海带多糖的生理活性及其在食品中的应用研究进展
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摘要
近年来,海带多糖在食品中的应用已成为研究热点,利用海带多糖独特的物理和化学性质以及保健功能,将其作为稳定剂、保水剂、保鲜剂、风味剂、抑菌剂和护色剂等添加应用于各种食品中,可以达到提高食品质量、延长食品储藏期以及研发新型保健食品的目的,在食品生产中具有广阔的应用前景。本文综述了海带多糖的主要生理活性以及其作为各种添加剂在食品中的具体应用,指出了海带多糖研究发展中的问题,并展望了海带多糖今后的应用前景和方向,为海带多糖的进一步研究及其在食品中的开发利用提供一定的参考。
In recent years,the application of kelp polysaccharides in food has become a research hotspot. Kelp polysaccharides are used as stabilizer,preservative,preservative and flavor agent by using the unique physical and chemical properties and health function. The application of bacteriostatic agent and color preservative to various kinds of food can improve the quality of food,prolong the storage period of food and develop new health food. It has a broad application prospect in food production. In this paper,the main physiological activities of kelp polysaccharides and their application as additives in food were reviewed. The problems in the research and development of kelp polysaccharides were pointed out,and the application prospect of kelp polysaccharides in the future was prospected. Which provides some reference for the further study of kelp polysaccharide and its development and utilization in food.
In recent years,the application of kelp polysaccharides in food has become a research hotspot. Kelp polysaccharides are used as stabilizer,preservative,preservative and flavor agent by using the unique physical and chemical properties and health function. The application of bacteriostatic agent and color preservative to various kinds of food can improve the quality of food,prolong the storage period of food and develop new health food. It has a broad application prospect in food production. In this paper,the main physiological activities of kelp polysaccharides and their application as additives in food were reviewed. The problems in the research and development of kelp polysaccharides were pointed out,and the application prospect of kelp polysaccharides in the future was prospected. Which provides some reference for the further study of kelp polysaccharide and its development and utilization in food.
引文
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[14]周裔彬,汪东风,杜先锋,等.酸化法提取海带多糖及其纯化的研究[J].南京农业大学学报,2006,29(3):103-107.
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[23]张慧玲.海带多糖的脱色方法[J].食品研究与开发,2009,30(8):95-98.
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[28]姜文,王亚男,于竹芹,等.海带多糖对在2型糖尿病小鼠血糖水平的影响[J].临床医学工程,2012,19(9):1465-1466.
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[30]姜艳霞,纪朋艳,王莹,等.海带多糖对人肝癌bel-7402细胞存活和凋亡的影响[J].上海中医药杂志,2015,49(3):85-87.
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[32]Jin J O,Song M G,Kim Y N,et al. The mechanism of fucoidan-induced apoptosis in leukemic cells:Involvement of ERK1/2,JNK,glutathione,and nitric oxide[J]. Molecular Carcinogenesis,2010,49(8):771-782.
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[34]刘军,罗琼,杨明亮,等.海带多糖干预对慢性电离辐射损伤后雄性大鼠生殖功能的影响[J].食品科学,2010,31(7):293-296.
[35]Oresajo C,Stephens T,Hino P D,et al. Protective effects of a topical antioxidant mixture containing vitamin C,ferulic acid,and phloretin against ultraviolet-induced photodamage in human skin[J]. Journal Cosmet Dermatology,2008,7:290-297.
[36]徐晓珍,谭机永,覃武,等.海带多糖延缓自然衰老小鼠皮肤衰老的作用研究[J].时珍国医国药,2015,26(10):2328-2330.
[37]杨伟丽,刘青,祁梅,等.海带多糖对小鼠的抗衰老作用[J].兰州大学学报:医学版,2009,35(4):46-48.
[38]Leonard S G,Sweeney T,Bahar B,et al. Effects of dietary sea weed extract supplementation in sows and post weaned pigs on performance,intestinal morphology,intestinal microflora and im-mune status[J]. British Journal of Nutrition,2011,106(5):688-699.
[39]Lynch M B,Sweeney T,Callan J J,et al. The effect of dietary Laminaria-derived laminarin and fucoidan on nutrient digestibility,nitrogen utilisation,intestinalmicroflora and volatile fatty acid concentration in pigs[J]. Journal of the Science of Food and Agriculture,2010,90:430-437.
[40]程忠玲.海带中褐藻糖胶研究进展[J].食品研究与开发,2010,31(4):181-184.
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