微藻衍生:探索生物活性和功能性食品创新
Azqa Ashraf1, Yueting Guo1, Tingting Yang1
1State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, no. 1299, Sansha Road, Qingdao, Shandong Province 266404, P.R. China.
Journal of agricultural and food chemistry
|January 6, 2025
概括
微藻为功能性食品提供强大的抗氧化,抗高血压和抗菌益处. 研究探讨了它们的生产,健康影响和未来在营养药中的应用,解决生物可用性挑战.
科学领域:
- 海洋生物技术 海洋生物技术
- 食品科学 食品科学 食品科学
- 营养保健品 营养保健品
背景情况:
- 微藻类是生物活性的丰富来源,具有多样化的结构和生物活性.
- 这些具有抗氧化,抗高血压和抗菌性质,为食品提供了重要的健康和营养潜力.
研究的目的:
- 探索微藻衍生的类作为功能性食品成分的潜力.
- 审查它们的健康促进作用,生产方法和未来在营养药行业的应用.
- 讨论与功能性食品的生物可用性相关的挑战.
主要方法:
- 酶和其他过程用于释和增强蛋白质提取.
- 动物研究验证促进健康的效果.
- 在类研究中对in silico方法,计算方法和人工智能的审查.
主要成果:
- 微藻具有显著的生物活性和健康益处.
- 目前正在开发生产,净化和识别的实用方法.
- 新兴的计算和人工智能方法正在塑造未来的研究.
结论:
- 微藻衍生的是功能性食品和营养保健品的有希望的来源.
- 需要进一步的研究来克服生物可用性挑战并优化应用.
- 集成先进的计算工具将加速微藻的创新.
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