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Главная >Техника и технология пищевых производств > Архив выпусков > Том 56, №2, 2026 > Структура, получение и применение фукоидана
ISSN 2074-9414 (Печать),
ISSN 2313-1748 (Онлайн)

Структура, получение и применение фукоидана

Мальков Данил Игоревич
Балтийский федеральный университет им. И. Канта, Калининград, Россия
Сухих Станислав Алексеевич
Балтийский федеральный университет им. И. Канта, Калининград, Россия
Каширских Егор Владимирович
Балтийский федеральный университет им. И. Канта, Калининград, Россия
Балашова Ксения Андреевна
Балтийский федеральный университет им. И. Канта, Калининград, Россия
Барзкар Нура
Институт морских исследований Борнео, Университет Малайзии Сабах, Кота-Кинабалу, Малайзия
Как цитировать?
Мальков Д. И., Сухих С. А., Каширских Е. В., Балашова К. A., Барзкар Н. Структура, получение и применение фукоидана. 2026. Т. 56. № 2. С. 401–421. (На англ.) https://doi.org/10.21603/2074-9414-2026-2-2646 
О журнале
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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Получена: 24.02.2026
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Опубликована: 30.06.2026
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