摘要
近年来,由于饮食习惯的变化,肥胖、高脂血症、冠状动脉粥样硬化、非酒精性脂肪肝等疾病的患病率逐年增加,由脂质代谢紊乱引发的慢性疾病严重威胁着人类健康与生活。植物蛋白是一种优质的食品加工原辅料,除提供日常生命生存所需能量外,还具多种加工特性及营养特性,大量研究表明植物蛋白在调节脂质代谢方面发挥着关键作用。本文综述了膳食植物蛋白的体内外降脂效果,总结甘氨酸、精氨酸、亮氨酸等氨基酸在蛋白质中的组成对降脂效果的影响;以肠道内对胆汁酸、胆固醇的吸附作用,提高/抑制胆固醇合成、脂肪酸氧化、胆固醇转化为胆汁酸等过程的限速酶活力,调节PPAR、胆固醇吸收、脂质合成等途径相关基因表达,改善肠道微生物与代谢物组成这几个途径对其降脂机理进行探讨,并对植物蛋白未来发展方向及应用潜力进行分析,旨在为植物蛋白调节脂质代谢相关研究提供一定参考,以期促进植物蛋白的研发与应用。
In recent years,there has been a gradual increase in the prevalence of obesity,hyperlipidaemia,coronary atherosclerosis,non-alcoholic fatty liver disease,and other conditions attributed to shifts in dietary patterns.These chronic ailments resulting from disruptions in lipid metabolism present a significant risk to human health and longevity.Plant protein serves as a high-quality raw material for food production,offering sustenance for daily functioning along with a range of processing attributes and nutritional benefits.Numerous research studies have demonstrated the pivotal role of plant proteins in modulating lipid metabolism.To consolidate the evidence on the lipid-lowering impacts of dietary plant proteins both in vivo and in vitro,summarizes the effects of amino acid composition of glycine,arginine,leucine and other amino acids in proteins on the lipid-lowering effects,discusses their lipid-lowering mechanisms by several pathways,such as adsorption of bile acid and cholesterol in the gut tract,enhancement/inhibition of rate-limiting enzymes in the processes of cholesterol synthesis,fatty acid oxidation,and the conversion of cholesterol to bile acids,modulation of the pathways related to PPAR signaling,cholesterol absorption and lipid synthesis gene expression,and improves the composition of gut microorganisms and metabolites to explore its lipid-lowering mechanism.Furthermore,it assesses the future trajectory and application possibilities of plant proteins,aiming to offer insights for further research on the regulation of lipid metabolism by plant proteins and to advance their utilization in research and practice.
作者
王悦
管春花
毕洪
吴峰雅婷
申艳琴
陶亮
田洋
WANG Yue;GUAN Chunhua;BI Hong;WU Fengyating;SHEN Yanqin;TAO Liang;TIAN Yang(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China;Engineering Research Center for the Development and Utilization of Food and Medicine Homologous Resources,Kunming 650201,China;Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing,Kunming 650201,China)
出处
《食品工业科技》
北大核心
2025年第2期412-421,共10页
Science and Technology of Food Industry
基金
云南省万人计划产业技术领军人才项目(YNWR-CYJS-2020-010)
国家木薯产业技术体系辣木产品加工岗(CARS-11-YNTY)
改性核桃分离蛋白提高核桃油乳液稳定性的作用机制研究(202101BD070001-080)
云南省凤庆县核桃产业科技特派团(202204BI090012)。
关键词
植物蛋白
脂质代谢
降脂机理
应用潜力
plant proteins
lipid metabolism
lipid-lowering mechanism
application potential
