从传统发酵食品中产生的纤维解酶的研究进展
Panpan Wang1, Cuiying Peng1, Xiaomei Xie1
1Top Discipline of Jiangxi Province, Discipline of Chinese and Western Integrative Medicine Jiangxi University of Chinese Medicine Nanchang China.
Food science & nutrition
|October 12, 2023
概括
来自发酵食品的纤维分解酶为心血管疾病 (CVD) 的传统治疗提供了有希望的替代方案. 这些天然化合物有效地分解血栓,并提供额外的健康益处.
科学领域:
- 生物化学 生物化学
- 微生物学 微生物学
- 心血管医学 心血管医学
背景情况:
- 心血管疾病 (CVD) 是全球主要的死亡原因.
- 血栓形成是心血管疾病的一个关键方面,涉及纤维素凝块的形成.
- 目前的血栓溶解剂有其局限性,包括成本,短期有效性和出血风险,需要替代解决方案.
研究的目的:
- 审查传统发酵食品中的纤维解酶.
- 探索它们在预防和治疗心血管疾病方面的潜力.
- 总结它们的来源,生产,特性和治疗效果.
主要方法:
- 文献综述,重点关注来自发酵食品的微生物纤维解酶.
- 酶源的分析,发酵的优化,净化和表征.
- 关于血栓溶解和其他心血管作用的临床前和临床数据的摘要.
主要成果:
- 发酵食品中的微生物产生强大的纤维解酶.
- 这些酶因其物理化学性质而具有特征.
- 研究表明活体和体外有血栓消毒活性.
- 额外的好处包括抗动脉样硬化,抗高脂血症和神经保护作用.
结论:
- 来自传统发酵食品的纤维分解酶代表了对心血管疾病管理的可行的替代方案.
- 它们的多方面的治疗潜力超出了凝块溶解的范围.
- 进一步的研究和开发可能会导致心血管疾病的新型治疗方法.
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