柑橘属药食同源植物次生代谢物及生物活性研究进展

柑橘属植物是重要的药食同源植物。枳壳、枳实、佛手、枳雀、化橘红和广陈皮是常见的柑橘属药食同源植物制品,含有丰富的类黄酮、香豆素、生物碱、类柠檬苦素和挥发油等活性成分,具有抗氧化、抗炎、降血脂、抗抑郁和止咳化痰等多种生物活性,被广泛应用于保健品、食品和医药等领域中。这6 种药食同源制品均源自柑橘属植物果实,但各自活性成分组成存在差异,临床功效也不同,目前尚缺乏系统的归纳和比较。本文系统地比较了它们的活性成分和生物活性,以期为柑橘属植物资源的进一步研究与合理利用提供理论依据。     

红菇的营养功能及生物活性研究进展

红菇（Russula）是一种常见的食用真菌,含有丰富的多糖、蛋白质、多酚、黄酮等营养物质及活性成分,具有良好的降血糖、降血脂、抗癌、抑菌等生物活性。此外,利用微生物发酵技术对食用菌进行发酵加工可有效提高其营养物质含量或转化衍生出新的功能活性物质。目前,食用菌发酵加工的应用也逐渐增多。基于上述背景,本文对食用菌红菇中主要活性成分的提取纯化及营养成分分析进行综述,并重点强调了红菇活性成分的功能特性,包括免疫调节、抗氧化、抗癌等。同时,综述食用菌发酵加工应用和产品开发的研究现状,以期为红菇在功能食品领域的综合应用提供参考。     

微藻生物活性物质在食品工业中的应用进展

微藻能产多种生物活性物质,其中一些可以作为功能性食品的添加剂。一些微藻能积累大量人体所需的超长链不饱和脂肪酸,包括花生四烯酸(ARA)、二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)。尽管利用微藻生产DHA技术已得到商业化应用,其他超长链不饱和脂肪酸仍尚不能通过微藻商业化生产。微藻中的多糖是微藻的细胞结构成分、储能物质或充当其他生理功能,它们通常具有粘弹性等流变特性,因此它们不仅可以作为保健食品的功能因子,还适合作果冻和饮料的配料。类胡萝卜素、藻胆蛋白和叶绿素等色素,具有生物活性,可作为具有保健作用的食品着色剂。一些微藻类胡萝卜素已经能够商业化生产,但是像叶绿素等其他微藻色素的工业化生产技术仍待开发。微藻还能合成多种具有抗病毒、抗氧化和血管紧张素转换酶抑制活性的肽,一些生物活性肽也可通过水解微藻蛋白获得。本文综述了微藻的生物活性物质以及这些活性成分在功能性食品中应用的可能性。     

A New Age for Quercus spp. Fruits: Review on Nutritional and Phytochemical Composition and Related Biological Activities of Acorns

The current global food system must adapt to the expected growth of world population (about 9 billion individuals by 2050). This adaptation will probably include an increased consumption of edible wild foods, due to their richness in micronutrients and bioactive compounds, besides providing a cost‐effective and sustainable way of improving caloric food security. A striking example of such natural matrices is the Quercus genus, which has the additional advantage of being widespread throughout the Northern Hemisphere. In a traditional sense, Quercus fruits (acorns) were mainly used in animal feeding, despite their potentially important role on the rural economy. But this preconception is changing. In fact, their nutritional value, high contents in phytochemical compounds, biological activity (such as antioxidant, anticarcinogenic, and cardioprotective properties) and use in the treatment of specific diseases (such as atherosclerosis, diabetes, or Alzheimer's disease) have raised the interest in integrating acorns into the human diet. Accordingly, this comprehensive overview was designed to provide an evidence‐based review of the literature, with the objective to achieve useful conclusions regarding the nutritional properties, methodologies of extraction, identification, and characterization of a wide variety of bioactive compounds and scientifically validated bioactivities in Quercus species worldwide. The industrial by‐products from acorn oil extraction or flour production are also included. Data regarding the analytical techniques, individual compounds, and their bioactivities, are organized in tables. The reported data are discussed and directions for further investigations are suggested, highlighting the use of acorns in food, nutraceutical, and pharmaceutical applications.     

