黑色素的生物合成和发酵调控  

Biosynthesis and fermentation control of melanin

作　　者：张敏[1] 陈燕璐 杨海龙[1] 

机构地区：[1]温州大学生命与环境科学学院,温州325035

出　　处：《食品科技》2014年第10期268-273,共6页Food Science and Technology

基　　金：浙江省新苗人才计划项目(2013R424028)

摘　　要：黑色素(Melanin)是广泛存在于生物体内的一种棕黑或黑色色素,是一类具有复杂结构的非均质类多酚聚合体或吲哚生物大分子,已证明其具有抗氧化、抗菌、抗肿瘤、抗蛇毒素、抗病毒、保肝、防辐射等生物活性,在生活中用途广泛,如:医药、化妆品、食品等领域。针对国内外近年来对黑色素的分类、发酵生产、功能特性等方面进行了概述,为今后有关天然黑色素的研究工作提供理论参考。Melanins are brown black or black pigment, it has a complex structure of heterogeneity polyphenol polymers or indole biological macromolecules. It showed a broad spectrum of biological roles, including antioxidant, antimicrobial activity, antitumor activity, antivenin activity, anti-virus, liver protecting activity, radio protective etc. They are widely used in our daily life, such as medicine, pharmacology, cosmetics and other fields. Domesic and overseas in recent years on the classification of melanin, fermentation production, features were summarized, so as to provide the theoretical reference to the future research work about the natural melanin.

关 键 词：黑色素 液体深层发酵 功能特性 抗氧化 清除自由基 

分 类 号：TS202.3[轻工技术与工程—食品科学]