干酪中生物活性化合物的产生及生理功能的研究进展  

Review on the Bioactive Compounds Produced in Cheese and Physiological Functions

作　　者：司阔林 闫清泉[1] 吴政 李玲玉 赵中华 宗学醒[1] SI Kuolin;YAN Qingquan;WU Zheng;LI Lingyu;ZHAO Zhonghua;ZONG Xuexing(Inner Mongolia Mengniu Dairy Industry(Group)Co.,Ltd.,Hohhot 011500)

机构地区：[1]内蒙古蒙牛乳业(集团)股份有限公司,呼和浩特011500

出　　处：《食品工业》2022年第10期244-249,共6页The Food Industry

摘　　要：干酪在成熟过程中,酪蛋白会被凝乳酶和乳酸菌的蛋白酶水解成大肽、游离氨基酸以及功能活性短肽,这些肽、氨基酸及其衍生物有助于最终干酪质地和风味的形成。体外和体内试验表明,释放肽的特定序列除了具有血管紧张素转化酶抑制和抗增殖活性外,还具有抗氧化、抗菌、抗炎、免疫调节和镇痛/阿片类活性等生物学特性。一些乳酸菌还会产生具有抗炎和抗癌活性的功能性脂质(如共轭亚油酸)、合成维生素和抗菌肽(细菌素)或释放γ-氨基丁酸等生物活性化合物。对不同干酪在成熟过程中所产生的生物活性成分及其生理功能进行综述。During the ripening process of cheese,casein is hydrolyzed by the protease and peptidase of lactic acid bacteria into large peptide,free amino acid and even functional active peptide.Such peptides,amino acids,and their derivatives contribute to the development of texture and flavor in the final cheese.In vitro and in vivo assays have demonstrated that specific sequences of released peptides exhibit biological properties including antioxidant,antimicrobial,anti-inflammatory,immunomodulatory and analgesic/opioid activity,in addition to angiotensin-converting enzyme inhibition and antiproliferative activity.Some lactic acid bacteria(LAB) also produce functional lipids(conjugated linoleic acid) with anti-inflammatory and anticarcinogenic activity,synthesize vitamins and antimicrobial peptides(bacteriocins),or release γ-aminobutyric acid(GABA).An overview of the main bioactive components produced and physiological functions during the ripening process of diferent types of cheese is provided.

关 键 词：干酪 生物活性化合物 多功能活性 生理功能 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]