黏蛋白功能特性及在食品营养评价中的应用

Functional Properties of Mucin and Its Application in Food Nutrition Evaluation

近年来,肠道菌群与肠道稳态研究已成为临床医学、生物学、食品营养学等多个领域的研究热点。肠黏膜是机体抵御外界病原侵袭和维持肠道稳态的重要屏障,而黏蛋白作为肠黏液的主要组成成分,在食品营养中的作用不容忽视。目前,黏蛋白的相关研究较少,其功能特性尚不清晰,缺少系统的总结与分析。本文梳理黏蛋白的结构、分类、生物学活性及其与食品营养的关系,以期为开展黏蛋白在肠道健康与食品营养领域中的研究提供参考。

In recent years,the study of gut microbiota and intestinal homeostasis had been a hot topic in many fields of clinical medicine,biology and food nutrition.Intestinal mucosa was an important barrier for the body to resist the invasion of external pathogens and maintain intestinal homeostasis.Mucin played an important role in food nutrition as the main component of intestinal mucus.However,the functional characteristics and related studies of mucin were still unclear due to the particularity of intestinal mucus.There were no systematic summary and analysis between mucin and food nutrition.Therefore,this paper reviewed the structure,classification,biological activity of mucin and its relationship with food nutrition,in order to provide reference for the study of mucin in the field of intestinal health and food nutrition.