粟米功能组分改善糖脂代谢研究进展  

Advances in Functional Components of Millet to Improve Glucose and Lipid Metabolism

作　　者：王晗 陈博睿 侯殿志 赵卿宇 薛勇 沈群[1] Wang Han;Chen Borui;Hou Dianzhi;Zhao Qingyu;Xue Yong;Shen Qun(College of Food Science&Nutritional Engineering,China Agricultural University,Key Laboratory of Plant Protein and Cereal Processing,National Engineering Research Center for Fruits and Vegetables Processing,Beijing 100083)

机构地区：[1]中国农业大学食品科学与营养工程学院植物蛋白谷物加工北京市重点实验室国家果蔬加工工程技术研究中心,北京100083

出　　处：《中国食品学报》2022年第7期360-371,共12页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家现代农业产业技术体系(CARS-06)。

摘　　要：近年来很多研究表明,以粟米为基础的日常饮食具有降血糖、降血脂等功效。粟米中的膳食纤维、蛋白质、多酚等能够改善糖脂代谢紊乱,主要通过抑制相关酶活性,调节胰岛素信号转导通路等改善糖代谢;通过抑制炎症因子水平,调节相关基因表达等改善脂代谢。本文综述粟米调节糖脂代谢的功能组分和相关分子机制,指出研究存在的问题及未来发展方向,为粟米基础研究和产业化开发提供参考。In recent years,many studies have reported that the daily diet based on millet has the effects of lowering blood sugar and blood lipid.It is found that dietary fiber,protein and polyphenols in millet can improve the disorder of glucose and lipid metabolism,mainly by inhibiting the activity of related enzymes and regulating insulin signal transduction pathway,improve lipid metabolism by inhibiting the level of inflammatory factors and regulating the expression of related genes.In this paper,the functional components and related molecular mechanisms of millet and its components regulating glucose and lipid metabolism were reviewed,and the existing problems and directions of millet research were prospected.The review work is intended to provide some new ideas for promoting the basic research and industrialization development of millet.

关 键 词：粟米 糖脂代谢 机制 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]