Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
8.7
5.1
Journals
Foods
Special Issues
Polysaccharides in Foods: From Structural Characterization to Biological Activities
share announcement

Polysaccharides in Foods: From Structural Characterization to Biological Activities

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Nutrition".

Deadline for manuscript submissions: 29 October 2026 | Viewed by 2556

Special Issue Editors

Prof. Dr. Yadong Zhao

E-Mail Website
Guest Editor
School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
Interests: marine-derived biological polysaccharides
Special Issues, Collections and Topics in MDPI journals
Dr. Xing-Wei Xiang

E-Mail Website
Guest Editor
Key Laboratory of Marine Biological Resources Innovation and Development of Zhejiang Province, Hangzhou 310014, China
Interests: nutrition and function of polysaccharides
Dr. Huanhuan Liu

E-Mail Website
Guest Editor
School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, China
Interests: bioactivity of polysaccharides

Special Issue Information

Dear Colleagues,

Polysaccharides, as essential macromolecules in foods, exhibit remarkable structural diversity and play crucial roles in both food science and human nutrition. Their significance is increasingly recognized due to their broad spectrum of biological activities, including immunomodulatory, antioxidant, prebiotic, and cholesterol-lowering effects. Despite their promising functionalities, challenges such as complex structural heterogeneity, limited solubility, variable stability, and low bioavailability have hindered their full application in functional foods, pharmaceuticals, and nutraceuticals.

Recently, innovative extraction methods and advanced characterization techniques have enabled higher yields and better preservation of the structural integrity of polysaccharides, allowing for more precise elucidation of structural features. Simultaneously, strategies such as molecular modification, encapsulation, and composite formation are being developed to enhance the functionality, stability, and targeted delivery of polysaccharides. However, the structure–activity relationships between specific structural features and physiological functions still require further investigation.

This Special Issue of Foods, titled “Polysaccharides in Foods: From Structural Characterization to Biological Activities”, will explore recent advances in the extraction, structural analysis, modification, and bioactivity evaluation of polysaccharides from diverse sources. It aims to elucidate the relationship between structure and function, and to promote innovative applications of polysaccharides in functional foods.

Prof. Dr. Yadong Zhao
Dr. Xing-Wei Xiang
Dr. Huanhuan Liu
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • polysaccharides
  • structural characterization
  • biological activity
  • absorption and distribution
  • structure–function relationship
  • encapsulation
  • functional foods
  • prebiotics
  • delivery systems

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (5 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

15 pages, 4053 KB  
Article
Fabrication of Colon-Targeted Delivery System of Astaxanthin Based on Bacteroides-Dependent Biodegradation Strategy and Its Role in Ameliorating DSS-Induced Colitis in Mice
by Weiyun Zheng, Shugang Li, Yuxin Xu, Shuang Song and Chunqing Ai
Foods 2026, 15(10), 1675; https://doi.org/10.3390/foods15101675 - 11 May 2026
Viewed by 189
Abstract
Astaxanthin (Ax) is a potent antioxidant, yet its poor water solubility and instability limit its application. While alginate-Ca encapsulation protects Ax during digestion, its release in the colon is often inefficient. This study aims to optimize colon-targeted delivery by integrating inulin and fucoidan, [...] Read more.
Astaxanthin (Ax) is a potent antioxidant, yet its poor water solubility and instability limit its application. While alginate-Ca encapsulation protects Ax during digestion, its release in the colon is often inefficient. This study aims to optimize colon-targeted delivery by integrating inulin and fucoidan, which respond selectively to Bacteroides-mediated fermentation. A novel delivery system was developed using Ax-containing particles formulated in an alginate–inulin–fucoidan matrix (Ax-Mix), with most particles ranging from 2 to 20 μm. In vitro results showed that the incorporation of inulin and fucoidan enhanced Ax release in alginate-Ca (Ax-Alg) through Bacteroides fermentation. Ax-Mix exhibited robust structural integrity under varying pH, thermal, and ionic conditions. Ax-Mix remained intact through the oral cavity, stomach, and small intestine, but disintegrated in the colon, triggering Ax release. Ax-Mix alleviated colitis in mice, characterized by increased weight gain and colon length and reduced disease activity index, tissue damage, and oxidative stress. Ax-Mix reshaped the gut microbiota by increasing microbial diversity and enriching beneficial taxa linked to colitis improvement. These alterations resulted in increased propionate and butyrate production. Compared to Ax-Alg, Ax-Mix exhibited superior therapeutic effects on colitis, though the underlying mechanisms require further investigation. This study presents a promising strategy for microbiota-targeted delivery of active substances. Full article
(This article belongs to the Special Issue Polysaccharides in Foods: From Structural Characterization to Biological Activities)
►▼ Show Figures

