文献类型：期刊文献

中文题名：牡蛎营养特性及功能活性研究进展

英文题名：Research progress on nutritional characteristics and bioactivities of oysters:a review

作者：章超桦[1]

机构：[1]广东海洋大学食品科技学院,国家贝类加工技术研发分中心(湛江),广东湛江524088

年份：2022

卷号：37

期号：5

起止页码：719

中文期刊名：大连海洋大学学报

外文期刊名：Journal of Dalian Ocean University

收录：CSTPCD、、CSCD2021_2022、北大核心、CSCD、北大核心2020

基金：广东海洋大学“冲一流”学科建设科研项目(231419014);现代农业产业技术体系专项资金资助(CARS-49)。

语种：中文

中文关键词：牡蛎;营养成分;功能活性成分;开发应用

外文关键词：oyster;nutritive value;bioactive composition;development and application

中文摘要：牡蛎是一种兼具高营养、功能保健及药用价值的海洋贝类,在营养食品及功能食品生产方面具有巨大的开发潜力。牡蛎不仅含有丰富的蛋白质、牛磺酸、糖原及锌元素,而且牡蛎肽、多糖亦被证实具有抗氧化、抗炎、抗高血压、抗疲劳、抗凝血、抗肿瘤和抗肝损伤等功能活性,但目前牡蛎在营养及功能食品方面的应用非常有限。本文综述了牡蛎的营养组成及其活性肽、活性多糖、锌等功能成分的研究进展,并针对牡蛎营养和功能活性开发应用现状,提出了分离纯化制备手段、功能活性改良、活性因子深度挖掘、稳态化技术、互作增效机制等研发方面的策略性展望,以期为牡蛎资源的深度开发利用提供科学参考。

外文摘要：Oyster as a kind of marine shellfish with high nutrition,functional health care and medicinal value has great potential in the application of functional food production.Oysters are high in protein,rich in glycogen polysaccharides,zinc and other mineral elements,and have high nutritional value.Oyster peptides and polysaccharides have been proved to have a wide range of functional activities,such as anti-oxidation,anti-inflammatory,antihypertensive,anti-fatigue,anticoagulation,anti-tumor,and anti-liver injury.However,at present,the development and application of oysters in nutrition and functional food are very limited.This paper reviews the characteristics and nutritional value of oyster nutritional composition,as well as the research progress on the role of peptides,polysaccharides,zinc and other active functional components.In view of the research problems and development status of oyster in this field,the strategic prospect of research and development in preparation technology,functional activity improvement,factor deep mining,steady state,interaction and synergy mechanism is put forward,in order to provide reference for the further development and deep utilization of oyster resources.