Modern scientific evidence indicates the increasing role of functional food ingredients in the prevention and correction of various diseases. Biologically active compounds with proven anti-inflammatory effects are of particular interest to researchers and consumers, since low-intensity chronic systemic inflammation is recognized as a key factor in the development of many metabolic disorders, including diabetes mellitus and cardiovascular pathologies. Unlike pharmaceutical preparations, which act primarily on the symptoms of diseases, functional food ingredients have a unique ability to provide a prolonged preventive effect due to regular consumption as part of the daily diet. Polysaccharides such as beta-glucans, pectins and arabinoxylans, which have pronounced immunomodulatory and anti-inflammatory potential, occupy a special place among promising biologically active compounds. However, their widespread use in the food industry has so far been limited by insufficient knowledge of the structure-activity relationships, the difficulties of standardization, and the lack of effective methods for targeted extraction of target fractions. In this context, artificial intelligence technologies open up new opportunities for the systematic study and targeted design of functional ingredients based on polysaccharides. The results obtained in the framework of the study demonstrate the significant effectiveness of the developed approach. In the course of the study, it was possible to identify and characterize highly active fractions of polysaccharides that exhibit a pronounced anti-inflammatory effect. Experimental data have confirmed the ability of the isolated compounds to significantly reduce the level of key inflammatory markers both in in vitro and in clinical settings. Of particular interest are the identified advantages of oat beta-glucans, which combine high biological activity with technological accessibility and environmental safety of production.

1. Doherty A., Wall A., Khaldi N., Kussmann M. Artificial Intelligence in Functional Food Ingredient Discovery and Characterisation: A Focus on Bioactive Plant and Food Peptides. Frontiers in Genetics. 2021. vol. 12. p. 768979. doi: 10.3389/fgene.2021.768979

2. Utkina A.S., Karagodin V.P., Sazonova M.A., Yet S.F. Polysaccharides and atherosclerosis: Focus on the role of key genes of cholesterol metabolism in macrophages. Bioactive Carbohydrates and Dietary Fibre. 2024. vol. 32. p. 100430. doi: 10.1016/j.bcdf.2024.100430

3. Tikhonov S., Babich O., Sukhikh S., Tikhonova N., Chernukha I. Synthesis of a new peptide and assessment of its cytotoxicity, regenerative properties by prediction and in vitro experiment. Bulletin of the Immanuel Kant Baltic Federal University. Series: Natural and Medical Sciences. 2023. no. 3. pp. 106–117. (in Russian)

4. KEGG Pathway Database. Available at: https://www.genome.jp/kegg/pathway.html (accessed June 26, 2025).

5. UniCarbKB Database. Available at: https://www.unicarbkb.org/ (accessed June 26, 2025).

6. PlantCyc Database. Available at: https://www.plantcyc.org/ (accessed June 26, 2025).

7. Nakano H., Suzuki S., Karasawa H., Sugawara M. Method for producing β-glucan. WO Patent No. WO2009077659A1, 2009.

8. Romanov A.S., Mamaeva N.V., Morozova V.I., Krivosheeva E.M. Method for obtaining water-soluble β-glucan from yeast of the genus Saccharomyces. Patent RF, no. 2302429 C1, 2007. (in Russian)

9. Decker S., Ryan J., Reilly P. Beta-glucan product and methods of making same. US Patent No. US20170231891A1, 2017.

10. Mass Spectrometry Libraries. Available at: https://interanalyt.ru/shop/mass-spectrometry/gazovye-khromato-mass-spektrometry/biblioteki-mass-spektrov/ (accessed June 27, 2025). (in Russian)

11. Korobova M.A., Gubina D.I. Overview of Machine Learning Methods Used in Algorithmic Trading. Languages in Professional Communication: collection of conference materials (April 28, 2022). 2022. pp. 54–59.

12. Sun T., Li J., Qin Y., Xie J., Xue B., Li X., Gan J., Bian X., Shao Z. Rheological and functional properties of oat β-glucan with different molecular weight. Journal of Molecular Structure. 2020. vol. 1209. p. 127938. doi: 10.1016/j.molstruc.2020.127938

13. Murphy E.J., Rezoagli E., Major I., Rowan N.J., Laffey J.G. β-Glucan Metabolic and Immunomodulatory Properties and Potential for Clinical Application. Journal of Fungi. 2020. vol. 6. no. 4. p. 356. doi: 10.3390/jof6040356

14. FooDB Database. Available at: https://foodb.ca/ (accessed June 26, 2025).

15. Food and Agriculture Organization of the United Nations (FAO). Available at: https://www.fao.org/home/ru (accessed July 1, 2025).

16. Lante A., Canazza E. Insight on Extraction and Preservation of Biological Activity of Cereal β-D-Glucans. Applied Sciences. 2023. vol. 13. no. 19. p. 11080. doi: 10.3390/app131911080

17. Guo B., Lu X., Jiang X., Shi X., Wang Q., Gao J. Artificial Intelligence in Advancing Algal Bioactive Ingredients: Production, Characterization, and Application. Foods. 2025. vol. 14. no. 10. p. 1783. doi: 10.3390/foods14101783

18. Khanal S., Sharma A., Pillai M., Ramakanth D., Ghosh A., Tiwari B.K., Majumder K. Artificial intelligence-driven innovation in Ganoderma spp.: potentialities of their bioactive compounds as functional foods. Sustainable Food Technology. 2025. vol. 3. no. 3. pp. 759–775. doi: 10.1039/D4FB00357H

19. Chang J., Wang H., Su W., Liu J., Wang X., Wu Q., Zheng L., Liu X. Artificial intelligence in food bioactive peptides screening: Recent advances and future prospects. Trends in Food Science & Technology. 2025. vol. 156. p. 104845. doi: 10.1016/j.tifs.2024.104845

20. Doherty A., Wall A., Khaldi N., Kussmann M. Artificial intelligence in functional food ingredient discovery and characterisation: a focus on bioactive plant and food peptides. Frontiers in Genetics. 2021. vol. 12. p. 768979. doi: 10.3389/fgene.2021.768979

21. Yuan D., Li C., Huang Q., Fu X., Dong H. Current advances in the anti-inflammatory effects and mechanisms of natural polysaccharides. Critical Reviews in Food Science and Nutrition. 2023. vol. 63. no. 22. pp. 5890–5910. doi: 10.1080/10408398.2022.2025535