乳源活性成分功能特性的研究进展

Advances in Functional Properties of Milk-Derived Bioactive Components

乳不仅能够提供婴幼儿生长发育和人们日常所需的营养物质,还含有大量生物活性成分。乳中的酪蛋白糖巨肽、α-乳白蛋白、乳铁蛋白、骨桥蛋白和乳脂肪球膜等,不仅提供营养,还具有抗氧化、改善肠道健康、促进骨骼健康、免疫调节、促矿物质吸收、抗菌等生物学功能特性。动物实验和临床研究证实:乳铁蛋白、骨桥蛋白、α-乳白蛋白和乳脂肪球膜能够改善婴幼儿营养吸收、提高婴幼儿免疫力、促进肠道健康和神经发育;此外,酪蛋白糖巨肽、α-乳白蛋白及其酶解物等还具有抗炎、改善胰岛素抵抗等功能。随着食品科学研究的深入和分离技术的发展,乳源活性成分及其衍生物得到了广泛研究与开发,且应用于配方食品生产。将乳源活性成分开发成配料添加到婴幼儿配方乳粉中能够在一定程度上缩小婴幼儿配方乳粉与母乳之间的差距,也可以针对中老年人和慢性疾病患者等特殊群体开发功能性食品,提高其生活质量,促进健康老龄化。对5种常见乳源活性成分的结构和功能特性进行了系统地阐述,以期为功能性乳源配料的研发及其在配方食品中的应用提供借鉴和参考。

Milk not only provides nutrients for the growth and development of infants and the daily needs of people,but also contains abundant of biological active components.The casein glycomacropeptide,α-lactalbumin,lactoferrin,osteopontin and fat globule membrane in milk not only provide nutrition,they also have biological functional properties such as antioxidation,intestinal health improvement,bone homeostasis improment,immune regulation,mineral absorption promotion,and antibacterial function.Results of animal experiment and clinical trials demonstrated that lactoferrin,osteopontin,α-lactalbumin,and fat globule membrane protein exerted beneficial effects on nutrient absorption,immunity,intestinal health and neurodevelopment in infants.Besides,casein glycomacropeptide,α-lactalbumin and their enzymatic hydrolysates had anti-inflammatory and insulin resistance improvement properties.Milk-derived bioactive components and their derivatives have been extensively researched,explored and applied in the formula food with the development of food science and separation techniques.Addition of milk-derived bioactive components as ingredients to infant formula narrowed the gap between infant formula and breast milk to some extent.Addition of bioactive components to functional foods also contributed to improve life quality and promote healthy ageing of special population such as middle-aged and elderly people and patients with chronic diseases.In this article,the structure and biological functions of five common milk-derived bioactive components were systematically reviewed,which might provide reference for the development of functional milk ingredients and application in formula food.