|
|||||
|
|
A comprehensive review of spermidine: Safety,health effects,absorption and metabolism,food materials evaluation,physical and chemical processing,and bioprocessing |
|
| Authors: | Dian Zou Ziyue Zhao Lu Li Yu Min Daiyuan Zhang Anying Ji Cong Jiang Xuetuan Wei Xian Wu |
| Affiliation: | 1. Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
Contribution: Conceptualization (equal), Data curation (lead), Formal analysis (lead), Investigation (lead), Writing - original draft, Writing - review & editing;2. Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China Contribution: Data curation (supporting), Investigation (supporting), Supervision (supporting);3. Guangdong Key Laboratory of Agricultural Products Processing, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou, China;4. Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China Contribution: Data curation (supporting), Writing - original draft;5. Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China Contribution: Data curation (supporting), Resources (supporting);6. Key Laboratory of Environment Correlative Dietology (Ministry of Education), College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China;7. Department of Kinesiology, Nutrition, and Health, Miami University, Oxford, Ohio, USA |
| Abstract: | Spermidine, a natural autophagy inducer, has a variety of health effects, such as antitumor, antiaging, anti-inflammation, cardiovascular protection, and neuromodulation. It has been a hot topic in the field of food processing, and current research findings suggest that spermidine-rich foods may be used in intervention and prevention of age-related diseases. In this article, recent findings on the safety, health effects, absorption and metabolism of spermidine were reviewed, and advances in food processing, including the raw materials evaluation, physical and chemical processing, and biological processing of spermidine, were highlighted. In particular, the core metabolic pathways, key gene targets, and efficient metabolic engineering strategies involved in the biosynthesis of spermidine and its precursors were discussed. Moreover, limitations and future perspectives of spermidine research were proposed. The purpose of this review is to provide new insights on spermidine from its safety to its food processing, which will advance the commercial production and applications of spermidine-rich foods and nutraceuticals. |
| Keywords: | biosynthesis food processing health effects metabolic engineering safety spermidine |