膳食油脂-蛋白质互作产物与人体健康

Dietary Lipid-Protein Interaction Products and Their Relevance for Human Health

近年来,食品热加工危害物的研究已成为食品安全研究的热点和前沿领域。相关的研究结果表明,膳食中油脂与蛋白质在热加工过程中的互作,可能是一些有害物和潜在健康风险的重要来源。富含油脂的食品在加工、贮藏过程中形成的氧化产物大部分具有反应活性,能够进一步修饰食品中的蛋白质,导致蛋白质结构改变,进而改变其消化性,降低营养质量。同时,油脂氧化产物修饰蛋白质形成的部分膳食油脂-蛋白质互作产物也是健康风险诱发因素。目前,有学者针对膳食油脂-蛋白质互作产物的形成机理及与人体健康的关系展开研究,然而,尚未见针对膳食中油脂-蛋白质互作产物的产生机制与人体健康关系的系统研究。本文介绍膳食中油脂的氧化过程及其氧化产物,分析膳食油脂氧化产物对蛋白质的修饰机理,并重点阐述膳食油脂-蛋白质互作产物与人体健康的关系。

The research on the harmful substances in food heat-processing has become a hot and frontier field of food safety research in recent years.Relevant results show that the interaction between lipid and protein in food during thermal processing may be an important source of some harmful substances and potential health risks.Most of the oxidation products formed during the processing and storage of food rich in lipid have reactive activity,which can further modify the protein in food,lead to the change of protein structure,and then change its digestibility and reduce the nutritional quality.At the same time,some lipid protein interaction products formed by lipid oxidation products modifying proteins are health risk inducing factors.Some scholars have studied the formation mechanism of dietary lipid protein interaction products and its relationship with human health at present.However,there is no systematic discussion on the formation of lipid protein interaction products in food and its relationship with human health.Therefore,this paper introduces the lipid oxidation processing and oxidation products in food,analyzes the mechanism of protein modification by lipid oxidation products in food,and focuses on the relationship between lipid protein interaction products in food and human health.