透明质酸的制备、功能特性及其调节肠道健康的研究进展

Recent Advances on the Preparation,Cell Functions and Absorption of Hyaluronic Acid and Its Regulatory Effect on Intestinal Homeostasis and Inflammation

透明质酸(HA)是一种非硫酸化糖胺聚糖,2021年获批为新食品原料后,引起食品科研人员与产业界的广泛兴趣。近年来,越来越多的研究显示,HA的生物活性根据其分子质量的不同,发挥促炎或抗炎、促细胞增殖或抗增殖作用。为了高效、精准地提高HA在食品中的应用价值,有必要根据分子质量的差异性,全面归纳总结HA在食品相关领域的研究进展。本文概述HA的应用开发进展,重点分析不同分子质量HA的制备方法、细胞功能、消化吸收特性,从维持稳态、缓解炎症两个维度分析HA对肠道的调节作用,以期促进HA在营养与健康产业的精准开发及应用。

Hyaluronic acid(HA)is a non-sulfated glycosaminoglycan.After HA was approved to become a‘new food ingredient’in 2021,it provoked the widespread interest from both food researchers and industrial field.However,in recent years,more and more research has shown that the biological activity of HA can haveeffecton pro-inflammatory or anti-inflammatory aswellas pro-proliferation or anti-proliferation according to its different molecular weight.Therefore,in order to efficiently and accurately improve the application value of HA in food health industry,it is necessary to comprehensively conclude and summarize the study progress of HA in food science and technology,according to its differences in molecular weight.In views of this idea,this paper,based on the overview of developing progress of HA application,focuses on preparation,cell activity and absorptionof HA with different molecular weights.And it describes the modulatory effect of HA towards intestinal tract from two dimensions,which are homeostasis maintenance and inflammation regulation,aiming to fully explore the potential of HA in the field of nutrition and health industry.