秀丽隐杆线虫在食品营养功能评价中的研究进展

秀丽隐杆线虫作为一种理想的模式生物,已被越来越多地应用于食品营养功能的评价。与细胞、小鼠等其他模型比较,线虫具有体积小、寿命短、与人类基因同源性高、研究结果易于观察且能够在实验室大批量培养等优点。文章综述了秀丽隐杆线虫在抗肥胖、抗氧化、抗衰老的食品营养功能评价中的研究方法、潜在机理及研究进展,并展望了秀丽隐杆线虫在食品抗肥胖、抗氧化、抗衰老中的研究前景。     

秀丽隐杆线虫在降脂类生物活性物质功能评价中的应用研究进展

脂肪的过度沉积会引发高脂血症、心脑血管疾病和糖尿病等慢性疾病。秀丽隐杆线虫构造简单、身体透明、便于观察、发育周期短、易于人工培养且信号通路高度保守,从而使得秀丽隐杆线虫进行脂肪调控的研究成为了可能。本文介绍秀丽隐杆线虫作为研究脂肪代谢模式生物的优势,综述了近些年研究验证的具有降脂功能的生物活性物质,总结秀丽隐杆线虫体内的脂代谢以及在脂代谢方面的应用研究,为研究降脂减肥药物以及对人体肥胖等代谢障碍疾病研究提供重要依据。     

基于秀丽隐杆线虫的真菌毒素毒性评价研究进展

由于作用范围广、毒性大和时间长等特征,食品中真菌毒素研究受到广泛关注。应用秀丽隐杆线虫(Caenorhabditis elegans)进行毒理学评价具有成本低、易观察、周期短、信号转导途径高度保守等优点而广泛应用到毒理学研究领域,在真菌毒素的毒性评价方面也得到快速发展。该文介绍秀丽隐杆线虫评价真菌毒素的指标及其研究进展,重点关注秀丽隐杆线虫评价真菌毒素毒性的致死率、个体发育与运动行为和生殖能力与寿命等指标。真菌毒素对于胰岛素/类胰岛素生长因子-1(insulin/insulin-like growth factory-1,IIS)、细胞程序性死亡(programmed cell death,PCD)、转化生长因子β(transforming growth factorβ,TGF-β)、丝裂原激活的蛋白激酶(mitogen activated protein kinases,MAPK)4种先天免疫信号通路的影响的研究进展,为进一步基于秀丽隐杆线虫真菌毒素的研究提供理论依据。     

秀丽隐杆线虫模型在食品安全研究中的应用

食品安全涉及民生,一直以来都是研究的热点。在食品安全研究中,需要通过动物实验评价其毒理等性质,然而因伦理、成本和实验周期等问题而受到一定限制。因秀丽隐杆线虫结构简单、试验周期短以及信号通路高度保守等特性而为食品安全快速评价提供了一个新选择。本文详细介绍了秀丽隐杆线虫的同源性、免疫防御机制的保守性以及在食品安全方面的应用研究,包括各种外界危害因子的毒性机理和线虫自身的免疫防御的调控机制等,并分析了秀丽隐杆线虫的应用前景,为秀丽隐杆线虫在食品安全评价中的应用提供一定的参考。     

白蛋白乳液递送油脂的秀丽隐杆线虫营养评价模型的建立

秀丽隐杆线虫是研究脂质代谢相关疾病的重要模型。由于水溶性培养环境，油脂很难在培养基中分散均匀，影响秀丽隐杆线虫对油脂的摄入。采用白蛋白乳液建立了秀丽隐杆线虫油脂评价模型。结果表明：通过荧光标记和脂肪酸组成分析，证实白蛋白乳液可以成功地将甘三酯导入秀丽隐杆线虫；当白蛋白乳液粒径在200~400 nm范围内，粒径越小对秀丽隐杆线虫体内油脂的递送能力越强；当中碳链甘三酯（MCT）浓度在0.01~10 mmol/L范围内，MCT浓度与秀丽隐杆线虫的乳液摄入量成正相关。     

以秀丽隐杆线虫作为人类疾病模型的研究进展

随着医学研究的快速发展,秀丽隐杆线虫 (Caenorhabditis elegans,简称C.elegans或秀丽线虫)作为一种模式生物越来越多地应用于人类疾病的研究中。本文综述该领域的研究进展。     

