食品与发酵工业 >

2022 , Vol. 48 >Issue 10: 321 - 327

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028490

综述与专题评论

体外消化模型研究进展及其在食品中的应用

  • 徐雯 ,
  • 王振南 ,
  • 蒲仕文 ,
  • 杨燕 ,
  • 王慧 ,
  • 刘军 ,
  • 艾合买提江·艾海提 ,
  • 吕慎金
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  • 1(新疆大学 生命科学与技术学院,新疆 乌鲁木齐,830046)
    2(临沂大学 农林科学学院,山东 临沂,276005)
    3(临沂市农业科学院,山东 临沂,276012)
第一作者:硕士研究生(艾合买提江·艾海提副教授和吕慎金教授为共同通信作者,E-mail:2386935884@qq.com;lvshenjin@lyu.edu.cn)

收稿日期: 2021-07-07

  修回日期: 2021-08-20

  网络出版日期: 2022-06-10

基金资助

山东省自然科学基金青年基金(ZR2020QC184)主食馕“中央厨房式"加工关键技术研发与推广示范(2021B02001-3);动物行为福利与健康养殖技术技能创新团队

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Research progress of in vitro digestion model and its application in food

  • XU Wen ,
  • WANG Zhennan ,
  • PU Shiwen ,
  • YANG Yan ,
  • WANG Hui ,
  • LIU Jun ,
  • AIHEMAITIJIANG·Aihaiti ,
  • LYU Shenjin
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  • 1(Xinjiang University, College of Life Science and Technology,Urumqi 830046, China)
    2(Linyi University, College of Agriculture and Forestry Science,Linyi 276005, China)
    3(Linyi Academy of Agricultural Sciences,Linyi 276012, China)

Received date: 2021-07-07

  Revised date: 2021-08-20

  Online published: 2022-06-10

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摘要

体外消化是对消化过程中生理条件的模拟,是研究食品中营养物质的有效工具。该技术已被广泛应用于食品中蛋白质、碳水化合物及植物次级代谢物等营养物质的消化研究中。目前从静态的单室到动态的多室,各种各样的体外消化模型被开发出来,但各模型的技术复杂性和体内外的生理相关性不同。该文从静态、半动态、动态的角度概述了几种常见模型的起源、结构、机制及局限性的研究进展,简述了体外消化在食品中的应用,包括营养物质的消化研究和功能性食品开发、生物活性物质消化后的抗氧化性评价以及食品过敏原研究等,分析了应用中矛盾结果出现的可能原因,重点强调了相似研究需求下体外消化模型应用时标准化的重要性。

关键词： 体外消化模型; 食品; 过敏原; 抗氧化; 功能性

本文引用格式

徐雯 , 王振南 , 蒲仕文 , 杨燕 , 王慧 , 刘军 , 艾合买提江·艾海提 , 吕慎金 . 体外消化模型研究进展及其在食品中的应用[J]. 食品与发酵工业, 2022 , 48(10) : 321 -327 . DOI: 10.13995/j.cnki.11-1802/ts.028490

Abstract

In vitro digestion is a simulation of the physiological conditions in the digestion process and it is a useful tool for studying nutrients in food. This technology has been widely used in the study of the digestion of nutrients such as protein, carbohydrates and plant secondary metabolites in food. At present, from static single-chamber to dynamic multi-chamber, various in vitro digestion models have been developed, however, the technical complexity of each model and the physiological relevance in vivo and in vitro are different. This article summarized the research progress of several common model origins, structures, mechanisms and limitations from a static, semi-dynamic, and dynamic perspective. The application of in vitro digestion in food was briefly described, including the digestion research of nutrients and the development of functional foods, the evaluation of the antioxidant capacity of bioactive substances after digestion and the research of food allergens, etc. The possible reasons for the contradictory results in the application were analyzed, and the importance of standardization in the application of in vitro digestion models under similar research needs was emphasized.

Key words： in vitro digestion model; food; allergen; anti-oxidation; functionality

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