海洋食品及药物资源的开发利用

对我国的海洋食品及药物资源 ,特别是海藻资源、鱼类资源、贝类资源的概况和综合利用情况进行了介绍。并对国内外利用相关技术进行海洋食品资源和药物资源的深度开发及产业的发展情况 ,特别是从海洋食品资源中分离纯化保健功能因子及功能食品加工技术 ,以及海洋生物活性物质的提取、分离、鉴定技术及药理评价方法 ,海洋生物技术等方面进行了较详细的介绍。同时对加快发展我国海洋食品生物技术产业、海洋药物产业提出了若干看法和建议。     

海洋休闲食品发展概述

随着海洋资源的不断开发,人类对海洋食品资源的了解逐步加深。社会化的大发展,人民生活水平不断提高,消费者对健康饮食越来越重视。海洋食品作为一类富含生物活性物质的食品,越来越受到消费者欢迎。休闲食品作为一种快消品,已成为了人们生活中的必备品,海洋类休闲食品便是其中的一类。     

海洋仿生食品的综合生产加工

对国内外海洋仿生食品的生产加工及消费进行了论述,主要对模拟蟹肉、鱼丸、鱼豆腐、腰花肠、包心鱼丸等海洋仿生食品的生产加工进行了详细介绍。     

中国海洋食品开发利用及其产业发展现状与趋势

通过阐释中国海洋生物资源的基本概况以及中国海洋食品开发的潜力,分析了海鲜食品行业的发展现状,认为现阶段中国海洋食品产品种类单一,主要以冷冻制品为主,精深加工产品匮乏,附加值低、综合利用率不高。进而提出了制约中国海洋食品产业发展的各种因素,探讨了以促进海洋民生和提升海洋经济为导向的未来海洋食品产业发展趋势。     

几种新海洋动物活性肽研究概述

海洋动物体内含有特别的、活力很强的生物活性分了，蕴藏着丰富的活性肽资源。近年来在与功能性食品相关的海洋动物活性肽的开发利用方面有了一些新的进展。本文从功能性食品相关角度，对海洋阳离了抗菌肽（CAPs）、Urotensin-Ⅱ、胃泌素，胆囊收缩素类多肽、甲壳类原肌球蛋白（TM）等几种海洋动物活性肽的一些最新研究进展进行了概述。     

应用酶解技术开发利用海洋食品资源

探讨了应用酶解技术开发利用海洋食品资源,其中讨论了应用酶解技术,利用沙菜资源生产高品质的卡拉胶,开发利用海洋调味品资源和海洋保健食品资源,目的是提高和完善传统水产食品加工业,发展海洋保健食品。      

海洋功能食品—21世纪的新型食品

本文论述了海洋生物中含有许多重要的生理活性物质及其功能,并阐明了海洋功能食品的开发方向和市场前景。     

仿生海洋食品

21世纪的食品有这样几个特点:简便、卫生、富含营养,尽量减少有害人体健康的成分。科学家们正在为此而努力,并取得了可喜的成绩。在这种形势下,仿生海洋食品也应运而生。 一、仿生海洋食品的概念 我国每年都有大量低值鱼虾除作饲料外还作肥料使用,造成极大的浪费,如利用低值鱼虾生产人造海鲜海味,可以开发出新的生财途径。近年,世界许多国家竞相开发出类型各异的仿生海洋食品,所谓仿生海洋食品,就是以海洋生物资源     

公共选修课《海错食单》的课程设计与实践讨论

本文以选课学生专业背景为基础,以探索海洋食物在人类粮食系统中可持续发展的作用为导向,以提高教学质量为目的,通过教学设计、文献查阅、师生互动、问卷调查和课堂反馈等方式开展课程改革及实践,丰富学生对海洋文化及海洋食品的理解,为通识课的教学提供一定的参考。     

畜产与海洋食品绿色高质加工及减损增效理论

在大食物观及“双碳”战略下,推动畜产与海洋食品加工链绿色制造和可持续发展已刻不容缓。本文分析了我国畜产与海洋食品领域研究及产业发展现状和国家重大需求,凝练了该领域亟需解决的4个关键基础科学问题,包括解析畜产与海洋食品品质劣变机制,阐明其储运、加工和综合利用的生物学基础,建立加工过程危害物控制、品质提升及营养健康理论与技术,构建动物肉和营养组分生物合成的细胞工厂。对未来研究方向提出建议:基于多学科交叉的食品科技创新,布局低碳加工、生物制造、智能制造、细胞工厂、大数据、精准营养新业态,建立新型畜产与海洋食品低碳绿色加工与减损技术体系,使畜产与海洋食品满足人民群众对营养、健康、安全、美味、个性化的需求。     

我国已获批准的海洋保健食品现状分析及其开发前景

为了解我国海洋保健食品的现状,根据国家食品药品监督管理局(SFDA)网站公布的国产保健食品数据库的资料(2003年12月12日-2009年07月31日),对我国已经批准的海洋保健食品的年度总数、主要水产原料、功能分布及剂型分布情况等进行了系统的分析,阐述了我国海洋保健食品开发中存在的问题,并对其开发前景进行了展望。     

