LAUSR

Abstract Sulfated polysaccharide (SP) from sea cucumber possesses unique structure with a wide range of biological activities and health benefits. Many SPs from sea cucumbers have been extracted, purified and fractionated by different methods. However, commercial processing technologies of SPs from sea cucumbers have not been well established. This review summarizes the methods of pretreatment, extraction, separation, purification, and fractionation of various SPs from different sea cucumber species, and deficiencies and limitations of the methods are pointed out. Besides, suggestion on the combination of the processing methods and technologies of SPs are put forward, and SPs extraction in combination with traditionally well-established sea cucumbers food processing technology should be considered. In addition, standardized processing methods have to be confirmed and commercial applications need to be officially approved for SPs. Finally, a promising future perspective of SPs is optimistically forecast.