食品水解酶的助消化吸收与辅助治疗作用研究进展

杜月红; 张志广; 王稳航; 李玉

doi:10.13386/j.issn1002-0306.2020040041

食品水解酶的助消化吸收与辅助治疗作用研究进展

1. 天津科技大学食品科学与工程学院, 天津 300457;
2. 真臻(宿迁)生物科技有限公司, 江苏宿迁 223800;
3. 天津科技大学生物工程学院, 天津 300457

基金项目:

国家自然基金面上项目（31771994，31501442）；天津市科技重大专项与工程项目（17ZXHLNC00010）；天津市合成生物技术创新能力提升行动专项（20200304）。

详细信息

作者简介:
杜月红(1996-),女,硕士研究生,研究方向:食品酶及应用,E-mail:1178068072@qq.com。

通讯作者:
王稳航(1977-),男,博士,研究员,研究方向:食品大分子与软物质科学,E-mail:wangwenhang@tust.edu.cn

李玉(1976-),女,博士,教授,研究方向:酶制剂开发与应用,E-mail:liyu@tust.edu.cn。

中图分类号: TS201.1
计量
- 文章访问数: 255
- HTML全文浏览量: 18
- PDF下载量: 30
出版历程
- 收稿日期: 2020-04-03
- 网络出版日期: 2021-01-20
- 刊出日期: 2021-01-14

Advances in the Digestion,Absorption and Adjuvant Therapy of Food Hydrolases

1. College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China;
2. Zhenzhen(Suqian) Biotechnology Co., Ltd., Suqian 223800, China;
3. College of Bioengineering, Tianjin University of Science and Technology, Tianjin 300457, China

摘要

摘要: 随着人口老龄化速度加快和社会生活压力的增加，消化道障碍人群数量迅速增加，这对食品和医药行业提出了新的要求和挑战。食品水解酶的助消化作用和辅助治疗功效对改善老年人和消化吸收障碍等特殊人群的营养健康和身体机能具有重要意义。为此，本文介绍了食物的消化吸收过程，综述了外源水解酶的助消化作用，以及对某些消化相关疾病的辅助疗效，并对相关酶功能产品开发做出了展望，旨在为引领食品消化酶的基础科学研究，推动食品消化酶新兴产业的健康发展提供参考。
- 食品酶 /
- 水解酶类 /
- 老年人 /
- 消化不良 /
- 酶替代疗法
Abstract: With the acceleration of population aging and the increasing of social life pressure,the number of people with digestive tract disorders increases sharply,which puts forward new requirements and challenges to the food and medicine industry. The digestive aid and therapeutic effects of food hydrolases have great significance in improving the nutritional health and body functions of the elderly and special groups with digestive and absorption disorders. This paper introduces the process of digestion and absorption of food,analyzes the aiding-digestion role of exogenous hydrolytic enzymes,as well as its auxiliary curative effect on some digestive diseases. Finally,personal perspectives relating the development of enzyme-based functional food was made,aiming at providing a reference for exploiting basic science research of digestive enzyme,and promoting the healthy development of this emerging enzyme-based food industry.
- food enzymes /
- hydrolytic enzymes /
- older adults /
- indigestion /
- enzyme replacement therapy

HTML全文

参考文献(58)