芫荽提取物对秀丽隐杆线虫体内抗氧化活性的初步探究

以南京高淳产芫荽为实验材料,研究其籽和成熟茎叶水提物对秀丽隐杆线虫体内活性氧的清除作用及对百草枯诱导秀丽隐杆线虫氧化应激损伤的保护作用,并揭示其作用机制。结果表明两种水提物均能够显著降低秀丽隐杆线虫体内活性氧水平(P<0.05),呈现剂量-效应关系;在百草枯引起的急性氧化测定中,两种水提物均可显著提高秀丽隐杆线虫氧应激状态下的生存率,但芫荽茎叶水提物的最低有效浓度为1 mg/mL,而芫荽籽水提物的最低有效浓度为0.1 mg/mL;实时荧光定量PCR结果说明,两种水提物可显著影响氧化衰老有关的ⅡS信号通路上daf-2和daf-16的基因表达量。因此,芫荽提取物对秀丽隐杆线虫起到了较好的体内抗氧化效果。     

野生蕨菜水提液对秀丽隐杆线虫生理作用的影响研究

探索了不同浓度蕨菜水提液对秀丽隐杆线虫整个生命周期生物学功能的影响,对蕨菜水提液的毒理性作出合理评价。实验以秀丽隐杆线虫为模式生物,通过给秀丽隐杆线虫喂食0.1 m L 6种不同浓度(0.0、0.2、0.4、0.6、0.8、1.0 g/m L)的蕨菜水提取液,观察不同浓度蕨菜水提取液对其生理指标(寿命、产卵数、运动性、细胞凋亡)的影响。研究结果表明:蕨菜能对秀丽隐杆线虫的生理指标产生较大影响,具体表现为随着蕨菜水提取液浓度增加,寿命逐渐缩短,产卵数逐渐减少,细胞凋亡数增加,三者均呈现出明显的浓度依赖性,而对运动性影响不大。     

基于秀丽隐杆线虫的酒精生物效应研究进展

酒在现代生活中日趋重要,适量饮酒有促进活血、预防心血管疾病的功能,但长期过量饮酒,会损害肝、胃和脾等器官甚至导致神经性疾病,这已成为人们十分关注的问题。秀丽隐杆线虫(Caenorhabditis elegans,C.elegans)作为一种特殊的模式生物,具有相对简单且已明晰的生理结构(特别是其神经结构),以及大量被证实的与人类疾病相关的同源基因,因而被用作生物模型来研究疾病发生的分子靶点和相关神经通路。本文介绍了以秀丽隐杆线虫作为模式生物来研究酒精干预下的寿命调控机制、神经退行性疾病、酒精引发成瘾及Ⅱ型糖尿病等相关研究进展,展示了线虫作为模式生物在酒精生物功能研究领域发挥的独特优势,为了解酒精性疾病的发生、发展及其相关生理机制,预防酒精引起的相关疾病研究提供了新的方法与思路。     

沙棘粕醇提取物对秀丽隐杆线虫的抗衰老功效及其机制

以沙棘粕为研究对象,经乙醇提取、大孔吸附树脂纯化获得沙棘粕醇提取物(sea buckthorn seed extracts,SBSE)。以秀丽隐杆线虫为模式生物,研究SBSE的抗衰老作用及其可能机制。本研究考察了不同质量浓度范围内SBSE对秀丽隐杆线虫生命周期、生殖能力和应激抵御能力的影响,探索了SBSE对线虫抗氧化酶活力以及衰老相关基因表达水平的作用,从基因水平探索SBSE的抗衰老可能机制。结果:SBSE可以显著延长秀丽隐杆线虫的存活时间(P0.05),减轻脂褐素水平的积累;0.05 mg/mL SBSE处理后秀丽隐杆线虫子代数量为(246.40±21.11)个,显著高于空白对照组的(205.80±20.42)个(P0.05);对热应激和氧化应激有显著的防御效果(P0.05);此外,SBSE提高了秀丽隐杆线虫体内超氧化物歧化酶、过氧化氢酶和谷胱甘肽过氧化物酶的活力,降低了秀丽隐杆线虫促衰老基因age-1、daf-2的表达水平,提高了抗衰老基因sir-2.1的表达。该结果表明SBSE或许通过提高抗氧化酶活力以及改变衰老相关基因的表达水平来发挥抗衰老的功效。     

