开发可食用的衍生生物的机遇和挑战
Tiantian Zhang1, Zhenyu Gu1, Yu Deng2
1School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, People's Republic of China.
Comprehensive reviews in food science and food safety
|July 18, 2025
概括
可食用的类具有显著的健康益处,包括抗氧化和抗炎作用. 这些生物活性具有功能性食品和营养保健品的潜力,尽管存在生产挑战.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 营养保健品 营养保健品
背景情况:
- 可食用越来越被认为是生物活性的有价值来源.
- 这些具有各种促进健康的特性,具有显著的治疗潜力.
研究的目的:
- 综合审查衍生物的结构特征,制备方法,生物活动和工业应用.
- 突出这些在功能性食品和营养保健品中的潜力.
主要方法:
- 酶性水解是一种酶性水解.
- 微生物发酵过程中的微生物发酵.
- 生物信息学辅助的虚拟查用于的识别和制备.
主要成果:
- 衍生物 (EMPPs) 显示出强大的抗氧化,抗高血压,抗菌,抗炎,免疫调节,降脂,抗癌和促进骨健康的活动.
- 机械洞察力揭示了与信号通路,金属化,自由基清除和肠道微生物群调节的相互作用.
- 工业应用包括提高各种食品的营养和功能特征.
结论:
- 类因其广泛的健康益处,对功能性食品和营养保健品具有显著的前景.
- 提取优化,体内验证和规模生产方面的挑战需要解决.
- 未来的研究应该专注于先进的技术和跨学科的方法,以充分利用其潜在的全球健康解决方案.
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