[1]	王健,赵抒娜,申海云.老年食品发展现状及研发方向探讨[J].现代食品,2019(24):45-47.
[2]	Liu H,Qin L X,Wu Y,et al.Oral physiological characteristics among Chinese subjects in the eastern region of China[J]. Archives of Oral Biology,2019,108:104539.
[3]	陈建设,吕治宏.老年饮食障碍与老年食品:食品工业的挑战与机遇[J].食品科学,2015,36(21):310-315.
[4]	李双娇,赵静,肖蓉.酶在植物源性老年食品加工中的应用研究进展[J].食品科学,2019,40(21):350-356.
[5]	罗思明.老年人消化系统疾病的临床特点分析[J].当代医学,2015,21(21):41-42.
[6]	梁纪文.中年人亚健康状态形成原因探讨[J].中国临床医生,2006,34(11):9-11.
[7]	田军.功能性消化不良经方研究进展[J].内蒙古中医药,2019,38(12):165-166.
[8]	田圣威.复方消化酶制剂缓解老年人消化功能减退的原因探析[J].中国卫生产业,2015,12(27):40-42.
[9]	Singh H,Ye A Q,Ferrua M J.Aspects of food structures in the digestive tract[J].Current Opinion in Food Science,2015,3:85-93.
[10]	李志杰.基于人的体外模拟胃消化系统的构建及评价[D].杭州:浙江工商大学,2018:1-5.
[11]	Guo Q,Ye A Q,Bellissimo N,et al.Modulating fat digestion through food structure design[J].Progress in Lipid Research,2017,68:109-118.
[12]	刘欢.口腔生理特征、唾液流变特性及其与咀嚼能力的关系研究[D].杭州:浙江工商大学,2019:9-10.
[13]	Mosca A C,Chen J S.Food-saliva interactions:Mechanisms and implications[J].Trends in Food Science & Technology,2017,66:125-134.
[14]	Liu W L,Ye A Q,Han F F,et al.Advances and challenges in liposome digestion:Surface interaction,biological fate,and GIT modeling[J].Advances in Colloid and Interface Science,2019,263:52-67.
[15]	Campbell I.Digestion and absorption[J].Anaesthesia & Intensive Care Medicine,2015,16(1):35-36.
[16]	中华人民共和国国家卫生和计划生育委员会.GB 2760-2014食品安全国家标准食品添加剂使用标准[S].北京:中国标准出版社,2015.
[17]	Castillo S,Gatlin D M Ⅲ.Dietary supplementation of exogenous carbohydrase enzymes in fish nutrition:A review[J]. Aquaculture,2015,435:286-292.
[18]	Eran Nagar E,Okun Z,Shpigelman A.Digestive fate of polyphenols:Updated view of the influence of chemical structure and the presence of cell wall material[J].Current Opinion in Food Science,2020,31:38-46.
[19]	孙倩.三种不同来源(植物、细菌和真菌)蛋白酶的纯化、性质及应用研究[D].北京:中国农业大学,2016.
[20]	罗春雷,韦宇拓.淀粉酶的分类及应用研究进展[J].广西科学,2018,25(3):248-252.
[21]	黄玉红,靳艳玲,方扬,等.细胞壁多糖水解酶及其在非粮生物质原料转化中的应用与研究进展[J].应用与环境生物学报,2013,19(5):881-890.
[22]	申卫家,郦金龙,黎金鑫,等.微生物脂肪酶的研究进展及其在食品工业中的应用[J].粮食与油脂,2017,30(4):5-7.
[23]	Yao Y M,Wang M Y,Liu Y,et al.Insights into the improvement of the enzymatic hydrolysis of bovine bone protein using lipase pretreatment[J].Food Chemistry,2020,302:125199.
[24]	Verkempinck S,Pallares Pallares A,Hendrickx M,et al.Processing as a tool to manage digestive barriers in plant-based foods:Recent advances[J].Current Opinion in Food Science,2020,35:1-9.
[25]	Ravindran V.Feed enzymes:The science,practice,and metabolic realities[J].Journal of Applied Poultry Research,2013,22(3):628-636.
[26]	Eom S H,Chun Y G,Park C E,et al.Application of freeze-thaw enzyme impregnation to produce softened root vegetable foods for elderly consumers[J].Journal of Texture Studies,2018,49(4):404-414.
[27]	Park J J,Lee W Y.Softening of Lotus root and carrot using freeze-thaw enzyme infusion for texture-modified foods[J].Food Bioscience,2020,35:100557.
[28]	陈星星,黄振华,潘道东,等.蛋白酶在肉制品加工中的应用进展[J].浙江农业科学,2019,60(6):1000-1002.
[29]	Cruz P L,Panno P H C,Giannotti J D G,et al.Effect of proteases from ginger rhizome on the fragmentation of myofibrils and tenderness of chicken breast[J].LWT,2020,120:108921.
[30]	Zhao G Y,Zhou M Y,Zhao H L,et al.Tenderization effect of cold-adapted collagenolytic protease MCP-01 on beef meat at low temperature and its mechanism[J].Food Chemistry,2012,134(4):1738-1744.
[31]	Ha M,Bekhit A E D A,Carne A,et al.Characterization of commercial papain,bromelain,actinidin and zingibain protease preparations and their activities toward meat proteins[J].Food Chemistry,2012,134(1):95-105.
[32]	Amerah A M.Interactions between wheat characteristics and feed enzyme supplementation in broiler diets[J].Animal Feed Science and Technology,2015,199:1-9.
[33]	张民.酶制剂在畜禽养殖中的应用研究进展[J].生物产业技术,2019(3):91-98.
[34]	Puri M,Sharma D,Barrow C J.Enzyme-assisted extraction of bioactive from plants[J].Trends in Biotechnology,2012,30(1):37-44.
