食品科学
食品科學
식품과학
FOOD SCIENCE
2010年
5期
307-311
,共5页
果胶多糖%结构%降血脂%研究进展
果膠多糖%結構%降血脂%研究進展
과효다당%결구%강혈지%연구진전
pectic polysaccharide%structure%antihyperlipidemia%research progress
果胶是一种广泛存在于植物细胞壁中的多糖类大分子物质,来源丰富,无毒,是重要的食品添加剂之一.随着高血脂人群的增多,果胶多糖调节血脂的功能结构日益受到关注.本文综述果胶多糖的结构、胆固醇吸收、胆汁酸的束缚与排出、脂蛋白代谢变化及结肠酵解的研究进展,为果胶多糖降血脂生物活性及构效关系的进一步研究提供参考.
果膠是一種廣汎存在于植物細胞壁中的多糖類大分子物質,來源豐富,無毒,是重要的食品添加劑之一.隨著高血脂人群的增多,果膠多糖調節血脂的功能結構日益受到關註.本文綜述果膠多糖的結構、膽固醇吸收、膽汁痠的束縳與排齣、脂蛋白代謝變化及結腸酵解的研究進展,為果膠多糖降血脂生物活性及構效關繫的進一步研究提供參攷.
과효시일충엄범존재우식물세포벽중적다당류대분자물질,래원봉부,무독,시중요적식품첨가제지일.수착고혈지인군적증다,과효다당조절혈지적공능결구일익수도관주.본문종술과효다당적결구、담고순흡수、담즙산적속박여배출、지단백대사변화급결장효해적연구진전,위과효다당강혈지생물활성급구효관계적진일보연구제공삼고.
Pectin is complex polysaccharides in cell walls of all plants. It is one of the most important food additives due to its abundant source and safety. Increasing attention has been paid to using pectic polysaccharides for the hypolipidemic function because of increasing number of hyperlipidemic patients. In this paper, the structure of pectic polysaccharides, and the effects of pectic polysaccharides on cholesterol absorption, bile acid chelation and secretion, plasma lipoprotein cholesterol metabolism and colon glycolysis are reviewed. All of these investigations will provide a reference to further explore structure-activity relationship of pectic polysaccharides on hypolipidemic function.
