A review on the preparation and synthesis strategies, mechanism and applications of different glucosamine salts and derivatives
文献类型：期刊论文
| 作者 | Zhang, Tong2,3,4; Yang, Haoyue2,3; Li, Guantian2,3; Li, Kecheng1,2,3; Liu, Song1,2,3; Yu, Huahua1,2,3; Xing, Ronge1,2,3 |
| 刊名 | FOOD BIOSCIENCE
 |
| 出版日期 | 2025-07-01 |
| 卷号 | 69页码:18 |
| 关键词 | Glucosamine salts Hydrolysis Process optimization Derivation Glucosamine salts applications |
| ISSN号 | 2212-4292 |
| DOI | 10.1016/j.fbio.2025.106923 |
| 通讯作者 | Xing, Ronge(xingronge@qdio.ac.cn) |
| 英文摘要 | Glucosamine (GlcN), a naturally occurring amino monosaccharide, has demonstrated significant biological activities and has been widely applied in pharmaceutical, nutraceutical, and cosmetic industries. However, the inherent instability of pure GlcN necessitates its stabilization through salt formation, primarily as hydrochloride and sulfate salts. Currently, these salts are predominantly obtained through chemical hydrolysis of chitin, a polysaccharide derived from crustacean exoskeletons. Recent studies have revealed that different salt forms exhibit distinct biological activities, with some organic salts demonstrating superior bioactivity compared to traditional inorganic salts. This highlights the importance of investigating green preparation methods, diverse salt formation techniques, and comparative bioactivity assessments. This review systematically examines recent advancements in the preparation methodologies, derivatisation approaches, and application potentials of various GlcN salts, with particular emphasis on sustainable production technologies and structure-activity relationships. |
| WOS关键词 | SULFATED GLUCOSAMINE ; CANCER-CELLS ; EXPERIMENTAL OSTEOARTHRITIS ; HYDROCHLORIDE ; ACID ; EFFICIENT ; CHITOSAN ; PROTEIN ; MODEL ; BIOAVAILABILITY |
| 资助项目 | Key R&D Program (Major Scientific and Technological Innovation Project) of Shandong Province, China[2022CXGC020413] ; Taishan Industrial Experts Program ; National Natural Science Foundation of China[42276097] ; Natural Science Foundation of Shandong Province[ZR2022YQ37] ; International Partnership Program of Chinese Academy of Sciences[058GJHZ2023044FN] ; Earmarked Fund for Modern Agro-industry Technology Research System[CARS-49] ; Central guidance for local scientific and technological development funds[2024ZY0039] |
| WOS研究方向 | Food Science & Technology |
| 语种 | 英语 |
| WOS记录号 | WOS:001500879700002 |
| 出版者 | ELSEVIER |
| 源URL | [http://ir.qdio.ac.cn/handle/337002/202160]  |
| 专题 | 海洋研究所_实验海洋生物学重点实验室 |
| 通讯作者 | Xing, Ronge |
| 作者单位 | 1.Qingdao Marine Sci & Technol Ctr, Lab Marine Drugs & Bioprod, Qingdao 266237, Peoples R China 2.Chinese Acad Sci, Inst Oceanol, Ctr Ocean Mega Sci, Shandong Prov Key Lab Expt Marine Biol, Qingdao 266071, Peoples R China 3.Chinese Acad Sci, Qingdao 266071, Peoples R China 4.Univ Chinese Acad Sci, Beijing 100000, Peoples R China |
| 推荐引用方式 GB/T 7714 | Zhang, Tong,Yang, Haoyue,Li, Guantian,et al. A review on the preparation and synthesis strategies, mechanism and applications of different glucosamine salts and derivatives[J]. FOOD BIOSCIENCE,2025,69:18. |
| APA | Zhang, Tong.,Yang, Haoyue.,Li, Guantian.,Li, Kecheng.,Liu, Song.,...&Xing, Ronge.(2025).A review on the preparation and synthesis strategies, mechanism and applications of different glucosamine salts and derivatives.FOOD BIOSCIENCE,69,18. |
| MLA | Zhang, Tong,et al."A review on the preparation and synthesis strategies, mechanism and applications of different glucosamine salts and derivatives".FOOD BIOSCIENCE 69(2025):18. |
入库方式： OAI收割
来源：海洋研究所
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