甜菜根关键活性成分及其生物功能研究进展

甜菜根是我国主要的糖料作物之一,在农业生产中具有重要的地位。甜菜根中的必需氨基酸、蛋白质、维生素、矿物质和膳食纤维等营养成分丰富,同时含有高水平的硝酸盐、甜菜色素、甜菜碱、类胡萝卜素、酚类化合物及抗坏血酸等多种生物活性成分。甜菜根在提高运动能力方面的功能作用被广泛证实,其产品已被初步应用到运动营养领域。此外,甜菜根及其提取物具有抗氧化应激、抗炎症反应、抑菌等生物活性功能,在心血管疾病、肥胖、糖尿病、肝脏损伤以及癌症等疾病的干预中具有重要作用。本文对甜菜根中的关键生物活性成分及其生物功能相关的最新研究进行综述,旨在进一步促进甜菜根资源的综合利用,为甜菜根在食品、医药及保健产品中的开发应用提供科学依据。     

Lactic Acid Fermentation of Edible Mushrooms: Tradition,Technology, Current State of Research: A Review

Pickling is one of the methods for preserving food. However, this term may refer to both types of products, that is, to those subjected to lactic acid fermentation and to marinated ones (acidified) that are usually produced by the addition of acetic acid. Various raw materials are subjected to lactic acid fermentation (vegetable and animal origin), which yields food products with high nutritional and dietary value. In many regions of the world, the process of lactic fermentation is also traditionally used to preserve fruiting bodies of edible mushrooms. Mushrooms are appreciated for their organoleptic qualities as well as the presence of many different bioactive substances exhibiting healing and health‐promoting properties. This article reviews the literature related to the use of lactic fermentation in the process of mushroom preservation. Particular attention has been paid to the aspects of the technological process and its impact on the quality and suitability of the final products. Moreover, research results concerning the influence of lactic fermentation on chemical and physical changes in fruiting bodies of edible fungi are also presented.     

Recent advances in γ‐aminobutyric acid (GABA) properties in pulses: an overview

Beans, peas, and lentils are all types of pulses that are extensively used as foods around the world due to their beneficial effects on human health including their low glycaemic index, cholesterol lowering effects, ability to decrease the risk of heart diseases and their protective effects against some cancers. These health benefits are a result of their components such as bioactive proteins, dietary fibre, slowly digested starches, minerals and vitamins, and bioactive compounds. Among these bioactive compounds, γ‐aminobutyric acid (GABA), a non‐proteinogenic amino acid with numerous reported health benefits (e.g. anti‐diabetic and hypotensive effects, depression and anxiety reduction) is of particular interest. GABA is primarily synthesised in plant tissues by the decarboxylation of l ‐glutamic acid in the presence of glutamate decarboxylase (GAD). It is widely reported that during various processes including enzymatic treatment, gaseous treatment (e.g. with carbon dioxide), and fermentation (with lactic acid bacteria), GABA content increases in the plant matrix. The objective of this review paper is to highlight the current state of knowledge on the occurrence of GABA in pulses with special focus on mechanisms by which GABA levels are increased and the analytical extraction and estimation methods for this bioactive phytochemical. © 2017 Society of Chemical Industry     

Bioactivity of mango flesh and peel extracts on peroxisome proliferator-activated receptor γ [PPARγ] activation and MCF-7 cell proliferation: fraction and fruit variability

