乳品的营养成分及免疫调节功能  

Nutritional Components and Immunomodulatory Activity of Dairy Products

作　　者：王芯媛 姬玉梅[1] WANG Xinyuan;JI Yumei(Hebi Polytechnic,Hebi Key Laboratory of Green Food Deep Processing,Hebi Henan 458030)

机构地区：[1]鹤壁职业技术学院/鹤壁市绿色食品精深加工重点实验室,河南鹤壁458030

出　　处：《中国乳业》2024年第4期91-95,共5页China Dairy

基　　金：鹤壁职业技术学院科技类重点课题(2024-KJZD-008)。

摘　　要：牛乳富含蛋白质、脂肪、维生素和矿物质等营养素,包括乳铁蛋白、免疫球蛋白、溶菌酶和过氧化物酶等多种生物活性物质,可调节机体免疫功能,增强免疫力。乳源活性肽是源自乳蛋白的功能性肽段,具有免疫调节作用,近年成为国内外研究热点。发酵乳是酸性乳制品的统称,风味独特,易于吸收,并能调节肠道功能、增强机体免疫力。本文系统阐述牛乳中营养成分以及乳蛋白肽和发酵乳的免疫调节功能,加深对牛乳营养与功能认识。Milk is rich in protein,fat,vitamins and minerals,It contains many bioactive substances,including lactoferrin,immunoglobulin,lysozyme and peroxidase,which can regulate immune function and enhance immunity.Milk-derived bioactive peptides are functional peptides derived from milk proteins,which have immunomodulatory effects and have become a research hotspot at home and abroad in recent years.Fermented milk is a general term for acidic dairy products.It has a unique flavor,is easy to absorb,and can regulate intestinal function and enhance body immunity.This paper systematically elaborated the nutritional components in milk and the immunomodulatory function of milk protein peptides and fermented milk to deepen the understanding of milk nutrition and function.

关 键 词：牛乳 营养 免疫调节 乳蛋白肽 发酵乳 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]