Phosphatidylserine:An overview on functionality,processing techniques,patents,and prospects  

作　　者：Jingnan Chen Jun Li Haoyu Xu Jiaxi Li Yonghong Yuan Xuebing Xu Yanlan Bi 

机构地区：[1]College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China [2]Wilmar(Shanghai)Biotechnology Research and Development Center Co.,Ltd.,Shanghai 200137,China [3]Enzymecode Biotechnology Co.,Ltd.,Binhai New District,Tianjin 300457,China

出　　处：《Grain & Oil Science and Technology》2023年第4期206-218,共13页粮油科技（英文版）

基　　金：financially supported by the Innovative Funds Plan of Henan University of Technology(2020ZKCJ10);Cultivation Programme for Young Backbone Teachers in Henan University of Technology.

摘　　要：Phosphatidylserine(PS)is the part of cell structure in the body and has many beneficial functions especially in brain-related aging diseases.Although daily foods can provide PS to human body,the amount is very limited due to its poverty in most foods.To overcome the issue,numerous studies based on PS have been reported to develop PS-related supplements.In this review,PS was comprehensively and critically reviewed from the view of resources,functions,processing techniques,patents,and prospects.For resources,animal,plant,and microorganism origins were all covered with their differences in composition profiles.For functions,benefits regarding memory,cognitive enhancement,exercise performance,reducing Alzheimer’s disease,and attention-deficit hyperactivity disorder symptoms were covered as well as the functional differences among animal-,plant-,and microorganism-based PS-related supplements.For processing techniques,traditional extracting methods from animal,plant,and microorganism tissues were comparatively discussed with enzymatic synthesis based on different reaction systems.Finally,patents of PS-related supplements were evaluated as well as their applications.This review could provide scientific and valuable support for PS industry.

关 键 词：PHOSPHATIDYLSERINE FUNCTIONALITY Processing techniques Patents evaluation PROSPECTS 

分 类 号：TS201.2[轻工技术与工程—食品科学]