摘要
牛奶是人类重要的营养来源,富含蛋白质以及多种维生素和矿物质。乳中蛋白质主要由乳清蛋白和酪蛋白组成,其中β-酪蛋白占总量的35%。β-酪蛋白含有多种遗传变异体,最常见的是A1/A2型β-酪蛋白。研究表明,A1型β-酪蛋白经消化产生的β-酪啡肽-7(β-casomorphin-7,BCM-7)是诱导多种疾病发生的关键因素。尽管现有研究为乳制品消费选择提供了理论参考,但缺乏大规模临床证据及作用机制的深入解析。为此,本文系统梳理了β-酪蛋白基因分型、A1/A2型结构差异、BCM-7生成机制及其对人体健康的潜在影响及未来的发展趋势,综述了当前主流检测方法,旨在明确β-酪蛋白各亚型的生物学效应、探讨其与健康的关系,并为乳制品行业精准开发提供科学依据。
Milk is an important source of nutrition for human beings,rich in protein as well as various vitamins and minerals.The proteins in milk are mainly composed of whey protein and casein.Among which β-casein accounts for 35% of the total.β-casein contains a variety of genetic variants,the most common of which is type A1/A2 β-casein.Studies have shown that β-casein peptide-7(BCM-7)produced by digestion of type A1 β-casein is a key factor inducing the occurrence of various diseases.Although existing studies have provided theoretical references for dairy product consumption choices,there is a lack of large-scale clinical evidence and in-depth analysis of the mechanism of action.To this end,this paper systematically reviewed the genotyping of β-casein,the structural differences of A1/A2 types,the generation mechanism of BCM-7 and its potential impact on human health as well as the future development trend,and summarized the current mainstream detection methods,aimed to clarify the biological effects of each subtype of β-casein,explore its relationship with health,and provided a scientific basis for the precise development of the dairy industry.
作者
马淑珍
付雨璇
危嘉欣
王静祎
MA Shu-Zhen;FU Yu-Xuan;WEI Jia-Xin;WANG Jing-Yi(School of Life and Health Sciences,Hubei University of Technology,Wuhan 430068,China)
出处
《食品安全质量检测学报》
2025年第18期240-246,共7页
Journal of Food Safety and Quality
基金
国家自然科学基金项目(32301996)。
