Garlic polysaccharides as promising functional food ingredients

¹ Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, 88400 Kota Kinabalu, Sabah, Malaysia
² School of Life Sciences and Food Engineering, Hebei University of Engineering, Handan 056038, Hebei, PR China

^* Corresponding author: changshimin@hebeu.edu.cn (Shimin Chang);
fychye@ums.edu.my (Fook Yee Chye)

Abstract

Garlic (Allium sativum L.), originating in Central Asia, has gained global popularity for its distinctive flavour and medicinal properties. One of its key active components, garlic polysaccharides (GPs), can be extracted directly from water or recovered from garlic processing wastewater, contributing to sustainable agricultural development. GPs belong to the neokestose-based fructans family and are characterized by an inulin-type structure. They feature a (2→1)-linked β-D-Fruf backbone with (2→6)- linked β-D-Fruf side chains, and the total molecular weight is less than 10,000 Da. Research suggests that GPs exhibit antioxidant and immune-boosting effects, with enhanced efficacy reported through phosphorylation or selenylation derivatives. Notably, GPs demonstrate a remarkable oil adsorption capacity and have shown efficacy in reducing total cholesterol levels in diabetic mice, highlighting their hypolipidemic properties. Additionally, GPs have proven effective in ameliorating intestinal flora disorders, alleviating symptoms in models of alcoholic liver fibrosis and dextran sodium sulfate-induced Colitis. The process of obtaining GPs involves extraction, chromatographic purification, and spray drying, resulting in fine particle powder characterized by a white colour, odourlessness, good water solubility, and stability. These qualities make GPs promising functional food ingredients with potential health benefits.