Mangos are a source of bioactive compounds with potential health promoting activity. Biological activities associated with mango fractions were assessed in cell-based assays to develop effective extraction and fractionation methodologies and to define sources of variability. Two techniques were developed for extraction and fractionation of mango fruit peel and flesh. Liquid chromatography-mass spectrometry (LC-MS) was used to assess compositional differences between mango fractions in flesh extracts. Many of the extracts were effective in inhibiting the proliferation of human breast cancer cells in vitro. All fractions showed bioactivity in PPAR activation assays, but quantitative responses showed marked fruit-to-fruit variability, highlighting the need to bulk fruit prior to extraction for activity-guided fractionation of bioactive components. This study also suggests that combinations of diverse molecular components may be responsible for cell-level bioactivities from mango fractions, and that purification and activity profiling of individual components may be difficult to relate to whole fruit effects. Practical Application: Although the health benefits of fruits are strongly indicated from studies of diet and disease, it is not known what role individual fruit types can play, particularly for tropical fruits. This study shows that there is a diversity of potentially beneficial bioactivities within the flesh and peel of mango fruit, although fruit-to-fruit variation can be large. The results add to the evidence that the food approach of eating all components of fruits is likely to be more beneficial to health than consuming refined extracts, as the purification process would inevitably remove components with beneficial bioactivities.     

海藻乳酸菌发酵的研究进展

海藻是一类重要的海洋资源,富含大量营养元素如蛋白质、碳水化合物、维生素和矿物质,以及多糖、酚类等生物活性物质。由于海藻营养价值极高,利用乳酸菌发酵海藻促进生物活性化合物的产生和释放,具有良好的健康效益。因此,本文根据国内外近年来利用乳酸菌发酵海藻的相关研究报道,对乳酸菌发酵类型、乳酸菌发酵海藻的可行性和乳酸菌主要种类、以及乳酸菌在海藻发酵中的效果和作用进行阐述,同时综述了乳酸菌发酵海藻在食品行业中的开发应用现状,并对今后发展趋势和前景进行展望,为藻类乳酸菌发酵制品的开发提供一定参考。     

肉源性活性肽及其计算机分析技术研究进展

肉及其副产物中含有多种蛋白质,这些蛋白质经过酶解、微生物发酵或胃肠道消化后,产生多种有益于人体的活性肽,如降血压肽（血管紧张素转化酶抑制肽）、抗氧化肽、抗菌肽和二肽基肽酶抑制肽等。肽的生物活性逐渐被人们重视,但其提取和筛选仍然受到分离鉴定技术的限制。计算机分析技术能够很好地评估及分离鉴定蛋白质作为活性肽前体蛋白的能力,模拟酶及化学作用对蛋白质的水解,预测肽序列的活性及其化学性质。本文对肉源性活性肽进行综述,并介绍计算机分析技术在分离鉴定活性肽中的应用。     

Bioactive peptides: Production and functionality

Milk proteins exert a wide range of nutritional, functional and biological activities. Many milk proteins possess specific biological properties that make these components potential ingredients of health-promoting foods. Increasing attention is being focused on physiologically active peptides derived from milk proteins. These peptides are inactive within the sequence of the parent protein molecule and can be liberated by (1) gastrointestinal digestion of milk, (2) fermentation of milk with proteolytic starter cultures or (3) hydrolysis by proteolytic enzymes. Milk protein derived peptides have been shown in vivo to exert various activities affecting, e.g., the digestive, cardiovascular, immune and nervous systems. Studies have identified a great number of peptide sequences with specific bioactivities in the major milk proteins and also the conditions for their release have been determined. Industrial-scale technologies suitable for the commercial production of bioactive milk peptides have been developed and launched recently. These technologies are based on novel membrane separation and ion exchange chromatographic methods being employed by the emerging dairy ingredient industry. A variety of naturally formed bioactive peptides have been found in fermented dairy products, such as yoghurt, sour milk and cheese. The health benefits attributed to peptides in these traditional products have, so far, not been established, however. On the other hand, there are already a few commercial dairy products supplemented with milk protein-derived bioactive peptides whose health benefits have been documented in clinical human studies. It is envisaged that this trend will expand as more knowledge is gained about the multifunctional properties and physiological functions of milk peptides.     

