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Review | Publishing Language: Chinese | Open Access

Research Progress in Structure, Composition and Antiobesity Mechanism of Marine Polysaccharides

Fuyi WANG1 Shuang YU2Xinyu DONG1Biyi CHEN1,3,4Ying LI1,3,4Qiancheng ZHAO1,3,4 ( )Xue SANG1,3,4 ( )
College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China
Dalian Xinyulong Marine Organisms Seed Industry Technology Co. Ltd., Dalian 116200, China
Dalian Key Laboratory for the Development and High Value Utilization of Characteristic Marine Functional Ingredients, Dalian 116023, China
Liaoning Provincial Marine Health Food Engineering Research Centre, Dalian 116023, China
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Abstract

Globally, obesity has become the fifth leading risk factor for death, and discoverying prebiotics with preventive and therapeutic effects on obesity is a hot topic in current research. Marine polysaccharides, a special class of bioactive substances from marine organisms, have novel structural features and unique bioactivities due to the unique environment of the ocean. Marine polysaccharides have an excellent potential to treat obesity by regulating glucose and lipid metabolism, inflammatory factor levels, and the gut microbiota. This article reviews the types of marine polysaccharides, the effects of their structures and compositions on their antiobesity activity, and the underlying mechanisms of action. With the aim of providing a basis for the development of antiobesity drugs using marine polysaccharides, the article focuses on discussing the signaling pathways by which marine polysaccharides inhibit obesity through the gut microbiota, and gives an outlook on the application of marine polysaccharides for obesity inhibition.

CLC number: TS254.1 Document code: A Article ID: 1002-6630(2024)17-0335-13

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Food Science
Pages 335-347

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Cite this article:
WANG F, YU S, DONG X, et al. Research Progress in Structure, Composition and Antiobesity Mechanism of Marine Polysaccharides. Food Science, 2024, 45(17): 335-347. https://doi.org/10.7506/spkx1002-6630-20231208-070

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Received: 08 December 2023
Published: 15 September 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/).