加工的鱼作为用于败血症保护的功能性食物:增强氨基酸含量和生物活性形状
Lisha Yan1, Qiong Wang2, Min Tang2
1Department of Clinical Medicine, Yiyang Medical College, Yiyang, China.
Frontiers in nutrition
|February 11, 2026
概括
热处理将鱼变为一种功能性食品成分. 经过加工的显示出增强的抗败血症活性,产生有益的,为水产养殖废物提供可持续的解决方案.
科学领域:
- 生物化学 生物化学
- 营养科学 营养科学
- 药理学 药理学是指药理学的学科.
背景情况:
- 鱼是富含蛋白质的水产养殖副产品,通常被丢弃作为废物.
- 它们的刚性结构限制了营养物质的生物可用性,它们对营养价值和抗炎活性的加工影响尚不清楚.
- 败血症引起的多器官损伤需要新的营养干预措施.
研究的目的:
- 描述热处理后鱼的组成变化.
- 为了评估加工鱼与原始相比,加工鱼的抗败血症疗效.
- 探索加工的鱼作为功能性食品成分的潜力.
主要方法:
- 用优化的沙 (150°C,2.5分钟) 来处理鱼.
- 组合分析包括总蛋白质,氨基酸可用性和LC-MS用于鉴定.
- 在体内使用脂聚糖 (LPS) 诱导的败血症模型评估有效性,评估细胞因子水平,器官功能标志物 (ALT,AST,BUN),凝血和组织病理学.
主要成果:
- 热加工显著改善了营养成分,增加了总蛋白质和氨基酸的可用性.
- 在加工的鱼中发现了10种新的生物活性.
- 与原始相比,经过加工的表现出卓越的治疗效果,抑制促炎性细胞因子,减轻器官功能障碍,使凝血正常化,减少组织病理损伤.
结论:
- 鱼的热处理产生生物活性,增强它们的营养价值和抗败血症活性.
- 建立了一个清晰的加工-营养效率轴,突出了加工鱼的潜力.
- 经过加工的鱼是有希望的,高价值的功能性食品原料,用于治疗败血症和利用水产养殖废物.
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