The Beneficial Use of Cereal and Cereal Components in Probiotic Foods

Cereals and cereal components can be used as fermentation substrates for probiotic organisms imparting prebiotic effects. Consumer interest in healthy functional foods has resulted in the need for food products with versatile health-benefiting properties. The conventional choice for probiotic food applications has been dairy-based products, but whole grain-based probiotic functional foods have debuted in Japan and Europe. In the US, pro- and prebiotics are mainly marketed as dietary supplements, but are moving towards inclusion in the diet as mainstream foods. Cereal constituents, such as wheat bran-based ingredients fermented with probiotics, would enhance consumer health with the benefits of probiotics, bran fiber, and healthful bioactive components.     

植酸及其生理活性研究进展

植酸是一种天然含磷有机化合物,普遍存在于植物种子和果蔬中,具有多种重要生理活性,可被开发为多功能的绿色食品添加剂。本文对近年来关于植酸抗氧化、抗肿瘤、防治心脑血管疾病、促进发酵等方面功效的研究进展进行了综述。      

Natural salicylates: foods, functions and disease prevention

Salicylic acid and related compounds are produced by plants as part of their defence systems against pathogen attack and environmental stress. First identified in myrtle and willow, the medical use of salicylate-rich preparations as anti-inflammatory and antipyretic treatments may date back to the third millennium BC. It is now known that salicylates are widely distributed throughout the plant kingdom, and they are therefore present in plant products of dietary relevance. In the UK, major food sources are tomato-based sauces, fruit and fruit juice, tea, wine, and herbs and spices. In mammalian cells, salicylic acid demonstrates several bioactivities that are potentially disease-preventative, including the inhibition of production of potentially neoplastic prostaglandins, which arise from the COX-2 mediated catalysis of arachidonic acid. Moreover, it appears to be readily absorbed from the food matrix. This has led some to suggestions that the recognised effects of consuming fruit and vegetables on lowering the risk of several diseases may be due, in part, to salicylates in plant-based foods. However, published estimates of daily salicylic acid intake vary markedly, ranging from 0.4 to 200 mg day(-1), so it is unclear whether the Western diet can provide sufficient salicylates to exert a disease-preventative activity. Some ethnic cuisines that are associated with lowered disease risk may contain considerably more salicylic acid than is obtainable from a Western diet. However known protective effects of acetylsalicylic acid (Aspirin?) may have lead to an over-emphasis on the importance of dietary salicylates compared with other bioactive plant phenolics in the diet.     

Influence of malting and lactic acid fermentation on functional bioactive components in cereal‐based raw materials: a review paper

Driven by increased health awareness among consumers, the production of foods and beverages enriched with functional bioactive components is gaining more attention. Malting and lactic acid fermentation are biotechnological processes having potential for producing functional foods and beverages. Due to various biochemical and enzymatic induced changes in raw materials, malting of cereal grains and probiotic lactic acid fermentation of plant‐based media increases the nutritional quality of treated raw materials. The improved nutritional quality is attributed to the accumulation of functional bioactive components along with the degradation of anti‐nutritional components. The selection of raw materials and process parameters are important factors to be considered for increasing the functional bioactive components such as dietary fibres, antioxidants and probiotics. This review article reports the current knowledge on the changes of bioactive components during malting and lactic acid fermentation using probiotic bacterial strains. Process parameters which affect the concentration of bioactive components in raw materials will also be described.     

