富含副生物质的豆制作为功能性体育食品:不仅仅是一个蛋白质来源
Dionysius Subali1, Revelo Eved Christos1, Vasya Theodora Givianty1
1Department of Biotechnology, Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, Jakarta 12930, Indonesia.
Nutrients
|June 10, 2023
概括
基于大豆的佩显示出作为运动员的功能性食物的潜力. 它的化合物可以减少疲劳和焦虑,通过改善蛋白质合成和线粒体功能来提高体育表现.
科学领域:
- 运动科学 运动科学 运动科学
- 营养科学 营养科学
- 微生物学 微生物学
背景情况:
- 有限的研究存在于tempeh作为一个功能性食品的体育表现.
- 基于大豆的佩提供了一个独特的营养特征,具有潜在的人体营养效益.
研究的目的:
- 探索大豆培在提高运动表现方面的潜力.
- 审查现有证据,将米的消费与体育成绩联系起来.
主要方法:
- 关于豆制和体育表现的科学研究的文献综述.
- 分析 *Lactobacillus gasseri* 偏微生物在运动恢复中的作用.
主要成果:
- *Lactobacillus gasseri* 偏益生物可以恢复疲劳并减少运动员的焦虑.
- 这些偏生菌通过真核细胞启动因子-2 (EIF2) 信号增强蛋白质合成.
- 它们还防止氧化酸化基因下调,支持线粒体功能和恢复.
结论:
- 以大豆为基础的佩作为改善体育表现的功能性食品具有前景.
- 对培制品的进一步研究可能有利于运动员的康复和表现.
- 鼓励食用像米这样的豆类食品可以优化运动潜力.
关键词:
抗氧化剂 抗氧化剂是一种抗氧化剂.发酵大豆发酵大豆是什么功能性食品是一种功能性食品.类型 类型 类型 类型 类型 类型豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆运动食品 运动食品 运动食品坦佩赫 (Tempeh) 是一个古老的城市.更多相关视频
相关概念视频
01:28Proteins: Dietary Sources and Requirements
520
Consuming animal-based products offers high-quality proteins that contain optimal levels and combinations of essential amino acids, crucial for tissue repair and growth. Foods like eggs, milk, fish, and most meats are a source of complete proteins. Legumes and cereals are abundant in proteins; however, they typically lack a full range of essential amino acids. As a result, they are considered incomplete protein sources. Some plant sources like soybeans, quinoa, and amaranth do contain complete...
520
01:02Protein Digestion
104.3K
Protein digestion begins in the stomach, where the highly acidic environment can easily disrupt protein structure by exposing the peptide bonds of polypeptide chains. After polypeptide chains are broken into individual amino acids by a series of digestive enzymes, the amino acids are transported to the liver via the bloodstream to produce energy.
104.3K
01:12Protein Absorption
243
Proteins in the gastrointestinal tract typically come from food, but they can also originate from disintegrated cells or secreted enzymes. In the stomach, the enzyme pepsin breaks down these proteins into polypeptides. The fragments then move into the duodenum as a semi-fluid mass called chyme. Pancreatic proteases, such as trypsin and chymotrypsin, and intestinal brush border enzymes like carboxypeptidases further dismantle the polypeptides into tripeptides, dipeptides, and free amino acids.
243
01:06Fats as Energy Storage Molecules
25.3K
Triglycerides are a form of long-term energy storage molecules. They are made of glycerol and three fatty acids. To obtain energy from fat, triglycerides must first be broken down by hydrolysis into their two principal components, fatty acids and glycerol. This process, called lipolysis, takes place in the cytoplasm. The resulting fatty acids are oxidized by β-oxidation into acetyl-CoA, which is used by the Krebs cycle. The glycerol that is released from triglycerides after lipolysis...
25.3K
01:27Protein Import into the Peroxisomes
3.6K
Cells contain membrane-bound organelles called peroxisomes that oxidize organic molecules by transferring hydrogen atoms to oxygen, producing hydrogen peroxide. Peroxisomes enzymatically convert the released hydrogen peroxide into water and oxygen.
Peroxisomal Protein Import:
Peroxisomes lack the genetic machinery required to code for their own proteins. Hence, most peroxisomal membrane, lumenal and transmembrane proteins are synthesized in the cytoplasm or ER and transported to the peroxisome...
Peroxisomal Protein Import:
Peroxisomes lack the genetic machinery required to code for their own proteins. Hence, most peroxisomal membrane, lumenal and transmembrane proteins are synthesized in the cytoplasm or ER and transported to the peroxisome...
3.6K
01:26Protein Modifications in the RER
5.3K
Modification of secretory and transmembrane proteins entering the rough ER begins in the ER lumen. These modifications aid in protein folding and stabilize the acquired tertiary structure. Protein modifications in the rough ER co-occur at different stages of protein folding.
Broadly, these modifications can be categorized into four main categories — glycosylation, formation of disulfide bonds, assembly of protein subunits, and specific proteolytic cleavages like removal of signal...
Broadly, these modifications can be categorized into four main categories — glycosylation, formation of disulfide bonds, assembly of protein subunits, and specific proteolytic cleavages like removal of signal...
5.3K