[35]	Strati I F,Gogou E,Oreopoulou V.Enzyme and high pressure assisted extraction of carotenoids from tomato waste[J].Food and Bioproducts Processing,2015,94:668-674.
[36]	Fleischer D M,Venter C,Vandenplas Y.Hydrolyzed formula for every infant?[J].Nestle Nutrition Institute Workshop Series,2016,86:51-65.
[37]	王贵芳.乳糖酶在冰淇淋产品中的应用[J].食品工业科技,2009,30(9):370-372 ,376.
[38]	Zhang Y,He S D,Simpson B K.Enzymes in food bioprocessing:Novel food enzymes,applications,and related techniques[J].Current Opinion in Food Science,2018,19:30-35.
[39]	Lakshman P L N,Toyokawa Y,Tachibana S,et al.Reducing the antigenicity of milk whey protein using acid proteinases from Monascus pilosus[J].Process Biochemistry,2011,46(3):806-810.
[40]	陈艳,李美凤,张家余.响应面法优化植酸酶酶解大豆植酸的工艺研究[J].轻工科技,2019,35(11):1-4.
[41]	范秋丽,蒋守群,苟钟勇,等.低钙、磷水平饲粮添加高剂量植酸酶对1~42日龄黄羽肉鸡生长性能、胫骨指标和钙磷代谢的影响[J].动物营养学报,2019,31(4):1743-1753.
[42]	Cuadrado C,Cheng H,Sanchiz A,et al.Influence of enzymatic hydrolysis on the allergenic reactivity of processed cashew and pistachio[J].Food Chemistry,2018,241:372-379.
[43]	Sikkens E C M,Cahen D L,Kuipers E J,et al.Pancreatic enzyme replacement therapy in chronic pancreatitis[J].Best Practice & Research Clinical Gastroenterology,2010,24(3):337-347.
[44]	Whitcomb D C,Bodhani A,Beckmann K,et al.Efficacy and safety of pancrelipase/pancreatin in patients with exocrine pancreatic insufficiency and a medical history of diabetes mellitus[J].Pancreas,2016,45(5):679-686.
[45]	宋亚亚,高宝安.囊性纤维化的治疗新进展[J].海南医学,2015,26(17):2572-2575.
[46]	Somaraju U R,Solis-Moya A.Pancreatic enzyme replacement therapy for people with cystic fibrosis[J].The Cochrane Database of Systematic Reviews,2016,11:CD008227.
[47]	Potnis K C,Flueckinger L B,Ha C I,et al.Bone manifestations in neuronopathic Gaucher disease while receiving high-dose enzyme replacement therapy[J].Molecular Genetics and Metabolism,2019,126(2):157-161.
[48]	Altarescu G,Hill S,Wiggs E,et al.The efficacy of enzyme replacement therapy in patients with chronic neuronopathic Gaucher's disease[J].The Journal of Pediatrics,2001,138(4):539-547.
[49]	Roxas M.The role of enzyme supplementation in digestive disorders[J].Alternative Medicine Review,2008,13(4):307-314.
[50]	Michael de Vrese,Laue C,Offick B,et al.A combination of acid lactase from Aspergillus oryzae and yogurt bacteria improves lactose digestion in lactose maldigests synergistically:A randomized,controlled,double-blind cross-over trial[J].Clinical Nutrition,2015,34(3):394-399.
[51]	Stoven S,Murray J A,Marietta E.Celiac disease:Advances in treatment via gluten modification[J].Clinical Gastroenterology and Hepatology,2012,10(8):859-862.
[52]	Lähdeaho M L,Kaukinen K,Laurila K,et al.Glutenase ALV003 attenuates gluten-induced mucosal injury in patients with celiac disease[J].Gastroenterology,2014,146(7):1649-1658.
[53]	Janssen G,Christis C,Kooy-Winkelaar Y,et al.Ineffective degradation of immunogenic gluten epitopes by currently available digestive enzyme supplements[J].PLoS One,2015,10(6):e0128065.
[54]	夏建华.蛋白酶的保健应用[J].食品安全质量检测学报,2014,5(7):1990-1996.
[55]	Gu Y J,Zhu M L,Li Y L,et al.Research of a new metal chelating carrier preparation and papain immobilization[J]. International Journal of Biological Macromolecules,2018,112:1175-1182.
[56]	Tran Do D H,Kong F B,Penet C,et al.Using a dynamic stomach model to study efficacy of supplemental enzymes during simulated digestion[J].LWT-Food Science and Technology,2016,65:580-588.
[57]	Liu X P,Zhang Z J,Zhang Y,et al.Artificial metalloenzyme-based enzyme replacement therapy for the treatment of hyperuricemia[J].Advanced Functional Materials,2016,26(43):7921-7928.
[58]	Ianiro G,Pecere S,Giorgio V,et al.Digestive enzyme supplementation in gastrointestinal diseases[J].Current Drug Metabolism,2016,17(2):187-193.

施引文献(3)

期刊类型引用(2)

1.	李娜，郭莹莹，朱文嘉，姚琳，江艳华，蒋昕，王联珠. SC/T 3407—2022《食用琼胶》制定内容解析. 中国渔业质量与标准. 2023(06): 26-31 . 百度学术
2.	魏甜甜，文昌典，于金哲. 琼脂基环保包装材料的研究进展. 农产品加工. 2022(17): 107-108+111 . 百度学术