海洋植物多糖及其在食品工业应用的研究进展

海洋植物是指生活在海洋中且能进行光合作用的自养生物,除最常见的海藻外还包括海草、红树植物等。由于海洋植物特殊的生存环境,其多糖结构表现出多样性、复杂性和特殊性等特点,并具有抗菌、抗病毒、抗氧化、抗肿瘤和抗凝血等多种生理活性,是一类重要的功能食品因子。此外,由于其良好的物理特性,海洋植物多糖还广泛应用于新型包装材料的开发。该文综述了国内外对海洋植物多糖的研究及其在食品工业中的应用,为基于海洋植物多糖的功能食品开发及应用提供更多参考。     

核酸适配体在海洋微生物及海洋生物毒素识别鉴定中的应用研究进展

核酸适配体是一种具有严格特异性和高度亲和力的寡核苷酸分子,它具有制备简单、靶目标范围广、易于修饰和无免疫原性等优点,在食品安全、临床诊断、药物研发、分子检测等多个领域里方兴未艾。海洋是地球上最大的水域环境,存在众多的海洋生物及其活性物质,是人类重要的食品和药物来源。鉴于海洋微生物和海洋生物毒素对海洋环境和食品安全的重要影响,本文主要从核酸适配体角度出发,综述核酸适配体在海洋微生物和海洋生物毒素方面的应用研究进展,为相关海洋资源的开发利用以及食品安全的控制提供参考。     

海洋鱼源抗菌肽的研究进展及其在食品安全中的应用前景

抗生素过度使用所导致日益严重的耐药性威胁已成为制约食品工业可持续发展的障碍,而海洋鱼类中存在具有广谱抗微生物活性的抗菌肽,其或将成为最佳的新型“抗生素替代物”。因此,从海洋鱼类中发现更多活性丰富的抗菌肽,并探索其在食品安全领域应用的相关研究成为热点。本文综述了海洋鱼源抗菌肽的结构、生物活性及作用机制的研究进展,并展望了其在食品安全领域的应用前景,以期为海洋鱼源抗菌肽的研究利用提供依据。     

Current and Recent Advanced Strategies for Combating Biofilms

Biofilms are matrix‐enclosed microbial aggregates that adhere to a biological or nonbiological surface. Biofilm formation is a significant problem in the medical, food, and marine industries and can lead to substantial economic and health problems. The complex microbial community of a biofilm is highly resistant to antibiotics and sanitizers and confers persistent survival that is a challenge to overcome. There are several conventional approaches to combating biofilms, physical and/or mechanical removal, chemical removal, and the use of antimicrobials, sanitizers, or disinfectants to kill biofilm organisms. However, biofilms are highly resistant to these approaches as opposed to planktonic cells. Thus, novel approaches other than the conventional methods are urgently needed. In this review, we discuss current and new advanced antibiofilm strategies that are superior to the conventional method in terms of addressing the biofilm problem for the improvement of healthcare, food safety, and in industrial processes.     

Nutraceutical Potential of Seaweed Polysaccharides: Structure,Bioactivity, Safety,and Toxicity

In recent years, marine organisms including seaweeds have been highlighted as potential sources of useful metabolites and bioactive compounds, with vast biological and physiological activities. Seaweeds have long been used as a food source, for medicinal purposes, and as dietary supplements in various Asian countries, and their potential benefits have recently attracted the attention of many Western and European countries. Their commercial value depends on their applications in the food, nutraceutical, and pharmaceutical industries. Seaweeds are considered a potential source of nutraceuticals or functional foods, and analysis of taste‐oriented motives has revealed that seaweeds are preferentially selected over other types of marine foods by seafood consumers and people with high levels of health, education, and living status. It is a general perception that health conscious people prefer environmentally friendly food sources, and present an opportunity to focus on seaweed‐based foods, which have significant nutritional benefits to humans. Among the various bioactive constituents, seaweed polysaccharides have been proven to possess various beneficial properties including anticoagulant, anti‐inflammatory, antioxidant, anticarcinogenic, and antiviral activities. The diversity and composition of seaweed polysaccharides play vital roles in these biological activities. Seaweeds are a rich source of sulfated polysaccharides, which are responsible for much of the bioactivity, as they can interact with various textures and cellular proteins. A number of toxicological assays and clinical trials suggest that the ingestion of seaweeds as functional foods should be considered worldwide to improve immune responses. In this review, different polysaccharides from seaweeds and their compositions and potential nutraceutical applications are discussed.     

Benefits of using algae as natural sources of functional ingredients

Algae have been suggested as a potential source of bioactive compounds to be used in the food and pharmaceutical industries. With the strong development of functional foods as a method to improve or maintain health, the exploration of new compounds with real health effects is now an intense field of research. The potential use of algae as source of functional food ingredients, such as lipids, proteins, polysaccharides, phenolics, carotenoids, etc., is presented, together with the different possibilities of improving valuable metabolites production either using the tools and the knowledge provided by marine biotechnology or improving the different factors involved in the production on a large scale of such metabolites. The bio‐refinery concept is also presented as a way to improve the efficient use of algae biomass while favouring process sustainability. © 2013 Society of Chemical Industry