运动营养食品及其抗疲劳活性成分研究进展

缓解疲劳的关键在于保证机体运动水平,科学合理膳食与运动营养补充是主要途径。随着我国全民健康运动的兴起,运动人群不断增长,具有补充机体能量、减轻运动疲劳等作用的运动营养食品逐渐受到人们关注和重视,成为实现健康生活方式不可或缺的一个方面。目前,我国运动营养食品标准日趋完善,市场份额逐年增长,产业愈发成熟,发展前景十分乐观。本文从运动营养食品的定义及分类出发,系统阐述运动营养食品及其抗疲劳活性成分的国内外研究现状,并对其未来发展趋势做出展望,以期推动抗疲劳功能性运动食品的科学研究与应用开发,为普通大众了解运动营养食品、科学选择运动营养食品提供参考依据。     

The development of fruit‐based functional foods targeting the health and wellness market: a review

Functional foods and their health benefits beyond individual nutrients present challenges to the traditional ‘nutrition’ approach to foods. Epidemiological studies suggest that regular or increased consumption of fruits may promote general health and well‐being as well as reduce the risk of chronic diseases. Therefore, a broad range of research amongst academic, industry and government institutes has been stimulated in attempts to add the goodness of fruits into popular consumer foods. This article provides a brief overview of the research opportunities in the emerging functional foods area, with an emphasis on fruit‐derived products. Based on recent research in the fruit‐based functional food area, a structured approach for designing and developing functional finished products is presented. Included are the technical challenges and their associated solutions during food design, formulation, processing and storage. A consumer‐oriented food product development process is highlighted. Controlling the interactions among the targeted bioactives and other food components during food processing, handling and storage is the key to ensure that a stable and appealing functional food is produced. Manipulating the beneficial synergies among food ingredients, and among food formulation and processing methods, has the potential to lead to substantial food innovations.     

Food matrix impact on macronutrients nutritional properties

The food industry is aware of the consumer’s desire to purchase delicious, convenient and nutritious foods. Rapid development of functional foods has induced the food industry to evaluate and revise the composition of their processed foods as well as their processing conditions and methods to improve nutritional and health effects. The addition of new bioactive compounds to a food requires that the bioactive agent is in the active form by the time it reaches the gastrointestinal tract, where it is assimilated. However, the question is whether or not the processes and the composition of traditional foods are carefully balanced to ensure the optimal nutritional properties. This paper aims to review the concepts and facts that are the basis of the new area of research regarding the role of food structure on the nutritional properties of conventional and functional foods. Several original approaches have emerged, bringing together scientists from fields such as food science, nutrition and physiology, which bring enlightening new perspectives to the development of delicious and nutritional foods.     

不溶性膳食纤维的提取、表征及改性研究进展

合理摄入膳食纤维对机体健康至关重要。为了开发兼顾营养、感官与健康的膳食纤维强化食品,不溶性膳食纤维的分离提取与改性研究广受关注。大量研究运用物理作用力、化学反应或酶解等手段,对样品组成、结构以及性质进行改造,以强化其在食品加工与营养健康方面功能特性。改性产物作为添加成分对于食品的加工过程、产品品质及健康功效方面具有积极影响,有利于各类膳食纤维强化产品的开发。本文对近年来国内外文献报道的不溶性膳食纤维的提取、改性及应用相关研究成果进行梳理总结,以期为调控膳食纤维功能特性、开发高品质健康功能食品提供参考。     

马铃薯全粉食品研究进展

当前国家对马铃薯主粮化和居民营养健康高度重视,使得马铃薯全粉及其食品成为广大学者的研究热点。本文以马铃薯全粉及其加工的食品为综述对象,在广泛调研文献特别是马铃薯全粉食品研究的最新成果基础上,对马铃薯全粉食品的研究进行了分析总结,阐述了马铃薯全粉的营养价值、功能特性、国内加工研究现状和马铃薯全粉食品的研究现状,并对马铃薯全粉食品发展方向进行了展望。为我国早日实现马铃薯主粮化和"健康中国2030"规划提供参考。     

Food Technological Applications for Optimal Nutrition: An Overview of Opportunities for the Food Industry

