Levans refers to a class of water-soluble polysaccharides or complex sugars composed of fructose residues connected by β-(2→6) linkages. These polymers are commonly found in nature, particularly in plants, and are considered as dietary fiber due to their inability to be digested by human enzymes. Levans are often produced by certain microorganisms, primarily bacteria, for storage purposes or as protective agents against environmental stressors.
Levans have been extensively studied for their potential applications in the food and pharmaceutical industries. Due to their unique structural properties, they possess high water-holding capacity, emulsification properties, and thickening abilities, making them valuable additives in various food products. Additionally, levans exhibit prebiotic properties, promoting the growth of beneficial gut bacteria and supporting overall gut health.
In the pharmaceutical field, levans are being investigated for their immunomodulatory and antioxidant effects. These polysaccharides have demonstrated potential as therapeutic agents for various health conditions, including inflammatory diseases, cancer, and metabolic disorders.
It is worth noting that levans can differ in terms of molecular weight, chain length, and fructose content, leading to variations in their physical and biological properties. The extraction and purification of levans may involve enzymatic or acid hydrolysis methods, followed by separation techniques such as chromatography.
