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海洋寡糖及在功能食品中的应用研究进展

  • 李玲翠 ,
  • 王培培 ,
  • 吴文惠 ,
  • 陈舜胜
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(上海海洋大学,上海水产品加工及贮藏工程技术研究中心,上海,201306)
    3(上海海洋大学,农业农村部水产品贮藏保鲜质量安全风险评估实验室(上海),上海,201306)
第一作者:硕士研究生(王培培副教授为通信作者,E-mail:ppwang@shou.edu.cn)

收稿日期: 2022-05-16

  修回日期: 2022-06-08

  网络出版日期: 2023-04-06

基金资助

国家自然科学基金项目(82173731)

Research progress of marine oligosaccharides and their application in functional foods

  • LI Lingcui ,
  • WANG Peipei ,
  • WU Wenhui ,
  • CHEN Shunsheng
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  • 1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
    2(Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai Ocean University, Shanghai 201306, China)
    3(Laboratory of Quality & Safety Risk Assessment for Aquatic Product on Storage and Preservation (Shanghai), Ministry of Agriculture and Rural Affairs, Shanghai Ocean University, Shanghai 201306, China)

Received date: 2022-05-16

  Revised date: 2022-06-08

  Online published: 2023-04-06

摘要

海洋寡糖是指海洋生物中的多糖通过各种化学、物理及酶法降解得到的一系列聚合度主要为2~10的低聚糖片段,具有水溶性好、分子质量低、易吸收等优点。研究发现,海洋寡糖具有抗肿瘤、抗炎、抗氧化、抗肥胖、抗糖尿病、改善心血管疾病、改善阿尔茨海默症、促进皮肤组织愈合和再生等生物活性。该文综述了近年海洋寡糖来源、结构、生物活性及在功能食品及食品添加剂中的应用研究进展,以期为基于海洋寡糖的蓝色食物开发提供参考。

本文引用格式

李玲翠 , 王培培 , 吴文惠 , 陈舜胜 . 海洋寡糖及在功能食品中的应用研究进展[J]. 食品与发酵工业, 2023 , 49(5) : 313 -320 . DOI: 10.13995/j.cnki.11-1802/ts.032319

Abstract

Marine oligosaccharides are a series of oligosaccharide fragments with a degree of polymerization of 2-10 obtained by various chemical, physical, and enzymatic degradation of polysaccharides in marine organisms, which have the advantages of good water solubility, low molecular weight, and easy absorption. Studies have found that marine oligosaccharides have physiological activities such as anti-tumor, anti-inflammatory, antioxidant, anti-obesity, anti-diabetic, improving cardiovascular disease, improving Alzheimer’s disease, and promoting skin tissue healing and regeneration. In this review, the research progress on the source, structure, biological activity and application of marine oligosaccharides in functional foods and food additives in recent years were reviewed to provide a reference for the development of blue food based on marine oligosaccharides.

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