Genus Atractylodes polysaccharides: A comprehensive review of the structural characteristics, structure-activity relationships, and application prospects.

Atractylodes polysaccharides (APs) are the core bioactive components responsible for the pharmacological effects of this genus, demonstrating immense potential in the fields of modern medicine, functional foods, and green animal feed development. However, due to the complex chemical structures of APs, the quantitative structure-activity relationships (SAR) between their fine structural features and specific biological functions remain insufficiently elucidated. Furthermore, most current studies lack a translational perspective oriented toward practical applications. This paper systematically reviews the latest research advances in the extraction, isolation, structural characterization, pharmacological activities, and application development of APs. It specifically highlights the limitations of current research, alongside the prospects and challenges for future in-depth development. Studies indicate that APs primarily consist of neutral polysaccharides and acidic pectic polysaccharides. The neutral components are typically characterized by β-(2 → 1)-linked or β-(1 → 6)-linked glucans and fructans, while the acidic fractions are rich in galacturonic acid, forming complex rhamnogalacturonan structures that confer high target affinity and bioavailability. As crucial biological macromolecules, APs exhibit significant pharmacological activities, including immunomodulatory, anti-inflammatory, anti-tumor, hypoglycemic, gastrointestinal protective, and hepatoprotective effects. These biological functions are synergistically influenced by structural parameters such as molecular weight, monosaccharide composition, degree of branching, and spatial conformation. Future research should prioritize the standardization of extraction and characterization methodologies, the deep elucidation of structure-activity relationships, and the exploration of APs' application potential as functional food ingredients and pharmaceutical excipients.