Figure 1

15 pages, 2319 KB  
Article
Structural Characterization and In Vitro Fermentation Properties of Polysaccharides from Polygonatum filipes
by Huimin Hu, Jiawei Wang, Kaijun Wang, Ke Chen, Nike Ding, Fenghua Wu, Guanyu Fang, Xingquan Liu, Chaojun Ye and Peng Wang
Foods 2026, 15(9), 1561; https://doi.org/10.3390/foods15091561 - 1 May 2026
Viewed by 342
Abstract
In this study, a homogeneous polysaccharide, designated as PFP-80, was isolated from the dried root of Polygonatum filipes using enzymatic extraction combined with graded ethanol precipitation. Structural characterization suggested that PFP-80 was a fructan polysaccharide with a molecular weight of 4.06 kDa. The [...] Read more.
In this study, a homogeneous polysaccharide, designated as PFP-80, was isolated from the dried root of Polygonatum filipes using enzymatic extraction combined with graded ethanol precipitation. Structural characterization suggested that PFP-80 was a fructan polysaccharide with a molecular weight of 4.06 kDa. The analysis with gas chromatograph–mass spectrometer (GC–MS) and nuclear magnetic resonance (NMR) further confirmed that PFP-80 consisted of →1)-β-D-Fruf-(2→ and →1,6)-β-D-Fruf-(2→ linkages, with branching occurring at the O-6 position. After 48 h of fermentation, the pH was decreased while SCFAs were increased significantly due to the utilization of PFP-80. Furthermore, PFP-80 was found to modulate the gut microbiota by enhancing microbial abundance and diversity, and by impeding the growth of deleterious pathogens such as Ruminococcus gnavus. In summary, the present results provide a scientific basis for the subsequent development of PFP-derived functional food products. Full article
(This article belongs to the Special Issue Polysaccharides in Foods: From Structural Characterization to Biological Activities)
►▼ Show Figures

Figure 1

23 pages, 11499 KB  
Article
Isolation, Purification, Structural Characterization of Acidic Polysaccharides from Brassica rapa L. Rhizomes and Their In Vitro Activity Verification in Ameliorating Glycolipid Metabolism Disorders
by Sanawar Mansur, Xuhan Fang, Ting Li, Aytursun Abuduwaili, Ahmidin Wali, Anargvl Mahmut, Kailibinuer Abulaiti, Zulfiye Talat and Weihao Wang
Foods 2026, 15(7), 1152; https://doi.org/10.3390/foods15071152 - 27 Mar 2026
Viewed by 504
Abstract
Acidic polysaccharides, valued for their outstanding bioactivity and physicochemical properties, represent a promising strategy for metabolic disease intervention. In this study, three acidic polysaccharide fractions (BRP-1, BRP-2, and BRP-3) were isolated from Brassica rapa L. using membrane filtration and ion-exchange chromatography. BRP-3, notable [...] Read more.
Acidic polysaccharides, valued for their outstanding bioactivity and physicochemical properties, represent a promising strategy for metabolic disease intervention. In this study, three acidic polysaccharide fractions (BRP-1, BRP-2, and BRP-3) were isolated from Brassica rapa L. using membrane filtration and ion-exchange chromatography. BRP-3, notable for its high galacturonic acid content (76.64%), was further purified to yield the homogeneous fraction BRP-3-1 (Mw = 22.3 kDa). Combining GC-MS, FTIR, and NMR analyses, we report for the first time the detailed structure of BRP-3-1—a heteropolysaccharide composed of rhamnose (1.687%), galacturonic acid (75.584%), galactose (14.452%), and arabinose (8.277%)—with a backbone composed with T-α-L-Araf-(1 → 5)-α-L- Araf -(1 → 4)-α-D-GalpA-(1 → 4)-α-D-2-O- GalpA Me-(1 → 4)-α-D-GalpA-(1 → 4)-α-D-GalpA-(1 → 3)-Galp-(1 → 4)-α-D-GalpA, and T-Rhap, T-Galp as well as T-GalpA for branched chain and terminals. In HepG2 insulin-resistant cells, BRP-3-1 demonstrated potent dual regulation of glucose and lipid metabolism—enhancing glucose consumption, lowering total cholesterol, and significantly reducing triglyceride levels in the high-dose group (800 μg/mL), outperforming BRP-2. This work systematically defines the structure of a highly bioactive acidic polysaccharide from B. rapa L. and confirms its metabolic regulatory effects, offering a strong scientific foundation for its application in functional foods and as an adjuvant therapeutic for metabolic disorders. Full article
(This article belongs to the Special Issue Polysaccharides in Foods: From Structural Characterization to Biological Activities)
►▼ Show Figures

