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食品与发酵工业  2020, Vol. 46 Issue (16): 257-263    DOI: 10.13995/j.cnki.11-1802/ts.023723
  综述与专题评论 本期目录 | 过刊浏览 | 高级检索 |
浓香型白酒中短链脂肪酸及其乙酯对人体的影响
汪诗欣1,2, 开朗2, 杨静怡2, 纪星名2, 钱涵祺2, 徐岩1,2*, 杜海1,2*
1 北京食品营养与人类健康高精尖创新中心(北京工商大学),北京,100048
2 江南大学 生物工程学院,江苏 无锡,214122
3 江南大学产业技术研究院(宿迁),江苏 宿迁,223814
Research progress on health effects of short-chain fatty acids and its ethyl esters in strong aroma-type Baijiu
WANG Shixin1,2, KAI Lang2, YANG Jingyi2, JI Xingming2, QIAN Hanqi2, XU Yan1,2,3*, DU Hai1,2,3*
1 Beijing Advanced Innovation Center for Food Nutrition and Human Health(Beijing Technology and Business University), Beijing 100048, China
2 School of Biotechnology, Jiangnan University, Wuxi 214122, China
3 Suqian Industrial Technology Research Institute of Jiangnan University, Suqian 223814, China
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摘要 酒精性肝脏疾病(alcoholic liver disease, ALD)是一种全球性疾病,其与长期过量摄入酒精有关。除了戒除酒精以外,充分发挥酒精饮料中健康因子的功效也能减轻酒精成分对人体的损害。浓香型白酒是我国销量最高的白酒,浓香型白酒中潜在健康因子短链脂肪酸(short-chain fatty acids, SCFAs)含量高,且对浓香型白酒有重要的风味贡献。这些SCFAs主要是窖泥中梭菌的代谢产物,它们能加快乙醇在体内的代谢,降低白酒的醉度,影响肠道内微生物的生长代谢,保护肠黏膜屏障,参与宿主免疫与炎性反应,与ALD进程密切联系,具有一定的生物活性。该文将对浓香型白酒中SCFAs及其乙酯的产生及生理功效进行综述。
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汪诗欣
开朗
杨静怡
纪星名
钱涵祺
徐岩
杜海
关键词:  浓香型白酒  短链脂肪酸  窖泥微生物  肠道微生物  肠屏障功能  免疫与炎症  酒精性肝脏疾病    
Abstract: Alcoholic liver disease (ALD) is a global disease associated with chronic overdrinking of alcohol. In addition to abstaining from alcohol, giving full play to the effects of health factors in alcoholic beverages could also reduce the harm of alcohol to human body. Strong aroma-type Baijiu(Chinese liquor) is the liquor with the highest sales volume in China. The content of short-chain fatty acids (SCFAs) in strong aroma-type Baijiu is high, and it has important contribution to the flavor of the liquor. These SCFAs are mainly metabolites of Clostridium spp. in pit mud with certain biological activities, which can accelerate the metabolism of ethanol in vivo, reduce liquor intoxication, affect the growth and metabolism of gut microbes, protect the intestinal mucosal barrier, participate in host immunity and inflammatory reactions, and are closely related to the development of alcoholic liver disease. This paper reviewed the production and physiological effects of SCFAs and its ethyl esters in strong aroma-type Baijiu.
Key words:  strong aroma-type Baijiu    short-chain fatty acids    gut microbes    pit mud-microorganisms    intestinal mucosal barrier function    immunity and inflammation    alcoholic liver disease
收稿日期:  2020-02-23      修回日期:  2020-04-03           出版日期:  2020-08-25      发布日期:  2020-09-17      期的出版日期:  2020-08-25
基金资助: 国家自然科学基金(31530055);国家重点研发计划(2018YFC1604100)
作者简介:  本科生(徐岩教授和杜海副教授为共同通讯作者,E-mail:yxu@jiangnan.edu.cn; duhai88@jiangnan.edu.cn)
引用本文:    
汪诗欣,开朗,杨静怡,等. 浓香型白酒中短链脂肪酸及其乙酯对人体的影响[J]. 食品与发酵工业, 2020, 46(16): 257-263.
WANG Shixin,KAI Lang,YANG Jingyi,et al. Research progress on health effects of short-chain fatty acids and its ethyl esters in strong aroma-type Baijiu[J]. Food and Fermentation Industries, 2020, 46(16): 257-263.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023723  或          http://sf1970.cnif.cn/CN/Y2020/V46/I16/257
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