摘要
丙酸是食品发酵过程中产生的主要代谢产物,在肠道健康和生理稳态调控方面具有重要作用。低剂量的丙酸具有抗炎、抗癌、改善肠道屏障功能、治疗动脉粥样硬化和保护神经等作用,但高剂量丙酸对代谢和神经类疾病产生不良影响,如通过抑制神经元发育、激活胰岛素抵抗等导致自闭症谱系障碍和高胰岛素血症等。目前,针对丙酸的形成机制和生物学功能的研究尚处于起步阶段,对丙酸的作用机制研究不够清晰。该文综述了发酵食品中丙酸的含量和形成机制,并着重关注丙酸的生物学功能研究现状,为后续发挥丙酸的潜在价值提供理论依据。
Propionic acid is a major metabolite produced during food fermentation,which plays an important role in the regulation of the intestinal health and physiological homeostasis.Low doses of propionic acid have anti-inflammatory,anticancer,improve intestinal barrier function,treatment of atherosclerosis,and neuroprotective effects,but high doses of propionic acid have adverse effects on metabolic and neurological disorders,such as autism spectrum disorders and hyperinsulinemia through inhibition of neuronal development and activation of insulin resistance.At present,the re-search on the formation mechanism and biological function of propionic acid is still in the initial stage,and the mechanism of propionic acid is uncer-tain.In this paper,the content and formation mechanism of propionic acid in fermented foods were summarized,and the progress on the biological function of propionic acid was highly concerned,which provided a theoretical basis for the subsequent development of the potential value of propi-onic acid.
作者
韩冰
张萌
王嘉豪
刘均
李圣威
徐英楠
韩雪
张根生
HAN Bing;ZHANG Meng;WANG Jiahao;LIU Jun;LI Shengwei;XU Yingnan;HAN Xue;ZHANG Gensheng(College of Food Engineering,Harbin University of Commerce,Harbin 150028,China;Dongguan Yongyi Food Industry Co.,Ltd.,Dongguan 523960,China)
出处
《中国酿造》
北大核心
2025年第9期1-7,共7页
China Brewing
基金
国家自然科学基金项目(3227160987)。
关键词
丙酸
发酵食品
形成机制
生物学功能
propionic acid
fermented foods
formation mechanism
biological function
