten as a fruit and nutraceutical food in China for thousands of years. Recent phytochemical and pharmacological studies have shown that the polysaccharides are one of major biologically active components of the jujube fruit and have various biological effects, including immunomodulatory, antioxidant, antitumor, hepatoprotective, and hypoglycemic activities, and gastrointestinal-protective effects. Although the extraction and purification of jujube polysaccharides are tedious processes, including different steps of liquid- and solid-phase separation, the polysaccharides have been structurally characterized. However, the relationships between the structures and activities of the jujube polysaccharides are not well established. The purpose of the present review is to appraise the previous and current literature on the extraction, purification, structural characterization, and biological activities of jujube polysaccharides. This review should provide a useful bibliography for the further investigation, production, and application of jujube polysaccharides in functional foods and therapeutic agents.

Keywords: Biological activity; Extraction; Polysaccharide; Structural characterization; Ziziphus Jujuba Mill..

Publication types

  • Review

MeSH terms

  • Animals
  • Fruit / chemistry
  • Functional Food / analysis
  • Humans
  • Plant Extracts / chemistry*
  • Plant Extracts / isolation & purification*
  • Plant Extracts / pharmacology
  • Polysaccharides / chemistry*
  • Polysaccharides / isolation & purification*
  • Polysaccharides / pharmacology
  • Ziziphus / chemistry*

Substances

  • Plant Extracts
  • Polysaccharides