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Review | Publishing Language: Chinese | Open Access

Research Progress on Fucoidan-Degrading Enzymes

Zhen WEI1,2,3 ( )Jinling CHEN1,2Jie YANG1,2
Jiangsu Key Laboratory of Marine Living Resources and Environment, Jiangsu Ocean University, Lianyungang 222005, China
Co-innovation Center of Jiangsu Marine Bio-industry Technology, Lianyungang 222005, China
Jiangsu Institute of Marine Resources Development, Lianyungang 222005, China
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Abstract

Fucoidan-degrading enzymes are glycoside hydrolases that hydrolyze fucoidan into low molecular mass fucosan with biological activity or other products. The enzymes have great application value in the preparation of active fucoidan oligosaccharides, biopharmaceutics and disease diagnosis. In this article, the sources, properties, modes of action, structures and applications of fucoidan-degrading enzymes are reviewed, revealing that fucoidan-degrading enzymes are mainly derived from marine microorganisms and marine invertebrates and that the enzymatic properties, substrate specificity, molecular structures and catalytic mechanisms of fucoidan-degrading enzymes vary significantly depending on the species source. Different types of fucoidan-degrading enzymes catalyze different sites of complex fucoidans producing fucoidan oligosaccharides with antioxidant, anti-tumor, anti-thrombotic or other special activities. Therefore, the utilization of fucoidan-degrading enzymes in the preparation of drugs and functional foods has gradually become a research focus in the application field of polysaccharides. This article provides theoretical support for further research on fucoidan-degrading enzymes, and also provides references for the effective development of fucoidan oligosaccharides with special biological functions.

CLC number: Q936 Document code: A Article ID: 1002-6630(2024)09-0306-08

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Food Science
Pages 306-313

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Cite this article:
WEI Z, CHEN J, YANG J. Research Progress on Fucoidan-Degrading Enzymes. Food Science, 2024, 45(9): 306-313. https://doi.org/10.7506/spkx1002-6630-20230512-103

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Received: 12 May 2023
Published: 15 May 2024
© Beijing Academy of Food Sciences 2024.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).