文献类型： 外文期刊

作者： Cheng, Xianbo ¹ ; Wu, Baoxiang ¹ ; Ma, Jiayuan ¹ ; Chen, Ningchun ¹ ; Rang, Yifeng ² ;

作者机构： 1.Guangxi Technol & Business Vocat Coll, Dietary Fiber Isolat & Struct Characterizat Lab, Nanning, Peoples R China

2.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Minist Agr & Rural Affairs,Key Lab Aquat Prod Proc, Guangzhou, Peoples R China

关键词： non-starch polysaccharide; physiological function; soybean; structure-function relationship

期刊名称：STARCH-STARKE （ 影响因子：2.7； 五年影响因子：3.0 ）

ISSN：

年卷期： 2025 年 77 卷 5 期

页码：

收录情况： SCI

摘要： Soybean (Glycine max) and its byproducts, such as soybean hull, soybean meal, and okara, are good sources of non-starch polysaccharides (NSP), a kind of potential functional food ingredient. According to in vitro and in vivo studies, this study reviewed the extraction, purification, structure, and physiological functions of soybean NSP. Currently, the preparation technology of soybean NSP was mature, and their structure-function relationship was preliminarily clear. Furthermore, soybean NSP were indicated to exert a variety of physiological functions, including gut probiotic effect, anti-oxidant effect, anti-diabetes, anti-obesity, anti-cancer, anti-inflammation, anti-radiation, and so on. Nevertheless, the mechanisms underlying the physiological functions of soybean NSP have not been comprehensively clarified. On the other hand, the standardization of raw materials of soybean NSP was necessary. The higher structure-function relationship of soybean NSP needed to be elucidated. Moreover, the mechanisms underlying the bioactivities of soybean NSP might be revealed based on the interaction between soybean NSP and gut microbiota. Therefore, this review indicated the potential of soybean NSP for the prevention and treatment of diseases and may help to promote the value-added utilization of soybean byproducts.