Microgreens: Production,shelf life,and bioactive components

Microgreens are emerging specialty food products which are gaining popularity and increased attention nowadays. They are young and tender cotyledonary leafy greens that are found in a pleasing palette of colors, textures, and flavors. Microgreens are a new class of edible vegetables harvested when first leaves have fully expanded and before true leaves have emerged. They are gaining popularity as a new culinary ingredient. They are used to enhance salads or as edible garnishes to embellish a wide variety of other dishes. Common microgreens are grown mainly from mustard, cabbage, radish, buckwheat, lettuce, spinach, etc. The consumption of microgreens has nowadays increased due to higher concentrations of bioactive components such as vitamins, minerals, and antioxidants than mature greens, which are important for human health. However, they typically have a short shelf life due to rapid product deterioration. This review aimed to evaluate the postharvest quality, potential bioactive compounds, and shelf life of microgreens for proper management of this specialty produce.     

Specialty seeds: Nutrients,bioactives, bioavailability,and health benefits: A comprehensive review

Seeds play important roles in human nutrition and health since ancient time. The term “specialty” has recently been applied to seeds to describe high-value and/or uncommon food products. Since then, numerous studies have been conducted to identify various classes of bioactive compounds, including polyphenols in specialty seeds. This review discusses nutrients, fat-soluble bioactives, polyphenols/bioactives, antioxidant activity, bioavailability, health benefits, and safety/toxicology of commonly consumed eight specialty seeds, namely, black cumin, chia, hemp, flax, perilla, pumpkin, quinoa, and sesame. Scientific results from the existing literature published over the last decade have been compiled and discussed. These specialty seeds, having numerous fat-soluble bioactives and polyphenols, together with their corresponding antioxidant activities, have increasingly been consumed. Hence, these specialty seeds can be considered as a valuable source of dietary supplements and functional foods due to their health-promoting bioactive components, polyphenols, and corresponding antioxidant activities. The phytochemicals from these specialty seeds demonstrate bioavailability in humans with promising health benefits. Additional long-term and well-design human intervention trials are required to ascertain the health-promoting properties of these specialty seeds.     

食用菌中萜类物质及其生物活性研究进展

近年来,自然资源因其在开发新的生物活性物质方面的巨大潜力而备受关注。食用菌分布广泛,营养物质丰富,具有抗炎、抗肿瘤、抑菌等多种药理作用。萜类物质来源广泛,种类繁多,是天然物质中最多的一类,大量研究表明食用菌中的萜类化合物具有多种生物活性,在医药行业具有重要的开发利用价值。本文主要对食用菌中萜类物质的抗炎、抗肿瘤、抗氧化及抑菌等生物活性进行综述,并对食用菌的开发利用进行展望。     

荔枝加工副产物研究进展

荔枝加工副产物主要包括荔枝壳和荔枝核。荔枝壳含有较高的花青素和其它多酚类物质,具有抗氧化、抗肿瘤、降血脂等功能,可用于开发功能食品和食用色素。荔枝核含有皂苷、多酚、脂肪酸等功能成分,具有降血糖、降血脂、抗病毒、护肝等功效,可用于开发功能食品和药品;此外,荔枝核还含有丰富的淀粉,可用于生产淀粉和酒精。多层次分级综合利用是将来荔枝副产物开发利用的发展方向。     

Antihypertensive peptides of animal origin: A review

Many bioactive peptides trigger certain useful antihypertensive activities in the living body system and there is a mounting worldwide interest in the therapeutic potential of these bioactive peptides for exploitation in vivo against the hypertension. Studies suggest the antihypertensive properties for many bioactive peptides of animal origin with underlying mechanisms ranging from inhibition of angiotensin-converting enzyme to additional mechanisms to lower blood pressure such as opioid-like activities and mineral-binding and antithrombotic properties. Antihypertensive peptides are the most extensively studied of all the bioactivities induced by food protein hydrolysates, highlighting their importance in human health and disease prevention and treatment. There exist enormous opportunities for the production of novel peptide-based products in biopharmaceutical manufacturing industries for the treatment, prevention, and mitigation of hypertension. Numerous products have already struck on the global market and many more are in process. This article focuses on antihypertensive peptides identified in the meat, fish, blood, milk, dairy products, and egg and their probable application as novel ingredients in the development of functional food products as dietary treatment of hypertension.