Аннотация:
Функциональные продукты обеспечивают организм человека питательными веществами и, помимо питательной и энергетической ценности, обладают терапевтическими свойствами. Морская флора и фауна представляют собой огромное биологическое разнообразие и выступают уникальным источником химических соединений. Цель исследования – оценить структуру, методы экстракции, выделения, очистки и возможности применения фукоидана, полученного из морских водорослей. Объектами исследования являлись научные публикации, посвященные методам экстракции и очистки фукоидана, изучению его структуры и биологических свойств, а также возможности практического применения. Поиск научной литературы проводился за период 1999–2023 гг. с использованием международных баз данных ScienceDirect (Scopus), Springer Link, MDPI и Google Scholar. При подготовке рукописи проводили отбор публикаций и критический анализ сведений. В работе систематизированы современные данные о структуре фукоидана, характеризующейся вариативным моносахаридным составом, степенью сульфатирования и молекулярной массой. Представлен критический анализ методов экстракции. Установлено, что наибольший выход полисахарида обеспечивает микроволновая экстракция. Детально рассмотрены биологические свойства фукоидана и показана их зависимость от молекулярной массы, степени сульфатирования и моносахаридного состава. Подчеркнуты безопасность и перспективы применения фукоидана в пищевой промышленности. Отмечено ограниченное количество разработок и коммерческих продуктов на его основе, а также отсутствие клинических испытаний. Фукоидан представляет собой перспективный для пищевой промышленности биологически активный полисахарид, однако его применение сдерживается недостатком стандартизированных методов экстракции и очистки. В связи с этим приоритетным направлением современной биотехнологии является поиск стратегии оптимизации параметров получения и разработка стандартизированных протоколов очистки. Применение современных подходов позволит сделать фукоидан полноценным пищевым ингредиентом и расширить ассортимент функциональных продуктов питания.

Ключевые слова:
Морские водоросли, полисахариды, антиоксидантная активность, антикоагулянтная активность, антибактериальные свойства, противоопухолевые свойства

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