食品中D-氨基酸的形成机制及生理功能研究进展  

Progress in Research on the Formation Mechanism and Physiological Functions of D-Amino Acids in Foods

作　　者：高立 徐飘 任娇艳[1] GAO Li;XU Piao;REN Jiaoyan(School of Food Science and Engineering,South China University of Technology,Guangzhou 510641,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510641

出　　处：《食品科学》2023年第1期256-267,共12页Food Science

基　　金：国家自然科学基金面上项目(32072207);2022年度广东省国际科技合作项目专题(2022A0505050012);“一带一路”创新人才交流外国专家项目(DL2022163004L);外国青年人才项目(QN2022163004L)。

摘　　要：自然界构成蛋白质的20种氨基酸中,除甘氨酸外,其他19种氨基酸均具有两个互为镜像的立体异构体(D型和L型)。传统观点认为L-氨基酸是参与生命活动的主体,而D-氨基酸在生物体内的存在及生理活性未被重视。随着氨基酸手性分析技术的发展,从包括人类在内的哺乳动物、植物、微生物等有机体中发现大量D-氨基酸及含有D-氨基酸的生物活性肽。D-氨基酸具备独特的生理活性,主要表现在神经信号传导、激素调节、抗菌、免疫调节等方面。日常膳食是人体D-氨基酸的主要来源,其为人类日均提供约100 mg D-氨基酸。食品中的D-氨基酸主要在发酵、高温及一定的pH值等加工条件下产生,少量来自食品原料本身。目前市场上已开始出现以D-氨基酸为主要成分的新兴功能性食品,其蕴含的巨大潜力仍有待深入挖掘,并有望成为未来新型功能性食品的重要原料。Among the 20 proteinogenic amino acids,19 can exist in two stereoisomeric forms,D-and L-enantiomers except glycine.According to conventional theory,L-amino acids are the main body involved in life activities,while little attention has been paid to the existence and physiological activity of D-amino acids in organisms.With the development of analytical technologies for chiral amino acids,a large number of D-amino acids and bioactive peptides containing D-amino acids have been found in various organisms,including mammals,plants,microorganisms and humans.D-amino acids possess unique physiological activities such as neural signal transduction,hormone regulation,antibacterial effect and immune regulation.Daily diet is an important source of D-amino acids for humans,and the daily average supply of D-amino acids for humans is about 100 mg.D-amino acids in foods mainly origin from processing conditions such as fermentation,high temperature and certain pH,along with a small amount from food raw materials.At present,emerging functional foods with D-amino acids as the major component have begun to appear in the market.D-amino acids hold great potential that deserves to be explored further and are expected to be an important ingredient for the development of new functional foods in the future.

关 键 词：D-氨基酸 手性氨基酸 消旋 加工条件 生理功能 功能性食品 

分 类 号：TS201.4[轻工技术与工程—食品科学]