γ-氨基丁酸改善睡眠作用机制的研究进展
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  • 英文篇名:Research Progress on Improving Sleep Mechanism of γ-aminobutyric Acid
  • 作者:李科 ; 俞兰秀 ; 刘小雨 ; 刘冬 ; 张惟广
  • 英文作者:LI Ke;YU Lan-xiu;LIU Xiao-yu;LIU Dong;ZHANG Wei-guang;College of Food Science,Southwest University;Applied Technology Research and Development Institute,Shenzhen Polytechnic;Green's Bioengineering( Shenzhen) Co.,Ltd.;
  • 关键词:γ-氨基丁酸 ; 睡眠改善 ; 机制
  • 英文关键词:γ-aminobutyric acid;;sleep improvement;;mechanism
  • 中文刊名:SPKJ
  • 英文刊名:Science and Technology of Food Industry
  • 机构:西南大学食品科学学院;深圳职业技术学院应用技术研发院;绿雪生物工程(深圳)有限公司;
  • 出版日期:2019-03-08 09:16
  • 出版单位:食品工业科技
  • 年:2019
  • 期:v.40;No.430
  • 基金:深圳市科技计划基础研究项目(JCYJ20170818115059178)
  • 语种:中文;
  • 页:SPKJ201914058
  • 页数:6
  • CN:14
  • ISSN:11-1759/TS
  • 分类号:359-364
摘要
γ-氨基丁酸(Gamma-aminobutyric acid,GABA)是一种重要的中枢神经系统抑制性神经递质,其拥有良好的水溶性与热稳定性。现已证实,作为小分子量非蛋白质氨基酸的GABA具备食用安全性,并可用于饮料等食品的生产。研究表明,摄入一定量的GABA具备改善机体睡眠质量、降血压等生理功效。本文基于国内外相关文献资料,综述了外源摄入GABA通过肠-脑轴、脑组织透性及其体内代谢物在改善睡眠方面的作用机制。
        Gamma-aminobutyric acid( GABA) is a significant inhibitory neurotransmitter in the central nervous system,which performs well water solubility and thermal stability. It has been confirmed that GABA,a small molecular weight non-protein amino acid,possesses food safety and can be used formanufacturing various foods such as beverages. Results showed that the intake of a certain amount of GABA could improve the sleep quality and lower blood pressure in addition to other beneficial effects.Based on domestic and foreign relevant literatures,this article will discuss the mechanism of GABA on improving sleep quality by the effects of GABA on the gut-brainaxis,brain tissue permeability and its metabolites.
引文
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