Table 3.
Phosphorylation modification of natural plant polysaccharides (2012–2022).
| Source | Extraction Method | B-Mw (kda) |
A-Mw (kda) |
Modification Method | Main Modifying Conditions | DS | B-CHO (%) |
A-CHO (%) | Biological Activity | Refer |
|---|---|---|---|---|---|---|---|---|---|---|
| Amana edulis (AEPs) | Acidic extraction Hot-water extraction |
N | N | Phosphate method | CP (500 mg) Sodium tripolyphosphate 8.57 g Sodium trimetaphosphate 1.43 g Double-distilled water 100 mL 5% of sodium sulfate Reaction at 90 °C for 4 h |
0.42–0.54 | 56.53–65.61 | 53.35–63.17 | Antioxidant | [23] |
| Orchis chusua D. Don (SP) | Hot-water extraction | 369 | 355 | Phosphate method | SP (200 mg) Sodium tripolyphosphate (1.74 g) Sodium trimetaphosphate (0.286 g) Double-distilled water (20 mL) Sodium sulfate (1 g) Reaction at 90 °C for 2 h |
0.32 | 47.93 | 63.86 | Antioxidant Probiotic ability |
[53] |
| Cyclocarya paliurus (CP) | Hot-water extraction | 139 | 155 | Phosphate method | CP (500 mg) Sodium tripolyphosphate (5.58 g) Sodium trimetaphosphate (2.23 g) Double-distilled water (100 mL) 5% of sodium sulfate Reaction at 65 °C for 5 h |
0.14 | 55.13 | 43.58 | Antioxidant | [83] |
| Dictyophora indusiata (DIP) | Acidic extraction (pretreatment degreasing) | N | 65 | Phosphoric acid method | DIP (4 g) 200 mL of DMSO containing 8 M urea Phosphoric acid (40 mL) Reaction at 100 °C for 6 h |
0.206 | N | N | Antioxidant Antitumor |
[84] |
| Pumpkin (N) | Hot-water extraction | 10.1 | 9–17 | Phosphorus oxychloride method | Polysaccharides (500 mg) Pyridine (30 mL) N, N-Dimethylformamide (20 mL) POCl3 (4 mL) Reaction at 60 °C for 3 h |
0.33–0.52 | 97.42 | 44.7–65.38 | Antioxidant | [85] |
| Artemisia sphaerocephala (ASP) |
Microwave-assisted extraction | 73.48 | 65.85–137.7 | Phosphorus oxychloride method | ASP (500 mg) N, N-Dimethylformamide (20 mL) Pyridine (10 mL) Time (1–6 h) Temperature (0–60 °C) |
034–0.54 | 90.2 | N | n | [86] |
| Chrysanthemum indicum (CIPS) |
Hot-water extraction | N | N | Phosphate method | Ratio of sodium trimetaphosphate to sodium tripolyphosphate (5:2) Time (8 h) Temperature (70 °C) |
0.317 | N | N | Antiviral | [87] |
| Radix Cyathulae officinalis Kuan (RCPS) | Hot-water extraction | N | N | Phosphate method | Ratio of sodium trimetaphosphate to sodium tripolyphosphate (1:2, 1:4, 1:8) Time (2, 4, 8 h) Temperature (65, 80, 95 °C) |
0.31–0.77 | 96.6 | 78.9–96.6 | Antiviral Immunomodulatory |
[88,89,90] |
| Pumpkin (N) | Hot-water extraction | N | N | Phosphorus oxychloride method | Polysaccharides (500 mg) Pyridine (7.5 mL) Chlorosulfonic acid (1 mL) N, N-Dimethylformamide (7.5 mL) Reaction at 80 °C for 3 h |
0.01–0.02 | 81 | 69–75 | Antioxidant | [91] |
N: not referred; B-Mw: Mw before modification; A-Mw: Mw after modification; B-CHO: carbohydrate content before modification; A-CHO: carbohydrate content after modification.