Figure 1

17 pages, 14056 KB  
Article
The Gelation Mechanism of an Apple Polysaccharide at Ambient Temperature as Induced by Ca2+
by Shuai Luo, Junhao Qiu, Shuaida Wang, Xi Yang and Haopeng Wang
Foods 2026, 15(6), 1076; https://doi.org/10.3390/foods15061076 - 19 Mar 2026
Viewed by 344
Abstract
In this study, an apple polysaccharide (AP) that exhibited a gelatin-like gelation behavior has been reported, with the gelation mechanism being further revealed. It was found that a suitable amount of Ca2+ addition (4.5 mmol·L−1) induced the formation of AP [...] Read more.
In this study, an apple polysaccharide (AP) that exhibited a gelatin-like gelation behavior has been reported, with the gelation mechanism being further revealed. It was found that a suitable amount of Ca2+ addition (4.5 mmol·L−1) induced the formation of AP gels at 0.5% (w/v) polymer concentration in a wide pH range (3.0–8.0) by holding the polysaccharide solution at 4 °C. However, no gel was formed in the absence of Ca2+. Meanwhile, all gels melted around 33 °C upon reheating, and the change in pH did not significantly affect the formation and melting processes of the AP gels. Furthermore, ITC and EPR measurements indicated no detectable binding of Ca2+ to AP chains. Thus, the gelation mechanism was explained as Ca2+-mediated electrostatic screening, whose presence facilitated AP chain–chain association and ultimately triggered network formation. Our results suggested that AP may exhibit high potential as a possible gelatin substitute in food production. Full article
(This article belongs to the Special Issue Polysaccharides in Foods: From Structural Characterization to Biological Activities)
►▼ Show Figures

Graphical abstract

21 pages, 8217 KB  
Article
Purification, Structural Characterization, and Immunomodulatory Activities of a Glucan from Morchella sextelata
by Shiqiong Xiang, Yang Chen, Jiayue Xia and Guiju Sun
Foods 2026, 15(1), 105; https://doi.org/10.3390/foods15010105 - 29 Dec 2025
Cited by 2 | Viewed by 553
Abstract
In search of natural and safe compounds with immunomodulatory effects, this study identified a glucan with a molecular weight (Mw) of 1.2 × 107 Da, named MSP-1-1, which was extracted and purified from Morchella sextelata via water extraction, alcohol precipitation, and column [...] Read more.
In search of natural and safe compounds with immunomodulatory effects, this study identified a glucan with a molecular weight (Mw) of 1.2 × 107 Da, named MSP-1-1, which was extracted and purified from Morchella sextelata via water extraction, alcohol precipitation, and column chromatography. Based on comprehensive characterization using HPAEC, SEC-MALLS-RI, FT-IR, GC-MS, NMR, and SEM, a structural model for MSP-1-1 is proposed. The model depicts a glucan with a backbone predominantly composed of →4)-α-D-Glcp-(1→ linkages, featuring occasional →4,6)-α-D-Glcp-(1→ residues that serve as branch points. The branches are identified as single α-D-Glcp-(1→ units attached at the O-6 position of these branching residues. In vivo experiments revealed that MSP-1-1 restored cyclophosphamide-induced abnormalities in immune organ indices, histology, and peripheral blood parameters. Additionally, MSP-1-1 significantly enhanced macrophage phagocytosis, splenic lymphocyte proliferation, and the proportions of CD3+CD4+ and CD3+CD8+T cells, while increasing the CD3+CD4+/CD3+CD8+ ratio. It also elevated concentrations of IgA and IgM in both serum and thymus, indicating immunomodulatory activity. In summary, this research elucidated the structural characteristics and immunomodulatory activity of MSP-1-1, providing insights into the bioactivity of M. sextelata glucan and a basis for further exploring its potential functional applications. Full article
(This article belongs to the Special Issue Polysaccharides in Foods: From Structural Characterization to Biological Activities)
►▼ Show Figures

Graphical abstract

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-5
Back to TopTop