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Critical Reviews in Food Science and Nutrition Volume 64, 2024 - Issue 17
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Review Articles

Enzymatic preparation and potential applications of agar oligosaccharides: a review

Jie Longa The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, China;c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, ChinaView further author information
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Ziying Yea The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, China;c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, ChinaView further author information
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Xingfei Lia The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, China;c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, ChinaView further author information
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Yaoqi Tiana The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, China;c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, ChinaORCID Iconhttps://orcid.org/0000-0001-5693-8872View further author information
ORCID Icon,
Yuxiang Baia The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, China;c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, ChinaView further author information
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Long Chena The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, China;c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, ChinaView further author information
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Chao Qiua The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, China;c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, ChinaView further author information
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Zhengjun Xiea The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, China;c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, ChinaView further author information
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Zhengyu Jina The State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China;b School of Food Science and Technology, Jiangnan University, Wuxi, China;c Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-7802-9722View further author information
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Birte Svenssond Enzyme and Protein Chemistry, Department of Biotechnology and Biomedicine, Technical University of Denmark, Kgs. Lyngby, Denmark;e International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
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Pages 5818-5834 | Published online: 22 Dec 2022
 
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Abstract

Oligosaccharides derived from agar, that is, agarooligosaccharides and neoagarooligosaccharides, have demonstrated various kinds of bioactivities which have been utilized in a variety of fields. Enzymatic hydrolysis is a feasible approach that principally allows for obtaining specific agar oligosaccharides in a sustainable way at an industrial scale. This review summarizes recent technologies employed to improve the properties of agarase. Additionally, the relationship between the degree of polymerization, bioactivities, and potential applications of agar-derived oligosaccharides for pharmaceutical, food, cosmetic, and agricultural industries are discussed. Engineered agarase exhibited general improvement of enzymatic performance, which is mostly achieved by truncation. Rational and semi-rational design assisted by computational methods present the latest strategy for agarase improvement with greatest potential to satisfy future industrial needs. Agarase immobilized on magnetic Fe3O4 nanoparticles via covalent bond formation showed characteristics well suited for industry. Additionally, albeit with the relationship between the degree of polymerization and versatile bioactivities like anti-oxidants, anti-inflammatory, anti-microbial agents, prebiotics and in skin care of agar-derived oligosaccharides are discussed here, further researches are still needed to unravel the complicated relationship between bioactivity and structure of the different oligosaccharides.

Author contributions

Jie Long: Conceptualization, Investigation, Writing - original draft, Writing - review & editing, Revision. Ziying Ye: Conceptualization, Investigation, Writing - original draft. Xingfei Li: Information curation, Investigation. Yaoqi Tian and Yuxiang Bai: Information curation, Formal analysis. Long Chen and Chao Qiu: Validation, review & editing. Zhengjun Xie: Methodology, review & editing. Zhengyu Jin: Supervision, Resources, Project administration. Birte Svensson: Writing - review & editing.

Disclosure statement

No conflicts of interest are declared for any of the authors.

Additional information

Funding

This study was supported by the National Natural Science Foundation of China (No. 32072164), National Key Research and Development Program of China (No. 2020YFC1606804), Natural Science Foundation of Jiangsu Province (No. BK20210458), the National key R&D Program of China (2017YFC1601002) and International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu 214122, China.

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