食品衍生生物活性的研究进展:关于生物活性第三届国际研讨会的概述
Xiaohong Sun1, Yonghui Li2, Min Wang3
1Department of Plant, Food and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, Nova Scotia B2N 5E3, Canada.
Journal of agricultural and food chemistry
|October 15, 2024
概括
研究人员正在利用人工智能和新技术探索可持续的生物活性. 认知功能和味道修饰中的新兴角色是第三届生物活性类国际研讨会 (ISBP) 的关键发现.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生化学
- 生物技术是生物技术.
背景情况:
- 对食品衍生生物活性的兴趣日益增长.
- 第3届生物活性国际研讨会 (ISBP) 将于2023年召集研究人员.
- 需要在生物活性研究中进行知识交流和合作.
研究的目的:
- 概述生物活性的进展情况.
- 突出第3次ISBP的新兴趋势.
- 讨论可持续生产,认知角色和味道修饰.
主要方法:
- 综述了第三届ISBP的演讲和讨论.
- 整合人工智能 (AI) 与湿实验室研究进行生产.
- 专注于机械学研究的新型处理技术和omics.
主要成果:
- 生物活性可以使用人工智能从可持续来源生产.
- 生物活性在增强认知功能的新兴作用.
- 体显示出作为味道修饰剂的潜力.
结论:
- 未来的研究趋势包括新的处理,理解受体相互作用,和omics应用.
- 临床试验和产品商业化对于该领域的发展至关重要.
- 人工智能和可持续实践的整合正在塑造生物活性的未来.
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