摘要
嘌呤代谢紊乱是引起人体内诸如痛风、肾衰竭等一系列病理表征的重要因素之一。人体从食物中摄取的嘌呤虽少但却几乎都转变成为了诱发痛风、肾衰竭等病症发作的有害物质,因此研发低嘌呤产品具有重要的营养健康价值。以降低高嘌呤食物中的嘌呤为出发点,论述国内外低嘌呤产品的研究进展,并对常见的降嘌呤方法进行分析论述。为低嘌呤产品以后的进一步研究提出了建议。
Purine metabolic disorder is one of the important factors that cause a series of pathological characterizations such as gout and kidney failure in the human body.Although the human body ingests less purine from foods,it almost turns into a harmful substance that induces the onset of symptoms such as gout and kidney failure.Therefore,research and development of low purine products has important nutritional and health value.Based on the reduction of purine in high purine foods,discussed the research progress of low purine products at home and abroad,and analyzed the common methods of reduce purine.Some suggestions for further research of low purine products were put forward.
作者
刘建林
孙学颖
辛晓琦
杜梅
王倩
赵丽华
靳烨
LIU Jian-lin;SUN Xue-ying;XIN Xiao-qi;DU Mei;WANG Qian;ZHAO Li-hua;JIN Ye(College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010020,Inner Mongolia,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第2期179-184,共6页
Food Research and Development
基金
“双一流”学科创新团队建设人才培育项目(NDSC2018-13)
内蒙古自治区科技计划项目(201802067)
关键词
嘌呤
活性炭
酶
乳酸菌
低嘌呤啤酒
低嘌呤豆制品
purine
activated carbon
enzyme
lactic acid bacteria
low purine beer
low purine soybean products