红肉色素蛋白的生物学功能及对肠道健康影响的研究进展  

Progress in the biological function of chromoprotein in red meat and its effect on intestinal health

作　　者：李春保[1] 姜帅 薛德奖 李茜[1] 张淼[1] LI Chunbao;JIANG Shuai;XUE Dejiang;LI Qian;ZHANG Miao(Key Laboratory of Meat Processing and Quality Control,Ministry of Education/Key Laboratory of Meat Processing,Ministry of Agriculture and Rural Affairs/Collaborative Innovation Center for Quality Control of Meat Production and Processing,Jiangsu Province/College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)

机构地区：[1]南京农业大学肉类加工与质量控制教育部重点实验室/农业农村部肉品加工重点实验室/江苏省肉类生产与加工质量安全控制协同创新中心/食品科学技术学院,江苏南京210095

出　　处：《南京农业大学学报》2022年第5期1051-1059,共9页Journal of Nanjing Agricultural University

基　　金：国家自然科学基金项目(31530054,32072211)。

摘　　要：肌红蛋白和血红蛋白作为红肉中的色素蛋白,是由珠蛋白和血红素组成的。研究表明过多摄入红肉可能会引起胃肠道疾病。目前,关于肌红蛋白和血红蛋白的结构功能特性以及两者包含的血红素对氧化应激和结肠健康的研究较多,但是关于膳食蛋白摄入后消化分解得到的血红素及血红素铁在体内消化吸收、分解代谢的研究较少。本文从肌红蛋白和血红蛋白的结构组成、生物学功能、消化特性,以及二者对肠道健康的影响等进行综述,以期为膳食营养提供参考依据。Myoglobin and hemoglobin,as pigment proteins in red meat,are composed of globin and heme.Studies have shown that excessive intake of red meat may cause gastrointestinal diseases.At present,there are many studies on the structural and functional characteristics of myoglobin and hemoglobin,as well as the effects of heme on oxidative stress and colon health.However,there are few studies on the digestion,absorption and metabolism of heme and heme iron in vivo after dietary protein intake.In this paper,the structure,biological function,digestive characteristics of myoglobin and hemoglobin,and their effects on intestinal health were reviewed in order to provide reference for dietary nutrition.

关 键 词：红肉 肌红蛋白 血红蛋白 血红素 肠道健康 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]