摘要
作为牛奶营养价值评定的关键营养性指标,乳蛋白、乳脂及乳糖的合成需要机体多组织器官协同完成,同时也受多条信号通路的调控。本文综述了乳蛋白、乳脂和乳糖的合成过程,强调了胃肠道-肝脏-乳腺协作在乳成分合成中的作用,并阐述了乳成分合成的分子调控机制,以期为改善牛奶成分的营养调控策略提供参考。
The synthesis of milk protein,milk fat and milk lactose,as the key nutritional indices in the evaluation of milk nutritional value,requires the coordination of multiple tissues and organs,and is also regulated by multiple signaling pathways.This article reviewed the synthesis process of milk protein,milk fat and milk lactose,emphasized the role of gastrointestinal track-liver-mammary gland cooperation in milk component synthesis,and expounded the molecular regulatory mechanism of milk component synthesis,in order to provide reference for improving the nutritional regulation strategy of milk components.
作者
邓露
张俊
姚军虎
DENG Lu;ZHANG Jun;YAO Junhu(College of Animal Science and Technology,Northwest A&F University,Yangling 712100,China)
出处
《动物营养学报》
CAS
CSCD
北大核心
2022年第10期6193-6202,共10页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
国家自然科学基金项目(32070782,32072761)。
关键词
乳蛋白
乳脂
乳糖
胃肠道-肝脏-乳腺
milk protein
milk fat
milk lactose
gastrointestinal tract-liver-mammary gland