hfbHealth, Food & BiotechnologyHealth, Food & Biotechnology2712-7648РОСБИОТЕХ10.36107/hfb.2026.i1.s287hfb-287Research ArticleБИОТЕХНОЛОГИИBIOTECHNOLOGYСупрамолекулярная структура и функциональные характеристики пектиновых полисахаридовSupramolecular Structure and Functional Characteristics of Pectin PolysaccharidesГолубевВладимир НиколаевичGolubevVladimir N.vlgolubev@hotmail.comhttps://orcid.org/0000-0003-1659-9786ЦыгановаТатьяна БорисовнаTsyganovaTatyana B.tsyganovatb@mgupp.ruНаучно-технологический парк университета Жироны, Жирона, ИспанияИспанияScientific and Technological Park of the University of Girona, Girona, SpainSpainРоссийский биотехнологический университет (РОСБИОТЕХ)РоссияRussian Biotechnology University (BIOTECH University), Moscow, RussiaRussian Federation202617052026812740Copyright © Голубев В.Н., Цыганова Т.Б., 20262026Голубев В.Н., Цыганова Т.Б.Golubev V.N., Tsyganova T.B.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.hfb-mgupp.com/jour/article/view/287Введение

Введение. В настоящее время наблюдается рост числа исследований, посвященных пектинам, которые приобретают всё большее значение и широко применяются в пищевой и фармацевтической промышленности, а также в биомедицинских исследованиях. 

Цель

Цель. Данный обзор показывает, что направленное конструирование супрамолекулярных пектиновых систем и создание из них строительных блоков высокоупорядоченных супрамолекулярных соединений с заданной структурой и свойствами стало одной из важнейших задач современной химии.

Материалы и методы

Материалы и методы. В качестве материала для исследования использованы научные публикации, отобранные по следующим критериям: год издания (2009–2024), география изданий, цитируемость, достоверность результатов относительно структурных характеристик пектиновых полисахаридов и их функциональных свойств. Поиск и отбор статей осуществлялся в библиографических базах eLIBRARY.RU, RSCI, Scopus, Web of Science, PubMed, после чего был выполнен анализ полученных результатов с их систематизацией, обобщением, промежуточными выводами и общим заключением с использованием элементов искусственного интеллекта.

Результаты

Результаты. В результате можно констатировать, что существует широкий спектр химических соединений и биополимеров, совместимых с пектиновыми полисахаридами, что позволяет получать супрамолекулярные структуры с новыми свойствами, которые можно целенаправленно модифицировать, в том числе для выполнения конкретных биомедицинских задач. 

Выводы

Выводы. Анализ позволяет сделать  вывод, что в настоящее время активно изучается объединение пектина с другими биополимерами, гибридными наночастицами и минеральными соединениями для улучшения его функциональных свойств, включая растворимость, стабильность, антиоксидантную активность и физиологическую совместимость.

Introduction

Introduction. Currently, there is a growing number of studies devoted to pectins, which are gaining increasing importance and are widely used in the food and pharmaceutical industries, as well as in biomedical research.

Purpose

Purpose. This review shows that the targeted design of supramolecular pectin systems and the creation of building blocks of highly ordered supramolecular compounds with a given structure and properties from them have become one of the most important tasks of modern chemistry.

Materials and Methods

Materials and Methods. The object of study in this work was scientific publications, most of which were published between 2009 and 2024. The search and selection of research on pectin conjugates were carried out in the bibliographic databases eLIBRARY.RU, RSCI, Scopus, Web of Science, PubMed, taking into account the structural features of various types of pectins, including modified ones, based on ideas about the supramolecular structure of pectin polysaccharides.

Results

Results. As a result, it can be concluded that there is a wide range of chemical compounds and biopolymers compatible with pectin polysaccharides, which makes it possible to obtain supramolecular structures with new properties that can be purposefully modified, including for specific biomedical applications.

Conclusion

Conclusion. The analysis shows that the combination of pectin with other biopolymers, hybrid nanoparticles and mineral compounds is currently being actively studied to improve its functional properties, including solubility, stability, antioxidant activity and physiological compatibility.

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The authors declare that there are no conflicts of interest present.