Abstract: An increasingly important determinant in food choice is the growing consumer concern about nutrition and health. This focusing of consumer interest on the food supply, and also extensive research and technological developments in food science will provide further opportunities for new product development. The Food‐Based Dietary Guidelines of the World Health Organization (WHO) and European Union (EU) legislation on health claims play an important role in regulating information to the public about a wholesome diet and for improving the availability and affordability of nutritious food choices to consumers. More specifically, the food industry can contribute by reducing the number of energy‐dense products; by improving the nutrient profile of processed food through the reduction of salt, added sugar, trans‐fatty acid, and saturated fat content. As a result, food science and technology are prompted to create a new framework for these food‐based dietary guidelines, principally in the areas of food physics, methods of food storage and preservation, nutrient restoration and fortification of foods, and the development of health‐focused designer foods and functional foods. The aim of this review is to provide an overview of some further opportunities for new product development and nutrition research. Some topics related to the energy reduction of foods include: dilution and structure design, carbohydrate and/or fat substitutes, and inhibition of enzymes in carbohydrate and/or fat digestion; additionally, regulation of some metabolic functions with food‐derived bioactive peptides and probiotics, and enrichment of foods with bioactive compounds are reviewed in this overview as the most promising issues.     

Activating the community for nutritional improvement

This presentation provides information on community-oriented action research conducted under the leadership of Dr. Rajammal P. Devadas, the recipient of the IUNS International Nutrition Award for 2001. Educating, activating, and energizing the community with empowerment have been the focus of the action-oriented research. In the four decades of work presented, massive efforts have been made in the areas of infant and preschool child nutrition; nutritious noon meal programs for children; integration of nutrition, health, and sanitation concepts in the primary school curriculum; use of local foods to eradicate malnutrition; introduction of novel and underexploited foods; food-based approaches to overcome micronutrient malnutrition; equipping women for food and nutrition security; and nutrition education. These efforts have been activated through development of relevant food and educational materials, their introduction to the community, impact evaluation, follow-up, and implementation of the concepts in relevant national programs with massive training efforts. Many of the efforts outlined have formed the basis for regional and nationwide nutrition intervention strategies. The experiences gained and training efforts developed have gone beyond the country-level exposure to training and equipping nutrition workers in other countries.     

食品中蛋白质质量评价方法的研究进展

不同食物中蛋白质的种类和含量不同,其氨基酸组成及比例也不同,因而对满足人体营养需求的贡献不同。蛋白质作为食物最基本的营养成分,其质量直接影响着人体健康。在全球人口激增、资源有限的情况下,科学合理的蛋白质质量评价方法对于人类合理膳食、获取充足营养、有效开发新型蛋白质资源等是非常重要的。因此,本文综合分析了食品中蛋白质质量评价方法的发展,并对蛋白质消化率校正氨基酸评分(protein digestibility corrected amino acid score,PDCAAS)和可消化氨基酸评分(digestibility indispensable amino acid score,DIAAS)展开详细讨论,重点阐述这两种评价方法的应用状况、优势及局限性,以期为探索优质蛋白质来源、研究蛋白质互补和开发高质量蛋白食品提供理论依据。     

运动营养食品的研究现状

肌酸(creatine)是脊椎动物体内自然存在的一种含氮类有机酸。补充肌酸能够通过调节体内磷酸肌酸水解、糖代谢和蛋白表达等方式来增加糖原的储存、提高ATP的生成、增强肌细胞的酸碱缓冲能力以及刺激肌细胞增殖,从而能够预防运动损伤、改善运动表现、提升训练适应性和加快运动后康复。自从1992年巴塞罗那奥运会上,英国短跑运动员克利斯提通过服用肌酸提高运动能力,并夺得百米冠军后,欧美运动员开始广泛的在运动和训练时服用肌酸,到1996年亚特兰大奥运会,已有60%以上的短跑运动员服用肌酸。对于从事剧烈运动训练的高水平运动员而言,需要每天摄入5-10 g肌酸以维持最佳的全身肌酸储备量,从而保持最佳的运动和训练效果。本文详细综述了肌酸的作用机制、补充肌酸对运动能力的影响、补充肌酸的安全性以及肌酸类运动营养品的使用人群、产品种类、补充策略和相关标准法规等。