紫菜营养品质及食用价值研究进展

Research progress on nutritional quality and edible value of Porphyra

近年来,随着人们对健康饮食的重视程度逐渐提升,海藻以其独特的营养保健功能逐渐成为国内外研究人员关注的重点。紫菜作为我国主要的食用藻类之一,其蛋白质、矿物质和膳食纤维等营养物质含量丰富,具有较高的食用价值,且深受消费者的喜爱。因此本文综述了紫菜营养物质的生物可及性及其益生元潜力两方面的食用价值,探究摄入的紫菜经人体胃肠道消化后其蛋白质、矿物质、脂肪酸和色素等营养物质的消化吸收情况,以及紫菜中可以抵抗人体胃肠道消化酶作用的多糖和多酚类物质对人体肠道菌群结构的调节作用,并对未来紫菜的研究及其行业发展方向提出相关建议,以期为紫菜的营养研究、相关产品开发及其综合利用提供参考和借鉴。

In recent years, with the gradual increase of people’s attention to healthy diet, seaweed has gradually become the focus of researchers at home and abroad for its unique nutritional and health care function. Porphyra, as one of the main edible algae in China, is a good source of nutrients such as protein, minerals and dietary fiber. It has high edible value and is deeply loved by consumers. This paper summarized the edible value of Porphyra from the aspects of bioaccessibility and prebiotics potential, explored the release of nutrients such as protein, minerals, fatty acids and pigments in the ingested Porphyra after digestion by human gastrointestinal tract, and the regulation effect of polysaccharides and polyphenols that can resist the action of digestive enzymes in human gastrointestinal tract on the structure of humangut microbiota, and put forward the suggestions on the future research of laver and the development direction of laver industry. In order to provide reference for the nutrition research, related product development and comprehensive utilization of Porphyra.