食品组学技术应用于蜂胶成分鉴定

Application of foodomics techniques to the identification of propolis components

蜂胶因不同的植物源、蜜蜂所在当地气候的不同、采胶的时间以及蜜蜂种类的不同都会影响蜂胶的成分组成差异,使得蜂胶的化学组成鉴定变得十分复杂。蜂胶的多种生物活性与蜂胶的化学组成息息相关。食品组学技术主要包括基因组学、转录组学、蛋白质组学、代谢组学等,应用了多种高通量组学技术在食品领域相关问题研究中。食品组学技术中应用于蜂胶研究主要体现在对蜂胶成分、蜂胶的类别、蜂胶的起源地的鉴定,而对于蜂胶的活性及机制研究的应用还比较少。因此,下一步食品组学技术还可以用来深入分析蜂胶的生物活性和蜂胶中的活性成分,提供相关分子机制。

The identification of the chemical composition of propolis is complicated by the different plant sources,the local climate where the bees are located,the time of harvesting and the type of bees.The biological activities of propolis are closely related to the chemical composition of propolis.The foodomics technologies mainly include genomics,transcriptomics,proteomics,and metabolomics.A variety of high-throughput technologies are applied in the study of problems related to the food fi eld.The application of foodomic techniques to propolis research is mainly refl ected in the identification of propolis components,types of propolis,and the origin of propolis,while the application to the study of propolis activity and mechanism is still relatively less.Therefore,foodomic techniques can also be applied to futher analyze the biological activity of propolis and the bioactive components in propolis and provide the related molecular mechanisms.