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<p>Sulfated polysaccharides (SPLs) derived from marine microalgae are gaining attention as bioactive compounds with substantial potential in functional foods. Unlike macroalgal SPLs, microalgal SPLs offer greater structural diversity, owing to unique monosaccharides such as galactose, fucose, xylose, rhamnose, and arabinose, along with distinct sulfation patterns that enhance their bioactivity. These compounds demonstrate significant antioxidative, immunomodulatory, anticancer, and antiviral properties, particularly in genera like <i>Porphyridium</i> and <i>Isochrysis</i>, highlighting their nutraceutical promise. As sustainable, plant-based ingredients, microalgal SPLs meet the rising demand for fortified foods and dietary supplements. Despite their potential, challenges remain in scaling extraction processes, understanding structure–function relationships, and ensuring stability in food products. This review examines the latest advancements in microalgal SPL research, their potential in next-generation functional foods, and the obstacles to their commercialization.</p>

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Exploring the nutritional and bioactive potential of microalgal sulfated polysaccharides for functional food applications

  • 期刊论文

  • 发表日期：

    2025年11月27日

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  • Fajar Sofyantoro,
  • Eka Sunarwidhi Prasedya,
  • Fahrul Nurkolis,
  • Andri Frediansyah

摘要

Sulfated polysaccharides (SPLs) derived from marine microalgae are gaining attention as bioactive compounds with substantial potential in functional foods. Unlike macroalgal SPLs, microalgal SPLs offer greater structural diversity, owing to unique monosaccharides such as galactose, fucose, xylose, rhamnose, and arabinose, along with distinct sulfation patterns that enhance their bioactivity. These compounds demonstrate significant antioxidative, immunomodulatory, anticancer, and antiviral properties, particularly in genera like Porphyridium and Isochrysis, highlighting their nutraceutical promise. As sustainable, plant-based ingredients, microalgal SPLs meet the rising demand for fortified foods and dietary supplements. Despite their potential, challenges remain in scaling extraction processes, understanding structure–function relationships, and ensuring stability in food products. This review examines the latest advancements in microalgal SPL research, their potential in next-generation functional foods, and the obstacles to their commercialization.