From universal recipes to customerised choices:Innovations,challenges and prospects of the polysaccharides-based food  

作　　者：Huizi Tan Shaoping Nie 

机构地区：[1]State Key Laboratory of Food Science and Technology,China-Canada Joint Laboratory of Food Science and Technology(Nanchang),Key Laboratory of Bioactive Polysaccharides of Jiangxi Province,Nanchang University,Nanchang,330047,Jiangxi,People’s Republic of China

出　　处：《Food Bioscience》2022年第2期997-1005,共9页食品生物科学（英文）

基　　金：This work was supported by the National Natural Science Foundation of China(the Distinguished Young Scholar:31825020,the Key Project of International Cooperative Research:32120103012,and 32001651);the Technology Innovation Guidance Programme of Jiangxi Province(20203AEI91008);Key Laboratory of Bioactive Polysaccharides of Jiangxi Province(20212BCD42016);the Research Project of State Key Laboratory of Food Science and Technology,Nanchang University(SKLF-ZZB-202124).

摘　　要：Epidemiologic observations provoke global concerns on the morbidity and mortality of chronic diseases.While clinical researches cast light on the intake of complex polysaccharides/dietary fiber on the improvement of health conditions.Thus,the precise molecular mechanism implicating the cross-talks among gut microbiome,host biomarkers and polysaccharides with clarified structural characteristics,can be explored by multi-omics techniques and effectuate the personalized dietary strategy.Novel manufacturing technologies such as synthetic biology are emerging towards the successful implement of polysaccharides-based future food.

关 键 词：POLYSACCHARIDES Gut microbiome Biomarkers Multi-omics Precision intervention Future food 

分 类 号：TS201[轻工技术与工程—食品科学]