Effects of steaming on the structural evolution, bioactivities, and structure-activity relationships of polysaccharides in traditional Chinese medicines: A review.

Abstract

Steaming, one of the most widely practiced processing methods in traditional Chinese medicines (TCM), profoundly reshapes the structures and bioactivities of polysaccharides, key bioactive macromolecules isolated from many TCM, including medicinal-edible herbs of the same origin. Polysaccharides isolated from steamed Polygonatum, Panax, Cistanche, and other genera exhibit enhanced antioxidant, immunomodulatory, hypoglycemic, anti-inflammatory, and anti-aging capacities in many reported cases, with such functional improvements depending on herbal species and processing conditions. Their biological performance largely depends on structural modifications modulated by steaming parameters including temperature, processing time, cycle count, and auxiliary additives. Therefore, a comprehensive understanding of the process-structure-activity relationship is essential for their rational utilization. This review summarizes recent advances (2020-2026) in steaming processing technologies, steaming-induced structural evolution of polysaccharides, corresponding bioactivity changes, underlying structure-activity relationships, and application prospects of steamed polysaccharides. It focuses on structural features closely tied to bioactivity, including molecular weight, monosaccharide composition, glycosidic linkages, chain conformation, and uronic acid content. Collectively, this review constructs a "steaming-structure-activity "framework, providing reference cases and new insights for the modernization of TCM processing and the advancement of polysaccharide-based functional product development.

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